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70篇 您的检索式：作者名="Manzocco"

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	题名	作者	年代	出处	被引量
1	Review of non-enzymatic browning and antioxidant capacity in processed foods显示文摘	Manzocco L Calligaris S Mastrocola D		0，，：	1
2	Review of non-enzymatic browning and antioxidant capacity in processed foods显示文摘	MANZOCCO L CALLIGARIS S MASTROCOLA D	2000	Trends in Food Science &Technology2000，，10：	1
3	Antioxidant properties of tomato juice as affected by heating显示文摘	AAESE M MANZOCCO L NICOLI M C	1999	Journal of the Science of Food and Agriculture1999，79，5：	1
4	Effect of heattreatment on the antioxidant and pro-oxidant activity of milk 显示文摘	CALLIGARIS S MANZOCCO L ANESE M	2004	International Dairy Journal2004，14，：	1
5	Impact of UV-C light on safety and quality of fresh-cut melon显示文摘	Manzocco L Pieve SD Maifreni M	2011	Innov Food Sci Emerg2011，12，：	1
6	Review of non- enzymatic browning and antioxidant capacity in processed foods 显示文摘	Manzocco L Calligaris S Mastrocola D	2001	Trends in Food Science and Technology2001，11，21：	1
7	Antioxidant properties oftea extracts as affected by processing显示文摘	MANZOCCO L ANESE M NICOLI M C	1998	Lebensm Wiss u Technol1998，31，：	1
8	Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple显示文摘	Manzocco L Dri A Quarta B	2009	InnovFood Sci Emerg2009，10，：	1
9	Surface de- contamination of fresh-cut apple by UV-C light exposure: effects on structure, colour and sensory properties 显示文摘	Manzocco L Da Pieve S Bertolini A	2011	Postharvest Biology and Technology2011，61，2：	1
10	Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition显示文摘	Bontempo L Camin F Manzocco L	2011	Rapid Communications in Mass Spectrometry2011，25，7：	1
11	Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures显示文摘	CALLIGARIS S MANZOCCO L NICOLI M C	2007	Food Chemistry2007，101，3：	1
12	Antioxidant properties of tomato juice as affected by heating显示文摘	AAESE M MANZOCCO L NICOLI M C		0，，5：	1
13	Polyphenoloxidase inacti- vation by light exposure in model systems and apple de- rivatives显示文摘	Manzocco L Quarta B Dri A	2009	Innovative Food Scienc Emerging Technol- ogies2009，10，4：	1
14	Antioxidant Properties of Tea Extracts as Affected by Processing显示文摘	L Manzocco M Anese M.C Nicoli	1998	LWT - Food Science and Technology1998，，7：	1
15	Effect of Pulsed Light on Structure and Immunoreactivity of Gluten 显示文摘	Panozzo A Manzocco L Lippe L	2016	Food Chemistry2016，194，：	1
16	Interaction among phenols in food fortification: negative synergism on antioxidant capacity显示文摘	PINELO M MANZOCCO L NUNEZ M J	2004	Journal of Agricultural and Food Chemistry2004，52，5：	1
17	Optimization of continuous phenol extraction from Vitis vinifera byproducts显示文摘	Pinelo M Del Fabbro P Manzocco L		0，，01：	1
18	Shelf-life modeling of bakery products by using oxidation indices显示文摘	Calligaris S Manzocco L Kravina G	2007	Journal of agricultural and food chemistry2007，55，5：	1
19	Chain-breaking and oxygen scavenging properties of wine as af-fected by some technological procedures显示文摘	MANZOCCO L MASTROCOLA D NICOLI M C	1998	Food ResIm1998，31，9：	1
20	Effect of radiofrequency assisted freezing on meat microstructure and quality显示文摘	Monica Anese Lara Manzocco Agnese Panozzo Paola Beraldo Martina Foschia Maria Cristina Nicoli	2011	Food Research International2011，，1：	1

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