V. Vasta

发表

Lipid and colour stability of meat from lambs fed fresh herbage or concentrate.

F. Monahan, G. Luciano, A. Priolo, 2009, Meat science.

Dietary tannins improve lamb meat colour stability.

F. Monahan, M. Lanza, G. Luciano, 2009, Meat science.

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb.

M. Avondo, G. Luciano, M. Scerra, 2012, Meat science.

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

G. Luciano, V. Vasta, 2011 .

Effect of dietary saponins from Quillaja saponaria L. on fatty acid composition and cholesterol content in muscle Longissimus dorsi of lambs.

H. Makkar, M. Mele, A. Serra, 2011, Animal : an international journal of animal bioscience.

Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementation.

M. Lanza, A. Priolo, M. Bella, 2007, Meat science.

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality.

J. Prates, S. Alves, R. Bessa, 2012, Meat science.

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

F. Monahan, M. Lanza, P. López-Andrés, 2011 .

Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep

T. Gibson, I. Mueller-Harvey, P. López-Andrés, 2013, British Journal of Nutrition.

Dosage PlGF, sVEGFR-1, sEng in maternal serum e preeclampsia: preliminary study

S. Travali, O. Valenti, Palumbo, 2013 .

Bacterial and Protozoal Communities and Fatty Acid Profile in the Rumen of Sheep Fed a Diet Containing Added Tannins

M. Mele, D. Yáñez-Ruiz, A. Serra, 2010, Applied and Environmental Microbiology.

The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils.

S. Abidi, H. B. Salem, G. Luciano, 2014, Meat science.

Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: comparison between mimosa, chestnut and tara.

S. Mattioli, M. Pauselli, M. Lanza, 2019, Animal : an international journal of animal bioscience.

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

M. Mele, A. Serra, M. Pauselli, 2015, Animal : an international journal of animal bioscience.

Stable isotopes to discriminate lambs fed herbage or concentrate both obtained from C(3) plants.

C. Guillou, J. Moreno-Rojas, G. Luciano, 2008, Rapid communications in mass spectrometry : RCM.

Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs.

H. Ben Salem, G. Luciano, M. Scerra, 2013, Meat science.

Effect of increasing levels of Quillaja saponaria on digestion, growth and meat quality of Barbarine

H. Makkar, S. Abidi, H. B. Salem, 2011 .

Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches.

M. Daghio, A. Buccioni, M. Mele, 2019, Journal of dairy science.

Δ(9) desaturase protein expression and fatty acid composition of longissimus dorsi muscle in lambs fed green herbage or concentrate with or without added tannins.

J. Wood, O. Doran, M. Scerra, 2009, Meat science.

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.

M. Mele, A. Serra, M. Lanza, 2009, Journal of animal science.

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

A. Cannas, A. Nudda, M. Lanza, 2008 .

Volatile compound profile of ewe's milk and meat of their suckling lambs in relation to pasture vs. indoor feeding system

K. Petrotos, A. D’Alessandro, G. Martemucci, 2012 .

Ruminant fat volatiles as affected by diet. A review.

A. Priolo, V. Vasta, 2006, Meat science.

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins.

F. Whittington, C. M. Lanza, M. Scerra, 2009, Animal : an international journal of animal bioscience.

Antioxidant effects of ryegrass phenolics in lamb liver and plasma.

T. Gibson, I. Mueller-Harvey, P. López-Andrés, 2014, Animal : an international journal of animal bioscience.

Manipulating Ruminal Biohydrogenation by the Use of Plants Bioactive Compounds

R. Bessa, V. Vasta, 2012 .

Ruminal biohydrogenation as affected by tannins in vitro

H. Makkar, M. Mele, A. Priolo, 2008, British Journal of Nutrition.

Effect of Quillaja saponaria dietary administration on colour, oxidative stability and volatile profile of muscle longissimus dorsi of Barbarine lamb.

H. Makkar, H. Ben Salem, G. Luciano, 2012, Meat science.

The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: implication for dietary discrimination.

F. Monahan, A. Moloney, C. Dimauro, 2011, Meat science.

Supplementation with barley or spineless cactus (Opuntia ficus indica f. inermis) cladodes on digestion, growth and intramuscular fatty acid composition in sheep and goats receiving oaten hay

S. Abidi, S. Abidi, H. B. Salem, 2009 .

Effects of tannin-containing diets on small ruminant meat quality

V. Vasta, Q. Priolo, 2007 .

Effect of a hay-based diet or different upland grazing systems on milk volatile compounds.

P. Pradel, M. Coppa, B. Martin, 2011, Journal of agricultural and food chemistry.

The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil

R. Bessa, M. Dentinho, J. Santos-Silva, 2010 .

The volatile compounds in lamb fat are affected by the time of grazing.

M. Avondo, G. Luciano, M. Scerra, 2012, Meat science.

SILAGE COMPOSED OF OPUNTIA FICUS-INDICA F. INERMIS CLADODES, OLIVE CAKE AND WHEAT BRAN AS ALTERNATIVE FEED FOR BARBARINE LAMB

S. Abidi, A. Nefzaoui, H. B. Salem, 2013 .

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.

F. Monahan, A. Moloney, S. Grasso, 2011, Journal of animal science.

Exploring the Coroplasts’ ‘Techne’ in Greek Architectural Terracottas from Sicily: an Archaeometric Approach

P. Mazzoleni, S. Raneri, G. Barone, 2018, Archaeometry.

Dietary Effects on Stable Carbon Isotope Composition of Fatty Acids in Polar and Neutral Fractions of Intramuscular Fat of Lambs.

P. Prenzler, D. Ryan, R. Bessa, 2017, Journal of agricultural and food chemistry.

Effect of grape seed extract, Cistus ladanifer L., and vegetable oil supplementation on fatty acid composition of abomasal digesta and intramuscular fat of lambs.

J. Prates, S. Alves, R. Bessa, 2010, Journal of agricultural and food chemistry.

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability.

M. Lanza, M. Avondo, P. López-Andrés, 2012, Meat science.

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations 1

F. Monahan, A. Moloney, S. Grasso, 2011 .

Mass spectrometry analysis of volatile compounds in raw meat for the authentication of the feeding background of farm animals.

J. Ratel, E. Engel, V. Vasta, 2007, Journal of agricultural and food chemistry.

Lamb meat colour stability as affected by dietary tannins

F. Monahan, M. Lanza, G. Luciano, 2009 .

Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb.

M. Avondo, G. Luciano, M. Scerra, 2012, Meat science.

Ruminal biohydrogenation as affected by tannins in vitro

H. Makkar, M. Mele, A. Priolo, 2008, British Journal of Nutrition.