Sfoglia per Autore
Caratteristiche del caffe' espresso in relazione alle modalita' di preparazione.
1986-01-01 Dalla Rosa, M; Nicoli, Maria Cristina; Lerici, C. R.
R&G coffee quality loss during storage studied
1986-01-01 Piva, M.; Nicoli, Maria Cristina; Mastrocola, D.; Lerici, C. R.
Caratteristiche chimiche dell'estratto di caffe'. Nota 1. Cinetiche di estrazione della caffeina e delle sostanze solide.
1987-01-01 Nicoli, Maria Cristina; Dalla Rosa, M.; Lerici, C. R.; Severini, C.
Sulla stagionatura del prosciutto crudo di San Daniele: determinazione dell'attivita' dell'acqua e composizione chimica.
1987-01-01 Dalla Rosa, M.; Nicoli, Maria Cristina; Marino, V.
3 keto-acrilic derivatives as potential antimicrobial agents. Correlation between activity and reactivity toward cystein.
1987-01-01 Dal Pozzo, A.; Acquasaliente, M.; Donzelli, G.; De Maria, P.; Nicoli, Maria Cristina
Caratteristiche chimiche dell'estratto di caffe'. Nota 2. Cinetica di estrazione delle sostanze volatili.
1988-01-01 Severini, C.; Mastrocola, D.; Nicoli, Maria Cristina; Dalla Rosa, M.
Use of direct osmosis as fruit and vegetable dehydration
1988-01-01 Lerici, C. R.; Mastrocola, D.; Nicoli, Maria Cristina
Caratteristiche chimiche dell'estratto di caffe`: nota 3. Cinetica di invecchiamento ed influenza di alcuni interventi tecnologici sulla stabilita` della bevanda.
1989-01-01 Nicoli, Maria Cristina; Dalla Rosa, M.; Bonora, R.; Lerici, C. R.
Influence of some processing conditions on solid-liquid extraction of coffee.
1990-01-01 Nicoli, Maria Cristina; Dalla Rosa, M.; Lerici, C. R.
Study on physico-chemical changes of coffee beans during roasting. Note 1.
1990-01-01 Massini, R.; Nicoli, Maria Cristina; Cassarà, A.; Lerici C. R., Italian Journal of Food Science 121 128
Effetto di alcune sostanze sull'attività delle polifenolossidasi
1991-01-01 Nicoli, Maria Cristina; Anese, Monica; Pittia, P.
Effect of sugars and Maillard reaction products on PPO and POD activity in food
1991-01-01 Nicoli, Maria Cristina; Elizalde, B. E.; Pitotti, A.; Lerici, C. R. .; 15, ; 169, 1. 8. 4.
Effetti di trattamenti in soluzioni zuccherine su cubetti di melone freschi destinati alla IV gamma
1993-01-01 Anese, Monica; Nicoli, Maria Cristina; Cacace, D.; Palmieri, L.; Carpi, G.
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems
1993-01-01 Nicoli, Maria Cristina; Anese, Monica; Lerici C. R., Italian; 2, ; 43, 4. 9.
Oxygen consuming properties of heated glucose-glycine aqueous solutions
1993-01-01 Anese, Monica; Pittia, P.; Nicoli, Maria Cristina
Tecniche combinate nella stabilizzazione di frutta cubettata.
1994-01-01 Massini, R.; Nicoli, Maria Cristina; Pittia, P.
Influence of pH on the oxygen scavenging properties of heat-treated glucose-glycine systems
1994-01-01 Anese, Monica; Nicoli, Maria Cristina; Lerici, C. R.
Influence of water activity on headspace concentration of volatiles over model and food systems.
1994-01-01 Dalla Rosa, M.; Pittia, P.; Nicoli, Maria Cristina
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems
1994-01-01 Nicoli, Maria Cristina; Anese, Monica; Lerici, C. R.
Combined effect in preventing enzymatic browning reactions in minimally processed fruit
1994-01-01 Nicoli, Maria Cristina; Anese, Monica; Severini, C.
Interazione tra prodotti della reazione di Maillard (MRP) e ossidazione dei lipidi in sistemi modello ad umidità intermedia.
1995-01-01 Munari, M.; Mastrocola, D.; Nicoli, Maria Cristina; Lerici, C. R.
Effect of high pressure treatments on peroxidase and polyphenoloxidase activities
1995-01-01 Anese, Monica; Nicoli, Maria Cristina; Dall'Aglio, G; Lerici, C. R.
Influenza dell’attività dell’acqua sulla tensione di vapore dell’etanolo in sistemi modello di interesse alimentare
1996-01-01 Lerici, C. R.; Nicoli, Maria Cristina; Manzocco, Lara
An outlook on the Maillard reaction. In The Maillard Reaction in Food .
1996-01-01 Lerici, C. R.; Nicoli, Maria Cristina
CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES AFFECTING THE QUALITY AND STABILITY OF BACKERY PRODUCTS
1997-01-01 Lerici, C. R.; Nicoli, Maria Cristina
Quality of Minimally Processed Apple slices using different modified atmosphere conditions
1997-01-01 Anese, Monica; Manzano, Marisa; Nicoli, Maria Cristina
Ethanol vapour pressure as a control facttor during alcoholic fermentation.
1997-01-01 Guerzoni, M. E.; Nicoli, Maria Cristina; Massini, R.; Lerici, C. R.
Cambiamenti del potere antiossidante in alimenti sottoposti a processi di trasformazione e conservazione
1997-01-01 Lerici, C. R.; Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina
Antioxidant properties of coffee brews in relation to the roasting degree
1997-01-01 Nicoli, Maria Cristina; Anese, Monica; Manzocco, Lara; Lerici, C. R.
Loss and/or formation of antioxidants during food processing and storage
1997-01-01 Nicoli, Maria Cristina; Anese, Monica; Parpinel, Maria; Franceschi, S.; Lerici, C. R.
Shelf-life extension of ready to use fresh apple slices using different combined techniques
1998-01-01 Nicoli, Maria Cristina; Manzano, Marisa; Anese, Monica; Cr, Lerici
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures
1998-01-01 Manzocco, Lara; Mastrocola, D; Nicoli, Maria Cristina
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties
1998-01-01 Manzocco, Lara; Nicoli, Maria Cristina; Anese, Monica; Pitotti, Anna; Maltini, Enrico
Antioxidant properties of tea extracts as affected by processing
1998-01-01 Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Oil stability and antioxidant properties of an oil-tomato food system as affected by processing
1999-01-01 Nicoli, Maria Cristina; Anese, Monica; Manzocco, Lara
Ethanol-diacetyl-polyphenol interactions in aqueous model systems
1999-01-01 DA PORTO, Carla; Nicoli, Maria Cristina; Pittia, Paola; Lerici, Carlo Raffaele
Oil stability and antioxidant properties of tomato juice as affected by heating
1999-01-01 Nicoli, Maria Cristina; Anese, Monica; Manzocco, Lara
Influence of processing on the antioxidant properties of fruit and vegetables
1999-01-01 Nicoli, Maria Cristina; Anese, Monica; Parpinel, Maria
Effects of drying processing on the Maillard reaction in pasta
1999-01-01 Anese, Monica; Nicoli, Maria Cristina; Massini, R.; Lerici, C. R.
Shelf-life extention of fresh like ready to use pear cubes
1999-01-01 Pittia, P.; Nicoli, Maria Cristina; Comi, Giuseppe; Massini, R.
DSC analysis of Maillard browning and procedural effects
1999-01-01 Manzocco, Lara; Nicoli, Maria Cristina; Maltini, Enrico
Antioxidant properties of tomato juice as affected by heating
1999-01-01 Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina; Lerici, Cr
Review of non-emzymatic browning and antioxidant capacity in processed foods
2000-01-01 Manzocco, L.; Calligaris, S.; Mastrocola, D.; Nicoli, Maria Cristina; Lerici, C. R.
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives
2000-01-01 Nicoli, Maria Cristina; Calligaris, Sonia; Manzocco, Lara
Stabilità microbiologica e chimico-fisica di concentrati di caffè.
2000-01-01 Manzano, Marisa; Cocolin, L.; Cagnolini, L.; Nicoli, Maria Cristina; Comi, Giuseppe
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
Antiradical properties of commercial cognacs assessed by DPPH• test
2000-01-01 DA PORTO, Carla; Calligaris, Sonia; Celotti, Emilio; Nicoli, Maria Cristina
Optimising phytochemical release by processing technology.
2001-01-01 Anese, Monica; Nicoli, Maria Cristina
Evaluation of the antioxidant activity of vitamin C., BHA, BHQ and BHT by means of a combined optothermal window and DPPH* free radical colorimetry.
2001-01-01 Buijnsters, M.; Bicanic, D.; Chirtoc, M.; Nicoli, Maria Cristina; Min Kuo, Y.
Review of non-enzymatic browning and antioxidant capacity in processed foods
2001-01-01 Manzocco, Lara; Calligaris, Sonia; Mastrocola, D; Nicoli, Maria Cristina; Lerici, Carlo Raffaele
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