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Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs.

Animals : an open access journal from MDPI

Zappaterra M, Zambonelli P, Schivazappa C, Simoncini N, Virgili R, Stefanon B, Davoli R.
PMID: 33401485
Animals (Basel). 2021 Jan 01;11(1). doi: 10.3390/ani11010068.

Protected Designation of Origin (PDO) dry-cured hams production is greatly dependent on raw meat quality. This study was performed to identify genetic markers associated with the quality of dry-cured ham. Carcass traits of 229 heavy pigs belonging to three...

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Zappaterra M, Zambonelli P, Schivazappa C, et al. Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals (Basel). 2021;11(1)doi: 10.3390/ani11010068.
Zappaterra, M., Zambonelli, P., Schivazappa, C., Simoncini, N., Virgili, R., Stefanon, B., & Davoli, R. (2021). Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals : an open access journal from MDPI, 11(1), . https://doi.org/10.3390/ani11010068
Zappaterra, Martina, et al. "Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs." Animals : an open access journal from MDPI vol. 11,1 (2021). doi: https://doi.org/10.3390/ani11010068
Zappaterra M, Zambonelli P, Schivazappa C, Simoncini N, Virgili R, Stefanon B, Davoli R. Investigating the Features of PDO Green Hams during Salting: Insights for New Markers and Genomic Regions in Commercial Hybrid Pigs. Animals (Basel). 2021 Jan 01;11(1). doi: 10.3390/ani11010068. PMID: 33401485; PMCID: PMC7823679.
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Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture.

Meat science

Parolari G, Virgili R, Schivazappa C.
PMID: 22059613
Meat Sci. 1994;38(1):117-22. doi: 10.1016/0309-1740(94)90100-7.

Thirty-eight Italian dry-cured hams were analysed for cathepsin B activity, proximate composition and proteolysis index and results were related to lean tissue texture, as assessed by an expert panel, in order to search for relationships between excessive softness, a...

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Parolari G, Virgili R, Schivazappa C. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Sci. 1994;38(1):117-22doi: 10.1016/0309-1740(94)90100-7.
Parolari, G., Virgili, R., & Schivazappa, C. (1994). Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat science, 38(1), 117-22. https://doi.org/10.1016/0309-1740(94)90100-7
Parolari, G, et al. "Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture." Meat science vol. 38,1 (1994): 117-22. doi: https://doi.org/10.1016/0309-1740(94)90100-7
Parolari G, Virgili R, Schivazappa C. Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture. Meat Sci. 1994;38(1):117-22. doi: 10.1016/0309-1740(94)90100-7. PMID: 22059613.
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Muscle traits for long matured dried meats.

Meat science

Virgili R, Schivazappa C.
PMID: 22061609
Meat Sci. 2002 Nov;62(3):331-43. doi: 10.1016/s0309-1740(02)00118-3.

The distinctive flavour of aged pork products is a complex mix of taste, smell and even touch. To meet increasing consumer's preference for ethnic foods or foods addressing linkage with specified geographic origin or complying with traditional manufacturing and...

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Virgili R, Schivazappa C. Muscle traits for long matured dried meats. Meat Sci. 2002;62(3):331-43doi: 10.1016/s0309-1740(02)00118-3.
Virgili, R., & Schivazappa, C. (2002). Muscle traits for long matured dried meats. Meat science, 62(3), 331-43. https://doi.org/10.1016/s0309-1740(02)00118-3
Virgili, R, and Schivazappa, C. "Muscle traits for long matured dried meats." Meat science vol. 62,3 (2002): 331-43. doi: https://doi.org/10.1016/s0309-1740(02)00118-3
Virgili R, Schivazappa C. Muscle traits for long matured dried meats. Meat Sci. 2002 Nov;62(3):331-43. doi: 10.1016/s0309-1740(02)00118-3. PMID: 22061609.
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Analysis of raw meat to predict proteolysis in Parma ham.

Meat science

Schivazappa C, Degni M, Nanni Costa L, Russo V, Buttazzoni L, Virgili R.
PMID: 22063108
Meat Sci. 2002 Jan;60(1):77-83. doi: 10.1016/s0309-1740(01)00109-7.

Four hundred and thirty-seven pigs (223 purebred Italian Large White, 97 Italian Landrace, and 117 Duroc), were studied to examine the effect of breed on meat quality and assess the possibility of relating proteolysis of dry-cured hams to raw...

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Schivazappa C, Degni M, Nanni Costa L, et al. Analysis of raw meat to predict proteolysis in Parma ham. Meat Sci. 2002;60(1):77-83doi: 10.1016/s0309-1740(01)00109-7.
Schivazappa, C., Degni, M., Nanni Costa, L., Russo, V., Buttazzoni, L., & Virgili, R. (2002). Analysis of raw meat to predict proteolysis in Parma ham. Meat science, 60(1), 77-83. https://doi.org/10.1016/s0309-1740(01)00109-7
Schivazappa, C, et al. "Analysis of raw meat to predict proteolysis in Parma ham." Meat science vol. 60,1 (2002): 77-83. doi: https://doi.org/10.1016/s0309-1740(01)00109-7
Schivazappa C, Degni M, Nanni Costa L, Russo V, Buttazzoni L, Virgili R. Analysis of raw meat to predict proteolysis in Parma ham. Meat Sci. 2002 Jan;60(1):77-83. doi: 10.1016/s0309-1740(01)00109-7. PMID: 22063108.
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Lipolysis in dry-cured ham maturation.

Meat science

Vestergaard CS, Schivazappa C, Virgili R.
PMID: 22060897
Meat Sci. 2000 May;55(1):1-5. doi: 10.1016/s0309-1740(99)00095-9.

Thirty light Parma hams were tested for muscle lipolytic activity (acid and neutral lipase activity) and free fatty acid (FFA) amounts in M. semimembranosus and biceps femoris, during progressive phases (0, 3, 6, 10 months) of dry-cured ham manufacturing....

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Vestergaard CS, Schivazappa C, Virgili R. Lipolysis in dry-cured ham maturation. Meat Sci. 2000;55(1):1-5doi: 10.1016/s0309-1740(99)00095-9.
Vestergaard, C. S., Schivazappa, C., & Virgili, R. (2000). Lipolysis in dry-cured ham maturation. Meat science, 55(1), 1-5. https://doi.org/10.1016/s0309-1740(99)00095-9
Vestergaard, C S, et al. "Lipolysis in dry-cured ham maturation." Meat science vol. 55,1 (2000): 1-5. doi: https://doi.org/10.1016/s0309-1740(99)00095-9
Vestergaard CS, Schivazappa C, Virgili R. Lipolysis in dry-cured ham maturation. Meat Sci. 2000 May;55(1):1-5. doi: 10.1016/s0309-1740(99)00095-9. PMID: 22060897.
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Functional reconstitution of HBV-specific CD8 T cells by in vitro polyphenol treatment in chronic hepatitis B.

Journal of hepatology

Acerbi G, Montali I, Ferrigno GD, Barili V, Schivazappa S, Alfieri A, Laccabue D, Loglio A, Borghi M, Massari M, Rossi M, Vecchi A, Penna A, Boni C, Missale G, Lampertico P, Del Rio D, Ferrari C, Fisicaro P.
PMID: 33188902
J Hepatol. 2021 Apr;74(4):783-793. doi: 10.1016/j.jhep.2020.10.034. Epub 2020 Nov 11.

BACKGROUND & AIMS: In chronic HBV infection, mitochondrial functions and proteostasis are dysregulated in exhausted HBV-specific CD8 T cells. To better characterise the potential involvement of deregulated protein degradation mechanisms in T cell exhaustion, we analysed lysosome-mediated autophagy in...

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Acerbi G, Montali I, Ferrigno GD, et al. Functional reconstitution of HBV-specific CD8 T cells by in vitro polyphenol treatment in chronic hepatitis B. J Hepatol. 2020;74(4):783-793doi: 10.1016/j.jhep.2020.10.034.
Acerbi, G., Montali, I., Ferrigno, G. D., Barili, V., Schivazappa, S., Alfieri, A., Laccabue, D., Loglio, A., Borghi, M., Massari, M., Rossi, M., Vecchi, A., Penna, A., Boni, C., Missale, G., Lampertico, P., Del Rio, D., Ferrari, C., & Fisicaro, P. (2021). Functional reconstitution of HBV-specific CD8 T cells by in vitro polyphenol treatment in chronic hepatitis B. Journal of hepatology, 74(4), 783-793. https://doi.org/10.1016/j.jhep.2020.10.034
Acerbi, Greta, et al. "Functional reconstitution of HBV-specific CD8 T cells by in vitro polyphenol treatment in chronic hepatitis B." Journal of hepatology vol. 74,4 (2021): 783-793. doi: https://doi.org/10.1016/j.jhep.2020.10.034
Acerbi G, Montali I, Ferrigno GD, Barili V, Schivazappa S, Alfieri A, Laccabue D, Loglio A, Borghi M, Massari M, Rossi M, Vecchi A, Penna A, Boni C, Missale G, Lampertico P, Del Rio D, Ferrari C, Fisicaro P. Functional reconstitution of HBV-specific CD8 T cells by in vitro polyphenol treatment in chronic hepatitis B. J Hepatol. 2021 Apr;74(4):783-793. doi: 10.1016/j.jhep.2020.10.034. Epub 2020 Nov 11. PMID: 33188902.
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Showing 1 to 6 of 6 entries