Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni, +1

Trends in Food Science & Technology

Food ChemistryNutritionFood CompositionLipid NutritionLow-fat Meat +7

Volatile compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini, +2

Meat Science

Food ChemistryVolatile CompoundsChemical CompositionAnalytical ChemistryVolatile Element +2

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo, +17

Food Research International

Fermented SausagesEngineeringFood FermentationBiochemical EngineeringBiotechnology +11

Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Emanuela Zanardi, Sergio Ghidini, A. Battaglia, +1

Meat Science

Food ChemistryFermented SausagesFood FermentationFood AnalysisBiotechnology +7

Oxidation in traditional mediterranean meat products

R. Chizzolini, Enrico Novelli, Emanuela Zanardi

Meat Science

Food ChemistryEngineeringEnvironmental EngineeringFood AnalysisAnalytical Chemistry +5

Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices

Anna Badiani, S. Stipa, F. Bitossi, +3

Meat Science

Animal PhysiologyCommon Culinary PracticesLipid CompositionBody CompositionHealth Sciences +9

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella

Enrico Novelli, Emanuela Zanardi, G.P. Ghiretti, +4

Meat Science

Food ChemistryNutritionLipid AnalysisBiochemistrySalame Milano +12

Lipid and colour stability of Milano-type sausages: effect of packing conditions

Emanuela Zanardi, V. Dorigoni, Anna Badiani, +1

Meat Science

Food ChemistryMeat PackagingFood PackagingFood EngineeringFood Processing +7

Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Fabienne F. V. Chevance, L.J. Farmer, Eoin Desmond, +3

Journal of Agricultural and Food Chemistry

Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy

Sergio Ghidini, Emanuela Zanardi, A. Battaglia, +4

Food Additives & Contaminants

NutritionResidue (Chemistry)EngineeringNorthern ItalyAgricultural Economics +18