Concepedia

C. Schivazappa

CS

15

Publications

993

Citations

15

H-Index

1994

Active since

Affiliations

Experimental Station for the Food Preserving Industry(Current)

Centro Ricerche Produzioni Animali

University of Bologna

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

ORCID

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Publications per year

1994–2022

15

Publications

15

Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Roberta Virgili, G. Parolari, C. Schivazappa et al. · Journal of Food Science · 1995 · 171 citations

, , +18

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 · 1994 · 153 citations

, , +6

Lipolysis in dry-cured ham maturation

Christian Vestergaard, C. Schivazappa, Roberta Virgili · Meat Science · 2000 · 119 citations

, , +2

Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs1

Roberta Virgili, Marie Bianoun Louise Dégni, C. Schivazappa et al. · Journal of Animal Science · 2003 · 101 citations

Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

Stefano Sforza, Gianni Galaverna, C. Schivazappa et al. · Journal of Agricultural and Food Chemistry · 2006 · 88 citations

, , +17

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