A.M. Descalzo - Concepedia

Author

A.M. Descalzo

National Agricultural Technology Institute ORCID

Also Known As

A Descalzo, A M Descalzo, A. Descalzo, A. M. Descalzo, A.M Descalzo, A.M. Descalzo, Adriana Descalzo, Adriana M Descalzo, Adriana M. Descalzo, Adriana Maria Descalzo

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

National Agricultural Technology Institute National Institute of Industrial Technology Consejo Nacional de Investigaciones Científicas y Técnicas UMR QualiSud Institut Agro Montpellier

About

A.M. Descalzo is an author at National Agricultural Technology Institute specializing in nutrition, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	407
2	Public Health	9	9	292
3	Medicine	6	6	435
4	Engineering	5	5	163
5	Education	3	3	172

A.M. Descalzo

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beef A.M. Descalzo, E. M. Insani, Andrea Biolatto, Meat Science Vitamin ENutritionGrain-based DietsAnimal NutritionAgricultural Economics	2005	275
Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle A.M. Descalzo, Luciana Rossetti, G. Grigioni, Meat Science Animal PhysiologyNutritionAnimal NutritionAnimal ScienceAgricultural Economics	2006	142
Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina E. M. Insani, A. Eyherabide, G. Grigioni, Meat Science Meat PackagingShelf LifeFood AnalysisAgricultural EconomicsNatural Antioxidants	2007	121
Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration T.T. Nkukwana, Voster Muchenje, P.J. Masika, Food Chemistry Breast MeatNutritionFatty Acid CompositionAnimal NutritionFeed Additive	2013	107
Effect of Alpha‐Tocopherol and Ascorbic Acid on Bovine Oocyte <i>in Vitro</i> Maturation Gabriel Dalvit, SP Llanes, A.M. Descalzo, Reproduction in Domestic Animals	2005	100
Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed L.B. Pouzo, A.M. Descalzo, Noemí Zaritzky, Meat Science NutritionColor StabilityAnimal NutritionAgricultural EconomicsFeed Additive	2015	82
Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties María F. Basanta, Sérgio Rizzo, Natalia Szerman, Food Research International Food ChemistryNutritionNatural Antioxidant AdditivesPrunus SalicinaPulp Microparticles	2017	57
Coupling Virus-Induced Gene Silencing to Exogenous <i>Green Fluorescence Protein</i> Expression Provides a Highly Efficient System for Functional Genomics in Arabidopsis and across All Stages of Tomato Fruit Development Leandro Quadrana, María Cecilia Rodriguez, Mariana G. López, PLANT PHYSIOLOGY	2011	55
Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage M.I Porcella, G. Sánchez, Sergio Ramón Vaudagna, Meat Science NutritionSoy Protein IsolateEngineeringDrip LossVacuum-packaged Chorizos	2001	50
Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina A.M. Descalzo, Luciana Rossetti, Ana María Sancho, Meat Science Food ChemistryNutritionDietary ExposureFood QualityAnimal Nutrition	2007	46

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