edi piasentier
edi piasentier
full professor animal husbandry
Email verificata su uniud.it
Titolo
Citata da
Citata da
Anno
Stable isotope ratio analysis for authentication of lamb meat
E Piasentier, R Valusso, F Camin, G Versini
Meat science 64 (3), 239-247, 2003
2392003
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
2122010
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
1332003
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six European countries
C Saudo, M Alfonso, R San Julin, G Thorkelsson, T Valdimarsdottir, ...
Meat science 75 (4), 610-621, 2007
1222007
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
992013
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
772008
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
682016
Meat texture of lambs from different European production systems
C Saudo, M Alfonso, A Sanchez, P Berge, E Dransfield, D Zygoyiannis, ...
Australian Journal of Agricultural Research 54 (6), 551-560, 2003
662003
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
652009
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
641996
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
622004
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
612017
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
592015
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
552011
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
532012
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
522015
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
512018
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 Garca, F Gasperi, ...
Talanta 85 (1), 386-393, 2011
512011
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
511990
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
502010
Il sistema al momento non pu eseguire l'operazione. Riprova pi tardi.
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