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Co-authors
(13)
Roberta Virgili
8
Giovanni Parolari
5
C. SORESI BORDINI
3
M. DEGNI
2
Leonardo Nanni Costa
1
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Authors
Cristina Schivazappa
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Cristina Schivazappa
Università degli Studi di Parma
Publications: 8
|
Citations: 184
|
G-Index: 8
|
H-Index: 7
The information is calculated based on the tens of millions of scholarly articles currently discoverable within Microsoft Academic Search. As more content gets indexed, the accuracy and completeness will continue to improve.
Interests:
Food Science
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Collaborated with
13 co-authors
from 1994 to 2002
; Cited by
348 authors
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Publications
(8)
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Analysis of raw meat to predict proteolysis in Parma ham
(
Citations: 13
)
C Schivazappa
,
M Degni
,
L Nanni Costa
,
V Russo
,
L Buttazzoni
,
R Virgili
Journal:
Meat Science - MEAT SCI
, vol. 60, no. 1, pp. 77-83, 2002
Muscle traits for long matured dried meats
(
Citations: 12
)
R. Virgili
,
C. Schivazappa
Journal:
Meat Science - MEAT SCI
, vol. 62, no. 3, pp. 331-343, 2002
Lipolysis in dry-cured ham maturation
(
Citations: 20
)
Christian S Vestergaard
,
Cristina Schivazappa
,
Roberta Virgili
Journal:
Meat Science - MEAT SCI
, vol. 55, no. 1, pp. 1-5, 2000
FREE AMINO ACIDS AND DIPEPTIDES IN DRY-CURED HAM
(
Citations: 11
)
R. VIRGILI
,
G. PAROLARI
,
C. SORESI BORDINI
,
C. SCHIVAZAPPA
,
M. CORNET
,
G. MONIN
Journal:
Journal of Muscle Foods - J MUSCLE FOODS
, vol. 10, no. 2, pp. 119-130, 1999
PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY-CURED HAM
(
Citations: 18
)
R. VIRGILI
,
C. SCHIVAZAPPA
,
G. PAROLARI
,
C. SORESI BORDINI
,
M. DEGNI
Journal:
Journal of Food Biochemistry - J FOOD BIOCHEM
, vol. 22, no. 1, pp. 53-63, 1998
Order by:
Citations
(184 times by 118 publications)
Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham
Jianhao Zhang
,
Guofeng Jin
,
Jiamei Wang
,
Wangang Zhang
Journal:
Lwt - Food Science and Technology
, vol. 44, no. 2, pp. 473-479, 2011
Computer image analysis for measuring lean and fatty areas in cross-sectioned dry-cured hams1
(
Citations: 4
)
P. Carnier
,
L. Gallo
,
C. Romani
,
E. Sturaro
,
V. Bondesan
Published in 2010.
Evaluation of different types of dry-cured ham by Italian and French consumers
(
Citations: 1
)
S. Cannata
,
S. Ratti
,
K. Meteau
,
J. Mourot
,
P. Baldini
,
C. Corino
Journal:
Meat Science - MEAT SCI
, vol. 84, no. 4, pp. 601-606, 2010
Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
(
Citations: 1
)
Trinidad Pérez-Palacios
,
Jorge Ruiz
,
Jose Manuel Barat
,
María Concepción Aristoy
,
Teresa Antequera
Journal:
Meat Science - MEAT SCI
, vol. 85, no. 1, pp. 121-126, 2010
MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets
(
Citations: 2
)
Trinidad Pérez-Palacios
,
Teresa Antequera
,
Ma Luisa Durán
,
Andrés Caro
,
Pablo G. Rodríguez
,
Jorge Ruiz
Journal:
Food Research International - FOOD RES INT
, vol. 43, no. 1, pp. 248-254, 2010
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