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Citation: B. Zanoni et al., Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage, J SCI FOOD, 80(15), 2000, pp. 2203-2208

Authors: Pagliarini, E Zanoni, B Giovanelli, G

Citation: E. Pagliarini et al., Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions, J AGR FOOD, 48(4), 2000, pp. 1345-1351

Authors: Zanoni, B

Citation: B. Zanoni, A methodological approach to the development of an HACCP system, IND ALI, 39(398), 2000, pp. 1377-1390

Authors: Zanoni, B Peri, C Nani, R Lavelli, V

Citation: B. Zanoni et al., Oxidative heat damage of tomato halves as affected by drying, FOOD RES IN, 31(5), 1998, pp. 395-401

Authors: Zanoni, B Peri, C Giovanelli, G Pagliarini, E

Citation: B. Zanoni et al., Design and setting up of a water vapour pressure capacitance manometer formeasurement of water activity, J FOOD ENG, 38(4), 1998, pp. 407-423