Vera Lavelli
0000-0001-8606-757X
72 papers found
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Combined Effect of Storage Temperature and Water Activity on the Antiglycoxidative Properties and Color of Dehydrated Apples
Quality of nectarine and peach nectars as affected by lye-peeling and storage
Rate of Antioxidant Degradation and Color Variations in Dehydrated Apples as Related to Water Activity
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content
Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices
Antioxidant Activity of Minimally Processed Red Chicory ( Cichorium intybus L.) Evaluated in Xanthine Oxidase-, Myeloperoxidase-, and Diaphorase-Catalyzed Reactions
Optimization of Color and Antioxidant Activity of Peach and Nectarine Puree: Scale-Up Study from Pilot to Industrial Plant
A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions
Degradation kinetic of the antioxidant activity of extra virgin olive oil during storage | Cinetica di variazione del potere antiossidante dell'olio extra vergine di oliva in fase di stoccaggio
Effect of water activity on carotenoid degradation in dehydrated carrots
Erratum: Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils (Journal of Agricultural and Food Chemistry (2006) 54, (3002))
Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils
Effect of filtration on virgin olive oil stability during storage
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots
Secoiridoids, Tocopherols, and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils Extracted from Destoned Fruits
Modelling the effects of thermal sterilization on the quality of tomato puree
Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices
Comparison of the Antioxidant Activities of Extra Virgin Olive Oils
Water sorption, drying and antioxidant properties of dried tomato products
Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices
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