Animal Bioscience

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Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Isa Fusaro, Melania Giammarco, Michael Odintsov Vaintrub, Matteo Chincarini, Anna Chiara Manetta, Ludovica M. E. Mammi, Alberto Palmonari, Andrea Formigoni, Giorgio Vignola

Anim Biosci. 2020;33(12):1991-1998. Published online January 13, 2020
DOI: https://doi.org/10.5713/ajas.19.0452

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

Isa Fusaro, Melania Giammarco, Michael Odintsov Vaintrub, Matteo Chincarini, Anna Chiara Manetta, Ludovica M. E. Mammi, Alberto Palmonari, Andrea Formigoni, Giorgio Vignola

Asian-Australasian Journal of Animal Sciences. 2020;33(12):1991-1998

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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

Giovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, Aldo Corsetti, Rosanna Tofalo, Maria Schirone, Giuseppe Fasoli, Fausto Gardini, Giorgia Perpetuini, Rosalba Lanciotti

Journal of the Science of Food and Agriculture. 2014;95(11):2252-2263

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Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Francesco Serrapica, Felicia Masucci, Antonio Di Francia, Fabio Napolitano, Ada Braghieri, Giulia Esposito, Raffaele Romano

Foods. 2020;9(8):1091

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Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey

Mehmet Aydın, Hüseyin Sevgili, Bekir Tufan, Yilmaz Emre, Sevim Köse

International Journal of Food Science & Technology. 2011;46(3):500-508

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Fatty acids, health indices and sensory properties of Ricotta cheese from sheep fed three different diets

Isa Fusaro, Melania Giammarco, Matteo Chincarini, Michael Odintsov Vaintrub, Andrea Formigoni, Ludovica Maria Eugenia Mammi, Giorgio Vignola

International Journal of Dairy Technology. 2019;

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Influence of manufacturing procedure on the compositional and sensory properties of n-3 fatty acid-enriched pecorino cheese

Raffaella Branciari, Laura Mughetti, David Ranucci, Dino Miraglia, Andrea Valiani, Gabriele Acuti, Roberto Selvaggini, Massimo Trabalza-Marinucci

Journal of Dairy Research. 2014;81(4):455-461

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The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese

P. Uzun, F. Masucci, F. Serrapica, F. Napolitano, A. Braghieri, R. Romano, N. Manzo, G. Esposito, A. Di Francia

Journal of Dairy Science. 2018;101(8):6752-6761

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The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat

Sylwia Orczewska-Dudek, Mariusz Pietras

Animals. 2019;9(10):734

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Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Kostas Laskaridis, Amalia Serafeimidou, Spiros Zlatanos, Evgenia Gylou, Evdokia Kontorepanidou, Angelos Sagredos

Journal of the Science of Food and Agriculture. 2013;93(9):2130-2136

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How do n-3 fatty acid (short-time restricted vs unrestricted) and n-6 fatty acid enriched diets affect the fatty acid profile in different tissues of German Simmental bulls?

A. Herdmann, J. Martin, G. Nuernberg, J. Wegner, D. Dannenberger, K. Nuernberg

Meat Science. 2010;86(3):712-719

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