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Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry-cured hams.
Meat Sci. 2023 Oct;204:109266. doi: 10.1016/j.meatsci.2023.109266. Epub 2023 Jun 22.
Meat Sci. 2023.
PMID: 37392734
Free article.
Impact of Rearing Strategies on the Metabolizable Energy and SID Lysine Partitioning in Pigs Growing from 90 to 200 kg in Body Weight.
Schiavon S, Malgwi IH, Giannuzzi D, Galassi G, Rapetti L, Carnier P, Halas V, Gallo L.
Schiavon S, et al. Among authors: malgwi ih.
Animals (Basel). 2022 Mar 9;12(6):689. doi: 10.3390/ani12060689.
Animals (Basel). 2022.
PMID: 35327086
Free PMC article.
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The Implications of Changing Age and Weight at Slaughter of Heavy Pigs on Carcass and Green Ham Quality Traits.
Malgwi IH, Gallo L, Halas V, Bonfatti V, Carcò G, Sasso CP, Carnier P, Schiavon S.
Malgwi IH, et al.
Animals (Basel). 2021 Aug 20;11(8):2447. doi: 10.3390/ani11082447.
Animals (Basel). 2021.
PMID: 34438904
Free PMC article.
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Influence of Slaughter Weight and Sex on Growth Performance, Carcass Characteristics and Ham Traits of Heavy Pigs Fed Ad-Libitum.
Malgwi IH, Giannuzzi D, Gallo L, Halas V, Carnier P, Schiavon S.
Malgwi IH, et al.
Animals (Basel). 2022 Jan 17;12(2):215. doi: 10.3390/ani12020215.
Animals (Basel). 2022.
PMID: 35049837
Free PMC article.
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Genes Related to Fat Metabolism in Pigs and Intramuscular Fat Content of Pork: A Focus on Nutrigenetics and Nutrigenomics.
Malgwi IH, Halas V, Grünvald P, Schiavon S, Jócsák I.
Malgwi IH, et al.
Animals (Basel). 2022 Jan 8;12(2):150. doi: 10.3390/ani12020150.
Animals (Basel). 2022.
PMID: 35049772
Free PMC article.
Review.
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Effect of cadmium stress on certain physiological parameters, antioxidative enzyme activities and biophoton emission of leaves in barley (Hordeum vulgare L.) seedlings.
Jócsák I, Malgwi I, Rabnecz G, Szegő A, Varga-Visi É, Végvári G, Pónya Z.
Jócsák I, et al.
PLoS One. 2020 Nov 3;15(11):e0240470. doi: 10.1371/journal.pone.0240470. eCollection 2020.
PLoS One. 2020.
PMID: 33141841
Free PMC article.
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Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham.
Schiavon S, Toscano A, Giannuzzi D, Carnier P, Faggion S, Cecchinato A, Malgwi IH, Halas V, Gallo L.
Schiavon S, et al. Among authors: malgwi ih.
Food Res Int. 2024 Jul;188:114450. doi: 10.1016/j.foodres.2024.114450. Epub 2024 May 3.
Food Res Int. 2024.
PMID: 38823835
Free article.
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