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Results: 1-14 |
Results: 14
Evaluation of antioxidative activity of some antioxidants by means of a combined optothermal window and a DPPH free radical colorimetry
Authors: Buijnsters, M Bicanic, D Chirtoc, M Nicoli, MC Yen, MK
Citation: M. Buijnsters et al., Evaluation of antioxidative activity of some antioxidants by means of a combined optothermal window and a DPPH free radical colorimetry, ANAL SCI, 17, 2001, pp. S544-S546
The "weight" given to food processing at the "Food and Cancer Prevention III" symposium
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
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
Antiradical properties of commercial cognacs assessed by the DPPH center dot test
Authors: Da Porto, C Calligaris, S Celotti, E Nicoli, MC
Citation: C. Da Porto et al., Antiradical properties of commercial cognacs assessed by the DPPH center dot test, J AGR FOOD, 48(9), 2000, pp. 4241-4245
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
Microbial stability in concentrated coffee brews
Authors: Manzano, M Cocolin, L Cragnolini, L Nicoli, MC Comi, G
Citation: M. Manzano et al., Microbial stability in concentrated coffee brews, IND ALI, 39(394), 2000, pp. 848-853
Effects of drying processing on the Maillard reaction in pasta
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
Influence of processing on the antioxidant properties of fruit and vegetables
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
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
Shelf-life extension of fresh-like ready-to-use pear cubes
Authors: Pittia, P Nicoli, MC Comi, G Massini, R
Citation: P. Pittia et al., Shelf-life extension of fresh-like ready-to-use pear cubes, J SCI FOOD, 79(7), 1999, pp. 955-960
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
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