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Shelf life assessment of food

Nicoli, Maria Cristina

1, 2012

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Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins

Food research international, 2023-01, Vol.163, p.112147-112147, Article 112147

2023

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Shelf-life Assessment of Food Undergoing Oxidation-A Review

Critical reviews in food science and nutrition, 2016-08, Vol.56 (11), p.1903-1912

2016

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Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Food science & technology, 2017-12, Vol.86, p.523-529

2017

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Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Food chemistry, 2013-12, Vol.141 (4), p.4094-4100

2013

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Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

Food science & technology, 2017-11, Vol.85, p.363-371

2017

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Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

Food research international, 2013-05, Vol.51 (2), p.596-602

2013

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Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride‐based organogel

European journal of lipid science and technology, 2017-02, Vol.119 (2), p.np-n/a

2017

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Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Journal of the American Oil Chemists' Society, 2008-07, Vol.85 (7), p.591-598

2008

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Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

Postharvest biology and technology, 2011-08, Vol.61 (2), p.165-171

2011

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Macromolecular crowding affects protein photosensitivity: The case of egg white immunoreactivity

Food chemistry, 2012-05, Vol.132 (2), p.982-988

2012

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Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

Foods, 2020-03, Vol.9 (3), p.295

2020

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Effect of monoglyceride organogel structure on cod liver oil stability

Food research international, 2011-11, Vol.44 (9), p.2978-2983

2011

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Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Foods, 2020-06, Vol.9 (6), p.749

2020

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Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides

Journal of functional foods, 2017-08, Vol.35, p.51-59

2017

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Effect of monoglyceride-oil–water gels on white bread properties

Food research international, 2012-12, Vol.49 (2), p.778-782

2012

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Review of non-enzymatic browning and antioxidant capacity in processed foods

Trends in Food Science & Technology, 2000-09, Vol.11 (9-10), p.340-346

2000

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Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1177-1180

2004

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Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study

Current research in food science, 2024, Vol.8, p.100724-100724, Article 100724

2024

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Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Current research in food science, 2024, Vol.8, p.100700-100700, Article 100700

2024

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Fruit and vegetable waste management and the challenge of fresh-cut salad

Trends in food science & technology, 2017-05, Vol.63, p.51-59

2017

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Shelf Life Modeling of Photosensitive Food: The Case of Colored Beverages

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.5158-5164

2008

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Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching

Journal of food science, 2013-04, Vol.78 (4), p.E549-E554

2013

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Solvent effect on quercetin antioxidant capacity

Food chemistry, 2004-11, Vol.88 (2), p.201-207

2004

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Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

Journal of the science of food and agriculture, 2023-06, Vol.103 (8), p.4025-4033

2023

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Shelf life assessment of food

Comparison of protein in vitro digestibility under adult and elderly conditions: The case study of wheat, pea, rice, and whey proteins

Shelf-life Assessment of Food Undergoing Oxidation-A Review

Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread

Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes

Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice

Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties

Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride‐based organogel

Phase Transition of Sunflower Oil as Affected by the Oxidation Level

Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

Macromolecular crowding affects protein photosensitivity: The case of egg white immunoreactivity

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

Effect of monoglyceride organogel structure on cod liver oil stability

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides

Effect of monoglyceride-oil–water gels on white bread properties

Review of non-enzymatic browning and antioxidant capacity in processed foods

Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study

Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Fruit and vegetable waste management and the challenge of fresh-cut salad

Shelf Life Modeling of Photosensitive Food: The Case of Colored Beverages

Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching

Solvent effect on quercetin antioxidant capacity

Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread

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