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Giovanni Bittante

Giovanni Bittante

D-Index & Metrics

Animal Science and Veterinary

D-Index
53
Citations
10051
World Ranking
501
National Ranking
16

Research.com Recognitions

  • 2020 - Leroy Fellowship Award, European Federation for Animal Science (EAAP)

Overview

Giovanni Bittante is affiliated with the University of Padua in Italy and has a substantial body of research in the Agricultural and Biological Sciences domain, with additional work in Biochemistry, Genetics, and Molecular Biology. Their research spans several subfields including Agronomy and Crop Science, Genetics, Animal Science and Zoology, Food Science, and Molecular Biology.

Bittante's research focuses on key topics such as genetic and phenotypic traits in livestock, meat and animal product quality, milk quality and mastitis in dairy cows, ruminant nutrition and digestive physiology, probiotics and fermented foods, reproductive physiology in livestock, and effects of environmental stressors on livestock.

Notable recent publications include:

  • Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys, 2021, Journal of Dairy Science
  • Invited review: A comprehensive review of visible and near-infrared spectroscopy for predicting the chemical composition of cheese, 2022, Journal of Dairy Science

Frequent collaborators in the research include Alessio Cecchinato, Nicolò Amalfitano, Franco Tagliapietra, Stefano Schiavon, and Sara Pegolo, with several co-authored works with each.

Giovanni Bittante regularly publishes in several scientific journals, with a strong presence in the Journal of Dairy Science, Italian Journal of Animal Science, Foods, Animals, and Scientific Reports.

The scientist has been recognized with the Leroy Fellowship Award from the European Federation for Animal Science in 2020.

Best Publications

  • Invited review: Genetics and modeling of milk coagulation properties.

    Giovanni Bittante;Mauro Penasa;Alessio Cecchinato

  • Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows

    M. Cassandro;A. Comin;M. Ojala;R. Dal Zotto

  • Change in body condition score of Holstein cows as affected by parity and mature equivalent milk yield.

    Luigi Gallo;Paolo Carnier;Martino Cassandro;Roberto Mantovani

  • Milk coagulation ability of five dairy cattle breeds.

    M. De Marchi;R. Dal Zotto;M. Cassandro;G. Bittante

  • Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy

    M. De Marchi;Colette C. Fagan;C. P. O'Donnell;A. Cecchinato

  • Effect of Holstein Friesian and Brown Swiss breeds on quality of milk and cheese.

    M. De Marchi;G. Bittante;R. Dal Zotto;C. Dalvit

  • Effects of Composite β- and κ-Casein Genotypes on Milk Coagulation, Quality, and Yield Traits in Italian Holstein Cows

    A Comin;M Cassandro;S Chessa;Matti Ojala

  • Dairy systems in mountainous areas: Farm animal biodiversity, milk production and destination, and land use

    E. Sturaro;E. Marchiori;G. Cocca;M. Penasa

  • Associations between pathogen-specific cases of subclinical mastitis and milk yield, quality, protein composition, and cheese-making traits in dairy cows.

    T. Bobbo;P.L. Ruegg;G. Stocco;E. Fiore

  • Mid-infrared spectroscopy predictions as indicator traits in breeding programs for enhanced coagulation properties of milk

    A. Cecchinato;M. De Marchi;L. Gallo;G. Bittante

  • Effect of monensin on milk production and efficiency of dairy cows fed two diets differing in forage to concentrate ratios.

    Maurizio Ramanzin;Lucia Bailoni;Stefano Schiavon;Giovanni Bittante

  • Heritabilities and genetic correlations of body condition score and calving interval with yield, somatic cell score, and linear type traits in Brown Swiss cattle.

    R. Dal Zotto;M. De Marchi;C. Dalvit;M. Cassandro

  • Reproducibility and repeatability of measures of milk coagulation properties and predictive ability of mid-infrared reflectance spectroscopy.

    R. Dal Zotto;M. De Marchi;A. Cecchinato;M. Penasa

  • Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process

    C. Cipolat-Gotet;A. Cecchinato;M. De Marchi;G. Bittante

  • Comparison between mechanical and near-infrared methods for assessing coagulation properties of bovine milk

    C. Cipolat-Gotet;A. Cecchinato;M. De Marchi;M. Penasa

  • Genetic parameters for direct and maternal calving ability over parities in Piedmontese cattle

    P Carnier;A Albera;R Dal Zotto;A F Groen

  • Modeling rennet coagulation time and curd firmness of milk.

    G. Bittante

  • Genetic analysis of the Fourier-transform infrared spectra of bovine milk with emphasis on individual wavelengths related to specific chemical bonds

    G. Bittante;A. Cecchinato

  • Bayesian regression models outperform partial least squares methods for predicting milk components and technological properties using infrared spectral data

    Alessandro Ferragina;G de Los Campos;A. I Vazquez;Alessio Cecchinato

  • Genetic parameters for conjugated linoleic acid, selected milk fatty acids, and milk fatty acid unsaturation of Italian Holstein-Friesian cows.

    Marcello Mele;R. Dal Zotto;M. Cassandro;Giuseppe Conte

  • Effectiveness of mid-infrared spectroscopy to predict fatty acid composition of Brown Swiss bovine milk.

    M. De Marchi;M. Penasa;A. Cecchinato;M. Mele

Frequent Co-Authors

Alessio Cecchinato
Alessio Cecchinato University of Padua
Luigi Gallo
Luigi Gallo University of Padua
Claudio Cipolat-Gotet
Claudio Cipolat-Gotet University of Parma
Paolo Carnier
Paolo Carnier University of Padua
Martino Cassandro
Martino Cassandro University of Padua
Stefano Schiavon
Stefano Schiavon University of Padua
Mauro Penasa
Mauro Penasa University of Padua
Stefano Schiavon
Stefano Schiavon University of California, Berkeley
Franco Tagliapietra
Franco Tagliapietra University of Padua
M. De Marchi
M. De Marchi University of Padua

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