C. Schivazappa - Concepedia

Author

C. Schivazappa

Experimental Station for the Food Preserving Industry ORCID

Also Known As

C Schivazappa, C. SCHIVAZAPPA, C. Schivazappa, Cristina SCHIVAZAPPA, Cristina Schivazappa

Publications

Citations

H-Index

Concepts

All Affiliations

Experimental Station for the Food Preserving Industry Centro Ricerche Produzioni Animali University of Bologna

About

C. Schivazappa is an author at Experimental Station for the Food Preserving Industry specializing in health sciences, animal nutrition, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	526
2	Biochemistry	6	6	531
3	Public Health	5	5	320
4	Medicine	4	4	191
5	Education	1	1	27

C. Schivazappa

Publications

993

Citations

H-Index

Page 1

	Year	Citations
Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition Roberta Virgili, G. Parolari, C. Schivazappa, Journal of Food Science NutritionFood PreservationTexture TraitsMeat QualityFood Chemistry	1995	171
Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture G. Parolari, Roberta Virgili, C. Schivazappa Meat Science BiomanufacturingBiochemistryFood PhysicAnimal NutritionFunctional Property	1994	153
Lipolysis in dry-cured ham maturation Christian Vestergaard, C. Schivazappa, Roberta Virgili Meat Science Animal PhysiologyLipid AnalysisAnimal NutritionDry-cured Ham MaturationMetabolism	2000	119
Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs1 Roberta Virgili, Marie Bianoun Louise Dégni, C. Schivazappa, Journal of Animal Science	2003	101
Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids Stefano Sforza, Gianni Galaverna, C. Schivazappa, Journal of Agricultural and Food Chemistry NutritionAmino AcidsFood AnalysisFood ChemistryParma Dry-cured Ham	2006	88
Analysis of raw meat to predict proteolysis in Parma ham C. Schivazappa, Marie Bianoun Louise Dégni, Leonardo Nanni Costa, Meat Science Food CompositionAnimal NutritionFood AnalysisBioanalysisPhysiology	2002	70
PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM Roberta Virgili, C. Schivazappa, G. Parolari, Journal of Food Biochemistry NutritionMeat QualityExperimental NutritionFood ChemistryDpp Ii	1998	59
Muscle traits for long matured dried meats Roberta Virgili, C. Schivazappa Meat Science Animal PhysiologyMuscle FunctionBody CompositionMuscle TraitsSkeletal Muscle	2002	54
FREE AMINO ACIDS AND DIPEPTIDES IN DRY‐CURED HAM Roberta Virgili, G. Parolari, C. Soresi Bordini, Journal of Muscle Foods NutritionDried MuscleFood ChemistryMolecular NutritionPublic Health	1999	45
Impact of salt levels on the sensory profile and consumer acceptance of Italian dry‐cured ham C. Schivazappa, Roberta Virgili Journal of the Science of Food and Agriculture	2020	32

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