Influence of processing on the antioxidant properties of fruit and vegetables von Nicoli, M.C, Anese, M, Parpinel, M

Volltext

Antioxidant Properties of Tea Extracts as Affected by Processing von Manzocco, L, Anese, M, Nicoli, M.C

Volltext

EFFECT OF HIGH FREQUENCY ULTRASOUNDS ON LYCOPENE AND TOTAL PHENOLIC CONCENTRATION, ANTIOXIDANT PROPERTIES AND [alpha]-GLUCOSIDASE INHIBITORY ACTIVITY OF TOMATO JUICE von Bot, F, Anese, M, Hungerford, G, Lemos, M.A

Volltext

SHELF LIFE VALIDATION BY MONITORING FOOD ON THE MARKET: THE CASE STUDY OF SLICED WHITE BREAD von Manzocco, L, Valoppi, F, Lagazio, C, Calligaris, S, Anese, M, Nicoli, M.C

Volltext

Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree von Nicoli, M.C., Anese, M., Manzocco, L., Lerici, C.R.

Volltext

Chemical Characterization and Antioxidant Properties of Coffee Melanoidins von Borrelli, Rosa Cinzia, Visconti, Attilio, Mennella, Carmela, Anese, Monica, Fogliano, Vincenzo

Volltext

Color Changes of Tomato Purees During Storage at Freezing Temperatures von Calligaris, S, Falcone, P, Anese, M

Volltext

Rapid, accurate, and direct determination of total lycopene content in tomato paste von Bicanic, D., Anese, M., Luterotti, S., Dadarlat, D., Gibkes, J., Lubbers, M.

Volltext

Kinetics of thermal inactivation of tomato lipoxygenase von Anese, Monica, Sovrano, Silvia

Volltext

Antioxidant Properties of Ready-to-Drink Coffee Brews von Anese, Monica, Nicoli, M. Cristina

Volltext

Modeling the Secondary Shelf Life of Ground Roasted Coffee von Anese, Monica, Manzocco, Lara, Nicoli, Maria Cristina

Volltext

Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk von Calligaris, Sonia, Manzocco, Lara, Anese, Monica, Nicoli, Maria Cristina

Volltext

Relationship between redox potential and chain-breaking activity of model systems and foods von Nicoli, M.Cristina, Toniolo, Rosanna, Anese, Monica

Volltext

Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus von LANCIOTTI, R, ANESE, M, SINIGAGLIA, M, SEVERINI, C, MASSINI, R

Volltext

Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree von Anese, M, Falcone, P, Fogliano, V, Nicoli, M.C, Massini, R

Volltext

Influence of malt browning degree on lipoxygenase activity von Sovrano, Silvia, Buiatti, Stefano, Anese, Monica

Volltext

Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage von Anese, M., Gormley, R.

Volltext

Effect of high pressure treatments on peroxidase and polyphenoloxidase activities von Anese, M. (Universita delgi Studi di Udine, Udine, Italy.), Nicoli, M.C, Dall'Aglio, G, Lerici, C.R

Volltext

Loss and/or formation of antioxidants during food processing and storage von Nicoli, Maria Cristina, Anese, Monica, Parpinel, Maria Teresa, Franceschi, Silvia, Lerici, Carlo R.

Volltext

Effect of Kilning on the Antioxidant and Pro-oxidant Activities of Pale Malts von Woffenden, Helen M, Ames, Jennifer M, Chandra, Sachin, Anese, Monica, Nicoli, M. Cristina

Volltext