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

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Shelf Life Prediction of Bread Sticks Using Oxidation Indices: A Validation Study von Calligaris, S, Pieve, S.D, Kravina, G, Manzocco, L, Nicoli, C.M

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Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste von Manzocco, L., Alongi, M., Lagazio, C., Sillani, S., Nicoli, M.C.

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

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Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at subzero temperatures von Calligaris, S, Manzocco, L, Conte, L.S, Nicoli, M.C

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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.

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

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Effect of equivalent thermal treatments on the color and the antioxidant activity of tomato purees von ANESE, M, FALCONE, P, FOGLIANO, V, NICOLI, M. C, MASSINI, R

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Antioxidant properties of tomato juice as affected by heating von Anese, Monica, Manzocco, Lara, Nicoli, Maria Cristina, Lerici, Carlo R

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Retention of Antioxidant Activity in Minimally Processed Mandarin and Satsuma Fruits von Piga, A., Agabbio, M., Gambella, F., Nicoli, M.C.

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Effect of Enzymatic and Chemical Oxidation on the Antioxidant Capacity of Catechin Model Systems and Apple Derivatives von Nicoli, Maria Cristina, Calligaris, Sonia, Manzocco, Lara

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EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE von Manzocco, L, Comuzzo, P, Scampicchio, M, Nicoli, M.C

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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

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Effect of colloidal properties of oil-in-water emulsions on ethanol liquid–vapour partition von Pittia, P., Mastrocola, D., Nicoli, M.C.

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Effects of drying processing on the Maillard reaction in pasta von Anese, Monica, Nicoli, M.Cristina, Massini, Roberto, Lerici, Carlo R.

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Combined effects in preventing enzymatic browning reactions in minimally processed fruit von Nicoli, M.C, Anese, M, Severini, C

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Ethanol vapour pressure as a control factor during alcoholic fermentation von Guerzoni, M.E, Nicoli, M.C, Massini, R, Lerici, C.R

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Quality of minimally processed apple slices using different modified atmosphere conditions von Anese, M, Manzano, M, Nicoli, M.C

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Food design: from the methodological approach to the case study of low-calorie syrups von Manzocco, Lara, Nicoli, Maria Cristina

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Shelf-life extension of fresh-like ready-to-use pear cubes von Pittia, P, Nicoli, M.C, Comi, G, Massini, R

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