Reference Citation Analysis: Find an Article, Find a Category, Find a Journal, Find a Scholar

For:	Serra A, Mele M, Vitti J, Secchiari P. Fatty acids composition of Colonnata Lard from two different swine breeds. Italian Journal of Animal Science 2016. [DOI: 10.4081/ijas.2007.1s.716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]

Number	Cited by Other Article(s)
1	Méndez-Cid FJ, Franco I, Martínez S, Carballo J. Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2016.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse
2	Serra A, Buccioni A, Rodriguez-Estrada M, Conte G, Cappucci A, Mele M. Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time. Meat Sci 2014;97:504-12. [DOI: 10.1016/j.meatsci.2014.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 02/28/2014] [Accepted: 03/04/2014] [Indexed: 11/24/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse