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Results: 1-10 |
Results: 10
ETHANOL VAPOR-PRESSURE AS A CONTROL FACTOR DURING ALCOHOLIC FERMENTATION
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
LOSS AND OR FORMATION OF ANTIOXIDANTS DURING FOOD-PROCESSING AND STORAGE/
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
QUALITY OF MINIMALLY PROCESSED APPLE SLICES USING DIFFERENT MODIFIED ATMOSPHERE CONDITIONS
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
ANTIOXIDANT PROPERTIES OF COFFEE BREWS IN RELATION TO THE ROASTING DEGREE
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
CHANGES IN THE ANTIOXIDANT PROPERTIES OF FOODS IN RELATION TO PROCESSING AND STORAGE-CONDITIONS
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
KINETICS OF FORMATION OF VOLATILE COMPOUN DS DURING COFFEE ROASTING
Authors: MUNARI M MASTROCOLA D NICOLI MC SEVERINI C
Citation: M. Munari et al., KINETICS OF FORMATION OF VOLATILE COMPOUN DS DURING COFFEE ROASTING, Industrie alimentari, 36(358), 1997, pp. 454-459
INFLUENCE OF WATER ACTIVITY ON ETHANOL VA POR-PRESSURE IN FOOD MODEL SYSTEMS
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
EFFECT OF HIGH-PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES
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
COMBINED EFFECTS IN PREVENTING ENZYMATIC BROWNING REACTIONS IN MINIMALLY PROCESSED FRUIT
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
COMBINED TECHNIQUES FOR DICED-FRUITS STAB ILIZATION
Authors: MASSINI R NICOLI MC PITTIA P
Citation: R. Massini et al., COMBINED TECHNIQUES FOR DICED-FRUITS STAB ILIZATION, Industrie alimentari, 33(331), 1994, pp. 1089-1093
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