Review of non-enzymatic browning and antioxidant capacity in processed foodsLara Manzocco, C.R. Lerici, Sonia Calligaris et al.|Trends in Food Science & Technology|2000Cited by 823
Loss and/or formation of antioxidants during food processing and storageMaria Cristina Nicoli, C.R. Lerici, Monica Anese et al.|Cancer Letters|1997Cited by 308
Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product QualityC.R. Lerici, L. BARTOLUCCI, G.G. Pinnavaia et al.|Journal of Food Science|1985Cited by 302
Antioxidant Properties of Coffee Brews in Relation to the Roasting DegreeMaria Cristina Nicoli, C.R. Lerici, Monica Anese et al.|LWT|1997Cited by 301
Antioxidant properties of tomato juice as affected by heatingMonica Anese, C.R. Lerici, Lara Manzocco et al.|Journal of the Science of Food and Agriculture|1999Cited by 171