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Massimiliano Petracci

Docenti di ruolo di Ia fascia

University of Bologna

Italy

Research Interests

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Professors in Italy Professors in Food Science Food Science professors in Italy

Articles (20)

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2026

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2024

Collaborators (20)

Giulia Tabanelli

Associate professor

University of Bologna

ITALY

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Thomas Van Hecke

Professor (assistant)

Ghent University

BELGIUM

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Christine M. Mayr Marangon

University of Padua

ITALY

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Marco DALLA ROSA

FULL PROFESSOR OF FOOD SCIENCE AND TECHNOLOGY

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

ITALY

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Sunoh Che

Assistant Professor

University of Maryland at College Park

UNITED STATES

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Tullia Gallina Toschi

Full Professor

University of Bologna

ITALY

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Giorgia Antonelli

University of Bologna

ITALY

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Francesca Soglia

Senior assistant professor (fixed-term)

University of Bologna

ITALY

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Stefaan De Smet

Professor

Ghent University

BELGIUM

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Daniele Asioli

Associate Professor

University of Padua

ITALY

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Francesco Capozzi

Docenti di ruolo di Ia fascia

University of Bologna

ITALY

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lorenzo nissen

Associate Professor in Microbiology

University of Bologna

ITALY

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Andrea Gianotti

ITALY

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Luca Laghi

Associate Professor

University of Bologna

ITALY

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Pedro J Fito

Catedrático de Universidad

Universitat Politècnica de València

SPAIN

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Alessandra Bordoni

Associate Professor

University of Bologna

ITALY

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Laura Menchetti

University of Camerino

ITALY

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Cesare CASTELLINI

Professor

University of Perugia

ITALY

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Alessandra De Cesare

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

ITALY

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Cécile Berri

Senior Research Scientist

Institut National de Recherche pour l'Agriculture l'Alimentation et l'Environnement

FRANCE

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Massimiliano Petracci

Research Interests

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Articles (20)

Growth curve responses of two ECC-approved genotypes to locomotor, thermal, and nutritional challenges

Color, lipid, and protein oxidation of chicken meat from differently intensified production systems during accelerated oxidation display conditions

High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour

Nutritional alternatives to commercial lipid sources: Impact of the dietary inclusion of black soldier fly (Hermetia illucens) larvae oil on broiler chicken productivity, breast meat quality traits and caeca microbiome

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Evaluation of Torula Yeast (Candida utilis) Single Cell Proteins as a Partial Replacement for Soybean Meal in Broiler Diets: Effects on Productive Performance, Meat Quality Traits, and Plasma Metabolome

Evaluation of broiler breast meat color using the minolta Chroma Meter and Nix Color Sensor

Protein co-expression network analysis explores biological mechanisms associated with meat quality variability in broilers affected by breast myopathies: A focus on wooden breast

Managing breast myopathies in broiler production

Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay

Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage

Susceptibility of Conventional and Organic Chicken Breast and Thigh Meat to Lipid and Protein Oxidation During Heating and In Vitro Digestion

Breast muscle myopathies: twists and turns in modern broilers

Dielectric spectroscopy and TD-NMR investigation for assessing water solid dynamics in normal and wooden breast chicken

Growth performance, meat quality, cecal microbiota and metabolomics profile of turkeys fed diets containing black soldier fly (Hermetia illucens) meal

Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products

Low-sodium beef patties: Enhancing quality and health benefits through salt substitution

Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect

Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation

Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure

Collaborators (20)

Giulia Tabanelli

Thomas Van Hecke

Christine M. Mayr Marangon

Marco DALLA ROSA

Sunoh Che

Tullia Gallina Toschi

Giorgia Antonelli

Francesca Soglia

Stefaan De Smet

Daniele Asioli

Francesco Capozzi

lorenzo nissen

Andrea Gianotti

Luca Laghi

Pedro J Fito

Alessandra Bordoni

Laura Menchetti

Cesare CASTELLINI

Alessandra De Cesare

Cécile Berri

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