Results 71 to 80 of about 750 (148)

Analytical fleet-sizing method for the Open Platform for Innovation in Logistics (OPIL). [PDF]

Sci Rep
Körösi L, Duchoň F.
europepmc   +1 more source

Nitrogen Excretion, Ammonia, and Greenhouse Gases Emission in Italian Heavy Pigs: The Role of Feed in Environmental Impact Mitigation. [PDF]

Animals (Basel)
Rossi R, Buoio E, Mainardi E, Costa A.
europepmc   +1 more source

Analysis of Food Perception in Slim, Overweight, or Obese Individuals. [PDF]

Nutrients
Durma AC, Sosnowska M, Durma AD, Śmiałowski A, Czupryniak L.   +4 more
europepmc   +1 more source

Ayahuasca and Its Main Component <i>N,N</i>-Dimethyltryptamine (DMT) for the Treatment of Mental Disorders: Mechanisms of Action, Clinical Studies, and Tools to Explore the Human Mind. [PDF]

Biomedicines
Melani A, Papini G, Bonaso M, Biso L, Kolachalam S, Bragazzi NL, Conversano C, Orrù G, Longoni B, Scarselli M.   +9 more
europepmc   +1 more source

Comparative Analysis of Abattoir-Based Measures and On-Farm Pig Welfare Indicators in Italian Fattening Heavy Pigs. [PDF]

Vet Sci
Scuri L, Recchia M, Scali F, Romeo C, Maisano AM, Santucci G, Allegri C, Masserdotti M, Tenuzzo M, Ianieri A, Ghidini S, Alborali GL.   +11 more
europepmc   +1 more source

The NeuroImmunoEndocrine Circuit of Umami Peptides: A Systems Biology Approach. [PDF]

Nutrients
Hemmati S, Mohagheghzadeh A.
europepmc   +1 more source

Processed meat in the diet: general nutritional profile-protein quality and micronutrients. [PDF]

Anim Front
Schilling MW, Smith SW, Apalowo OE, Comey R, Wang S, Dinh T.   +5 more
europepmc   +1 more source

The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics. [PDF]

Food Chem X
Wang X, Ding Y, Xia Q, Wang Y, Sun Y, Pan D, Cao J, Zhou C.   +7 more
europepmc   +1 more source

A Zn-porphyrin complex contributes to bright red color in Parma ham

A Zn-porphyrin complex contributes to bright red color in Parma ham
The Italian traditional dry-cured ham (Parma ham) shows a stable bright red color that is achieved without the use of nitrite and/or nitrate. In this study we examined the pigment spectroscopically, fluoroscopically and by using HPLC and ESI-HR-MASS analysis.
openaire  

Nutritional Solution for the Italian Heavy Pig Production to Improve Nitrogen Efficiency While Maintaining Productive Performance and Meat Quality. [PDF]

Animals (Basel)
Santini SE, Zanelli E, Faeti V, Marchetto G, Pacchioli MT, Carè S, Bochicchio D.   +6 more
europepmc   +1 more source