1. A comparison of the carcass and meat quality of Martina Franca donkey foals aged 8 or 12 months. (August 2015) Authors: Polidori, Paolo; Pucciarelli, Stefania; Ariani, Ambra; Polzonetti, Valeria; Vincenzetti, Silvia Journal: Meat science Issue: Volume 106(2015:Aug.) Page Start: 6 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparative proteomic analysis of two clam species: Chamelea gallina and Tapes philippinarum. (15th March 2017) Authors: Vincenzetti, Silvia; Felici, Alberto; Ciarrocchi, Giorgio; Pucciarelli, Stefania; Ricciutelli, Massimo; Ariani, Ambra; Polzonetti, Valeria; Polidori, Paolo Journal: Food chemistry Issue: Volume 219(2017) Page Start: 223 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of freeze-drying and spray-drying on donkey milk volatile compounds and whey proteins stability. (February 2018) Authors: Vincenzetti, Silvia; Cecchi, Teresa; Perinelli, Diego Romano; Pucciarelli, Stefania; Polzonetti, Valeria; Bonacucina, Giulia; Ariani, Ambra; Parrocchia, Liliana; Spera, Daniela Maria; Ferretti, Ersilia; Vallesi, Paola; Polidori, Paolo Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 88(2018) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The effects of low voltage electrical stimulation on donkey meat. (September 2016) Authors: Polidori, Paolo; Ariani, Ambra; Micozzi, Daniela; Vincenzetti, Silvia Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effects of low voltage electrical stimulation on donkey meat. (September 2016) Authors: Polidori, Paolo; Ariani, Ambra; Micozzi, Daniela; Vincenzetti, Silvia Journal: Meat science Issue: Volume 119(2016:Sep.) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗