| Proteolytic pattern of myofibrillar protein and meat tenderness as affected by breed and aging time R Marino, M Albenzio, A Della Malva, A Santillo, P Loizzo, A Sevi Meat Science 95 (2), 281-287, 2013 | 180 | 2013 |
| Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds R Marino, M Albenzio, A Della Malva, M Caroprese, A Santillo, A Sevi Meat Science 98 (2), 178-186, 2014 | 107 | 2014 |
| Bioactive peptides in animal food products M Albenzio, A Santillo, M Caroprese, A Della Malva, R Marino Foods 6 (5), 35, 2017 | 100 | 2017 |
| Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat A della Malva, M Albenzio, G Annicchiarico, M Caroprese, A Muscio, ... Small Ruminant Research 135, 39-45, 2016 | 69 | 2016 |
| Proteolytic changes of myofibrillar proteins in Podolian meat during aging: Focusing on tenderness R Marino, A Della Malva, M Albenzio Journal of Animal Science 93 (3), 1376-1387, 2015 | 48 | 2015 |
| Methods for extraction of muscle proteins from meat and fish using denaturing and nondenaturing solutions A Malva, M Albenzio, A Santillo, D Russo, L Figliola, M Caroprese, ... Journal of food quality 2018, 1-9, 2018 | 45 | 2018 |
| Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging YHB Kim, SM Lonergan, JK Grubbs, SM Cruzen, AN Fritchen, ... Meat science 94 (3), 289-296, 2013 | 43 | 2013 |
| Nutritional properties and consumer evaluation of donkey bresaola and salami: Comparison with conventional products R Marino, M Albenzio, A Della Malva, A Muscio, A Sevi Meat science 101, 19-24, 2015 | 42 | 2015 |
| Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness A Della Malva, R Marino, A Santillo, G Annicchiarico, M Caroprese, A Sevi, ... Meat science 131, 74-81, 2017 | 38 | 2017 |
| Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles A Della Malva, P De Palo, JM Lorenzo, A Maggiolino, M Albenzio, ... Meat science 157, 107885, 2019 | 34 | 2019 |
| Identification of peptides in functional Scamorza ovine milk cheese M Albenzio, A Santillo, R Marino, A Della Malva, M Caroprese, A Sevi Journal of Dairy Science 98 (12), 8428-8432, 2015 | 33 | 2015 |
| Foal meat volatile compounds: Effect of vacuum ageing on semimembranosus muscle A Maggiolino, JM Lorenzo, R Marino, A Della Malva, P Centoducati, ... Journal of the Science of Food and Agriculture 99 (4), 1660-1667, 2019 | 32 | 2019 |
| Volatile organic compounds, oxidative and sensory patterns of vacuum aged foal meat A Tateo, A Maggiolino, R Domínguez, JM Lorenzo, FR Dinardo, E Ceci, ... Animals 10 (9), 1495, 2020 | 27 | 2020 |
| Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during aging A Della Malva, A Maggiolino, P De Palo, M Albenzio, JM Lorenzo, A Sevi, ... Meat science 184, 108686, 2022 | 22 | 2022 |
| Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste? R Marino, A Della Malva, A Seccia, M Caroprese, A Sevi, M Albenzio Journal of the Science of Food and Agriculture 97 (11), 3515-3521, 2017 | 20 | 2017 |
| Influence of different casings on salami produced with meat from buffalo and podolian cattle A Conte, R Marino, A Della Malva, A Sevi, MA Del Nobile Journal of Food Quality 35 (2), 127-136, 2012 | 19 | 2012 |
| First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach A Della Malva, M Gagaoua, A Santillo, P De Palo, A Sevi, M Albenzio Meat Science 193, 108925, 2022 | 17 | 2022 |
| Effect of diet supplementation with quinoa seed and/or linseed on immune response, productivity and meat quality in merinos derived lambs R Marino, M Caroprese, G Annicchiarico, F Ciampi, MG Ciliberti, ... Animals 8 (11), 204, 2018 | 16 | 2018 |
| Towards the discovery of goat meat quality biomarkers using label-free proteomics M Lamri, A Della Malva, D Djenane, M López-Pedrouso, D Franco, ... Journal of Proteomics 278, 104868, 2023 | 13 | 2023 |
| How volatile compounds, oxidative profile and sensory evaluation can change with vacuum aging in donkey meat A Maggiolino, JM Lorenzo, G Centoducati, R Domínguez, FR Dinardo, ... Animals 10 (11), 2126, 2020 | 13 | 2020 |
Pasquale De PaloDipartimento di Medicina Veterinaria - Università di Bari A. MoroAdresse e-mail validée de uniba.it
