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Ksenia Morozova

Showing results (1-10 of 45) with videos related to

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Food Chemistry|August 3, 2017
Effect of light irradiation on the antioxidant stability of oleuropeinEdoardo Longo, Ksenia Morozova, Matteo Scampicchio
Scientific Reports|May 10, 2023
A kinetic-based stopped-flow DPPH<sup>•</sup> methodLucrezia Angeli, Ksenia Morozova, Matteo Scampicchio
Foods (Basel, Switzerland)|August 7, 2021
Multiple Light Scattering Measurements for Online Monitoring of Milk FermentationMohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
Apples and Apple By-Products: Antioxidant Properties and Food ApplicationsUmme Asma, Ksenia Morozova, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|October 7, 2020
Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive CompoundsStefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova, et al.
Molecules (Basel, Switzerland)|September 4, 2020
Encapsulation of Lipid-Soluble Bioactives by NanoemulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|March 3, 2021
The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water EmulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Current Pharmaceutical Design|January 23, 2020
Extraction of Essential Oils from Medicinal Plants and their Utilization as Food AntioxidantsGiovanna Ferrentino, Ksenia Morozova, Christine Horn, et al.
Food Chemistry|March 6, 2025
Oxidation kinetics of fats from meat and meat products by isothermal calorimetryAbdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food PreservativesSara Bolchini, Roberto Larcher, Ksenia Morozova, et al.
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Food Chemistry|August 3, 2017
Effect of light irradiation on the antioxidant stability of oleuropeinEdoardo Longo, Ksenia Morozova, Matteo Scampicchio
Scientific Reports|May 10, 2023
A kinetic-based stopped-flow DPPH<sup>•</sup> methodLucrezia Angeli, Ksenia Morozova, Matteo Scampicchio
Foods (Basel, Switzerland)|August 7, 2021
Multiple Light Scattering Measurements for Online Monitoring of Milk FermentationMohsen Ramezani, Giovanna Ferrentino, Ksenia Morozova, et al.
Antioxidants (Basel, Switzerland)|July 29, 2023
Apples and Apple By-Products: Antioxidant Properties and Food ApplicationsUmme Asma, Ksenia Morozova, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|October 7, 2020
Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive CompoundsStefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova, et al.
Molecules (Basel, Switzerland)|September 4, 2020
Encapsulation of Lipid-Soluble Bioactives by NanoemulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Foods (Basel, Switzerland)|March 3, 2021
The Effect of Microfluidization Pressure and Tocopherol Content on the Retention of Vitamin A in Oil-In-Water EmulsionsShahin Banasaz, Ksenia Morozova, Giovanna Ferrentino, et al.
Current Pharmaceutical Design|January 23, 2020
Extraction of Essential Oils from Medicinal Plants and their Utilization as Food AntioxidantsGiovanna Ferrentino, Ksenia Morozova, Christine Horn, et al.
Food Chemistry|March 6, 2025
Oxidation kinetics of fats from meat and meat products by isothermal calorimetryAbdul Wahab, Rajat Suhag, Giovanna Ferrentino, et al.
Molecules (Basel, Switzerland)|October 26, 2024
Screening of Antioxidant Maillard Reaction Products Using HPLC-HRMS and Study of Reaction Conditions for Their Production as Food PreservativesSara Bolchini, Roberto Larcher, Ksenia Morozova, et al.
Pageof 5