Pubblicazioni

L’utilizzo di acqua nell’industria di trasformazione casearia e della carne bovina

Detailed characterization of plant‐based burgers

Handheld near-infrared spectrometer allows on-line prediction of beef quality traits

Milk-related performances of Murciano-Granadina goats reared in Italy compared to cosmopolitan breeds

The effects of dietary iodine content, milking system, and farming practices on milk iodine concentration and quality traits

Characterization of microplastics in skim-milk powders

A Sensory Shelf-Life Study for the Evaluation of New Eco-Sustainable Packaging of Single-Portion Croissants

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

Nutritional scores of milk and plant-based alternatives and their difference in contribution to human nutrition

Invited review: Iodine level in dairy products—A feed-to-fork overview

ARTICLE OPEN How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition

Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse

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