TURCHINI, GIOVANNI MARIO
TURCHINI, GIOVANNI MARIO
DIPARTIMENTO DI SCIENZE E TECNOLOGIE VETERINARIE PER LA SICUREZZA ALIMENTARE (attivo dal 01/01/2001 al 27/04/2012)
Astaxanthin stereoisomers in different dietary ingredients for rainbow trout (Oncorhynchus mykiss)
2005 V.M. Moretti, T. Mentasti, F. Bellagamba, U. Luzzana, M. Scolari, I. Giani, G.M. Turchini, F. Valfrè
Fatty acids profiles of food of animal origin as affected by current changes
2005 V.M. Moretti, S. Panseri, T. Mentasti, I. Giani, G.M. Turchini, F. Bellagamba, F. Caprino, M.A. Paleari, S. Cerolini, L. Zaniboni, M.L. Busetto, F. Valfrè
Discrimination of origin of farmed trout by means of biometrical parameters, fillet composition and flavour volatile compounds
2004 G.M. Turchini, I. Giani, F. Caprino, V.M. Moretti, F. Valfrè
Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet
2004 G.M. Turchini, T. Mentasti, F. Caprino, S. Panseri, V.M. Moretti, F. Valfrè
Effects of the estensive culture system as finishing production strategy of biometric and chemical parameters in rainbow trout
2004 G.M. Turchini, T. Mentasti, C. Crocchio, T. Sala, C. Puzzi, V.M. Moretti, F. Valfrè
Use of fatty acid profiles to distinguish wild and farmed gilthead seabream from different mediterranean countries
2003 V.M. Moretti, I. Giani, G.M. Turchini, F. Caprino, F. Valfrè
Effects of the estensive culture system as finishing production strategy on biometric and chemical parameters in rainbow trout
2003 G.M. Turchini, V.M. Moretti, F. Valfrè
Characterization of wild and farmed gilthead seabream (Sparus aurata) by fatty acids profiling
2003 V.M. Moretti, I. Giani, G.M. Turchini, F. Caprino, F. Valfrè
Biometrical characteristics, fillet chemical composition and fillet flavour volatile compounds of rainbow trout farmed in different culture systems in Italy
2003 G.M. Turchini, I. Giani, F. Caprino, F. Bellagamba, V.M. Moretti, F. Valfrè
Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)
2003 G.M. Turchini, T. Mentasti, L. Froyland, E. Orban, F. Caprino, V.M. Moretti, F. Valfrè