Sfoglia per Autore ANESE, MONICA
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE
1996-01-01 Anese, Monica; Gormley, R.
Antioxidant properties of coffee brews in relation to the roasting degree
1996-01-01 Nicoli, M. C.; Anese, Monica; Manzocco, L.; Lerici, C. R.
State diagrams of some organic acid-water systems of interest in food.
1997-01-01 Maltini, E; Anese, Monica; Shtylla, I.
Study on loss and/or formation of antioxidants during food processing and storage.
1997-01-01 Nicoli, M. C.; Anese, Monica; Parpinel, M. T.; Franceschi, S; Lerici, C. R.
Influence of processing on the antioxidant properties of fruit and vegetables
1999-01-01 Nicoli, M. C.; Anese, Monica; Parpinel, M.
Antioxidant properties of tomato juice as affected by heating
1999-01-01 Anese, Monica; Manzocco, L.; Nicoli, M. C.; Lerici, C. R.
Effects of drying processing on the Maillard reaction in pasta
1999-01-01 Anese, Monica; Nicoli, M. C.; Massini, R.; Lerici, C. R.
Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties
1999-01-01 Manzocco, L; Nicoli, M. C.; Anese, Monica; Pitotti, A; Maltini, E.
Oil stability and antioxidant properties of tomato juice as affected by heating
1999-01-01 Nicoli, M. C.; Anese, Monica; Manzocco, L.
Oxidative stability of the lipid fraction in roasted coffee
2000-01-01 Anese, Monica; DE PILLI, Teresa; Massini, Roberto; Lerici, C. R.
OPTIMISING PHYTOCHEMICAL RELEASE BY PROCESS TECHNOLOGY
2001-01-01 Anese, Monica; Nicoli, M. C.
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES
2002-01-01 Calligaris, S; Falcone, P; Anese, Monica
EFFECT OF EQUIVALENT THERMAL TREATMENTS ON THE COLOR AND ANTIOXIDANT ACTIVITY OF TOMATO PUREES
2002-01-01 Anese, Monica; Falcone, P; Fogliano, V; Nicoli, M. C.; Massini, R.
Shelf life extension on the minimally processed artichokes
2004-01-01 Fiore, Anna; Anese, Monica; Sinigaglia, MILENA GRAZIA RITA; DE PILLI, Teresa; Derossi, Antonio
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