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Results:
1-17
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Results: 17
Authors:
SEVERINI C
ROMANI S
PINNAVAIA G
LERICI CR
Citation: C. Severini et al., EFFECTS OF NONENZYMATIC BROWNING REACTIONS ON LIPID OXIDATION IN EMULSIFIED MODEL SYSTEMS, Italian journal of food sciences, 10(2), 1998, pp. 147-153
Authors:
MANZOCCO L
MALTINI E
LERICI CR
Citation: L. Manzocco et al., CHANGES OF SOME THERMAL AND PHYSICAL-PROPERTIES IN MODEL SYSTEMS SIMULATING AN ALCOHOLIC FERMENTATION, Journal of food processing and preservation, 22(1), 1998, pp. 1-12
Authors:
MASTROCOLA D
LERICI CR
Citation: D. Mastrocola et Cr. Lerici, FUNCTIONAL-PROPERTIES AND VERSATILITY OF DRIED FRUIT PIECES REHYDRATED IN SUGAR SOLUTIONS, Industrie alimentari, 1998, pp. 13-16
Authors:
SEVERINI C
ROMANI S
DALLAGLIO G
ROVERE P
CONTE L
LERICI CR
Citation: C. Severini et al., HIGH-PRESSURE EFFECTS ON LIPID OXIDATION OF EXTRA VIRGIN OLIVE OILS AND SEED OILS, Italian journal of food sciences, 9(3), 1997, pp. 183-191
Authors:
PITTIA P
GAMBI A
LERICI CR
Citation: P. Pittia et al., HYGROMETRIC MEASUREMENTS FOR THE EVALUATION OF THE STABILITY OF MODELFOOD EMULSIONS, Food research international, 30(3-4), 1997, pp. 177-184
Authors:
GUERZONI ME
NICOLI MC
MASSINI R
LERICI CR
Citation: Me. Guerzoni et al., ETHANOL VAPOR-PRESSURE AS A CONTROL FACTOR DURING ALCOHOLIC FERMENTATION, World journal of microbiology & biotechnology, 13(1), 1997, pp. 11-16
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:
MASTROCOLA D
DALLAROSA M
LERICI CR
Citation: D. Mastrocola et al., HYGROMETRIC EVALUATION OF PERMEABILITY OF PLUM CUTICLE AFTER PRETREATMENTS TO DRYING, Acta alimentaria, 26(2), 1997, pp. 131-140
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:
MASTROCOLA D
LERICI CR
PIZZIRANI S
ROMANI S
Citation: D. Mastrocola et al., COMBINED TECHNIQUES IN AIR-DRYING OF FRUI T - PRETREATMENTS IN SOLUTIONS CONTAINING ETHANOL, Industrie alimentari, 36(360), 1997, pp. 721-725
Authors:
LERICI CR
PITTIA P
Citation: Cr. Lerici et P. Pittia, EDUCATION IN FOOD-SCIENCE AND TECHNOLOGY IN ITALY, Industrie alimentari, 1997, pp. 3-7
Authors:
MASTROCOLA D
PITTIA P
LERICI CR
Citation: D. Mastrocola et al., QUALITY OF APPLE SLICES PROCESSED BY COMBINED TECHNIQUES, Journal of food quality, 19(2), 1996, pp. 133-146
Authors:
LERICI CR
NICOLI MC
MANZOCCO L
Citation: Cr. Lerici et al., INFLUENCE OF WATER ACTIVITY ON ETHANOL VA POR-PRESSURE IN FOOD MODEL SYSTEMS, Industrie alimentari, 35(344), 1996, pp. 13
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:
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
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