L. Biondi

Sustainability of ruminant agriculture in the new context: feeding strategies and features of animal adaptability into the necessary holistic approach

Metabolic fate of fatty acids involved in ruminal biohydrogenation in sheep fed concentrate or herbage with or without tannins1

Comparison of nutritional quality between conventional and organic dairy products: a meta‐analysis

Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience

Bioactives from fruit processing wastes: Green approaches to valuable chemicals

Effects of fatty acids on meat quality: a review

Organic agriculture in the twenty-first century

Ruminal biohydrogenation as affected by tanninsin vitro

Microbial ecology of the rumen evaluated by 454 GS FLX pyrosequencing is affected by starch and oil supplementation of diets

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

Unravelling the conundrum of tannins in animal nutrition and health

Alternative feed resources and their effects on the quality of meat and milk from small ruminants

Lipid metabolism in the rumen: New insights on lipolysis and biohydrogenation with an emphasis on the role of endogenous plant factors

Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation

Towards household food and nutrition security in semi-arid areas: What role for condensed tannin-rich ruminant feedstuffs?

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Effects of grass feeding systemson ruminant meat colour and flavour. A review

Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

The inclusion of a daisy plant (Chrysanthemum coronarium) in dairy sheep diet. 1: Effect on milk and cheese fatty acid composition with particular reference to C18:2 cis-9, trans-11

As yet uncultured bacteria phylogenetically classified as Prevotella , Lachnospiraceae incertae sedis and unclassified Bacteroidales , Clostridiales and Ruminococcaceae may play a predominant role in ruminal biohydrogenation

Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1

Effect of partially replacing dietary barley with 20% carob pulp on post-weaning growth, and carcass and meat characteristics of Comisana lambs

Dietary tannins improve lamb meat colour stability

Meat odour and flavour and indoles concentration in ruminal fluid and adipose tissue of lambs fed green herbage or concentrates with or without tannins

Dietary citrus pulp reduces lipid oxidation in lamb meat

Polyethylene glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality.

Bacterial and Protozoal Communities and Fatty Acid Profile in the Rumen of Sheep Fed a Diet Containing Added Tannins

Effect of ewe feeding system (grass v. concentrate) on intramuscular fatty acids of lambs raised exclusively on maternal milk

Effect of supplementary feeding on grazing behaviour of Comisana ewes in a Mediterranean semi-extensive production system

Replacement of cereal grains by orange pulp and carob pulp in faba bean-based diets fed to lambs: effects on growth performance and meat quality

Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet

Reducing the impact of condensed tannins in a diet based on carob pulp using two levels of polyethylene glycol: lamb growth, digestion and meat quality

Carcass and meat quality of lambs fed fresh sulla (Hedysarum coronarium L.) with or without polyethylene glycol or concentrate