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Year Number of Results
2010 3
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2020 6
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Feeding hazelnut skin to lambs delays lipid oxidation in meat.
Menci R, Biondi L, Natalello A, Lanza M, Priolo A, Valenti B, Bertino A, Scerra M, Luciano G. Menci R, et al. Among authors: lanza m. Meat Sci. 2023 Aug;202:109218. doi: 10.1016/j.meatsci.2023.109218. Epub 2023 May 12. Meat Sci. 2023. PMID: 37207554 Free article.
Meat quality from pigs fed tomato processing waste.
Biondi L, Luciano G, Cutello D, Natalello A, Mattioli S, Priolo A, Lanza M, Morbidini L, Gallo A, Valenti B. Biondi L, et al. Among authors: lanza m. Meat Sci. 2020 Jan;159:107940. doi: 10.1016/j.meatsci.2019.107940. Epub 2019 Sep 4. Meat Sci. 2020. PMID: 31522104
Dietary pomegranate by-product improves oxidative stability of lamb meat.
Natalello A, Priolo A, Valenti B, Codini M, Mattioli S, Pauselli M, Puccio M, Lanza M, Stergiadis S, Luciano G. Natalello A, et al. Among authors: lanza m. Meat Sci. 2020 Apr;162:108037. doi: 10.1016/j.meatsci.2019.108037. Epub 2019 Dec 19. Meat Sci. 2020. PMID: 31901579
19 results