Sfoglia per Autore
Influence of heat treatments on the antioxidant properties of foods
2000-01-01 Anese, Monica; Nicoli, Mc; Lerici, Cr; Massini, R.
Produzione di derivati di mela ad elevata capacità antiossidante
2000-01-01 Manzocco, Lara; Anese, Monica; Mastrocola, D; Nicoli, Mc
The "weight" given to the food processing in the Food and Cancer Prevention III Symposium
2000-01-01 Lerici, C. R.; Nicoli, Maria Cristina; Anese, Monica
Oxidative stability of the lipis fraction in roasted coffee
2000-01-01 Anese, Monica; DE PILLI, T; Massini, R; Lerici, C. R.
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments
2001-01-01 Anese, Monica; Calligaris, S; Munari, M; Pittia, P; Nicoli, Mc
Determination of the glass transition temperatures of "solution A" and high molecular weight melanoidins and estimation of viscosities by the WLF equation: a preliminary study
2001-01-01 Anese, Monica; Manzocco, L; Maltini, E.
Comparison among different methodologies currently used for assessing the antioxidant activity of foods
2001-01-01 Anese, Monica; Nicoli, Mc
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali
2001-01-01 Anese, Monica; Fogliano, V.
Stabilità del licopene ai processi di trasformazione e conservazione
2001-01-01 Anese, Monica; Calligaris, Sonia
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods
2001-01-01 Anese, Monica
Strategies other than enrichment/fortification for the implementation of the functional profile of plant foods
2001-01-01 Nicoli, Mc; Anese, Monica; Manzocco, Lara
Strategies for the implementation of the functional profile of fruit and vegetable derivatives
2001-01-01 Nicoli, Mc; Anese, Monica
Optimising phytochemical release by processing technology.
2001-01-01 Anese, Monica; Nicoli, Maria Cristina
Ottimizzazione di processo per l’ottenimento di derivati di mela ad elevata capacità antiossidante
2002-01-01 Manzocco, Lara; Anese, Monica; Mastrocola, D; Nicoli, Mc
Considerations on the use of the redox potential for the assessment of the antioxidant capacity of foods
2002-01-01 Nicoli, Mc; Anese, Monica
The effect of kilning regime of malt antioxidant activity
2002-01-01 Woffenden, Hm; Ames, Jm; Chandra, S; Anese, Monica; Nicoli, Mc
Thermal and mechanical properties of melanoidins from model solutions
2002-01-01 Maltini, E; Anese, Monica; Pittia, P.
Chemical characterisation and antioxidant properties of coffee melanoidins
2002-01-01 Borrelli, R. C.; Visconti, A; Mennella, C; Anese, Monica; Fogliano, V.
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes
2002-01-01 Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina; Massini, R.
Effect of equivalent thermal treatments on the colour and the antioxidant activity of tomato purees
2002-01-01 Anese, Monica; Falcone, P; Fogliano, V; Nicoli, Maria Cristina; Massini, R.
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES
2002-01-01 Calligaris, Sonia; Falcone, P; Anese, Monica
Influenza di stress ossidativi sull’evoluzione della capacità antiossidante di sistemi alimentari ad elevato contenuto di polifenoli
2002-01-01 Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Mc
Antioxidant properties of ready-to-drink coffee brews
2002-01-01 Nicoli, Mc; Anese, Monica; Calligaris, S; Manzocco, Lara
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts
2002-01-01 Woffenden, Hm; Ames, Jm; Chandra, S.; Anese, Monica; Nicoli, Maria Cristina
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems
2003-01-01 Graziani, G; Pernice, R; Lanzuise, S; Vitaglione, P; Anese, Monica; Fogliano, V.
Rapid, accurate and direct determination of total lycopene content in tomato paste
2003-01-01 Bicanic, D; Anese, Monica; Luterotti, S; Dadarlat, D; Neamtu, C; Lubbers, M.
Le funzioni tecnologiche dei grassi
2003-01-01 Anese, Monica; Manzocco, Lara
Le sostanze grasse nei prodotti da forno
2003-01-01 Anese, Monica; Manzocco, Lara
Antioxidant properties of ready-to-drink coffee brews
2003-01-01 Anese, Monica; Nicoli, Maria Cristina
Attività dell'etanolo in prodotti da forno
2004-01-01 Pittia, P.; Anese, Monica; Manzocco, Lara; Calligaris, Sonia; Mastrocola, D.; Nicoli, Maria Cristina
Relationship between redox potential and chain-breaking activity of model systems and foods
2004-01-01 Nicoli, Maria Cristina; Toniolo, Rosanna; Anese, Monica
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk
2004-01-01 Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Effect of radiofrequency heating on acrylamide formation
2005-01-01 Sovrano, S; Bortolomeazzi, Renzo; Anese, Monica
Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography
2005-01-01 Bicanic, D; Swarts, J; Luterotti, S; Helander, P; Fogliano, V; Anese, Monica
Effect of coffee physical structure on volatile release
2005-01-01 Anese, Monica; Manzocco, Lara; Maltini, Enrico
Processo per la rimozione di acrilammide da alimenti
2006-01-01 Nicoli, Maria Cristina; Anese, Monica
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia
2006-01-01 Calligaris, S; Manzocco, L.; Kravina, G.; Sovrano, S.; Anese, M.; Nicoli, M. C.
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo
2006-01-01 Anese, Monica; Sovrano, Silvia
Valutazione dell'uniformità di trattamenti a radiofrequenze
2006-01-01 Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina
Kinetics of thermal inactivation of tomato lipoxygenase
2006-01-01 Anese, Monica; Sovrano, Silvia
Influence of malt browning degree on lipoxygenase activity
2006-01-01 Sovrano, S.; Buiatti, S.; Anese, M.
Modeling secondary shelf-life of ground roasted coffee
2006-01-01 Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina
Liquid-vapour partition of ethanol in bakery products
2006-01-01 Pittia, Paola; Anese, Monica; Manzocco, Lara; Calligaris, Sonia; Mastrocola, Dino; Nicoli, Maria Cristina
Attitudine alla trasformazione di mele di cultivar autoctone del Friuli Venezia Giulia
2006-01-01 Anese, Monica; Calligaris, Sonia; Manzocco, Lara; Sovrano, S; Kravina, G; Nicoli, Mc
Valutazione dell’uniformità di trattamenti con radiofrequenze. Industrie Alimentari,
2006-01-01 Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina
Tradizione e innovazione nella produzione del prosciutto crudo
2007-01-01 Innocente, Nadia; Anese, Monica; Nicoli, Maria Cristina
Technological strategies for reducing acrylamide levels in heated foods
2007-01-01 Anese, Monica
Physical removal of acrylamide from heated foods
2008-01-01 Anese, Monica; Bortolomeazzi, Renzo; Calligaris, Sonia; Manzocco, Lara; Nicoli, Maria Cristina
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives
2008-01-01 Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Effect of radiofrequency heating on acrylamide formation in bakery products
2008-01-01 Anese, Monica; Sovrano, S; Bortolomeazzi, Renzo
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