Virginia C. Resconi

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

Derek F. Keenan, Virginia C. Resconi, Joseph P. Kerry et al. · Meat Science · 2013 · 123 citations

Fat Substitute, Nutrition, Comminuted Meat Products +8

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets

Virginia C. Resconi, M.M. Campo, F. Montossi et al. · Meat Science · 2010 · 100 citations

Nutrition, Different Diets, Animal Nutrition +13

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems

Virginia C. Resconi, M.M. Campo, Maria Font‐i‐Furnols et al. · Meat Science · 2009 · 98 citations

Animal Physiology, Animal Science, Animal Nutrition +11

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

Virginia C. Resconi, Ana Escudero, José Antonio Beltrán et al. · Journal of Food Science · 2011 · 90 citations

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

Mónica Bueno, Virginia C. Resconi, M.M. Campo et al. · Food Chemistry · 2018 · 78 citations · Full text

Food Chemistry, Volatile Compounds, Food Analysis +9