Publications by authors named "Virginia Resconi"

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Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat.
Mohamed D Bouzaida, Virginia C Resconi, David Gimeno, Jakeline V Romero, Juan B Calanche

Antioxidants (Basel)· May 2021

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Perception of beef quality for Spanish and Brazilian consumers.
Bruna Boito, Eduardo Lisbinski, Maria Del Mar Campo, Ana Guerrero, Virginia Resconi

Meat Sci· February 2021

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Differentiating Breast Myopathies through Color and Texture Analyses in Broiler.
María Del Mar Campo, Leticia Mur, Ana Guerrero, Marta Barahona, Virginia Celia Resconi

Foods· June 2020

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Behaviour and welfare of fattening lambs supplemented with varying sizes and types of straw.
Lorena A Aguayo-Ulloa, Maria Pascual-Alonso, César González-Lagos, Genaro C Miranda-de la Lama, Morris Villarroel, Virginia Resconi

J Anim Physiol Anim Nutr (Berl)· November 2019

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Number of consumers and days of display necessary for the assessment of meat colour acceptability.
Rodrigo Augusto Cortêz Passetti, Virginia Celia Resconi, Cihan Çakmakçı, María Del Mar Campo, Jackeline Karsten Kirinus

Food Res Int· July 2019

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Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees.
Mónica Bueno, Virginia C Resconi, M Mar Campo, Vicente Ferreira, Ana Escudero

Food Chem· May 2019

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Ageing and retail display time in raw beef odour according to the degree of lipid oxidation.
Virginia C Resconi, Mónica Bueno, Ana Escudero, Danielle Magalhaes, Vicente Ferreira

Food Chem· March 2018

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Beef quality attributes: A systematic review of consumer perspectives.
Maeve M Henchion, Mary McCarthy, Virginia C Resconi

Meat Sci· June 2017

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The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham.
Virginia C Resconi, Derek F Keenan, Elisa García, Paul Allen, Joe P Kerry

Meat Sci· November 2016

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The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.
Derek F Keenan, Virginia C Resconi, Thomas J Smyth, Cristina Botinestean, Célio Lefranc

Meat Sci· September 2015

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Meat consumption: trends and quality matters.
Maeve Henchion, Mary McCarthy, Virginia C Resconi, Declan Troy

Meat Sci· November 2014

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Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.
Derek F Keenan, Virginia C Resconi, Joseph P Kerry, Ruth M Hamill

Meat Sci· March 2014

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The development of aromas in ruminant meat.
Virginia C Resconi, Ana Escudero, María M Campo

Molecules· June 2013

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Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Virginia Celia Resconi, María del Mar Campo, Fabio Montossi, Vicente Ferreira, Carlos Sañudo

J Food Sci· June 2012

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Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
Virginia Celia Resconi, Ana Escudero, José Antonio Beltrán, José Luis Olleta, Carlos Sañudo

J Food Sci· January 2012

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Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
Virginia C Resconi, M Mar Campo, Fabio Montossi, Vicente Ferreira, Carlos Sañudo

Meat Sci· August 2010

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