about
An odorant-binding protein is abundantly expressed in the nose and in the seminal fluid of the rabbitBacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins.Conjugated linoleic acid isomers strongly improve the redox status of bovine mammary epithelial cells (BME-UV1).Identification of pheromone-like compounds in male reproductive organs of the oriental locust Locusta migratoria.Microwave-Assisted Drying for the Conservation of Honeybee Pollen.Conjugated Linoleic Acid (CLA) content of meat from three muscles of Massese suckling lambs slaughtered at different weights.Diacylglycerol acyltransferase 1, stearoyl-CoA desaturase 1, and sterol regulatory element binding protein 1 gene polymorphisms and milk fatty acid composition in Italian Brown cattle.Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins.Genetic parameters for conjugated linoleic acid, selected milk fatty acids, and milk fatty acid unsaturation of Italian Holstein-Friesian cows.Association between a polymorphism at the stearoyl CoA desaturase locus and milk production traits in Italian Holsteins.Nutritional characteristics and quality of eggs from laying hens fed on a diet supplemented with chestnut tannin extract (Castanea sativa Miller).Genome-wide study on intramuscular fat in Italian Large White pig breed using the PorcineSNP60 BeadChipFatty acid composition, oxidation status and volatile organic compounds in "Colonnata" lard from Large White or Cinta Senese pigs as affected by curing timeCarbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmo salar): effects on lipid and cholesterol oxidationVolatiles in raw and cooked meat from lambs fed olive cake and linseedThe use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid compositionDietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acidsThe effect of the change from a herbage- to a concentrate-based diet on the oxidative stability of raw and cooked lamb meatEffect of dietary saponins from Quillaja saponaria L. on fatty acid composition and cholesterol content in muscle Longissimus dorsi of lambsStearoyl-Coenzyme A Desaturase Gene Polymorphism and Milk Fatty Acid Composition in Italian HolsteinsFlaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough BreadEvaluation of Chemical Composition of Two Linseed Varieties as Sources of Health-Beneficial SubstancesNatural CLA-Enriched Lamb Meat Fat Modifies Tissue Fatty Acid Profile and Increases n-3 HUFA Score in Obese Zucker RatsNutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant
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description
onderzoeker
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researcher
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հետազոտող
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A Serra
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A Serra
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A Serra
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A Serra
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A Serra
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A Serra
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A Serra
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P106
P1153
7201849345
P31
P496
0000-0001-7728-3430