Sfoglia per Autore
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
Effect of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus
1999-01-01 Lanciotti, R; Anese, Monica; Sinigaglia, M; Severini, C; Massini, R.
Oil stability and antioxidant properties of tomato juice as affected by heating
1999-01-01 Nicoli, Maria Cristina; Anese, Monica; Manzocco, Lara
Antioxidant properties of tomato juice as affected by heating
1999-01-01 Anese, Monica; Manzocco, Lara; Nicoli, Maria Cristina; Lerici, Cr
Estrapolazione di simulazioni di laboratorio alle condizioni di sterilizzazione termica per prodotti alimentari confezionati
1999-01-01 Falcone, P; Anese, Monica; Severini, Carla; Massini, Roberto
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.
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions
1999-01-01 Anese, Monica; Nicoli, Mc; Mastrocola, D; Manzocco, L; Lerici, Cr
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products
1999-01-01 Lerici, Carlo Raffaele; Manzocco, Lara; Anese, Monica
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
Oxidative stability of the lipis fraction in roasted coffee
2000-01-01 Anese, Monica; DE PILLI, T; Massini, R; Lerici, C. R.
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
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.
Optimising phytochemical release by processing technology.
2001-01-01 Anese, Monica; Nicoli, Maria Cristina
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods
2001-01-01 Anese, Monica
Strategies for the implementation of the functional profile of fruit and vegetable derivatives
2001-01-01 Nicoli, Mc; Anese, Monica
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments
2001-01-01 Anese, Monica; Calligaris, S; Munari, M; Pittia, P; Nicoli, Mc
Comparison among different methodologies currently used for assessing the antioxidant activity of foods
2001-01-01 Anese, Monica; Nicoli, Mc
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