Virginia C. Resconi - Search Results

Year	Number of Results
2010	1
2011	1
2012	2
2013	2
2014	2
2015	1
2016	1
2017	2
2018	2
2019	2
2020	1
2021	1
2024	0

1

The development of aromas in ruminant meat.

Resconi VC, Escudero A, Campo MM. Resconi VC, et al. Molecules. 2013 Jun 7;18(6):6748-81. doi: 10.3390/molecules18066748. Molecules. 2013. PMID: 23749162 Free PMC article. Review.

2

Beef quality attributes: A systematic review of consumer perspectives.

Henchion MM, McCarthy M, Resconi VC. Henchion MM, et al. Among authors: resconi vc. Meat Sci. 2017 Jun;128:1-7. doi: 10.1016/j.meatsci.2017.01.006. Epub 2017 Jan 17. Meat Sci. 2017. PMID: 28160662 Free article. Review.

3

Meat consumption: trends and quality matters.

Henchion M, McCarthy M, Resconi VC, Troy D. Henchion M, et al. Among authors: resconi vc. Meat Sci. 2014 Nov;98(3):561-8. doi: 10.1016/j.meatsci.2014.06.007. Epub 2014 Jul 10. Meat Sci. 2014. PMID: 25060586

4

Differentiating Breast Myopathies through Color and Texture Analyses in Broiler.

Campo MDM, Mur L, Guerrero A, Barahona M, Resconi VC, Magalhaes DR, Lisbinski E, Boito B, Oliveira IM, Olleta JL. Campo MDM, et al. Foods. 2020 Jun 23;9(6):824. doi: 10.3390/foods9060824. Foods. 2020. PMID: 32586049 Free PMC article.

5

Number of consumers and days of display necessary for the assessment of meat colour acceptability.

Passetti RAC, Resconi VC, Çakmakçı C, Del Mar Campo M, Kirinus JK, Passetti LCG, Guerrero A, do Prado IN, Sañudo C. Passetti RAC, et al. Food Res Int. 2019 Jul;121:387-393. doi: 10.1016/j.foodres.2019.03.036. Epub 2019 Mar 16. Food Res Int. 2019. PMID: 31108761 Free article.

6

Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat.

Bouzaida MD, Resconi VC, Gimeno D, Romero JV, Calanche JB, Barahona M, Olleta JL, María GA. Bouzaida MD, et al. Among authors: resconi vc. Antioxidants (Basel). 2021 May 17;10(5):795. doi: 10.3390/antiox10050795. Antioxidants (Basel). 2021. PMID: 34067887 Free PMC article.

7

Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.

Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM. Resconi VC, et al. Food Chem. 2018 Mar 1;242:288-300. doi: 10.1016/j.foodchem.2017.09.036. Epub 2017 Sep 12. Food Chem. 2018. PMID: 29037691

8

Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees.

Bueno M, Resconi VC, Campo MM, Ferreira V, Escudero A. Bueno M, et al. Among authors: resconi vc. Food Chem. 2019 May 30;281:49-56. doi: 10.1016/j.foodchem.2018.12.082. Epub 2018 Dec 23. Food Chem. 2019. PMID: 30658764

9

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham.

Resconi VC, Keenan DF, García E, Allen P, Kerry JP, Hamill RM. Resconi VC, et al. Meat Sci. 2016 Nov;121:127-134. doi: 10.1016/j.meatsci.2016.05.017. Epub 2016 May 26. Meat Sci. 2016. PMID: 27310601

10

Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.

Resconi VC, Campo MM, Montossi F, Ferreira V, Sañudo C, Escudero A. Resconi VC, et al. Meat Sci. 2010 Aug;85(4):700-6. doi: 10.1016/j.meatsci.2010.03.027. Epub 2010 Mar 21. Meat Sci. 2010. PMID: 20416794

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