Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Lara Manzocco

Showing results (1-10 of 46) with videos related to

Pageof 5
Sort By:
Critical Reviews in Food Science and Nutrition|November 24, 2015
The Acceptability Limit in Food Shelf Life StudiesLara Manzocco
Journal of Agricultural and Food Chemistry|July 31, 2007
Modeling the effect of water activity and storage temperature on chemical stability of coffee brewsLara Manzocco, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition|June 11, 2014
Surface processing: existing and potential applications of ultraviolet lightLara Manzocco, Maria Cristina Nicoli
Journal of Food Science|July 5, 2012
Use of images in shelf life assessment of fruit saladLara Manzocco, Alberto Rumignani, Corrado Lagazio
Foods (Basel, Switzerland)|December 30, 2020
Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates MixturesLara Manzocco, Stella Plazzotta, Sonia Calligaris
Journal of Agricultural and Food Chemistry|February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperaturesLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|May 2, 2002
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleachingLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry|August 8, 2012
Effect of ultraviolet processing on selected properties of egg whiteLara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|July 20, 2006
Modeling the secondary shelf life of ground roasted coffeeMonica Anese, Lara Manzocco, Maria Cristina Nicoli
Gels (Basel, Switzerland)|January 20, 2023
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous MaterialsLorenzo De Berardinis, Stella Plazzotta, Lara Manzocco
Pageof 5

Showing results (1-10 of 46) with videos related to

Sort By:
Pageof 5
Critical Reviews in Food Science and Nutrition|November 24, 2015
The Acceptability Limit in Food Shelf Life StudiesLara Manzocco
Journal of Agricultural and Food Chemistry|July 31, 2007
Modeling the effect of water activity and storage temperature on chemical stability of coffee brewsLara Manzocco, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition|June 11, 2014
Surface processing: existing and potential applications of ultraviolet lightLara Manzocco, Maria Cristina Nicoli
Journal of Food Science|July 5, 2012
Use of images in shelf life assessment of fruit saladLara Manzocco, Alberto Rumignani, Corrado Lagazio
Foods (Basel, Switzerland)|December 30, 2020
Exploring the Potentialities of Photoinduced Glycation to Steer Protein Functionalities: The Study Case of Freeze-Dried Egg White Proteins/Carbohydrates MixturesLara Manzocco, Stella Plazzotta, Sonia Calligaris
Journal of Agricultural and Food Chemistry|February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperaturesLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|May 2, 2002
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleachingLara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry|August 8, 2012
Effect of ultraviolet processing on selected properties of egg whiteLara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry|July 20, 2006
Modeling the secondary shelf life of ground roasted coffeeMonica Anese, Lara Manzocco, Maria Cristina Nicoli
Gels (Basel, Switzerland)|January 20, 2023
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous MaterialsLorenzo De Berardinis, Stella Plazzotta, Lara Manzocco
Pageof 5