All Stories

  1. Effect of temperature on fatty acid composition and development of unfed Siberian sturgeon (A . baerii ) larvae

    Article • Journal of Applied Ichthyology, May 2018, Wiley

    Prof. Vittorio Maria Moretti, mauro vasconi

  2. Histamine Formation in a Dry Salted Twaite Shad (Alosa fallax lacustris) Product

    Article • Journal of Food Protection, January 2017, International Association for Food Protection

    Prof. Vittorio Maria Moretti

  3. Processing of a traditional fish product

    Article • Journal of Food Processing and Preservation, September 2016, Wiley

    Prof. Vittorio Maria Moretti

  4. Pangasius hypophthalmus

    Article • Italian Journal of Animal Science, January 2015, Taylor & Francis

    Prof. Vittorio Maria Moretti

  5. The Impact of Processing on Amino Acid Racemization and Protein Quality in Processed Animal Proteins of Poultry Origin

    Article • Italian Journal of Animal Science, January 2015, Taylor & Francis

    Prof. Vittorio Maria Moretti

  6. Hemolymph parameters as physiological biomarkers in American lobster (Homarus americanus) for monitoring the effects of two commercial maintenance methods

    Article • Fisheries Research, January 2015, Elsevier

    Prof. Vittorio Maria Moretti

  7. Fatty Acid Composition of Freshwater Wild Fish in Subalpine Lakes: A Comparative Study

    Article • Lipids, December 2014, Springer Science + Business Media

    Prof. Vittorio Maria Moretti

  8. Current status and future perspectives of Italian finfish aquaculture

    Article • Reviews in Fish Biology and Fisheries, July 2013, Springer Science + Business Media

    Genciana Terova, Prof. Vittorio Maria Moretti

  9. Assessment of oxidatively generated DNA damage in rainbow trout (Oncorhynchus mykiss) fed with different lipid sources

    Article • Aquaculture, July 2011, Elsevier

    Prof. Vittorio Maria Moretti

  10. Analysis of n-3 and n-6 Fatty Acids

    Article • November 2009, Taylor & Francis

    Prof. Vittorio Maria Moretti

  11. DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICS

    Article • Journal of Food Quality, February 2009, Wiley

    Prof. Vittorio Maria Moretti

  12. Omega-3 and TransFatty Acids

    Article • November 2008, Taylor & Francis

    Prof. Vittorio Maria Moretti

  13. Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

    Article • Analytica Chimica Acta, June 2008, Elsevier

    Prof. Vittorio Maria Moretti

  14. Authentication of Farmed and Wild Turbot ( Psetta maxima ) by Fatty Acid and Isotopic Analyses Combined with Chemometrics

    Article • Journal of Agricultural and Food Chemistry, April 2008, American Chemical Society (ACS)

    Dr Jose Manuel Moreno-Rojas, Prof. Vittorio Maria Moretti

  15. Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh

    Article • Small Ruminant Research, January 2008, Elsevier

    Prof. Vittorio Maria Moretti

  16. Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI

    Article • Magnetic Resonance Imaging, January 2007, Elsevier

    Dr Barbara Lanza, Prof. Vittorio Maria Moretti

  17. CHARACTERIZATION OF A LAMB HAM: FATTY ACIDS AND VOLATILE COMPOUNDS COMPOSITION

    Article • Journal of Muscle Foods, October 2006, Wiley

    Prof. Vittorio Maria Moretti

  18. Monitoring the Effects of Storage in Caviar from Farmed Acipenser transmontanus Using Chemical, SEM, and NMR Methods †

    Article • Journal of Agricultural and Food Chemistry, September 2006, American Chemical Society (ACS)

    Dr Barbara Lanza, Prof. Vittorio Maria Moretti

  19. Evaluation of different protein sources in fingerling grey mullet Mugil cephalus practical diets

    Article • Aquaculture International, July 2005, Springer Science + Business Media

    Prof. Vittorio Maria Moretti

  20. Characterisation of a lard cured with spices and aromatic herbs

    Article • Meat Science, August 2004, Elsevier

    Prof. Vittorio Maria Moretti

  21. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions

    Article • Meat Science, April 2004, Elsevier

    Prof. Vittorio Maria Moretti

  22. Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavor volatile compounds

    Article • Italian Journal of Animal Science, January 2004, Taylor & Francis

    Prof. Vittorio Maria Moretti

  23. Cured products from different animal species

    Article • Meat Science, April 2003, Elsevier

    Prof. Vittorio Maria Moretti

  24. Effect of curing and fermentation on the microflora of meat of various animal species

    Article • Food Control, April 2002, Elsevier

    Prof. Vittorio Maria Moretti

  25. High-performance liquid chromatographic determination of polyamines in milk as their 9-fluorenylmethoxycarbonyl derivatives using a column-switching technique

    Article • Journal of Chromatography A, December 1997, Elsevier

    Prof. Vittorio Maria Moretti

  26. Effect of temperature and diet composition on residue depletion of oxytetracycline in cultured channel catfish

    Article • The Analyst, January 1994, Royal Society of Chemistry

    Prof. Vittorio Maria Moretti

  27. High-performance liquid chromatographic determination of oxytetracycline in channel catfish (Ictalurus punctatus) muscle tissue

    Article • The Analyst, January 1994, Royal Society of Chemistry

    Prof. Vittorio Maria Moretti