引用次数
引用: 4,391
H-指数: 34
I10-指数 : 80
出版物: 321
Deterioration of historical parchment bookbindings investigated by DSC, SEM and NMR
G. Della Gatta , Raffaela Ceccarelli , A. Braghieri , S. Benedetto
7th Mediterranean Conference on Calorimetry and Thermal Analysis - MEDICTA 2005
2005
Effect of environmental temperature on carcass characteristics of New Zealand White rabbits given different amounts of protein.
D. Casamassima , A. Braghieri , L. Zezza , P. Centoducati
Rivista di Coniglicoltura 27 ( 3) 47 -52
1990
Effect of ageing on meat sensory properties of Podolian bulls [Italy]
E. Monteleone , A. Carlucci , G.F. Cifuni , A.M. Rivezzi
Zootecnica e Nutrizione Animale (Italy)
2001
Artificial rearing and intramuscular fatty acid composition of unweaned lambs
F. Napolitano , A. Braghieri , A. M. Riviezzi , G. F. Cifuni
Italian Journal of Food Science 15 ( 2) 241 -248
1
2003
Influence of storage conditions and age at slaughter on lipid oxidation and fatty acid profiles of apulian lamb
F. Napolitano , A. Braghieri , A. M. Riviezzi , G. F. Cifuni
Italian Journal of Food Science 13 ( 3) 329 -336
5
2001
Food neophobia, odour sensitivity and overall flavour perceptions in food
A. Bendini , F. Napolitano , A. Braghieri , A. M. Riviezzi
8th European Conference on Sensory and Consumer Research
2018
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods
V. Lavelli , M. Laureati , E. Pagliarini , L. Torri
Food Quality and Preference 93 104250
2021
Confronto fra cinghiali, suini ed F1 (cinghiale x suino) castrati e macellati a 200 giorni di età. IV. Composizione chimica ed acidica dei grassi di deposito
Giuseppe Marsico , A. Vicenti , B. Ciruzzi , Pasquale Centoducati
I Convegno Europeo “Allevamenti di selvaggina”, Grado (TS) 219 -228
1991
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese
P. Uzun , F. Masucci , F. Serrapica , F. Napolitano
Journal of Dairy Science 101 ( 8) 6752 -6761
18
2018
Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese.
F. Serrapica , P. Uzun , F. Masucci , F. Napolitano
Journal of Dairy Science 103 ( 2) 1391 -1403
17
2020
Qualitative assessment of dairy cattle welfare
F. Napolitano , A. Girolami , A. Carlucci , G. Caporale
Italian Journal of Animal Science 4 ( sup2) 278 -297
2005
Organoleptic properties of meat from Altamurana and Trimeticcio lambs slaughtered at two different ages
R. Marino , A. Braghieri , G. Gliatta , F. Napolitano
Italian Journal of Animal Science 6 556 -558
1
2007
Consumer preference for chicken breast may be more affected by information on organic production than by product sensory properties
F. Napolitano , C. Castellini , S. Naspetti , E. Piasentier
Poultry Science 92 ( 3) 820 -826
30
2013
Eating quality of beef from free-range and confined Podolian young bulls.
A. Braghieri , C. Pacelli , N. Piazzolla , A. Girolami
Journal of Animal Science 91 ( 12) 5885 -5893
3
2013
Effect of rearing system and of dietary protein level on leptin, growth, and carcass composition in young Podolian bulls.
R. Marino , A. Braghieri , M. Albenzio , M. Caroprese
Journal of Animal Science 87 ( 10) 3097 -3104
8
2009
Effect of grazing and dietary protein on eating quality of Podolian beef
R. Marino , M. Albenzio , M. Caroprese , F. Napolitano
Journal of Animal Science 89 ( 11) 3752 -3758
9
2011
Effect of Information About Animal Welfare on Consumer Willingness to Pay for Yogurt
F. Napolitano , C. Pacelli , A. Girolami , A. Braghieri
Journal of Dairy Science 91 ( 3) 910 -917
86
2008
Behavior and milk production of buffalo cows as affected by housing system.
G. De Rosa , F. Grasso , A. Braghieri , A. Bilancione
Journal of Dairy Science 92 ( 3) 907 -912
19
2009
Different assessment systems fail to agree on the evaluation of dairy cattle welfare at farm level
G. De Rosa , R. Di Palo , R. Serafini , F. Grasso
Livestock Science 229 145 -149
1
2019
Effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptability.
F. Napolitano , A. Braghieri , M. Caroprese , R. Marino
Meat Science 77 ( 3) 431 -436
58
2007