Maria Antonietta Paleari

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

V.M. Moretti, Giuseppe Madonia, Carlo Diaferia et al. · Meat Science · 2003 · 151 citations

Food Chemistry, Sensory Attributes, Microbial Contamination +11

Cured products from different animal species

Maria Antonietta Paleari, V.M. Moretti, G. Beretta et al. · Meat Science · 2003 · 134 citations

Animal Testing, Animal Science, Animal Health +5

Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat

Maria Antonietta Paleari, S. Camisasca, G. Beretta et al. · Meat Science · 1998 · 116 citations

Bovine Meat, Animal Science, Animal Nutrition +9

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

F. Caprino, V.M. Moretti, F. Bellagamba et al. · Analytica Chimica Acta · 2008 · 89 citations

Food Chemistry, Aquatic Food System, Volatile Compounds +4

Buffalo meat as a salted and cured product

Maria Antonietta Paleari, G. Beretta, Fabio Colombo et al. · Meat Science · 2000 · 44 citations

Nutrition, Buffalo Meat, Meat Quality +4