| Stable isotope ratio analysis for authentication of lamb meat E Piasentier, R Valusso, F Camin, G Versini Meat science 64 (3), 239-247, 2003 | 239 | 2003 |
| Effect of information about organic production on beef liking and consumer willingness to pay F Napolitano, A Braghieri, E Piasentier, S Favotto, S Naspetti, R Zanoli Food Quality and Preference 21 (2), 207-212, 2010 | 212 | 2010 |
| Meat quality in male fallow deer (Dama dama): effects of age and supplementary feeding LA Volpelli, R Valusso, M Morgante, P Pittia, E Piasentier Meat science 65 (1), 555-562, 2003 | 133 | 2003 |
| Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries C Sañudo, M Alfonso, R San Julián, G Thorkelsson, T Valdimarsdottir, ... Meat science 75 (4), 610-621, 2007 | 122 | 2007 |
| Organic label as an identifier of environmentally related quality: A consumer choice experiment on beef in Italy R Zanoli, R Scarpa, F Napolitano, E Piasentier, S Naspetti, V Bruschi Renewable Agriculture and Food Systems 28 (1), 70-79, 2013 | 99 | 2013 |
| Genetic diversity and variability in Alpine sheep breeds C Dalvit, E Sacca, M Cassandro, M Gervaso, E Pastore, E Piasentier Small Ruminant Research 80 (1-3), 45-51, 2008 | 77 | 2008 |
| Stable isotope ratio analysis for assessing the authenticity of food of animal origin F Camin, L Bontempo, M Perini, E Piasentier Comprehensive Reviews in Food Science and Food Safety 15 (5), 868-877, 2016 | 68 | 2016 |
| Meat texture of lambs from different European production systems C Sañudo, M Alfonso, A Sanchez, P Berge, E Dransfield, D Zygoyiannis, ... Australian Journal of Agricultural Research 54 (6), 551-560, 2003 | 66 | 2003 |
| Multielement (H, C, N, O, S) stable isotope characteristics of lamb meat from different Italian regions M Perini, F Camin, L Bontempo, A Rossmann, E Piasentier Rapid Communications in Mass Spectrometry: An International Journal Devoted …, 2009 | 65 | 2009 |
| Comparison of n-alkanes and chromium oxide methods for estimating herbage intake by grazing dairy cows F Malossini, S Bovolenta, E Piasentier, C Piras, F Martillotti Animal Feed Science and Technology 61 (1-4), 155-165, 1996 | 64 | 1996 |
| In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls M Spanghero, L Gracco, R Valusso, E Piasentier Livestock Production Science 91 (1-2), 129-141, 2004 | 62 | 2004 |
| Exploring influences on food choice in a large population sample: The Italian Taste project E Monteleone, S Spinelli, C Dinnella, I Endrizzi, M Laureati, E Pagliarini, ... Food Quality and Preference 59, 123-140, 2017 | 61 | 2017 |
| The role of product familiarity and consumer involvement on liking and perceptions of fresh meat M Borgogno, S Favotto, M Corazzin, AV Cardello, E Piasentier Food Quality and Preference 44, 139-147, 2015 | 59 | 2015 |
| Association analyses of single nucleotide polymorphisms in the LEP and SCD1 genes on the fatty acid profile of muscle fat in Simmental bulls L Orru, GF Cifuni, E Piasentier, M Corazzin, S Bovolenta, B Moioli Meat science 87 (4), 344-348, 2011 | 55 | 2011 |
| Effect of whole linseed addition on meat production and quality of Italian Simmental and Holstein young bulls M Corazzin, S Bovolenta, A Sepulcri, E Piasentier Meat science 90 (1), 99-105, 2012 | 53 | 2012 |
| The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut C Pugliese, F Sirtori, M Škrlep, E Piasentier, L Calamai, O Franci, ... Meat Science 100, 58-68, 2015 | 52 | 2015 |
| Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample M Laureati, S Spinelli, E Monteleone, C Dinnella, J Prescott, C Cattaneo, ... Food quality and preference 68, 113-124, 2018 | 51 | 2018 |
| Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) JS del Pulgar, C Soukoulis, F Biasioli, L Cappellin, C García, F Gasperi, ... Talanta 85 (1), 386-393, 2011 | 51 | 2011 |
| n-Alkane content of some forages. F Malossini, E Piasentier, S Bovolenta Journal of the Science of Food and Agriculture 53 (3), 405-409, 1990 | 51 | 1990 |
| Cheese liking and consumer willingness to pay as affected by information about organic production F Napolitano, A Braghieri, E Piasentier, S Favotto, S Naspetti, R Zanoli Journal of dairy research 77 (3), 280-286, 2010 | 50 | 2010 |
