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Experimental Protocol to Assess Neuromuscular Plasticity Induced by an Exoskeleton Training Session.
Methods Protoc. 2021 Jul 13;4(3):48. doi: 10.3390/mps4030048.
Methods Protoc. 2021.
PMID: 34287357
Free PMC article.
Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops.
Zanardi E, Novelli E, Nanni N, Ghiretti GP, Delbono G, Campanini G, Dazzi G, Madarena G, Chizzolini R.
Zanardi E, et al. Among authors: dazzi g.
Meat Sci. 1998 Jul;49(3):309-20. doi: 10.1016/s0309-1740(97)00131-9.
Meat Sci. 1998.
PMID: 22060581
Item in Clipboard
Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella.
Novelli E, Zanardi E, Ghiretti GP, Campanini G, Dazzi G, Madarena G, Chizzolini R.
Novelli E, et al. Among authors: dazzi g.
Meat Sci. 1998 Jan;48(1-2):29-40. doi: 10.1016/s0309-1740(97)00072-7.
Meat Sci. 1998.
PMID: 22062876
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Comparative evaluation of some antioxidants in salame Milano and mortadella production.
Ghiretti GP, Zanardi E, Novelli E, Campanini G, Dazzi G, Madarena G, Chizzolini R.
Ghiretti GP, et al. Among authors: dazzi g.
Meat Sci. 1997 Sep;47(1-2):167-76. doi: 10.1016/s0309-1740(97)00059-4.
Meat Sci. 1997.
PMID: 22062627
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Lean colour of green and matured Parma hams: Comparative evaluation and technological relevance of sensory and objective data.
Chizzolini R, Novelli E, Campanini G, Dazzi G, Madarena G, Zanardi E, Pacchioli MT, Rossi A.
Chizzolini R, et al. Among authors: dazzi g.
Meat Sci. 1996 Nov;44(3):159-72. doi: 10.1016/s0309-1740(96)00034-4.
Meat Sci. 1996.
PMID: 22060826
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Organochlorine pesticide residues in meat of various species.
Madarena G, Dazzi G, Campanini G, Maggi E.
Madarena G, et al. Among authors: dazzi g.
Meat Sci. 1980 Apr;4(2):157-66. doi: 10.1016/0309-1740(80)90039-X.
Meat Sci. 1980.
PMID: 22055621
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Mercury, chromium, lead and organochlorine pesticide residues in some food products of animal origin: A review.
Maggi E, Bracchi PG, Campanini G, Dazzi G, Madarena G.
Maggi E, et al. Among authors: dazzi g.
Meat Sci. 1979 Oct;3(4):309-19. doi: 10.1016/0309-1740(79)90007-X.
Meat Sci. 1979.
PMID: 22055422
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[Influence of the nominal freezing rate on histological changes and on acid phosphatases, ribonucleases and peptidases of bovine muscle].
Maggi E, Fasella P, Dazzi G, Crivelli G.
Maggi E, et al. Among authors: dazzi g.
Ig Mod. 1969;62(1):98-107.
Ig Mod. 1969.
PMID: 4326454
Italian.
No abstract available.
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