Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef by Michela Contò, Sabrina Di Giovanni, Giacomo Contò, Sebastiana Failla

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Variability of Sialic Acids in Beef Breeds and Nutritional Implications in Red Meat by Michela Contò, Maria Miarelli, Sabrina Di Giovanni, Sebastiana Failla

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Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd by Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto, Carmela Tripaldi

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Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese by Simona Rinaldi, Sabrina Di Giovanni, Giuliano Palocci, Michela Contò, Roberto Steri, Carmela Tripaldi

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Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics by Carmela Tripaldi, Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Salvatore Claps, Luca Buttazzoni

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Increasing the Sustainability of Maize Grain Production by Using Arbuscular Mycorrhizal Fungi Does Not Affect the Rumen of Dairy Cattle (Bos taurus) and Buffalo (Bubalus bubalis) by Antonella Chiariotti, Joan E. Edwards, Gerben D. A. Hermes, Gennaro Catillo, David Meo Zilio, Sabrina Di Giovanni, Hauke Smidt, Luca Buttazzoni

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Effects of Diets Containing Extruded Linseed and <i>Padina pavonica</i> Algae on Meat Rabbit: Carcass Performance and Meat Quality by Nour Elhouda Fehri, Michela Contò, Marta Castrica, Alda Quattrone, Gianluca Renzi, Sabrina Di Giovanni, Stella Agradi, Daniele Vigo, Gabriele Brecchia, Laura Menchetti, Claudia Maria Balzaretti, Doriana Beqiraj, Egon Andoni, Giulio Curone, Sebastiana Failla

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