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Results:
1-12
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Results: 12
Authors:
Anese, M
Fogliano, V
Citation: M. Anese et V. Fogliano, The Maillard reaction in foods: chemical, technological and nutritional aspects, IND ALI, 40(402), 2001, pp. 385-399
Authors:
Anese, M
Calligaris, S
Citation: M. Anese et S. Calligaris, Lycopene: stability to processing and preservation, IND ALI, 40(399), 2001, pp. 1-6
Authors:
Anese, M
De Pilli, T
Massini, R
Lerici, CR
Citation: M. Anese et al., Oxidative stability of the lipid fraction in roasted coffee, ITAL J FOOD, 12(4), 2000, pp. 457-462
Authors:
Lerici, CR
Nicoli, MC
Anese, M
Citation: Cr. Lerici et al., The "weight" given to food processing at the "Food and Cancer Prevention III" symposium, ITAL J FOOD, 12(1), 2000, pp. 3-7
Authors:
Lerici, CR
Manzocco, L
Anese, M
Citation: Cr. Lerici et al., Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products, FOOD RES IN, 32(6), 1999, pp. 429-432
Authors:
Anese, M
Nicoli, MC
Massini, R
Lerici, CR
Citation: M. Anese et al., Effects of drying processing on the Maillard reaction in pasta, FOOD RES IN, 32(3), 1999, pp. 193-199
Authors:
Nicoli, MC
Anese, M
Parpinel, M
Citation: Mc. Nicoli et al., Influence of processing on the antioxidant properties of fruit and vegetables, TRENDS FOOD, 10(3), 1999, pp. 94-100
Authors:
Lanciotti, R
Anese, M
Sinigaglia, M
Severini, C
Massini, R
Citation: R. Lanciotti et al., Effects of heated glucose-fructose-glutamic acid solutions on the growth of Bacillus stearothermophilus, FOOD SCIENC, 32(4), 1999, pp. 223-230
Authors:
Anese, M
Manzocco, L
Nicoli, MC
Lerici, CR
Citation: M. Anese et al., Antioxidant properties of tomato juice as affected by heating, J SCI FOOD, 79(5), 1999, pp. 750-754
Extrapolation of lab simulations at the thermic sterilization conditions used in the canned industry
Authors:
Falcone, P
Anese, M
Severini, C
Massini, R
Citation: P. Falcone et al., Extrapolation of lab simulations at the thermic sterilization conditions used in the canned industry, IND ALI, 38(378), 1999, pp. 129-131
Authors:
Manzocco, L
Nicoli, MC
Anese, M
Pitotti, A
Maltini, E
Citation: L. Manzocco et al., Polyphenoloxidase and peroxidase activity in partially frozen systems withdifferent physical properties, FOOD RES IN, 31(5), 1998, pp. 363-370
Authors:
Manzocco, L
Anese, M
Nicoli, MC
Citation: L. Manzocco et al., Antioxidant properties of tea extracts as affected by processing, FOOD SCIENC, 31(7-8), 1998, pp. 694-698
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