A. Bonaldo; A. Badiani; S. Testi; G. Corso; A. L. Mordenti; P. P. Gatta, Use of centrifuged and preserved microalgae for feeding juvenile Manila clam (Tapes philippinarum): effects on growth and fatty acid composition, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2005, 4, pp. 3 - 12 [Scientific article]Open Access
Bonaldo A.; Badiani A.; Manzotti P.; Gatta P.P, Effects of dietary organic chromium on rainbow trout (Oncorhynchus mykiss) performances and body composition, in: Proceedings of the 23rd European Society for Comparative Physiology and Biochemistry Conference, “Coping with environmental factors at sea: a molecular approach, s.l, s.n, 2004, pp. 68 - 68 (atti di: 23rd European Society for Comparative Physiology and Biochemistry Conference, “Coping with environmental factors at sea: a molecular approach", Cesenatico (FC), September 23-26, 2004) [Abstract]
BONALDO A.; RIZZI L.; BADIANI A.; TESTI S.; GATTA P.P., Growth response and body composition of sharpsnout sea bream (Diplodus puntazzo) fed a high energy diet with different protein levels., «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2004, 3, pp. 235 - 242 [Scientific article]Open Access
TESTI S.; BONALDO A.; BADIANI A.; GATTA P.P., Nutritional traits of dorsal and ventral fillets from farmed European sea bass, gilthead sea bream and rainbow trout., in: Proceedings of the 34th Annual Plenary Meeting of the West European Fish Technologists Association (WEFTA), HAMBURG, German Fed. Res. Centre for Nutrition and Food, 2004, 1, pp. 73 - 76 (atti di: 34th Meeting of the West European Fish Technologists Association, Lubeck, September 12-15, 2004) [Contribution to conference proceedings]
BADIANI A.; TESTI S.; SILVI M.; ZIRONI E.; BONALDO A.; PECCHINI A.; GATTA P.P., Selected fatty acid contents of cooked n-3 PUFA enriched trout fillets., in: Proceedings of the 34th Annual Plenary Meeting of the West European Fish Technologists Association (WEFTA), HAMBURG, German Fed. Res. Centre for Nutrition and Food, 2004, 1, pp. 69 - 72 (atti di: 34th Annual Plenary Meeting of the West European Fish Technologists Association, Lubeck, Germany, September 12-15, 2004) [Contribution to conference proceedings]
BADIANI A.; MONTELLATO L.; BOCHICCHIO D.; ANFOSSI P.; ZANARDI E.; MARANESI M., Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib-loins as affected by external fat and cooking method., «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 5187 - 5194 [Scientific article]
GATTA P.P.; TESTI S.; SILVI M.; PAGLIUCA G.; BONALDO A.; ROEM A.; BADIANI A., Tailoring the fatty acid composition of trout fillets for health purposes - Preliminary results., in: Proceedings of the 34th Annual Plenary Meeting of the West European Fish Technologists Association (WEFTA), HAMBURG, German Fed. Res. Centre for Nutrition and Food, 2004, 1, pp. 64 - 68 (atti di: 34th Meeting of the West European Fish Technologists Association, Lubeck, September 12-15, 2004) [Contribution to conference proceedings]
Badiani A.; Montellato L.; Maranesi M.; Bochicchio D.; Parazza P.; Anfossi P., Contents and retentions of free and total purine bases in lamb meat cooked by several household methods, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2003, 2, pp. 572 - 574 [Scientific article]
Zanardi E.; Dorigoni V.; Chizzolini R.; Badiani A., Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages, «VETERINARY RESEARCH COMMUNICATIONS», 2003, 27, pp. 323 - 325 [Scientific article]
Zanardi E.; Dorigoni V.; Badiani A.; Chizzolini R., Lipid and colour stability of Milano-type sausages: Effect of packing conditions, «MEAT SCIENCE», 2002, 61, pp. 7 - 14 [Scientific article]
Badiani A.; Stipa S.; Bitossi F.; Gatta P.P.; Vignola G.; Chizzolini R., Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices, «MEAT SCIENCE», 2002, 60, pp. 169 - 186 [Scientific article]
Badiani A.; Nanni N.; Gatta P.P.; Bitossi F.; Tolomelli B.; Manfredini M., Nutrient content and retention in selected roasted cuts from 3-month-old ram lambs, «FOOD CHEMISTRY», 1998, 61, pp. 89 - 100 [Scientific article]
Badiani A.; Nanni N.; Gatta P.P.; Tolomelli B.; Manfredini M., Nutrient Profile of Horsemeat, «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 1997, 10, pp. 254 - 269 [Scientific article]
Badiani A.; Stipa S.; Nanni N.; Gatta P.P.; Manfredini M., Physical indices, processing yields, compositional parameters and fatty acid profile of three species of cultured sturgeon (genus Acipenser), «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 1997, 74, pp. 257 - 264 [Scientific article]
A. Badiani; P. Anfossi; L. Fiorentini; P.P. Gatta; M. Manfredini; N. Nanni; S. Stipa; B. Tolomelli, Nutritional composition of cultured sturgeon (Acipenser spp.), «JOURNAL OF FOOD COMPOSITION AND ANALYSIS», 1996, 9, pp. 171 - 190 [Scientific article]
