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
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, Maria Cristina Nicoli et al.|Journal of the Science of Food and Agriculture|1999Cited by 171
CHANGES OF SOME THERMAL AND PHYSICAL PROPERTIES IN MODEL SYSTEMS SIMULATING AN ALCOHOLIC FERMENTATIONLara Manzocco, C.R. Lerici, Enrico Maltini|Journal of Food Processing and Preservation|1998Cited by 12
Biological Activity of Ethanol in Relation to its Vapour Pressure. Note 1: Inactivation of Polyphenoloxidase in Model SystemsC.R. Lerici, Lara Manzocco|LWT|2000Cited by 12