1. Comparison of quality traits among breast meat affected by current muscle abnormalities. (January 2019) Authors: Baldi, Giulia; Soglia, Francesca; Laghi, Luca; Tappi, Silvia; Rocculi, Pietro; Tavaniello, Siria; Prioriello, Daniela; Mucci, Rossella; Maiorano, Giuseppe; Petracci, Massimiliano Journal: Food research international Issue: Volume 115(2019) Page Start: 369 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability. Issue 10 (28th August 2020) Authors: Soglia, Francesca; Baldi, Giulia; Petracci, Massimiliano Journal: Journal of food science Issue: Volume 85:Issue 10(2020) Page Start: 3229 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Functional property issues in broiler breast meat related to emerging muscle abnormalities. (November 2016) Authors: Soglia, Francesca; Laghi, Luca; Canonico, Luca; Cavani, Claudio; Petracci, Massimiliano Journal: Food research international Issue: Volume 89:Part 3(2016) Page Start: 1071 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Novel DNPH-based method for determination of protein carbonylation in muscle and meat. (15th April 2016) Authors: Soglia, Francesca; Petracci, Massimiliano; Ertbjerg, Per Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 670 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat. (17th March 2014) Authors: Soglia, Francesca; Petracci, Massimiliano; Mudalal, Samer; Vannini, Lucia; Gozzi, Giorgia; Camprini, Lucia; Cavani, Claudio Journal: International journal of food science & technology Issue: Volume 49:Number 10(2014:Oct.) Page Start: 2184 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Quality characterization of eggs from Romagnola hens, an Italian local breed. (11th July 2018) Authors: Sirri, Federico; Zampiga, Marco; Soglia, Francesca; Meluzzi, Adele; Cavani, Claudio; Petracci, Massimiliano Journal: Poultry science Issue: Volume 97:Number 11(2018:Nov.) Page Start: 4131 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Rabbit meat in need of a hat-trick: from tradition to innovation (and back). (December 2018) Authors: Petracci, Massimiliano; Soglia, Francesca; Leroy, Frédéric Journal: Meat science Issue: Volume 146(2018) Page Start: 93 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite. (October 2022) Authors: Tabanelli, Giulia; Barbieri, Federica; Soglia, Francesca; Magnani, Rudy; Gardini, Gabriele; Petracci, Massimiliano; Gardini, Fausto; Montanari, Chiara Journal: Food research international Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Sarcomere lengths in wooden breast broiler chickens. Issue 1 (14th December 2020) Authors: Soglia, Francesca; Petracci, Massimiliano; Puolanne, Eero Journal: Italian journal of animal science Issue: Volume 19:Issue 1(2020) Page Start: 569 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham. Issue 11 (November 2016) Authors: Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia Journal: Heliyon Issue: Volume 2:Issue 11(2016) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗