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Effect of different levels of organic zinc supplementation on pork quality.
Natalello A, Khelil-Arfa H, Luciano G, Zoon M, Menci R, Scerra M, Blanchard A, Mangano F, Biondi L, Priolo A. Natalello A, et al. Among authors: menci r. Meat Sci. 2022 Apr;186:108731. doi: 10.1016/j.meatsci.2021.108731. Epub 2022 Jan 3. Meat Sci. 2022. PMID: 35033832 Free article.
Effect of dietary pomegranate by-product on lamb flavour.
Natalello A, Menci R, Luciano G, Monahan F, Gravador RS, Valenti B, Pauselli M, Belvedere G, Scerra M, Priolo A. Natalello A, et al. Among authors: menci r. Meat Sci. 2023 Apr;198:109118. doi: 10.1016/j.meatsci.2023.109118. Epub 2023 Jan 16. Meat Sci. 2023. PMID: 36681062
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. Meat Sci. 2023 Aug;202:109218. doi: 10.1016/j.meatsci.2023.109218. Epub 2023 May 12. Meat Sci. 2023. PMID: 37207554 Free article.
Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers.
Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Bolletta V, et al. Among authors: menci r. Meat Sci. 2024 Jul;213:109479. doi: 10.1016/j.meatsci.2024.109479. Epub 2024 Mar 5. Meat Sci. 2024. PMID: 38471360 Free article.
[Appendicitis: microbial interactions and new pathogens].
Dionisio D, Belli A, Dionisio A, Poggiali G, Corradini S, Pierotti P, Menci R, Favi P, Mecocci L. Dionisio D, et al. Among authors: menci r. Recenti Prog Med. 1992 Jun;83(6):330-6. Recenti Prog Med. 1992. PMID: 1323137 Review. Italian.
14 results