Nicoli MC - Search Results

1

Loss and/or formation of antioxidants during food processing and storage.

Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR. Nicoli MC, et al. Cancer Lett. 1997 Mar 19;114(1-2):71-4. doi: 10.1016/s0304-3835(97)04628-4. Cancer Lett. 1997. PMID: 9103257

2

Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.

Woffenden HM, Ames JM, Chandra S, Anese M, Nicoli MC. Woffenden HM, et al. Among authors: nicoli mc. J Agric Food Chem. 2002 Aug 14;50(17):4925-33. doi: 10.1021/jf020312g. J Agric Food Chem. 2002. PMID: 12166984

3

Antioxidant properties of ready-to-drink coffee brews.

Anese M, Nicoli MC. Anese M, et al. Among authors: nicoli mc. J Agric Food Chem. 2003 Feb 12;51(4):942-6. doi: 10.1021/jf025859+. J Agric Food Chem. 2003. PMID: 12568553

4

Modeling the secondary shelf life of ground roasted coffee.

Anese M, Manzocco L, Nicoli MC. Anese M, et al. Among authors: nicoli mc. J Agric Food Chem. 2006 Jul 26;54(15):5571-6. doi: 10.1021/jf060204k. J Agric Food Chem. 2006. PMID: 16848547

5

Modeling the effect of water activity and storage temperature on chemical stability of coffee brews.

Manzocco L, Nicoli MC. Manzocco L, et al. Among authors: nicoli mc. J Agric Food Chem. 2007 Aug 8;55(16):6521-6. doi: 10.1021/jf070166k. Epub 2007 Jul 20. J Agric Food Chem. 2007. PMID: 17658750

6

Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food.

Anese M, Manzocco L, Calligaris S, Nicoli MC. Anese M, et al. Among authors: nicoli mc. J Agric Food Chem. 2013 Oct 30;61(43):10209-14. doi: 10.1021/jf305085r. Epub 2013 May 28. J Agric Food Chem. 2013. PMID: 23627283 Review.

7

Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging.

Manzocco L, Anese M, Marzona S, Innocente N, Lagazio C, Nicoli MC. Manzocco L, et al. Among authors: nicoli mc. Food Chem. 2013 Dec 1;141(3):2246-52. doi: 10.1016/j.foodchem.2013.04.068. Epub 2013 May 9. Food Chem. 2013. PMID: 23870954

8

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.

Anese M, Nicoli MC, Verardo G, Munari M, Mirolo G, Bortolomeazzi R. Anese M, et al. Among authors: nicoli mc. Food Chem. 2014 Feb 15;145:168-72. doi: 10.1016/j.foodchem.2013.08.047. Epub 2013 Aug 20. Food Chem. 2014. PMID: 24128463

9

Shelf-life Assessment of Food Undergoing Oxidation-A Review.

Calligaris S, Manzocco L, Anese M, Nicoli MC. Calligaris S, et al. Among authors: nicoli mc. Crit Rev Food Sci Nutr. 2016 Aug 17;56(11):1903-12. doi: 10.1080/10408398.2013.807222. Crit Rev Food Sci Nutr. 2016. PMID: 25746427 Review.

10

Use of monoglyceride hydrogel for the production of low fat short dough pastry.

Manzocco L, Anese M, Calligaris S, Quarta B, Nicoli MC. Manzocco L, et al. Among authors: nicoli mc. Food Chem. 2012 May 1;132(1):175-80. doi: 10.1016/j.foodchem.2011.10.049. Epub 2011 Oct 19. Food Chem. 2012. PMID: 26434277

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