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

por Manzocco, Lara, Romano, Giulia, Calligaris, Sonia, Nicoli, Maria Cristina
Publicado 2020

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

por Conte, Lanfranco, Milani, Andrea, Calligaris, Sonia, Rovellini, Pierangela, Lucci, Paolo, Nicoli, Maria Cristina
Publicado 2020

A multi-analytical evaluation of the depositional pattern on open-air rock art panels at “Abrigo del Lince” (Badajoz, Spain)

por Nicoli, Maria, Eftekhari, Negar, Vaccaro, Carmela, Collado Giraldo, Hipólito, Garcês, Sara, Gomes, Hugo, Lattao, Virginia, Rosina, Pierluigi
Publicado 2022

The Oxidative State of LDL is the Major Determinant of Anti/Prooxidant Effect of Coffee on Cu(2+) Catalysed Peroxidation

por Carru, Ciriaco, Pasciu, Valeria, Sotgia, Salvatore, Zinellu, Angelo, Nicoli, Maria Cristina, Deiana, Luca, Tadolini, Bruna, Sanna, Bastiano, Masala, Bruno, Pintus, Gianfranco
Publicado 2011