Sfoglia per Autore
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
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation
1998-01-01 Manzocco, Lara; Maltini, E; Lerici, C. R.
Prevention of enzymatic browning during freezing, storage and thawing of cherimola (Cherimoya cherimola, mill) derivatives
1998-01-01 Mastrocola, Dino; Manzocco, Lara; Poiana, M.
Antioxidant properties of tea extracts as affected by processing
1998-01-01 Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions
1999-01-01 Manzocco, Lara; Calligaris, S; Mastrocola, D; Nicoli, M. C.
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
Relations between colour changes and antioxidant capacity in processed foods
1999-01-01 Manzocco, Lara; Calligaris, S; Nicoli, M. C.; Lerici, C. R.
Antioxidant properties of enzymatic and non-enzymatic browning reaction products
1999-01-01 Manzocco, Lara
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products
1999-01-01 Lerici, Carlo Raffaele; Manzocco, Lara; Anese, Monica
DSC analysis of Maillard browning and procedural effects
1999-01-01 Manzocco, Lara; Nicoli, Maria Cristina; Maltini, Enrico
Physical changes induced by the Maillard reaction in a glucose-glycine solution
1999-01-01 Manzocco, Lara; Maltini, Enrico
Antioxidant properties of tomato juice as affected by heating
1999-01-01 Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina; Lerici, Cr
Oil stability and antioxidant properties of tomato juice as affected by heating
1999-01-01 Nicoli, Maria Cristina; Anese, Monica; Manzocco, Lara
Relazioni tra cambiamenti di colore e proprietà antiossidanti negli alimenti in seguito a riscaldamento
2000-01-01 Manzocco, Lara; Calligaris, S; Nicoli, M. C; Lerici, C. R.
Biologic activity of ethanol in relation to its vapour pressure. Note 1: Inactivation of polyphenoloxidase in model systems
2000-01-01 Lerici, Carlo Raffaele; Manzocco, Lara
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
Attività antiossidante del vino: influenza della modalità di vinificazione e del livello di invecchiamento
2000-01-01 Mastrocola, D; Manzocco, Lara; Nicoli, Mc
Produzione di derivati di mela ad elevata capacità antiossidante
2000-01-01 Manzocco, Lara; Anese, Monica; Mastrocola, D; Nicoli, Mc
Thermophysical properties of coffee as affected by processing
2001-01-01 Pittia, P; Manzocco, Lara; Nicoli, Mc
Influence of some processing operations and storage on the antioxidant capacity of foods: the study-case of apple derivatives
2001-01-01 Manzocco, Lara
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