Prof. Paolo Polidori

Prof. Paolo Polidori

Faculty of Pharmacy

University of Camerino, Italy



1995 Ph.D., University of Milan, Italy, Animal Husbandry

1991 Post graduate scholarship holder, the Italian Experimental Institute "Lazzaro Spallanzani", Italy

Publications (Selected)

  1. 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.
  2. 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.
  3. Donkey’s milk protein fractions characterization.Vincenzetti S.,Polidori P., Mariani P., Cammertoni N., Fantuz F., Vita A.Food Chemistry, 2008, 106, 640-649.
  4. 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.
  5. Quality of donkey meat and carcass characteristics.Polidori P., Vincenzetti S., Cavallucci C., Beghelli D.Meat Science, 2008, 80, 1222-1224.
  6. 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.
  7. 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.
  8. 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.
  9. 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