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Journal of Agricultural and Food Chemistry
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July 31, 2007
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews
Lara Manzocco, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition
|
June 11, 2014
Surface processing: existing and potential applications of ultraviolet light
Lara Manzocco, 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 bread
Stella Plazzotta, Maria Cristina Nicoli, Lara Manzocco
Journal of Agricultural and Food Chemistry
|
February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperatures
Lara 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 bleaching
Lara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry
|
August 8, 2012
Effect of ultraviolet processing on selected properties of egg white
Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry
|
July 20, 2006
Modeling the secondary shelf life of ground roasted coffee
Monica Anese, Lara Manzocco, Maria Cristina Nicoli
Journal of Food Science
|
August 21, 2013
Inactivation of polyphenoloxidase by pulsed light
Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition
|
March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A Review
Sonia Calligaris, Lara Manzocco, Monica Anese, et al.
Journal of Agricultural and Food Chemistry
|
January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oil
Sonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 38) with videos related to
Sort By:
Page
of 4
Journal of Agricultural and Food Chemistry
|
July 31, 2007
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews
Lara Manzocco, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition
|
June 11, 2014
Surface processing: existing and potential applications of ultraviolet light
Lara Manzocco, 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 bread
Stella Plazzotta, Maria Cristina Nicoli, Lara Manzocco
Journal of Agricultural and Food Chemistry
|
February 16, 2006
Modeling bleaching of tomato derivatives at subzero temperatures
Lara 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 bleaching
Lara Manzocco, Sonia Calligaris, Maria Cristina Nicoli
Food Chemistry
|
August 8, 2012
Effect of ultraviolet processing on selected properties of egg white
Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Journal of Agricultural and Food Chemistry
|
July 20, 2006
Modeling the secondary shelf life of ground roasted coffee
Monica Anese, Lara Manzocco, Maria Cristina Nicoli
Journal of Food Science
|
August 21, 2013
Inactivation of polyphenoloxidase by pulsed light
Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli
Critical Reviews in Food Science and Nutrition
|
March 10, 2015
Shelf-life Assessment of Food Undergoing Oxidation-A Review
Sonia Calligaris, Lara Manzocco, Monica Anese, et al.
Journal of Agricultural and Food Chemistry
|
January 19, 2006
Influence of crystallization on the oxidative stability of extra virgin olive oil
Sonia Calligaris, Silvia Sovrano, Lara Manzocco, et al.
Page
of 4