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Lara Manzocco

Showing results (11-20 of 46) with videos related to

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Journal of Food Science|August 21, 2013
Inactivation of polyphenoloxidase by pulsed lightLara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of the Science of Food and Agriculture|November 28, 2022
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet breadStella Plazzotta, Maria Cristina Nicoli, Lara Manzocco
Current Research in Food Science|February 6, 2025
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredientsLorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science|March 22, 2021
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approachLara Manzocco, Federico Basso, Stella Plazzotta, et al.
Foods (Basel, Switzerland)|January 10, 2026
An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea WasteStella Plazzotta, Alberto Saitta, Sofia Melchior, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperaturesMarilisa Alongi, Sandro Sillani, Corrado Lagazio, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A ReviewSonia Calligaris, Lara Manzocco, Monica Anese, et al.
Journal of Agricultural and Food Chemistry|June 7, 2008
Shelf life modeling of photosensitive food: the case of colored beveragesLara Manzocco, Giuditta Kravina, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|May 1, 2013
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in foodMonica Anese, Lara Manzocco, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oilSonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Pageof 5

Showing results (11-20 of 46) with videos related to

Sort By:
Pageof 5
Journal of Food Science|August 21, 2013
Inactivation of polyphenoloxidase by pulsed lightLara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of the Science of Food and Agriculture|November 28, 2022
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet breadStella Plazzotta, Maria Cristina Nicoli, Lara Manzocco
Current Research in Food Science|February 6, 2025
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredientsLorenzo Barozzi, Stella Plazzotta, Ada Nucci, et al.
Current Research in Food Science|March 22, 2021
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approachLara Manzocco, Federico Basso, Stella Plazzotta, et al.
Foods (Basel, Switzerland)|January 10, 2026
An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea WasteStella Plazzotta, Alberto Saitta, Sofia Melchior, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperaturesMarilisa Alongi, Sandro Sillani, Corrado Lagazio, et al.
Critical Reviews in Food Science and Nutrition|March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A ReviewSonia Calligaris, Lara Manzocco, Monica Anese, et al.
Journal of Agricultural and Food Chemistry|June 7, 2008
Shelf life modeling of photosensitive food: the case of colored beveragesLara Manzocco, Giuditta Kravina, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|May 1, 2013
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in foodMonica Anese, Lara Manzocco, Sonia Calligaris, et al.
Journal of Agricultural and Food Chemistry|January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oilSonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Pageof 5