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Scopus Author ID: 7005058017

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Education and qualifications (1)

Univerity of Milan: Milan, IT

PhD
Education
Source: Self-asserted source
Sabrina Ratti

Works (11)

Plant extracts in heavy pig feeding: Effects on quality of meat and Cremona salami

Animal Production Science
2016 | Journal article
DOI: 10.1071/AN14532
EID:

2-s2.0-84971492424
Contributors: Pastorelli, G.; Rossi, R.; Ratti, S.; Corino, C.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Dietary Lippia citriodora extract in rabbit feeding: Effects on quality of carcass and meat

Archiv Tierzucht
2015 | Journal article
DOI: 10.5194/aab-58-355-2015
EID:

2-s2.0-84944744121
Contributors: Palazzo, M.; Vizzarri, F.; Nardoia, M.; Ratti, S.; Pastorelli, G.; Casamassima, D.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Effect of ageing time in vacuum package on veal longissimus dorsi and biceps femoris physical and sensory traits

Italian Journal of Food Science
2015 | Journal article
EID:

2-s2.0-84943799330
Contributors: Baldi, G.; Ratti, S.; Bernardi, C.E.M.; Dell'rto, V.; Corino, C.; Compiani, R.; Rossi, C.A.S.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Tenderness: Biochemical aspects and focus on veal meat | Tenerezza: Aspetti biochimici, pratici e focus sulla carne di vitello

Industrie Alimentari
2015 | Journal article
EID:

2-s2.0-84944677044
Contributors: Baldi, G.; Abeni, F.; Ratti, S.; Compiani, R.; Borgo, G.; Bernardi, C.E.M.; Sgoifo Rossi, C.A.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Effect of dietary linseed on the nutritional value and quality of pork and pork products: Systematic review and meta-analysis

Meat Science
2014 | Journal article
DOI: 10.1016/j.meatsci.2014.06.041
EID:

2-s2.0-84905224546
Contributors: Corino, C.; Rossi, R.; Cannata, S.; Ratti, S.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

The effect of dietary vitamin E and verbascoside on meat quality and oxidative stability of Longissimus Dorsi muscle in medium-heavy pigs

Food Research International
2014 | Journal article
DOI: 10.1016/j.foodres.2014.03.062
EID:

2-s2.0-84908701784
Contributors: Rossi, R.; Ratti, S.; Pastorelli, G.; Crotti, A.; Corino, C.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Evaluation of different types of dry-cured ham by Italian and French consumers

Meat Science
2010 | Journal article
DOI: 10.1016/j.meatsci.2009.10.018
EID:

2-s2.0-76649112388
Contributors: Cannata, S.; Ratti, S.; Meteau, K.; Mourot, J.; Baldini, P.; Corino, C.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Consumer testing with children on food combinations for school lunch

Food Quality and Preference
2005 | Journal article
DOI: 10.1016/j.foodqual.2004.03.001
EID:

2-s2.0-13944260240
Contributors: Pagliarini, E.; Gabbiadini, N.; Ratti, S.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Evaluation of a hedonic scaling method for measuring the acceptability of school lunches by children

Italian Journal of Food Science
2003 | Journal article
EID:

2-s2.0-0043289772
Contributors: Pagliarini, E.; Ratti, S.; Balzaretti, C.; Dragoni, I.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Sensory profile of eight tomato cultivars (Lycopersicon Esculentum) and its relationship to consumer preference

Italian Journal of Food Science
2001 | Journal article
EID:

2-s2.0-0035601487
Contributors: Pagliarini, E.; Monteleone, E.; Ratti, S.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier

Relationships between objective measurements and sensory attributes of quality of eight tomato cultivars

Acta Horticulturae
1999 | Book
EID:

2-s2.0-0039813367
Contributors: Pagliarini, E.; Ratti, S.
Source: Self-asserted source
Sabrina Ratti via Scopus - Elsevier
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