| The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality V Vasta, G Luciano Small Ruminant Research 101 (1-3), 150-159, 2011 | 300 | 2011 |
| Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins V Vasta, M Mele, A Serra, M Scerra, G Luciano, M Lanza, A Priolo Journal of animal science 87 (8), 2674-2684, 2009 | 277 | 2009 |
| Dietary tannins improve lamb meat colour stability G Luciano, FJ Monahan, V Vasta, L Biondi, M Lanza, A Priolo Meat science 81 (1), 120-125, 2009 | 266 | 2009 |
| Sustainability of feeding plant by-products: A review of the implications for ruminant meat production SA Salami, G Luciano, MN O'Grady, L Biondi, CJ Newbold, JP Kerry, ... Animal Feed Science and Technology 251, 37-55, 2019 | 253 | 2019 |
| Bacterial and protozoal communities and fatty acid profile in the rumen of sheep fed a diet containing added tannins V Vasta, DR Yáñez-Ruiz, M Mele, A Serra, G Luciano, M Lanza, L Biondi, ... Applied and Environmental Microbiology 76 (8), 2549-2555, 2010 | 243 | 2010 |
| Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet G Luciano, V Vasta, FJ Monahan, P López-Andrés, L Biondi, M Lanza, ... Food chemistry 124 (3), 1036-1042, 2011 | 190 | 2011 |
| Lipid and colour stability of meat from lambs fed fresh herbage or concentrate G Luciano, FJ Monahan, V Vasta, P Pennisi, M Bella, A Priolo Meat science 82 (2), 193-199, 2009 | 186 | 2009 |
| Dietary quebracho tannins are not absorbed, but increase the antioxidant capacity of liver and plasma in sheep P López-Andrés, G Luciano, V Vasta, TM Gibson, L Biondi, A Priolo, ... British Journal of Nutrition 110 (4), 632-639, 2013 | 118 | 2013 |
| Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids G Luciano, M Pauselli, M Servili, E Mourvaki, A Serra, FJ Monahan, ... Meat Science 93 (3), 703-714, 2013 | 107 | 2013 |
| Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations G Luciano, AP Moloney, A Priolo, FT Röhrle, V Vasta, L Biondi, ... Journal of Animal Science 89 (11), 3759-3768, 2011 | 92 | 2011 |
| Ability of tannins to modulate ruminal lipid metabolism and milk and meat fatty acid profiles P Frutos, G Hervás, A Natalello, G Luciano, M Fondevila, A Priolo, ... Animal Feed Science and Technology 269, 114623, 2020 | 90 | 2020 |
| Dietary citrus pulp reduces lipid oxidation in lamb meat L Inserra, A Priolo, L Biondi, M Lanza, M Bognanno, R Gravador, ... Meat science 96 (4), 1489-1493, 2014 | 87 | 2014 |
| Effect of different dietary tannin extracts on lamb growth performances and meat oxidative stability: Comparison between mimosa, chestnut and tara B Valenti, A Natalello, V Vasta, L Campidonico, V Roscini, S Mattioli, ... Animal 13 (2), 435-443, 2019 | 70 | 2019 |
| Effect of the dietary supplementation of essential oils from rosemary and artemisia on muscle fatty acids and volatile compound profiles in Barbarine lambs V Vasta, D Aouadi, DMR Brogna, M Scerra, G Luciano, A Priolo, ... Meat science 95 (2), 235-241, 2013 | 70 | 2013 |
| Characterisation of the ruminal fermentation and microbiome in lambs supplemented with hydrolysable and condensed tannins SA Salami, B Valenti, M Bella, MN O'Grady, G Luciano, JP Kerry, E Jones, ... FEMS Microbiology Ecology 94 (5), fiy061, 2018 | 68 | 2018 |
| Carotenoid, colour and reflectance measurements in bovine adipose tissue to discriminate between beef from different feeding systems FT Röhrle, AP Moloney, MT Osorio, G Luciano, A Priolo, P Caplan, ... Meat Science 88 (3), 347-353, 2011 | 66 | 2011 |
| Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition M Scerra, G Luciano, P Caparra, F Foti, C Cilione, A Giorgi, V Scerra Meat Science 89 (2), 238-242, 2011 | 63 | 2011 |
| The antioxidant status and oxidative stability of muscle from lambs receiving oral administration of Artemisia herba alba and Rosmarinus officinalis essential oils D Aouadi, G Luciano, V Vasta, S Nasri, DMR Brogna, S Abidi, A Priolo, ... Meat science 97 (2), 237-243, 2014 | 61 | 2014 |
| The volatile profile of longissimus dorsi muscle of heifers fed pasture, pasture silage or cereal concentrate: Implication for dietary discrimination V Vasta, G Luciano, C Dimauro, F Röhrle, A Priolo, FJ Monahan, ... Meat Science 87 (3), 282-289, 2011 | 61 | 2011 |
| Effect of morning vs. afternoon grazing on intramuscular fatty acid composition in lamb V Vasta, RI Pagano, G Luciano, M Scerra, P Caparra, F Foti, C Cilione, ... Meat Science 90 (1), 93-98, 2012 | 60 | 2012 |
Alessandro PrioloDi3A - University of Catania - ItalyEmail verificata su unict.it
