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3. Effectiveness of energy-dispersive X-ray fluorescence for the quantification of mineral elements in skim milk and whey powders.

4. Minerals and essential amino acids of bovine colostrum: Phenotypic variability and predictive ability of mid- and near-infrared spectroscopy.

11. Invited review: β -hydroxybutyrate concentration in blood and milk and its associations with cow performance.

12. Heritability and repeatability of milk lactose and its relationships with traditional milk traits, somatic cell score and freezing point in Holstein cows.

13. Genetic (co)variances between milk mineral concentration and chemical composition in lactating Holstein-Friesian dairy cows.

14. Invited review: Use of infrared technologies for the assessment of dairy products-Applications and perspectives.

15. Processing characteristics of dairy cow milk are moderately heritable.

16. Factors associated with milk processing characteristics predicted by mid-infrared spectroscopy in a large database of dairy cows.

17. Short communication: Effects of pregnancy on milk yield, composition traits, and coagulation properties of Holstein cows.

18. Short communication: Characterization of soluble thiols in bovine milk.

19. Reproducibility and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy.

20. Technical note: Improving the accuracy of mid-infrared prediction models by selecting the most informative wavelengths.

21. Genetic parameters for milk mineral content and acidity predicted by mid-infrared spectroscopy in Holstein–Friesian cows.

22. Effectiveness of mid-infrared spectroscopy for prediction of the contents of calcium and phosphorus, and titratable acidity of milk and their relationship with milk quality and coagulation properties.

23. Invited review: mid-infrared spectroscopy as phenotyping tool for milk traits.

24. Factors associated with age at slaughter and carcass weight, price, and value of dairy cull cows.

25. Heritability and repeatability of milk coagulation properties predicted by mid-infrared spectroscopy during routine data recording, and their relationships with milk yield and quality traits.

26. Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy.

27. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts

28. Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

29. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy

30. Effect of high or low protein ration combined or not with rumen protected conjugated linoleic acid (CLA) on meat CLA content and quality traits of double-muscled Piemontese bulls

31. Variation of genetic diversity over time in local Italian chicken breeds undergoing in situ conservation.

32. Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.

33. Progress in infection prevention and control in Italy: a nationwide survey.

34. Genetic characterization of local Italian breeds of chickens undergoing in situ conservation.

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

36. Bariatric surgery in obesity: Changes of glucose and lipid metabolism correlate with changes of fat mass.

37. Effect of weight loss through laparoscopic gastric banding on blood pressure, plasma renin activity and aldosterone levels in morbid obesity.

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

39. Reproducibility and Repeatability of Measures of Milk Coagulation Properties and Predictive Ability of Mid-Infrared Reflectance Spectroscopy.

40. Effect of Holstein Friesian and Brown Swiss Breeds on Quality of Milk and Cheese.

41. Breed assignment test in four Italian beef cattle breeds

42. Genetic traceability of meat using microsatellite markers

43. Heritabilities and Genetic Correlations of Body Condition Score and Calving Interval with Yield, Somatic Cell Score, and Linear Type Traits in Brown Swiss Cattle.

44. Genetic traceability of livestock products: A review

45. Milk Coagulation Ability of Five Dairy Cattle Breeds.

46. Reviewing the problem of the <f>U(1)</f> axial symmetry and the chiral transition in QCD

47. Insights into nitrogen footprint accounting for products and application to an organic pig farm.

48. Variation of immunoglobulins G, A, and M and bovine serum albumin concentration in Holstein cow colostrum.

50. Exploring potential risk factors of antimicrobial use in beef cattle.

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