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Items: 10

1.

Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers.

Longato E, Meineri G, Peiretti PG, Gai F, Viuda-Martos M, Pérez-Álvarez JÁ, Amarowicz R, Fernández-López J.

J Food Sci Technol. 2019 Jul;56(7):3329-3336. doi: 10.1007/s13197-019-03813-7. Epub 2019 Jun 10.

PMID:
31274900
2.

Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth.

Karamać M, Gai F, Longato E, Meineri G, Janiak MA, Amarowicz R, Peiretti PG.

Antioxidants (Basel). 2019 Jun 12;8(6). pii: E173. doi: 10.3390/antiox8060173.

3.

Quality of ready-to-eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1.

Giribaldi M, Gai F, Peiretti PG, Ortoffi MF, Lavermicocca P, Lonigro SL, Valerio F, Cavallarin L.

J Sci Food Agric. 2019 Jan 15;99(1):199-209. doi: 10.1002/jsfa.9161. Epub 2018 Jul 16.

PMID:
29851067
4.

Antioxidative activities and phenolic compounds of pumpkin (Cucurbita pepo) seeds and amaranth (Amaranthus caudatus) grain extracts.

Peiretti PG, Meineri G, Gai F, Longato E, Amarowicz R.

Nat Prod Res. 2017 Sep;31(18):2178-2182. doi: 10.1080/14786419.2017.1278597. Epub 2017 Jan 23.

PMID:
28114838
5.

Rabbit Feces as Feed for Ruminants and as an Energy Source.

Peiretti PG, Tassone S, Gai F, Gasco L, Masoero G.

Animals (Basel). 2014 Dec 5;4(4):755-66. doi: 10.3390/ani4040755.

6.

Effects of Rosemary Oil (Rosmarinus officinalis) on the Shelf-Life of Minced Rainbow Trout (Oncorhynchus mykiss) during Refrigerated Storage.

Peiretti PG, Gai F, Ortoffi M, Aigotti R, Medana C.

Foods. 2012 Dec 4;1(1):28-39. doi: 10.3390/foods1010028.

7.

Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.

Peiretti PG, Medana C, Visentin S, Dal Bello F, Meineri G.

Food Chem. 2012 May 1;132(1):80-5. doi: 10.1016/j.foodchem.2011.10.035. Epub 2011 Oct 18.

8.
9.

Determination of carnosine, anserine, homocarnosine, pentosidine and thiobarbituric acid reactive substances contents in meat from different animal species.

Peiretti PG, Medana C, Visentin S, Giancotti V, Zunino V, Meineri G.

Food Chem. 2011 Jun 15;126(4):1939-47. doi: 10.1016/j.foodchem.2010.12.036. Epub 2010 Dec 10.

10.

Lactobacillus rhamnosus as additive for maize and sorghum ensiling.

Salimei E, Capilongo V, Simoni A, Peiretti PG, Maglieri C, Romano CA, Mannina L, Coppola R, Sorrentino E.

J Agric Food Chem. 2007 Nov 14;55(23):9600-7. Epub 2007 Oct 12.

PMID:
17929890

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