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List of works by Maria Cristina Nicoli

Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching

scientific article published in May 2002

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

scientific article published on 11 March 2013

Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

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

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

Influence of crystallization on the oxidative stability of extra virgin olive oil.

scientific article

Modeling bleaching of tomato derivatives at subzero temperatures

scientific article published in February 2006

Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures

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

scientific article published on 06 June 2008

Shelf-life modeling of bakery products by using oxidation indices

scientific article published on 9 February 2007

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

scientific article

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