Francesco Sirtori

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Carolina Pugliese, Francesco Sirtori, Martin Škrlep et al. · Meat Science · 2014 · 94 citations

Agriculture, Food Science, Food Analysis +16

Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Chiara Aquilani, Francesco Sirtori, Mónica Flores et al. · Meat Science · 2018 · 88 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15

The evolution of volatile compounds profile of “Toscano” dry‐cured ham during ripening as revealed by SPME‐GC‐MS approach

Carolina Pugliese, Francesco Sirtori, Luca Calamai et al. · Journal of Mass Spectrometry · 2010 · 46 citations

Natural Sciences, Chemistry, Food Science +17

Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

Francesco Sirtori, Corrado Dimauro, Riccardo Bozzi et al. · European Food Research and Technology · 2019 · 43 citations · Full text

Agriculture, Food Science, Food Analysis +16

Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

Chiara Aquilani, Trinidad Pérez‐Palacios, Francesco Sirtori et al. · Grasas y Aceites · 2018 · 38 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17