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Titolo Data di pubblicazione Autore(i) File
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 1-gen-1999 Manzocco, Lara; Calligaris, S; Mastrocola, D; Nicoli, M. C.
Relations between colour changes and antioxidant capacity in processed foods 1-gen-1999 Manzocco, Lara; Calligaris, S; Nicoli, M. C.; Lerici, C. R.
Relazioni tra cambiamenti di colore e proprietà antiossidanti negli alimenti in seguito a riscaldamento 1-gen-2000 Manzocco, Lara; Calligaris, S; Nicoli, M. C; Lerici, C. R.
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 1-gen-2000 Nicoli, Maria Cristina; Calligaris, Sonia; Manzocco, Lara
Antiradical properties of commercial cognacs assessed by DPPH• test 1-gen-2000 DA PORTO, Carla; Calligaris, Sonia; Celotti, Emilio; Nicoli, Maria Cristina
Review of non-emzymatic browning and antioxidant capacity in processed foods 1-gen-2000 Manzocco, L.; Calligaris, S.; Mastrocola, D.; Nicoli, Maria Cristina; Lerici, C. R.
Review of non-enzymatic browning and antioxidant capacity in processed foods 1-gen-2001 Manzocco, Lara; Calligaris, Sonia; Mastrocola, D; Nicoli, Maria Cristina; Lerici, Carlo Raffaele
Stabilità del licopene ai processi di trasformazione e conservazione 1-gen-2001 Anese, Monica; Calligaris, Sonia
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 1-gen-2001 Hofmann, T; Czerny, M; Calligaris, Sonia; Schieberle, P.
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 1-gen-2001 Anese, Monica; Calligaris, S; Munari, M; Pittia, P; Nicoli, Mc
Antioxidant properties of ready-to-drink coffee brews 1-gen-2002 Nicoli, Mc; Anese, Monica; Calligaris, S; Manzocco, Lara
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 1-gen-2002 Calligaris, Sonia; Falcone, P; Anese, Monica
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 1-gen-2002 Manzocco, Lara; Calligaris, Sonia; Nicoli, Maria Cristina
Influenza di stress ossidativi sull’evoluzione della capacità antiossidante di sistemi alimentari ad elevato contenuto di polifenoli 1-gen-2002 Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Mc
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 1-gen-2002 Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina; Massini, R.
Stato fisico e stabilità dei lipidi in alimenti congelati 1-gen-2003 Calligaris, Sonia; Nicoli, Maria Cristina
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 1-gen-2003 Calligaris, Sonia; Manzocco, L; Munari, M; Nicoli, M. C.
Effect of temperature and water activity on carotenoid oxidation rate 1-gen-2004 Manzocco, Lara; Calligaris, S; Nicoli, Mc
Temperature and water activity affecting carotenoid oxidation rate 1-gen-2004 Manzocco, L; Calligaris, Sonia; Nicoli, M. C.
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 1-gen-2004 Calligaris, Sonia; Manzocco, Lara; Conte, Lanfranco; Nicoli, Maria Cristina
Temperature dependence of lipid oxidation rate as affected by the physical state 1-gen-2004 Calligaris, Sonia; Manzocco, Lara; Nicoli, M. C.
Attività dell'etanolo in prodotti da forno 1-gen-2004 Pittia, P.; Anese, Monica; Manzocco, Lara; Calligaris, Sonia; Mastrocola, D.; Nicoli, Maria Cristina
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 1-gen-2004 Calligaris, Sonia; Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Modeling the temperature dependence of lipid oxidation rate as affected by the physical state 1-gen-2004 Manzocco, Lara; Calligaris, S; Nicoli, Mc
Shelf-life prediction of extra-virgin olive oil as affected by the occurrence of phase transition 1-gen-2005 Calligaris, Sonia; Manzocco, Lara; Nicoli, Mc
Lipid oxidation kinetics as affected by the physical state of food components 1-gen-2005 Calligaris, Sonia; Manzocco, Lara; Nicoli, Mc
Modelling carotenoid oxidation rate in tomato derivatives at subfreezing temperatures 1-gen-2005 Manzocco, Lara; Calligaris, S; Nicoli, Mc
Prediction of consumer acceptance limits of bakery products from oxidation indices 1-gen-2006 Calligaris, Sonia; Manzocco, Lara; Kravina, G; Nicoli, Mc
Attitudine alla trasformazione di mele di cultivar autoctone del Friuli Venezia Giulia 1-gen-2006 Anese, Monica; Calligaris, Sonia; Manzocco, Lara; Sovrano, S; Kravina, G; Nicoli, Mc
Modeling bleaching of tomato derivatives at subzero temperatures 1-gen-2006 Manzocco, Lara; Calligaris, Sonia; Nicoli, Maria Cristina
Influence of Crystallisation on the oxidative stability of extra virgin olive oil 1-gen-2006 Calligaris, Sonia; Sovrano, Silvia; Manzocco, Lara; Nicoli, Maria Cristina
Liquid-vapour partition of ethanol in bakery products 1-gen-2006 Pittia, Paola; Anese, Monica; Manzocco, Lara; Calligaris, Sonia; Mastrocola, Dino; Nicoli, Maria Cristina
Valutazione dell'uniformità di trattamenti a radiofrequenze 1-gen-2006 Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina
Prediction of consumer acceptance limits of bakery products from oxidation indexes 1-gen-2006 Calligaris, S; Manzocco, Lara; Kravina, G; Nicoli, Maria Cristina
Valutazione dell’uniformità di trattamenti con radiofrequenze. Industrie Alimentari, 1-gen-2006 Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina
Effect of selected ions from lyotropic series on lipid oxidation rate 1-gen-2006 Calligaris, Sonia; Nicoli, Maria Cristina
Effect of lipid physical state on oxidation rate 1-gen-2006 Calligaris, Sonia; Conte, Lanfranco; Nicoli, M. C.
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 1-gen-2006 Calligaris, S; Manzocco, L.; Kravina, G.; Sovrano, S.; Anese, M.; Nicoli, M. C.
Study of vegetable oil phase behavior by coupling time-resolved synchrotron X-ray diffraction and DSC analysis 1-gen-2007 Calligaris, Sonia; Arrignetti, G; Barba, L; Nicoli, Mc
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 1-gen-2007 Calligaris, Sonia; Manzocco, Lara; Nicoli, Maria Cristina
Shelf life modeling of bakery products by using oxidation indices 1-gen-2007 Calligaris, Sonia; Manzocco, Lara; Kravina, G; Nicoli, Maria Cristina
Effect of lipid physical state on aroma release 1-gen-2007 Calligaris, Sonia; Nicoli, Mc
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 1-gen-2008 Calligaris, Sonia; Manzocco, L; Nicoli, M. C.
Turning the sensory acceptability limit into an analytical one for shelf-life studies 1-gen-2008 Calligaris, Sonia; Kravina, G; Nicoli, Mc
Shelf life modelling of photosensitive food: the case of coloured beverages 1-gen-2008 Manzocco, Lara; Kravina, Giuditta; Calligaris, Sonia; Nicoli, Maria Cristina
Phase transition of sunflower oil as affected by the oxidation level 1-gen-2008 Calligaris, Sonia; Arrighetti, G; Barba, L; Nicoli, Maria Cristina
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 1-gen-2008 Calligaris, S.; DA PIEVE, S.; Kravina, G.; Manzocco, L.; Nicoli, M. C.
Shelf-life prediction by integration of the sensory acceptability data into classic kinetic models 1-gen-2008 Manzocco, L; Calligaris, Sonia
shelf life prediction by integration of sensory acceptability data into classic kinetic modelS 1-gen-2008 Manzocco, Lara; Calligaris, S.
Development of nanoemulsions as intelligent flavour delivery system in foods: study of the role of lipid physical state on aroma release 1-gen-2008 Calligaris, S; Manzocco, Lara; Nicoli, Mc
Mostrati risultati da 1 a 50 di 200
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