R. Chizzolini
University of Parma(IT)
Publications by Year
Research Areas
Meat and Animal Product Quality, Animal Nutrition and Physiology, Protein Hydrolysis and Bioactive Peptides, Edible Oils Quality and Analysis, Muscle metabolism and nutrition
Most-Cited Works
- → Calorific value and cholesterol content of normal and low-fat meat and meat products(1999)256 cited
- → Volatile compounds of commercial Milano salami(1999)185 cited
- → Control of bioflavour and safety in fermented sausages: first results of a European project(2000)159 cited
- → Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants(2003)135 cited
- → Oxidation in traditional mediterranean meat products(1998)125 cited
- → Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices(2002)108 cited
- → Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella(1998)105 cited
- → Lipid and colour stability of Milano-type sausages: effect of packing conditions(2002)98 cited
- → Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products(2000)91 cited
- → Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy(2005)88 cited