Evaluation of the antioxidant effect of a phytocomplex addition in clean label pork salami enriched in n-3 PUFA von Saccani, G., Bergamaschi, M., Schivazappa, C., Cirlini, M., Galaverna, G., Virgili, R.

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Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham von Pinna, A., Saccani, G., Schivazappa, C., Simoncini, N., Virgili, R.

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Application of a non-invasive tool and identification of genetic markers in swine to enhance ham quality: a preliminary study von Vegni, J., Zappaterra, M., Davoli, R., Virgili, R., Simoncini, N., Schivazappa, C., Cilloni, A., Zambonelli, P.

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Effect of vaccination against gonadotropin-releasing hormone (GnRH) in heavy male pigs for Italian typical dry-cured ham production von Pinna, A., Schivazappa, C., Virgili, R., Parolari, G.

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Diversity and behavior of sea slugs (Heterobranchia) in the rocky tide pools of Conero Riviera (western Adriatic Sea) von Riccardi, A., Colletti, A., Virgili, R., Cerrano, C.

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Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham von Simoncini, N., Rotelli, D., Virgili, R., Quintavalla, S.

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Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing von Fantazzini, P., Gombia, M., Schembri, P., Simoncini, N., Virgili, R.

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Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham von Virgili, R., Saccani, G., Gabba, L., Tanzi, E., Soresi Bordini, C.

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Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs von Russo, V, Fontanesi, L, Scotti, E, Beretti, F, Davoli, R, Nanni Costa, L, Virgili, R, Buttazzoni, L

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Muscle traits for long matured dried meats von Virgili, R., Schivazappa, C.

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Volatile organic compounds of parma dry-cured ham as markers of ageing time and aged ham aroma von Pinna, A, Simoncini, N, Toscani, T, Virgili, R

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Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs von Virgili, R, Degni, M, Schivazappa, C, Faeti, V, Poletti, E, Marchetto, G, Pacchioli, M.T, Mordenti, A

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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition von Virgili, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.), Parolari, G, Schivazappa, C, Soresi Bordini, C, Borri, M

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Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture von Parolari, G., Virgili, R., Schivazappa, C.

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Analysis of raw meat to predict proteolysis in Parma ham von Schivazappa, C, Degni, M, Nanni Costa, L, Russo, V, Buttazzoni, L, Virgili, R

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Fatal infantile leukodystrophy : A severe variant of CACH/VWM syndrome, allelic to chromosome 3q27 von FRANCALANCI, P, EYMARD-PIERRE, E, BERTINI, E, DIONISI-VICI, C, BOLDRINI, R, PIEMONTE, F, VIRGILI, R, FARIELLO, G, BOSMAN, C, SANTORELLI, F. M, BOESPFLUG-TANGUY, O

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Penicillium Populations in Dry-Cured Ham Manufacturing Plants von Battilani, P, Pietri, A, Giorni, P, Formenti, S, Bertuzzi, T, Toscani, T, Virgili, R, Kozakiewicz, Z

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Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids von Sforza, Stefano, Galaverna, Gianni, Schivazappa, Cristina, Marchelli, Rosangela, Dossena, Arnaldo, Virgili, Roberta

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Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes von Russo, V., Fontanesi, L., Davoli, R., Nanni Costa, L., Cagnazzo, M., Buttazzoni, L., Virgili, R., Yerle, M.

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Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham von Virgili, R. (Stazione Sperimentale Conserve Alimentari, Parma, Italy.), Schivazappa, C, Parolari, G, Soresi Bordini, C, Degni, M

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