Suchergebnisse - "Nicolò Amalfitano"

Bibliometric Review on the Volatile Organic Compounds in Meat

Autoren: Qianlin Ni Nicolò Amalfitano Franco Biasioli et al.

Quelle: Foods, Vol 11, Iss 22, p 3574 (2022)

Schlagwörter: meat flavor, meat aroma, VOC, meat odor, meat sensory traits, beef, Chemical technology, TP1-1185

Dateibeschreibung: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/22/3574; https://doaj.org/toc/2304-8158

Zugangs-URL: https://doaj.org/article/478417b9d60941df92ad688c0e6b7fe4

Short communication: mineral profiles of veal and beef meat as affected by farming system and breed combination.

Autoren: Bittante, Giovanni Cecchinato, Alessio Tagliapietra, Franco et al.

Quelle: Italian Journal of Animal Science. Dec2024, Vol. 23 Issue 1, p1674-1680. 7p.

Schlagworte: Nutrition, Agriculture, Dairy farms, Nutritional value, Dairy farmers, Trace elements

Genome-wide landscape of genetic diversity, runs of homozygosity, and runs of heterozygosity in five Alpine and Mediterranean goat breeds.

Autoren: Pegolo, Sara Bisutti, Vittoria Mota, Lucio Flavio Macedo et al.

Quelle: Journal of Animal Science & Biotechnology. 6/12/2025, Vol. 16 Issue 1, p1-20. 20p.

Bibliometric Review on the Volatile Organic Compounds in Meat.

Autoren: Ni, Qianlin Amalfitano, Nicolò Biasioli, Franco et al.

Quelle: Foods; Nov2022, Vol. 11 Issue 22, p3574, 17p

Schlagwörter: MEAT quality, VOLATILE organic compounds, MEAT flavor & odor, MEAT industry, BIBLIOMETRICS, MEAT

Cows' and buffalo milk for cooked fresh cheese: preliminary comparison of the cheese-making efficiency and quality of griddled acid/heat-coagulated Paneer and rennet-coagulated Tosella/Schiz.

Autoren: Patel, Nageshvar Amalfitano, Nicolò Bittante, Giovanni

Quelle: Italian Journal of Animal Science. Dec2024, Vol. 23 Issue 1, p114-124. 11p.

Schlagworte: Milk yield, Whey proteins, Dairy products, Curd (Dairy product), Animal species

Added Value of Products from Endangered Local Sheep Breeds in Mountain Areas.

Autoren: Benedetti del Rio, Elena Berton, Marco Amalfitano, Nicolò et al.

Quelle: Animals (2076-2615); Oct2024, Vol. 14 Issue 19, p2855, 10p

Schlagwörter: SHEEP breeds, SUSTAINABLE development, SHEEP breeding, AGRICULTURE, HILL farming

Acknowledgment to the Reviewers of Animals in 2022.

Quelle: Animals (2076-2615); Feb2023, Vol. 13 Issue 4, p659, 61p

Schlagwörter: SCHOLARLY publishing

A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process.

Autoren: Jiménez, Lorena Perea, José M. Caballero-Villalobos, Javier et al.

Quelle: Foods; Mar2024, Vol. 13 Issue 6, p873, 14p

Schlagwörter: SHEEP milk, COAGULATION (Food science), LACTIC acid bacteria, SUSTAINABILITY, MAXIMUM likelihood statistics, SHEEP ranches, RETURNS to scale

Geografische Kategorien: SPAIN

Exploring Breed-Specific Milk Coagulation in Spanish Dairy Sheep: A Canonical Correlation Approach.

Autoren: Caballero-Villalobos, Javier Garzón, Ana Angón, Elena et al.

Quelle: Animals (2076-2615); Mar2024, Vol. 14 Issue 6, p900, 13p

Schlagwörter: SHEEP milk, COAGULATION (Food science), MILK, SHEEP breeds, SHEEP breeding, SHEEP

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains.

Autoren: Bittante, Giovanni Amalfitano, Nicolò Tagliapietra, Franco et al.

Quelle: Foods; Dec2024, Vol. 13 Issue 24, p4040, 25p

Schlagwörter: HILL farming, NUTRITIONAL value, FATTY acids, TRANSHUMANCE, NUTRITION, CHEESE, GOAT cheese

ASPA 24th Congress Book of Abstract.

Autoren: Mantovani, Roberto Cecchinato, Alessio

Quelle: Italian Journal of Animal Science. 2021 Supplement, Vol. 20, p1-236. 236p.

Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk.

Autoren: Arias, Ramón Jiménez, Lorena Garzón, Ana et al.

Quelle: Foods; Mar2024, Vol. 13 Issue 6, p1-13, 13p, 3 Charts, 4 Graphs

ASPA 23rd Congress Book of Abstracts.

Autoren: Bovera, Fulvia (AUTHOR) bovera@unina.it

Quelle: Italian Journal of Animal Science. 2019Supplement, Vol. 18, p1-239. 239p.

Schlagworte: Lactation in cattle, Rumen fermentation, Artificial insemination, Scientific knowledge, Technology, Animal culture, Animal tracks, Heat adaptation

Phenotypic Analysis of Fourier-Transform Infrared Milk Spectra in Dairy Goats.

Autoren: Villar-Hernández, Bartolo de Jesús Amalfitano, Nicolò Cecchinato, Alessio et al.

Quelle: Foods; Feb2023, Vol. 12 Issue 4, p807, 12p

Schlagwörter: GOATS, INFRARED spectra, GOAT milk, TRADITIONAL farming, PHENOTYPES, STATISTICAL sampling

Acknowledgment to the Reviewers of Agriculture in 2022.

Quelle: Agriculture; Basel; Feb2023, Vol. 13 Issue 2, p250, 49p

Schlagwörter: AGRICULTURE

Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses.

Autoren: Bittante, Giovanni Amalfitano, Nicolò Cipolat-Gotet, Claudio et al.

Quelle: Foods; Dec2022, Vol. 11 Issue 24, p4041, 17p

Schlagwörter: GOAT milk, CHEESE, CHEESEMAKING, GOATS, NITROGEN in water, GOAT cheese, FOOD texture

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency.

Autoren: Saha, Sudeb Amalfitano, Nicolò Sturaro, Enrico et al.

Quelle: Animals (2076-2615); Apr2019, Vol. 9 Issue 4, p192-192, 1p

Schlagwörter: MILK yield, PASTURES, CHEESEMAKING, COMPOSITION of milk, MOUNTAIN ecology, COWS, PASTORAL systems