Tabanelli G.; Barbieri F.; Soglia F.; Magnani R.; Gardini G.; Petracci M.; Gardini F.; Montanari C., Safety and technological issues of dry fermented sausages produced without nitrate and nitrite, «FOOD RESEARCH INTERNATIONAL», 2022, 160, Article number: 111685, pp. 1 - 10 [articolo]Open Access
Francesca Soglia, Giulia Baldi, Alberto Gonzalez-Mohino, Silvia Dıaz-Velasco, Massimiliano Petracci, Mario Estevez, Spectrophotometric Analysis of Protein Carbonyls, in: Methods to Assess the Quality of Meat Products, New York, Humana Press, 2022, pp. 107 - 114 [capitolo di libro]
Francesca Soglia, Martina Bordini, Maurizio Mazzoni, Martina Zappaterra, Mattia Di Nunzio, Paolo Clavenzani, Roberta Davoli, Adele Meluzzi, Federico Sirri, Massimiliano Petracci, The evolution of vimentin and desmin in Pectoralis major muscles of broiler chickens supports their essential role in muscle regeneration, «FRONTIERS IN PHYSIOLOGY», 2022, 13, Article number: 970034, pp. 1 - 17 [articolo]Open Access
Zaazaa, Ahmed; Mudalal, Samer; Alzuheir, Ibrahim; Samara, Maen; Jalboush, Nasr; Fayyad, Adnan; Petracci, Massimiliano, The Impact of Thyme and Oregano Essential Oils Dietary Supplementation on Broiler Health, Growth Performance, and Prevalence of Growth-Related Breast Muscle Abnormalities, «ANIMALS», 2022, 12, Article number: 3065, pp. 1 - 11 [articolo]Open Access
Soglia, F.; Petracci, M.; Davoli, R.; Zappaterra, M., A critical review of the mechanisms involved in the occurrence of growth-related abnormalities affecting broiler chicken breast muscles, «POULTRY SCIENCE», 2021, 100, Article number: 101180, pp. 1 - 20 [articolo]Open Access
Baldi, Giulia; D’Elia, Fabio; Soglia, Francesca; Tappi, Silvia; Petracci, Massimiliano; Rocculi, Pietro, Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat, «FOODS», 2021, 10, Article number: 241, pp. 1 - 15 [articolo]Open Access
Tkacz, K.; Modzelewska-Kapitula, M.; Petracci, M.; Zdunczyk, W., Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades, «MEAT SCIENCE», 2021, 182, Article number: 108639, pp. 1 - 9 [articolo]Open Access
U-Chupaj J.; Malila Y.; Gozzi G.; Vannini L.; Dellarosa N.; Laghi L.; Petracci M.; Benjakul S.; Visessanguan W., Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality, «JOURNAL OF FOOD SCIENCE», 2021, 86, pp. 319 - 326 [articolo]
Malila, Yuwares; Uengwetwanit, Tanaporn; Thanatsang, Krittaporn V.; Arayamethakorn, Sopacha; Srimarut, Yanee; Petracci, Massimiliano; Soglia, Francesca; Rungrassamee, Wanilada; Visessanguan, Wonnop, Insights Into Transcriptome Profiles Associated With Wooden Breast Myopathy in Broilers Slaughtered at the Age of 6 or 7 Weeks, «FRONTIERS IN PHYSIOLOGY», 2021, 12, Article number: 691194, pp. 1 - 15 [articolo]Open Access
Soglia, Francesca; Zampiga, Marco; Baldi, Giulia; Malila, Yuwares; Thanatsang, Krittaporn V.; Srimarut, Yanee; Tatiyaborworntham, Nantawat; Unger, Onuma; Klamchuen, Annop; Laghi, Luca; Petracci, Massimiliano; Sirri, Federico, Lysine Depletion during Different Feeding Phases: Effects on Growth Performances and Meat Quality of Broiler Chickens, «ANIMALS», 2021, 11, Article number: 1499, pp. 1 - 16 [articolo]Open Access
Jessica Genovese, Matej Kranjc, Igor Serša, Massimiliano Petracci, Pietro Rocculi, Damijan Miklavčič, Samo Mahnič-Kalamiza, PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods, «INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES», 2021, 74, Article number: 102872, pp. 1 - 9 [articolo]Open Access
Leroy, Frédéric; Petracci, Massimiliano, Rabbit meat: valuable nutrition or too-cute-to-eat?, «WORLD RABBIT SCIENCE», 2021, 29, pp. 239 - 246 [articolo]Open Access
Baldi, Giulia; Soglia, Francesca; Petracci, Massimiliano, Spaghetti Meat Abnormality in Broilers: Current Understanding and Future Research Directions, «FRONTIERS IN PHYSIOLOGY», 2021, 12, Article number: 684497, pp. 1 - 7 [articolo]Open Access
Giulia, Baldi; Francesca, Soglia; Luca, Laghi; Adele, Meluzzi; Massimiliano, Petracci, The role of histidine dipeptides on postmortem acidification of broiler muscles with different energy metabolism, «POULTRY SCIENCE», 2021, 100, pp. 1299 - 1307 [articolo]Open Access
Giulia Baldi, Francesca Soglia, Massimiliano Petracci, Valorization of meat by-products, in: Food Waste Recovery 2nd Edition, Londond, Academic Press, 2021, pp. 419 - 443 [capitolo di libro]
