Domenico Pietro Lo Fiego

Prof.

University of Modena and Reggio Emilia

Italy

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About

Prof. Domenico Pietro Lo Fiego is a faculty member at Università degli Studi di Modena e Reggio Emilia in Italy. His research focuses on sensory analysis, meat quality, and nutritional indices in livestock, particularly in pigs. Recent publications include studies on the effects of dietary fatty acids and the oxidative stability of pork products. He is also exploring innovative methods in sensory analysis, adapting to challenges posed by the pandemic.

Articles (12)

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2025

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2020

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2020

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2020

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2020

Collaborators (2)

Martina Zappaterra

Senior assistant professor (fixed-term)

University of Bologna

ITALY

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Patrizia Fava

University of Modena and Reggio Emilia

ITALY

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Domenico Pietro Lo Fiego

Research Interests

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Articles (12)

Adapting Sensory Analysis to the Pandemic Era: Exploring “Remote Home Tasting” of Sous-Vide Chicken Breast for Research Continuity

Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage

Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium–Heavy Pigs

Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs

Describing backfat and Semimembranosus muscle fatty acid variability in heavy pigs: Analysis of non–genetic factors

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

Relationships between EUROP carcass grading and backfat fatty acid composition in Italian Large White heavy pigs

Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork

Dual Stage Image Analysis for a complex pattern classification task: Ham veining defect detection

Effect of different illumination sources on colour and oxidative stability of seasoned Coppa di Parma PGI

Effects of dietary linseed and synthetic or natural antioxidants on shelf-life of pork

Collaborators (2)

Martina Zappaterra

Patrizia Fava

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