Titolo	Autore(i)	Anno	Periodico	Editore	Tipo
1	World Rabbit Science	PETRACCI M.	In press/Ongoing activity	WORLD RABBIT SCIENCE		8.01 Ruolo editoriale in rivista
2	Wooden-Breast, White Striping, and Spaghetti Meat: Causes, Consequences and Consumer Perception of Emerging Broiler Meat Abnormalities	Petracci, M.; Soglia, F.; Madruga, M.; Carvalho, L.; Ida, Elza; Estévez, M.	2019	COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY		1.01 Articolo in rivista
3	Welfare aspects in rabbit rearing and transport	VERGA M.; LUZI F.; PETRACCI M.; CAVANI C.	2009	ITALIAN JOURNAL OF ANIMAL SCIENCE		1.01 Articolo in rivista
4	Water Diffusion to Probe Meat Microstructure	Laghi, Luca; Dellarosa, Nicolò; Petracci, Massimiliano	2016			4.02 Riassunto (Abstract)
5	Water diffusion to assess meat microstructure	Luca Laghi; Luca Venturi; Nicolò Dellarosa; Massimiliano Petracci	2017	FOOD CHEMISTRY		1.01 Articolo in rivista
6	Variabilità del colore delle carni avicole e riflessi sulla qualità dei prodotti	PETRACCI M.; BIANCHI M.; BETTI M.; CAVANI C.	2004	RIVISTA DI AVICOLTURA		1.01 Articolo in rivista
7	Use of thyme and orange essential oils on chicken breast meat: quality traits and lipid peroxidation	Rimini S.; Petracci M.; Smith D.P.	2013	WORLD'S POULTRY SCIENCE JOURNAL		4.01 Contributo in Atti di convegno
8	Trends in rabbit meat processing	PETRACCI M.; CAVANI C.	2012		s.n	4.01 Contributo in Atti di convegno
9	The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat	RIMINI S.; PETRACCI M.; SMITH D.P.	2014	POULTRY SCIENCE		1.01 Articolo in rivista
10	The use of sodium bicarbonate in poultry meat marination	PETRACCI M.; RIMINI S.; FRANCHINI A.; CAVANI C.	2011		s.n	4.01 Contributo in Atti di convegno
11	The use of sodium bicarbonate for marination of broiler breast meat	PETRACCI M.; LAGHI L.; ROCCULI P.; RIMINI S.; PANARESE V.; CREMONINI M.A.; CAVANI C.	2012	POULTRY SCIENCE		1.01 Articolo in rivista
12	The use of marination to improve poultry meat quality	BIANCHI M.; PETRACCI M.; CAVANI C.	2009	ITALIAN JOURNAL OF ANIMAL SCIENCE		4.01 Contributo in Atti di convegno
13	The occurrence of white striping in chicken breast meat	PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C.	2013	ITALIAN JOURNAL OF ANIMAL SCIENCE		1.06 Abstract in rivista
14	The occurrence of Deep Pectoral Myopathy in roaster chickens	BIANCHI M.; PETRACCI M.; CAVANI C.; FRANCHINI A.	2005	POULTRY SCIENCE		4.02 Riassunto (Abstract)
15	The occurrence of deep pectoral myopathy in roaster chickens	BIANCHI M.; PETRACCI M.; FRANCHINI A.; CAVANI C.	2006	POULTRY SCIENCE		1.01 Articolo in rivista
16	The influence of the season and market class of broiler chickens on breast meat quality traits	BIANCHI M.; PETRACCI M.; SIRRI F.; FOLEGATTI E.; FRANCHINI A.; MELUZZI A.	2007	POULTRY SCIENCE		1.01 Articolo in rivista
17	The influence of genotype, market live weight, transportation and holding conditions prior to slaughter on broiler breast meat color	Bianchi M.; Petracci M.; Cavani C.	2006	POULTRY SCIENCE		1.01 Articolo in rivista
18	The influence of dietary lipid source on quality characteristics of raw and processed chicken meat	BIANCHI M.; FERIOLI F.; PETRACCI M.; CABONI M.F.; CAVANI C.	2009	EUROPEAN FOOD RESEARCH AND TECHNOLOGY		1.01 Articolo in rivista
19	The European perspective on pale, soft, exudative conditions in poultry	PETRACCI M.; BIANCHI M.; CAVANI C.	2009	POULTRY SCIENCE		1.01 Articolo in rivista
20	The effect of white striping on the chemical composition of chicken breast meat	MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M.	2013	WORLD'S POULTRY SCIENCE JOURNAL		4.01 Contributo in Atti di convegno