Vignola G - Search Results

1

Meat and ham quality of Italian heavy pigs subjected to different illumination regimes.

Sardi L, Nannoni E, Grandi M, Vignola G, Zaghini G, Martelli G. Sardi L, et al. Among authors: vignola g. Berl Munch Tierarztl Wochenschr. 2012 Nov-Dec;125(11-12):463-8. Berl Munch Tierarztl Wochenschr. 2012. PMID: 23227763

2

Effects of selenium source and level of supplementation on the performance and meat quality of lambs.

Vignola G, Lambertini L, Mazzone G, Giammarco M, Tassinari M, Martelli G, Bertin G. Vignola G, et al. Meat Sci. 2009 Apr;81(4):678-85. doi: 10.1016/j.meatsci.2008.11.009. Epub 2008 Nov 19. Meat Sci. 2009. PMID: 20416571

3

Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs.

Mazzone G, Giammarco M, Vignola G, Sardi L, Lambertini L. Mazzone G, et al. Among authors: vignola g. Meat Sci. 2010 Oct;86(2):474-8. doi: 10.1016/j.meatsci.2010.05.037. Epub 2010 May 23. Meat Sci. 2010. PMID: 20570623

4

The effect of journey time and stocking density during transport on carcass and meat quality in rabbits.

Lambertini L, Vignola G, Badiani A, Zaghini G, Formigoni A. Lambertini L, et al. Among authors: vignola g. Meat Sci. 2006 Apr;72(4):641-6. doi: 10.1016/j.meatsci.2005.09.012. Epub 2005 Nov 9. Meat Sci. 2006. PMID: 22061874

5

Effect of Ewe Diet on Milk and Muscle Fatty Acid Composition of Suckling Lambs of the Protected Geographical Origin Abbacchio Romano.

Fusaro I, Giammarco M, Chincarini M, Odintsov Vaintrub M, Palmonari A, Mammi LME, Formigoni A, Giuseppe LD, Vignola G. Fusaro I, et al. Among authors: vignola g. Animals (Basel). 2019 Dec 20;10(1):25. doi: 10.3390/ani10010025. Animals (Basel). 2019. PMID: 31877667 Free PMC article.

6

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese "Primo Sale".

Fusaro I, Giammarco M, Odintsov Vaintrub M, Chincarini M, Manetta AC, Mammi LME, Palmonari A, Formigoni A, Vignola G. Fusaro I, et al. Among authors: vignola g. Asian-Australas J Anim Sci. 2020 Dec;33(12):1991-1998. doi: 10.5713/ajas.19.0452. Epub 2020 Jan 13. Asian-Australas J Anim Sci. 2020. PMID: 32054166 Free PMC article.

7

Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils.

Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Fusaro I, et al. Among authors: vignola g. Front Vet Sci. 2021 Jun 8;8:662079. doi: 10.3389/fvets.2021.662079. eCollection 2021. Front Vet Sci. 2021. PMID: 34169107 Free PMC article.

8

Effects of loading methods on rabbit welfare and meat quality.

Mazzone G, Vignola G, Giammarco M, Manetta AC, Lambertini L. Mazzone G, et al. Among authors: vignola g. Meat Sci. 2010 May;85(1):33-9. doi: 10.1016/j.meatsci.2009.11.019. Epub 2009 Dec 2. Meat Sci. 2010. PMID: 20374861

9

Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers.

Fusaro I, Cavallini D, Giammarco M, Serio A, Mammi LME, De Matos Vettori J, Lanzoni L, Formigoni A, Vignola G. Fusaro I, et al. Among authors: vignola g. Antioxidants (Basel). 2022 Apr 24;11(5):827. doi: 10.3390/antiox11050827. Antioxidants (Basel). 2022. PMID: 35624691 Free PMC article.

10

Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices.

Badiani A, Stipa S, Bitossi F, Gatta PP, Vignola G, Chizzolini R. Badiani A, et al. Among authors: vignola g. Meat Sci. 2002 Feb;60(2):169-86. doi: 10.1016/s0309-1740(01)00119-x. Meat Sci. 2002. PMID: 22063241

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