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Results: 1-10 |
Results: 10
Review of non-enzymatic browning and antioxidant capacity in processed foods
Authors: Manzocco, L Calligaris, S Mastrocola, D Nicoli, MC Lerici, CR
Citation: L. Manzocco et al., Review of non-enzymatic browning and antioxidant capacity in processed foods, TRENDS FOOD, 11(9-10), 2000, pp. 340-346
Biological activity of ethanol in relation to its vapour pressure. Note 1:Inactivation of polyphenoloxidase in model systems
Authors: Lerici, CR Manzocco, L
Citation: Cr. Lerici et L. Manzocco, Biological activity of ethanol in relation to its vapour pressure. Note 1:Inactivation of polyphenoloxidase in model systems, LEBENSM-WIS, 33(8), 2000, pp. 564-569
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives
Authors: Nicoli, MC Calligaris, S Manzocco, L
Citation: Mc. Nicoli et al., Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives, J AGR FOOD, 48(10), 2000, pp. 4576-4580
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products
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
Physical changes induced by the Maillard reaction in a glucose-glycine solution
Authors: Manzocco, L Maltini, E
Citation: L. Manzocco et E. Maltini, Physical changes induced by the Maillard reaction in a glucose-glycine solution, FOOD RES IN, 32(4), 1999, pp. 299-304
DSC analysis of Maillard browning and procedural effects
Authors: Manzocco, L Nicoli, MC Maltini, E
Citation: L. Manzocco et al., DSC analysis of Maillard browning and procedural effects, J FOOD PROC, 23(4), 1999, pp. 317-328
Antioxidant properties of tomato juice as affected by heating
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
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures
Authors: Manzocco, L Mastrocola, D Nicoli, MC
Citation: L. Manzocco et al., Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures, FOOD RES IN, 31(9), 1998, pp. 673-678
Polyphenoloxidase and peroxidase activity in partially frozen systems withdifferent physical properties
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
Antioxidant properties of tea extracts as affected by processing
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
Risultati: 1-10 |