Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

(2020) Andrea Ianni et al.   MOLECULES

In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition

(2019) Alessandro Vastolo et al.   Animals

In Vivo Performances, Carcass Traits, and Meat Quality of Pigs Fed Olive Cake Processing Waste

(2019) Luigi Liotta et al.   Animals

Proteolytic volatile compounds in milk and cheese of cows fed dried olive pomace supplementation

(2018) F. Castellani et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

Radio Frequency Heating of Milk–Effects on Quality, Safety, and Shelf Life Assessed Using Artificial Senses and Chemometric Tools

(2018) Ambra Di Rosa et al.   Electronics

Comparison between conjugated linoleic acid and essential fatty acids in preventing oxidative stress in bovine mammary epithelial cells

(2017) L. Basiricò et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang

(2016) Aline B. Dantas et al.   JOURNAL OF DAIRY SCIENCE

Conjugated linoleic acid isomers strongly improve the redox status of bovine mammary epithelial cells (BME-UV1)

(2015) L. Basiricò et al.   JOURNAL OF DAIRY SCIENCE

Effect of hydrogenated palm oil dietary supplementation on milk yield and composition, fatty acids profile and Stearoyl-CoA desaturase expression in goat milk

(2015) R. Tudisco et al.   SMALL RUMINANT RESEARCH

Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

(2015) D. Meo Zilio et al.   Animal Production Science

Effect of destoned olive cake on the aromatic profile of cows’ milk and dairy products: comparison of two techniques for the headspace aroma profile analysis

(2015) Anna Rocchina Caputo et al.   Italian Journal of Agronomy

Effect of stoned olive pomace on rumen microbial communities and polyunsaturated fatty acid biohydrogenation: an in vitrostudy

(2014) Grazia Pallara et al.   BMC Veterinary Research

Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fedRosmarinus officinalisL. leaves

(2014) Raffaella Branciari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Grape marc reduces methane emissions when fed to dairy cows

(2014) P.J. Moate et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Palmitic and stearic acid metabolism in lactating dairy cows

(2014) J.R. Loften et al.   JOURNAL OF DAIRY SCIENCE

Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics

(2014) Ana Salvador et al.   SMALL RUMINANT RESEARCH

The use of stoned olive cake and rolled linseed in the diet of intensively reared lambs: effect on the intramuscular fatty-acid composition

(2013) M. Mele et al.   Animal

Feeding olive cake to ewes improves fatty acid profile of milk and cheese

(2013) E. Vargas-Bello-Pérez et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Treated Olive Cake as a Non-forage Fiber Source for Growing Awassi Lambs: Effects on Nutrient Intake, Rumen and Urine pH, Performance, and Carcass Yield

(2013) M. S. Awawdeh et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Use of Dried Stoned Olive Pomace in the Feeding of Lactating Buffaloes: Effect on the Quantity and Quality of the Milk Produced

(2013) S. Terramoccia et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Recent developments in altering the fatty acid composition of ruminant-derived foods

(2012) K. J. Shingfield et al.   Animal

Implication of Conjugated Linoleic Acid (CLA) in Human Health

(2012) Allison Dilzer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

(2012) A. Santillo et al.   JOURNAL OF DAIRY SCIENCE

GrazeIn: a model of herbage intake and milk production for grazing dairy cows. 1. Prediction of intake capacity, voluntary intake and milk production during lactation

(2011) P. Faverdin et al.   GRASS AND FORAGE SCIENCE

Influence of feeding Mediterranean food industry by-products and forages to Awassi sheep on physicochemical properties of milk, yoghurt and cheese

(2011) Souheila Abbeddou et al.   JOURNAL OF DAIRY RESEARCH

Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep

(2011) S. Abbeddou et al.   JOURNAL OF DAIRY SCIENCE

Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

(2010) Dariush Mozaffarian et al.   PLOS MEDICINE

Odor compounds in cheese made from the milk of cows supplemented with extruded linseed and α-tocopherol

(2009) F. Sympoura et al.   JOURNAL OF DAIRY SCIENCE

Addition of Olive Oil to Dairy Ewe Diets: Effect on Milk Fatty Acid Profile and Animal Performance

(2008) P. Gómez-Cortés et al.   JOURNAL OF DAIRY SCIENCE

Potential use of olive by-products in ruminant feeding: A review

(2007) E. Molina-Alcaide et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY