Badiani A - Search Results

1

Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage.

Zanardi E, Battaglia A, Ghidini S, Conter M, Badiani A, Ianieri A. Zanardi E, et al. Among authors: badiani a. J Agric Food Chem. 2007 May 16;55(10):4264-70. doi: 10.1021/jf063704m. Epub 2007 Apr 21. J Agric Food Chem. 2007. PMID: 17447788

2

Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.

Badiani A, Montellato L, Bochicchio D, Anfossi P, Zanardi E, Maranesi M. Badiani A, et al. J Agric Food Chem. 2004 Aug 11;52(16):5187-94. doi: 10.1021/jf030696q. J Agric Food Chem. 2004. PMID: 15291495

3

Toward the Authentication of European Sea Bass Origin through a Combination of Biometric Measurements and Multiple Analytical Techniques.

Farabegoli F, Pirini M, Rotolo M, Silvi M, Testi S, Ghidini S, Zanardi E, Remondini D, Bonaldo A, Parma L, Badiani A. Farabegoli F, et al. Among authors: badiani a. J Agric Food Chem. 2018 Jul 5;66(26):6822-6831. doi: 10.1021/acs.jafc.8b00505. Epub 2018 Jun 25. J Agric Food Chem. 2018. PMID: 29883538

4

Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy coupled with chemometrics.

Ghidini S, Varrà MO, Dall'Asta C, Badiani A, Ianieri A, Zanardi E. Ghidini S, et al. Among authors: badiani a. Food Chem. 2019 May 15;280:321-327. doi: 10.1016/j.foodchem.2018.12.075. Epub 2018 Dec 21. Food Chem. 2019. PMID: 30642503

5

Effect of light exposure on lipid and colour stability of Southern and Northern European type sausages.

Zanardi E, Dorigoni V, Chizzolini R, Badiani A. Zanardi E, et al. Among authors: badiani a. Vet Res Commun. 2003 Sep;27 Suppl 1:323-5. doi: 10.1023/b:verc.0000014171.70582.83. Vet Res Commun. 2003. PMID: 14535421 No abstract available.

6

Authentication of European sea bass according to production method and geographical origin by light stable isotope ratio and rare earth elements analyses combined with chemometrics.

Varrà MO, Ghidini S, Zanardi E, Badiani A, Ianieri A. Varrà MO, et al. Among authors: badiani a. Ital J Food Saf. 2019 Mar 22;8(1):7872. doi: 10.4081/ijfs.2019.7872. eCollection 2019 Mar 18. Ital J Food Saf. 2019. PMID: 31008086 Free PMC article.

7

Lipid and colour stability of Milano-type sausages: effect of packing conditions.

Zanardi E, Dorigoni V, Badiani A, Chizzolini R. Zanardi E, et al. Among authors: badiani a. Meat Sci. 2002 May;61(1):7-14. doi: 10.1016/s0309-1740(01)00152-8. Meat Sci. 2002. PMID: 22063907

8

Objective evaluation of pork quality: Results of on-line measurements.

Chizzolini R, Novelli E, Badiani A, Delbono G, Rosa P. Chizzolini R, et al. Among authors: badiani a. Meat Sci. 1993;34(1):79-93. doi: 10.1016/0309-1740(93)90019-E. Meat Sci. 1993. PMID: 22060268

9

Objective measurements of pork quality: Evaluation of various techniques.

Chizzolini R, Novelli E, Badiani A, Rosa P, Delbono G. Chizzolini R, et al. Among authors: badiani a. Meat Sci. 1993;34(1):49-77. doi: 10.1016/0309-1740(93)90018-D. Meat Sci. 1993. PMID: 22060267

10

Metabolomics as a powerful tool for molecular quality assessment of the fish Sparus aurata.

Picone G, Engelsen SB, Savorani F, Testi S, Badiani A, Capozzi F. Picone G, et al. Among authors: badiani a. Nutrients. 2011 Feb;3(2):212-27. doi: 10.3390/nu3020212. Epub 2011 Feb 11. Nutrients. 2011. PMID: 22254093 Free PMC article.

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