A Multi-Biomarker Approach in European Sea Bass Exposed to Dynamic Temperature Changes under Dietary Supplementation with <i>Origanum vulgare</i> Essential Oil

by Francesca Rita Dinardo, Aristide Maggiolino, Elisabetta Casalino, Michele Deflorio, Gerardo Centoducati
Published 2021-04-01

How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat

by Aristide Maggiolino, José Manuel Lorenzo, Gerardo Centoducati, Rubén Domínguez, Francesca Rita Dinardo, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, Pasquale De Palo
Published 2020-11-01

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat

by Alessandra Tateo, Aristide Maggiolino, Ruben Domínguez, José Manuel Lorenzo, Francesca Rita Dinardo, Edmondo Ceci, Rosaria Marino, Antonella della Malva, Andrea Bragaglio, Pasquale De Palo
Published 2020-08-01