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Mostrati risultati da 51 a 100 di 229
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Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. 1-gen-2002 Piga, A; Agabbio, M.; Gambella, F.; Nicoli, Maria Cristina
Functional and technological properties of melanoidins in food 1-gen-2002 Nicoli, Maria Cristina; Manzocco, Lara
Impiego dell’analisi di diffrazione dei raggi X (XRD) per lo studio dei fenomeni di raffermamento del pane 1-gen-2002 Manzocco, Lara; Nicoli, Maria Cristina; Labuza, Tp
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 1-gen-2002 Manzocco, Lara; Calligaris, Sonia; Nicoli, Maria Cristina
Food design: from methodological approach to the case study of low-calorie syrups 1-gen-2002 Manzocco, Lara; Nicoli, Maria Cristina
A study of the physicochemical behaviour of diacetyl in hydroalcoholic solution with and without added catechin and wood extract. 1-gen-2002 DA PORTO, Carla; Nicoli, Maria Cristina
Effect of equivalent thermal treatments on the colour and the antioxidant activity of tomato purees 1-gen-2002 Anese, Monica; Falcone, P; Fogliano, V; Nicoli, Maria Cristina; Massini, R.
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts 1-gen-2002 Woffenden, Hm; Ames, Jm; Chandra, S.; Anese, Monica; Nicoli, Maria Cristina
Study of bread staling by X-ray diffraction analysis 1-gen-2002 Manzocco, Lara; Nicoli, Maria Cristina; Labuza, T. P.
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
Study of bread staling by X-ray diffraction analysis 1-gen-2003 Manzocco, Lara; Nicoli, Maria Cristina; Labuza, T. P.
Optothermal window method for on-line monitoring of decay kinetics of trans-beta-carotene in thermally treated vegetable oils 1-gen-2003 Ganguli, O.; Bicanic, D.; Bonifacic, M.; Nicoli, Maria Cristina; Chirtoc, M.
Antioxidant properties of ready-to-drink coffee brews 1-gen-2003 Anese, Monica; Nicoli, Maria Cristina
Attività dell'etanolo in prodotti da forno 1-gen-2004 Pittia, P.; Anese, Monica; Manzocco, Lara; Calligaris, Sonia; Mastrocola, D.; Nicoli, Maria Cristina
Chapter 6. Physical anche chemical changes of roasted coffee during storage 1-gen-2004 Nicoli, Maria Cristina; Savonitti, O.
Solvent effect on quercetin antioxidant capacity 1-gen-2004 Pinelo, M; Manzocco, Lara; Nunez, Mj; Nicoli, Maria Cristina
Relationship between redox potential and chain-breaking activity of model systems and foods 1-gen-2004 Nicoli, Maria Cristina; Toniolo, Rosanna; Anese, Monica
Comparison of antioxidant and pro-oxidant activity in coffee beverages prepared with conventional and “Torrefacto” coffee 1-gen-2004 Andueza, S.; Cid, C.; Nicoli, Maria Cristina
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
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
Interaction among phenols in food fortification: negative sinergism on antioxidant capacity 1-gen-2004 Pinelo, M; Manzocco, Lara; Nunez, M. J.; Nicoli, Maria Cristina
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition 1-gen-2005 Pittia, P; Mastrocola, D; Nicoli, Maria Cristina
Optimization of continuous phenol extraction from Vitis vinifera byproducts 1-gen-2005 Pinelo, M; DEL FABBRO, P; Manzocco, Lara; Nuñez, M. J.; Nicoli, Maria Cristina
Processo per la rimozione di acrilammide da alimenti 1-gen-2006 Nicoli, Maria Cristina; Anese, Monica
Valutazione dell’uniformità di trattamenti con radiofrequenze. Industrie Alimentari, 1-gen-2006 Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Nicoli, Maria Cristina
Prediction of consumer acceptance limits of bakery products from oxidation indices 1-gen-2006 Calligaris, Sonia; Manzocco, Lara; Kravina, G; Nicoli, Mc
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
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.
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
Modeling secondary shelf-life of ground roasted coffee 1-gen-2006 Anese, Monica; 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
Effect of selected ions from lyotropic series on lipid oxidation rate 1-gen-2006 Calligaris, Sonia; Nicoli, Maria Cristina
Tradizione e innovazione nella produzione del prosciutto crudo 1-gen-2007 Innocente, Nadia; Anese, Monica; Nicoli, Maria Cristina
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 1-gen-2007 Pittia, P.; Nicoli, Maria Cristina; Sacchetti, G.
Cap. 14. Gli antiossidanti alimentari: enzimi e microrganismi ad azione antiossidante 1-gen-2007 Nicoli, Maria Cristina; Manzocco, L.
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
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 1-gen-2007 Manzocco, Lara; Nicoli, Maria Cristina
Physical removal of acrylamide from heated foods 1-gen-2008 Anese, Monica; Bortolomeazzi, Renzo; Calligaris, Sonia; Manzocco, Lara; Nicoli, Maria Cristina
Quando scadrà? 1-gen-2008 Nicoli, Maria Cristina; Manzocco, Lara; Calligaris, Sonia
Shelf life modelling of photosensitive food: the case of coloured beverages 1-gen-2008 Manzocco, Lara; Kravina, Giuditta; Calligaris, Sonia; 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.
Phase transition of sunflower oil as affected by the oxidation level 1-gen-2008 Calligaris, Sonia; Arrighetti, G; Barba, L; Nicoli, Maria Cristina
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 1-gen-2008 Manzocco, Lara; Anese, Monica; Nicoli, Maria Cristina
Nanotecnologie nel settore alimentare: stato dell’arte e prospettiva [Nanotechnologies in the food sector: state of art and perspectives] 1-gen-2009 DA PIEVE, S; Calligaris, Sonia; Nicoli, Maria Cristina
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 1-gen-2009 Anese, Monica; Bortolomeazzi, Renzo; Manzocco, Lara; Manzano, Marisa; Giusto, C.; Nicoli, Maria Cristina
Technological strategies to reduce acrylamide levels in heated foods 1-gen-2009 Anese, Monica; Suman, M; Nicoli, Maria Cristina
Mostrati risultati da 51 a 100 di 229
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