Soglia, F; Silva, A K; Tappi, S; Lião, L M; Rocculi, P; Laghi, L; Petracci, M, Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers, «POULTRY SCIENCE», 2019, 98, pp. 6194 - 6204 [Scientific article]
Francesca Soglia; Giulia Baldi; Massimiliano Petracci, Impact of increasing incidence of meat quality aberrations on poultry processing, in: XVII European Symposium on the Quality of Eggs and Eggs Products and XXIV European Symposium on the Quality of Poultry Meat, 2019, pp. 139 - 143 (atti di: XVII European Symposium on the Quality of Eggs and Eggs Products and XXIV European Symposium on the Quality of Poultry Meat, Cesme-Izmir, Turkey, 23-26/06/2019) [Contribution to conference proceedings]
Soglia, Francesca; Mazzoni, Maurizio; Petracci, Massimiliano, Spotlight on avian pathology: current growth-related breast meat abnormalities in broilers, «AVIAN PATHOLOGY», 2019, 48, pp. 1 - 3 [Scientific article]
Petracci, M.; Soglia, F.; Madruga, M.; Carvalho, L.; Ida, Elza; Estévez, M., Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities, «COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY», 2019, 18, pp. 565 - 583 [Scientific article]
Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli, Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages, «NUTRIENTS», 2018, 10, Article number: 1497 , pp. 1497/1 - 1497/16 [Scientific article]Open Access
Soglia, F.; Baldi, G.; Laghi, L.; Mudalal, S.; Cavani, C.; Petracci, M., Effect of white striping on turkey breast meat quality, «ANIMAL», 2018, 12, pp. 2198 - 2204 [Scientific article]
Soglia, F; Zeng, Z; Gao, J; Puolanne, E; Cavani, C; Petracci, M; Ertbjerg, P., Evolution of proteolytic indicators during storage of broiler wooden breast meat, «POULTRY SCIENCE», 2018, 97, pp. 1 - 1448 [Scientific article]
Baldi, G; Soglia, F; Mazzoni, M; Sirri, F; Canonico, L; Babini, E; Laghi, L; Cavani, C; Petracci, M, Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers, «ANIMAL», 2018, 12, pp. 164 - 173 [Scientific article]Open Access
Giulia, Baldi; Francesca, Soglia; Maurizio, Mazzoni; Luca, Laghi; Samer, Mudalal; Claudio, Cavani; Massimiliano, Petracci, Post mortem acidification pattern in chicken breast and leg muscles, in: 5TH INTERNATIONAL CONFERENCE ON FOODOMICS, 2018, pp. 48 - 48 (atti di: Foodomics - From data to knowledge, Cesena, 10-12/01/2018) [Abstract]
Federico Sirri, Marco Zampiga, Francesca Soglia, Adele Meluzzi, Claudio Cavani, Massimiliano Petracci, Quality characterization of eggs from Romagnola hens, an Italian local breed, «POULTRY SCIENCE», 2018, 97, pp. 4131 - 4136 [Scientific article]Open Access
Petracci, Massimiliano; Soglia, Francesca; Leroy, Frédéric*, Rabbit meat in need of a hat-trick: from tradition to innovation (and back), «MEAT SCIENCE», 2018, 146, pp. 93 - 100 [Scientific article]
PETRACCI M., SOGLIA F., BALDI G., BALZANI L., MUDALAL S., CAVANI C., Technical note: estimation of real rabbit meat consumption in Italy, «WORLD RABBIT SCIENCE», 2018, 26, pp. 91 - 96 [Scientific article]Open Access
Francesca Soglia, Giulia Baldi, Luca Laghi, Claudio Cavani, Massimiliano Petracci, The effect of emerging muscular abnormalities on proximate composition and NMR relaxation properties of chicken breast meat, in: From Data to Knowledge 5th International Conference on Foodomics, 2018, pp. 97 - 98 (atti di: 5th International Conference on Foodomics, Cesena, 10-12/01/2018) [Abstract]
Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Cavani, Claudio; Petracci, Massimiliano., A comparison of water distribution and protein oxidation between poultry and rabbit meat, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2017, 16, pp. 185 - 186 [Abstract]Open Access
Petracci, M.; Soglia, F.; Cavani, C., Consumo e caratterizzazione qualitative delle carni cunicole, in: Il coniglio: storia ed evoluzione dell'allevamento in Italia e in Europa, Brescia, Fondazione Iniziative Zooprofilattiche e Zootecniche, 2017, pp. 67 - 83 [Chapter or essay]
