Prof. Paolo Polidori
Faculty of Pharmacy
University of Camerino, Italy
Email: paolo.polidori@unicam.it
Qualifications
1995 Ph.D., University of Milan, Italy, Animal Husbandry
1991 Post graduate scholarship holder, the Italian Experimental Institute "Lazzaro Spallanzani", Italy
Publications (Selected)
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Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands.Polidori P., Renieri C., Antonini M., Passamonti P., Pucciarelli F.Meat Science, 2007, 75, 366-368.
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Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat.Polidori P.,Antonini M., Torres D., Beghelli D., Renieri C.Meat Science, 2007, 77, 599-601.
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Donkey’s milk protein fractions characterization.Vincenzetti S.,Polidori P., Mariani P., Cammertoni N., Fantuz F., Vita A.Food Chemistry, 2008, 106, 640-649.
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Protein fraction characterization of sheep milk from the Comisana breed.Vincenzetti S.,Polidori P., Mariani P., Vita A.Veterinary Research Communications, 2008, 32 (Suppl. 1), S179-S181.
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Quality of donkey meat and carcass characteristics.Polidori P., Vincenzetti S., Cavallucci C., Beghelli D.Meat Science, 2008, 80, 1222-1224.
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Physical and chemical Characteristics of donkey meat from Martina Franca breed.Polidori P., Cavallucci C., Beghelli D., Vincenzetti S. Meat Science, 2009, 82, 469-471.
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Differences of Protein Fractions Among Fresh, Frozen and Powdered Donkey Milk. Polidori P., Vincenzetti S.Recent Patents on Food, Nutrition & Agriculture,2010,2,56-60.
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Effects of Age on Chemical Composition and Tenderness of MuscleLongissimus thoracisof Martina Franca Donkey Breed.Polidori P., Beghelli D., Cavallucci C., Vincenzetti S.Food and Nutrition Sciences, 2011, 2, 225-227.
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Dietary Properties of Lamb Meat and Human HealthPolidori P., Ortenzi A., Vincenzetti S., Beghelli D.Mediterranean Journal of Nutrition and Metabolism, 2011, 4, 53–56