Roberta Virgili

Best Publications

• Sensory property relationships to chemical data of Italian-type dry-cured ham

  M. Careri;A. Mangia;G. Barbieri;L. Bolzoni

  408
  Citations

• Flavor compounds of dry-cured ham

  Germana. Barbieri;Luciana. Bolzoni;Giovanni. Parolari;Roberta. Virgili

  248
  Citations

• Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

  Unknown

  233
  Citations

• Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

  Unknown

  202
  Citations

• Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham

  Unknown

  164
  Citations

• Lipolysis in dry-cured ham maturation.

  Unknown

  155
  Citations

• Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

  Stefano Sforza;Alessandro Pigazzani;Maurizio Motti;Cecilia Porta

  125
  Citations

• Effect of extended aging of parma dry-cured ham on the content of oligopeptides and free amino acids.

  Stefano Sforza;Gianni Galaverna;Cristina Schivazappa;Rosangela Marchelli

  113
  Citations

• Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

  Unknown

  103
  Citations

• Effect of age at slaughter on carcass traits and meat quality of Italian heavy pigs1

  Unknown

  100
  Citations

• Changes in volatile compounds of Parma ham during maturation.

  Unknown

  99
  Citations

• Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs

  Fidel Toldrá;Mónica Flores;M-Concepción Aristoy;Roberta Virgili

  97
  Citations

• Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

  Roberta Virgili;Nicoletta Simoncini;Tania Toscani;Marco Camardo Leggieri

  89
  Citations

• Single nucleotide polymorphisms in several porcine cathepsin genes are associated with growth, carcass, and production traits in Italian Large White pigs.

  V. Russo;L. Fontanesi;E. Scotti;F. Beretti

  89
  Citations

• Analysis of raw meat to predict proteolysis in Parma ham.

  C Schivazappa;M Degni;L Nanni Costa;V Russo

  88
  Citations

• PROTEASES IN FRESH PORK MUSCLE AND THEIR INFLUENCE ON BITTER TASTE FORMATION IN DRY‐CURED HAM

  Unknown

  85
  Citations

• Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

  Unknown

  82
  Citations

• Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes.

  V. Russo;L. Fontanesi;R. Davoli;L. Nanni Costa

  75
  Citations

• Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

  Unknown

  61
  Citations

• FREE AMINO ACIDS AND DIPEPTIDES IN DRY‐CURED HAM

  Unknown

  59
  Citations