T. Mentasti

Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

Giovanni M. Turchini, T. Mentasti, Livar Frøyland et al. · Aquaculture · 2003 · 200 citations

Animal Physiology, Nutrition, Lipid Analysis +11

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

V.M. Moretti, Giuseppe Madonia, Carlo Diaferia et al. · Meat Science · 2003 · 151 citations

Food Chemistry, Sensory Attributes, Microbial Contamination +11

Cured products from different animal species

Maria Antonietta Paleari, V.M. Moretti, G. Beretta et al. · Meat Science · 2003 · 134 citations

Animal Testing, Animal Science, Animal Health +5

Effects of dietary lipid source on fillet chemical composition, flavour volatile compounds and sensory characteristics in the freshwater fish tench (Tinca tinca L.)

Giovanni M. Turchini, V.M. Moretti, T. Mentasti et al. · Food Chemistry · 2006 · 128 citations

Dietary Lipid Source, Lipid Analysis, Food Composition +3

Determination of astaxanthin stereoisomers and colour attributes in flesh of rainbow trout (<i>Oncorhynchus mykiss</i>) as a tool to distinguish the dietary pigmentation source

V.M. Moretti, T. Mentasti, F. Bellagamba et al. · Food Additives & Contaminants · 2006 · 77 citations · Full text

Rainbow Trout, Dietary Pigmentation Source, Optical Isomers +18