AAAAAA
Results:
1-14
|
Results: 14
Authors:
NICOLI MC
ANESE M
PARPINEL MT
FRANCESCHI S
LERICI CR
Citation: Mc. Nicoli et al., LOSS AND OR FORMATION OF ANTIOXIDANTS DURING FOOD-PROCESSING AND STORAGE/, Cancer letters, 114(1-2), 1997, pp. 71-74
Authors:
ANESE M
MANZANO M
NICOLI MC
Citation: M. Anese et al., QUALITY OF MINIMALLY PROCESSED APPLE SLICES USING DIFFERENT MODIFIED ATMOSPHERE CONDITIONS, Journal of food quality, 20(5), 1997, pp. 359-370
Authors:
MALTINI E
ANESE M
SHTYLLA I
Citation: E. Maltini et al., STATE DIAGRAMS OF SOME ORGANIC ACID-WATER SYSTEMS OF INTEREST IN FOOD, Cryo-letters, 18(5), 1997, pp. 263-268
Authors:
NICOLI MC
ANESE M
MANZOCCO L
LERICI CR
Citation: Mc. Nicoli et al., ANTIOXIDANT PROPERTIES OF COFFEE BREWS IN RELATION TO THE ROASTING DEGREE, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 292-297
Authors:
LERICI CR
MANZOCCO L
NICOLI MC
ANESE M
Citation: Cr. Lerici et al., CHANGES IN THE ANTIOXIDANT PROPERTIES OF FOODS IN RELATION TO PROCESSING AND STORAGE-CONDITIONS, Industrie alimentari, 36(362), 1997, pp. 977-982
Authors:
ANESE M
SHTYLLA I
TORREGGIANI D
MALTINI E
Citation: M. Anese et al., WATER ACTIVITY AND VISCOSITY - RELATIONS WITH GLASS-TRANSITION TEMPERATURES IN MODEL FOOD SYSTEMS, Thermochimica acta, 275(1), 1996, pp. 131-137
Authors:
ANESE M
GORMLEY R
Citation: M. Anese et R. Gormley, EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 151-157
Authors:
PIZZIRANI S
ROMANI S
ANESE M
BARBANTI D
Citation: S. Pizzirani et al., STUDY OF THE CHEMICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF ROASTED COFFEE AND COFFEE BREW, Industrie alimentari, 35(349), 1996, pp. 658-663
Authors:
MALTINI E
ANESE M
Citation: E. Maltini et M. Anese, EVALUATION OF VISCOSITIES OF AMORPHOUS PHASES IN PARTIALLY FROZEN SYSTEMS BY WLF KINETICS AND GLASS-TRANSITION TEMPERATURES, Food research international, 28(4), 1995, pp. 367-372
Authors:
PITOTTI A
ELIZALDE BE
ANESE M
Citation: A. Pitotti et al., EFFECT OF CARAMELIZATION AND MAILLARD REACTION-PRODUCTS ON PEROXIDASE-ACTIVITY, Journal of food biochemistry, 18(6), 1995, pp. 445-457
Authors:
ANESE M
NICOLI MC
DALLAGLIO G
LERICI CR
Citation: M. Anese et al., EFFECT OF HIGH-PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES, Journal of food biochemistry, 18(4), 1995, pp. 285-293
Authors:
NICOLI MC
ANESE M
SEVERINI C
Citation: Mc. Nicoli et al., COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT, Journal of food quality, 17(3), 1994, pp. 221-229
Authors:
GUERZONI ME
LANCIOTTI R
SINIGAGLIA M
ANESE M
LERICI CR
Citation: Me. Guerzoni et al., INFLUENCE OF SOME SELECTED IONS ON SYSTEM WATER ACTIVITY AND ON ETHANOL VAPOR-PRESSURE AND ITS INHIBITORY-ACTION ON SACCHAROMYCES-CEREVISIAE, Canadian journal of microbiology, 40(12), 1994, pp. 1051-1056
Authors:
SEVERINI C
PIZZIRANI S
ANESE M
LERICI CR
Citation: C. Severini et al., USE OF ETHANOL-ADDED SYRUPS IN FOOD VEGET ABLE CONCENTRATION BY DIRECT OSMOSIS, Industrie alimentari, 32(321), 1993, pp. 1220-1222
Risultati:
1-14
|