Publications in collaboration with researchers from University of Bari Aldo Moro (7)

2021

  1. Buffalo milk as a source of probiotic functional products

    Microorganisms, Vol. 9, Núm. 11

2020

  1. Chapter 3: Controlling Biogenic Amine Formation in Food

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 41-61

2019

  1. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality

    Journal of Proteomics, Vol. 205

  2. Carcass Characteristics and Meat Quality of Deer

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 227-268

  3. Horsemeat: Increasing Quality and Nutritional Value

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 31-67

  4. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

2014

  1. Carcass characteristics, meat quality and nutritional value of horsemeat: A review

    Meat Science, Vol. 96, Núm. 4, pp. 1478-1488