Sfoglia per Autore
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.
An outlook on the Maillard reaction. In The Maillard Reaction in Food .
1996-01-01 Lerici, C. R.; Nicoli, Maria Cristina
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
CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES AFFECTING THE QUALITY AND STABILITY OF BACKERY PRODUCTS
1997-01-01 Lerici, C. R.; 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.
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.
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
Quality of Minimally Processed Apple slices using different modified atmosphere conditions
1997-01-01 Anese, Monica; Manzano, Marisa; Nicoli, Maria Cristina
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
Antioxidant properties of tea extracts as affected by processing
1998-01-01 Manzocco, Lara; Anese, Monica; 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
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
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
Shelf-life extention of fresh like ready to use pear cubes
1999-01-01 Pittia, P.; Nicoli, Maria Cristina; Comi, Giuseppe; Massini, R.
Antioxidant properties of tomato juice as affected by heating
1999-01-01 Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina; Lerici, Cr
Effects of drying processing on the Maillard reaction in pasta
1999-01-01 Anese, Monica; Nicoli, Maria Cristina; Massini, R.; Lerici, C. R.
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