Resconi VC - Search Results

1

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

Keenan DF, Resconi VC, Smyth TJ, Botinestean C, Lefranc C, Kerry JP, Hamill RM. Keenan DF, et al. Among authors: resconi vc. Meat Sci. 2015 Sep;107:75-85. doi: 10.1016/j.meatsci.2015.04.013. Epub 2015 Apr 30. Meat Sci. 2015. PMID: 25965966

2

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

Keenan DF, Resconi VC, Kerry JP, Hamill RM. Keenan DF, et al. Among authors: resconi vc. Meat Sci. 2014 Mar;96(3):1384-94. doi: 10.1016/j.meatsci.2013.11.025. Epub 2013 Dec 1. Meat Sci. 2014. PMID: 24361558

3

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

4

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.

5

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

6

Sensory quality of beef from different finishing diets.

Resconi VC, Campo MM, Font i Furnols M, Montossi F, Sañudo C. Resconi VC, et al. Meat Sci. 2010 Nov;86(3):865-9. doi: 10.1016/j.meatsci.2010.07.012. Epub 2010 Jul 23. Meat Sci. 2010. PMID: 20696533

7

Perception of beef quality for Spanish and Brazilian consumers.

Boito B, Lisbinski E, Campo MDM, Guerrero A, Resconi V, de Oliveira TE, Barcellos JOJ. Boito B, et al. Meat Sci. 2021 Feb;172:108312. doi: 10.1016/j.meatsci.2020.108312. Epub 2020 Sep 18. Meat Sci. 2021. PMID: 33011632

8

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

9

Sensory evaluation of castrated lambs finished on different proportions of pasture and concentrate feeding systems.

Resconi VC, Campo MM, Furnols MF, Montossi F, Sañudo C. Resconi VC, et al. Meat Sci. 2009 Sep;83(1):31-7. doi: 10.1016/j.meatsci.2009.03.004. Epub 2009 Mar 25. Meat Sci. 2009. PMID: 20416726

10

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

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