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Anna Garavaldi

Observed names: A. Garavaldi, Garavaldi, Anna
ORCID: 0000-0002-6587-8856
Observed ORCID: 0000-0002-6587-8856
OpenAlex ID: A5030483905
Use of pure glycerol in fattening heavy pigs
2008 · G. Della Casa, D. Bochicchio, et al. · Meat Science · 53
Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products
2020 · Luca Sardi, Alessandro Gastaldo, et al. · Animals · 34
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Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom
2015 · N. Panella-Riera, M. Blanch, et al. · Meat Science · 26
Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
2022 · Piero Franceschi, Massimo Malacarne, et al. · Agriculture · 17
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Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers
2023 · Catia Pasta, Margherita Caccamo, et al. · Fermentation · 16
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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
2021 · Cecilia Loffi, Elena Bortolazzo, et al. · Foods · 13
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Effect of Space Allowance on Pig Performance, Carcass Traits and Meat Quality in Italian Heavy Pigs Reared Under Two Housing Systems
2025 · Paolo Ferrari, Andrea Bertolini, et al. · Foods · 4
Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese
2015 · C. Tripaldi, G. Palocci, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 4
Scheda sensoriale per il Parmigiano-Reggiano: Scelta dei descrittori e messa a punto del profilo
2010 · Anna Garavaldi, M. Zannoni, et al. · IrInSubria (University of Insubria) · 3
Multi-Country Study of Stable Isotopes and Mineral Elements in European Pork
2026 · Anna Pinna, Rosaria Fragni, et al. · Foods · 1
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Parmigiano-Reggiano cheese sensory scorecard: important sensory descriptors and sensory profile determination.
2010 · A. Garavaldi, M. Zannoni, et al. · Scienza e Tecnica Lattiero Casearia · 1
Difetti di presentazione della coscia per prosciutto crudo : valutazione sensoriale sul prodotto stagionato
2008 · Anna Garavaldi, Domenico Pietro Lo Fiego, et al. · 1
Results of sensory analysis proficiency testing of Parmigiano Reggiano cheese.
2015 · A. Garavaldi, M. Zannoni · Scienza e Tecnica Lattiero Casearia
Sensory analysis, the results of a research project on cold cuts.
2010 · A. Garavaldi, Andrea Rossi · Rivista di Suinicoltura
Alternatives to soy in organic farming and their effects in pig meat quality.
2009 · A. Rossi, A. Garavaldi · Rivista di Suinicoltura
Prato stabile e caratteristiche sensoriali del Parmigiano-Reggiano
2008 · Elena Bortolazzo, A. Garavaldi
Works count: 18
Citation count: 173
H-index: 6
I10-index: 6
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