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Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.
Animals (Basel). 2021 Jan 1;11(1):68. doi: 10.3390/ani11010068.
Animals (Basel). 2021.
PMID: 33401485
Free PMC article.
Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
Schivazappa C, Virgili R.
Schivazappa C, et al.
J Sci Food Agric. 2020 Jun;100(8):3370-3377. doi: 10.1002/jsfa.10370. Epub 2020 Mar 24.
J Sci Food Agric. 2020.
PMID: 32141082
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Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams.
Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R.
Schivazappa C, et al.
Meat Sci. 2024 Jul;213:109477. doi: 10.1016/j.meatsci.2024.109477. Epub 2024 Mar 2.
Meat Sci. 2024.
PMID: 38492321
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Association study between single nucleotide polymorphisms in porcine genes and pork quality traits for fresh consumption and processing into Italian dry-cured ham.
Davoli R, Schivazappa C, Zambonelli P, Braglia S, Rossi A, Virgili R.
Davoli R, et al. Among authors: schivazappa c.
Meat Sci. 2017 Apr;126:73-81. doi: 10.1016/j.meatsci.2016.11.018. Epub 2016 Nov 27.
Meat Sci. 2017.
PMID: 28064046
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Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.
Sforza S, Galaverna G, Schivazappa C, Marchelli R, Dossena A, Virgili R.
Sforza S, et al. Among authors: schivazappa c.
J Agric Food Chem. 2006 Dec 13;54(25):9422-9. doi: 10.1021/jf061312+.
J Agric Food Chem. 2006.
PMID: 17147428
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