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Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).
Anal Chim Acta. 2008 Jun 9;617(1-2):139-47. doi: 10.1016/j.aca.2008.02.005. Epub 2008 Feb 9.
Anal Chim Acta. 2008.
PMID: 18486649
Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods.
Gussoni M, Greco F, Vezzoli A, Paleari MA, Moretti VM, Beretta G, Caprino F, Lanza B, Zetta L.
Gussoni M, et al. Among authors: paleari ma.
J Agric Food Chem. 2006 Sep 6;54(18):6725-32. doi: 10.1021/jf061286f.
J Agric Food Chem. 2006.
PMID: 16939332
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Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions.
Moretti VM, Madonia G, Diaferia C, Mentasti T, Paleari MA, Panseri S, Pirone G, Gandini G.
Moretti VM, et al. Among authors: paleari ma.
Meat Sci. 2004 Apr;66(4):845-54. doi: 10.1016/j.meatsci.2003.08.006.
Meat Sci. 2004.
PMID: 22061017
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Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI.
Gussoni M, Greco F, Vezzoli A, Paleari MA, Moretti VM, Lanza B, Zetta L.
Gussoni M, et al. Among authors: paleari ma.
Magn Reson Imaging. 2007 Jan;25(1):117-28. doi: 10.1016/j.mri.2006.08.017. Epub 2006 Nov 13.
Magn Reson Imaging. 2007.
PMID: 17222723
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Cured products from different animal species.
Paleari MA, Moretti VM, Beretta G, Mentasti T, Bersani C.
Paleari MA, et al.
Meat Sci. 2003 Apr;63(4):485-9. doi: 10.1016/s0309-1740(02)00108-0.
Meat Sci. 2003.
PMID: 22062518
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Smoked tuna, sliced and vacuum packed, a relatively new product.
Paleari MA, Soncini G, Beretta G.
Paleari MA, et al.
Z Lebensm Unters Forsch. 1990 Feb;190(2):118-20. doi: 10.1007/BF01193479.
Z Lebensm Unters Forsch. 1990.
PMID: 2309520
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Buffalo meat as a salted and cured product.
Paleari MA, Beretta G, Colombo F, Foschini S, Bertolo G, Camisasca S.
Paleari MA, et al.
Meat Sci. 2000 Apr;54(4):365-7. doi: 10.1016/s0309-1740(99)00111-4.
Meat Sci. 2000.
PMID: 22060793
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Ostrich meat: Physico-chemical characteristics and comparison with turkey and bovine meat.
Paleari MA, Camisasca S, Beretta G, Renon P, Corsico P, Bertolo G, Crivelli G.
Paleari MA, et al.
Meat Sci. 1998 Mar;48(3-4):205-10. doi: 10.1016/s0309-1740(97)00091-0.
Meat Sci. 1998.
PMID: 22063069
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