| Dietary citrus pulp reduces lipid oxidation in lamb meat L Inserra, A Priolo, L Biondi, M Lanza, M Bognanno, R Gravador, ... Meat science 96 (4), 1489-1493, 2014 | 87 | 2014 |
| Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat V Gkarane, NP Brunton, P Allen, RS Gravador, NA Claffey, MG Diskin, ... Food Research International 115, 54-64, 2019 | 51 | 2019 |
| Vitamin E is the major contributor to the antioxidant capacity in lambs fed whole dried citrus pulp G Luciano, V Roscini, S Mattioli, S Ruggeri, RS Gravador, A Natalello, ... Animal 11 (3), 411-417, 2017 | 46 | 2017 |
| Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions RS Gravador, S Jongberg, ML Andersen, G Luciano, A Priolo, MN Lund Meat Science 97 (2), 231-236, 2014 | 44 | 2014 |
| Volatile profile of grilled lamb as affected by castration and age at slaughter in two breeds V Gkarane, NP Brunton, SM Harrison, RS Gravador, P Allen, NA Claffey, ... Journal of food science 83 (10), 2466-2477, 2018 | 41 | 2018 |
| Fatty acids and oxidative stability of meat from lambs fed carob-containing diets RS Gravador, G Luciano, S Jongberg, M Bognanno, M Scerra, ... Food chemistry 182, 27-34, 2015 | 41 | 2015 |
| Effect of castration and age at slaughter on sensory perception of lamb meat V Gkarane, P Allen, RS Gravador, MG Diskin, NA Claffey, AG Fahey, ... Small ruminant research 157, 65-74, 2017 | 35 | 2017 |
| Volatiles in raw and cooked meat from lambs fed olive cake and linseed RS Gravador, A Serra, G Luciano, P Pennisi, V Vasta, M Mele, M Pauselli, ... Animal 9 (4), 715-722, 2015 | 34 | 2015 |
| Temperature variation effects on the determination of acidity constants through the internal standard–capillary electrophoresis method RS Gravador, E Fuguet, C Ràfols, M Rosés Electrophoresis 34 (8), 1203-1211, 2013 | 17 | 2013 |
| A consumer study of the effect of castration and slaughter age of lambs on the sensory quality of meat RS Gravador, E Pace, BR Mooney, SR Jaeger, V Gkarane, AG Fahey, ... Small ruminant research 169, 148-153, 2018 | 16 | 2018 |
| Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb RS Gravador, NP Brunton, AG Fahey, V Gkarane, NA Claffey, AP Moloney, ... Journal of the Science of Food and Agriculture 100 (5), 2176-2184, 2020 | 12 | 2020 |
| Validation of a rapid microwave‐assisted extraction method and GC‐FID quantification of total branched chain fatty acids in lamb subcutaneous adipose tissue RS Gravador, SM Harrison, FJ Monahan, V Gkarane, LJ Farmer, ... Journal of food science 84 (1), 80-85, 2019 | 11 | 2019 |
| Impact of cooking on the content of nutritionally important fatty acids in muscle from lambs raised to have divergent intramuscular fatty acid compositions RS Gravador, V Valentini, SM Harrison, A Fahey, AP Moloney, MG Diskin, ... Small Ruminant Research 216, 106802, 2022 | 6 | 2022 |
| Effects of castration and slaughter age on the fatty acid composition of ovine muscle and adipose tissue from two breeds RS Gravador, AP Moloney, NP Brunton, V Gkarane, P Allen, AG Fahey, ... Small ruminant research 168, 94-100, 2018 | 5 | 2018 |
| Volatile and sensory analysis to discriminate meat from lambs fed different concentrate-based diets V Gkarane, P Allen, NP Brunton, RS Gravador, NA Claffey, SM Harrison, ... Animal production science 60 (13), 1654-1667, 2020 | 4 | 2020 |
| Effect of dietary pomegranate by-product on lamb flavour A Natalello, R Menci, G Luciano, F Monahan, RS Gravador, B Valenti, ... Meat Science 198, 109118, 2023 | 3 | 2023 |
| Effects of silage to concentrate ratio and duration of feeding on the fatty acid composition of ovine muscle and adipose tissue RS Gravador, AG Fahey, SM Harrison, V Gkarane, AP Moloney, ... Animal Production Science 62 (7), 682-690, 2022 | 1 | 2022 |
| Oxidative Stability of Meat from Lambs Finished on Different Concentrate Diets RS Gravador, V Gkarane, JE Mulligan, P Allen, NP Brunton, NA Claffey, ... 63rd International Congress of Meat Science and Technology, 192-193, 2017 | | 2017 |
| Effect of Feeding Duration on Sensory Quality of Lamb V Gkarane, P Allen, RS Gravador, NP Brunton, NA Claffey, AG Fahey, ... 63rd International Congress of Meat Science and Technology, 172-173, 2017 | | 2017 |
| Plant secondary compounds in small ruminant feeding: an alternative to synthetic compounds for improving meat quality in low-input farming systems R Gravador Università di Catania, 2015 | | 2015 |
