| 1 |
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice
Bot F, Calligaris S, Cortella G, Plazzotta S, Nocera F, Anese M
Journal of Food Engineering, 221, 70, 2018 |
| 2 |
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels
Bot F, Calligaris S, Cortella G, Nocera F, Peressini D, Anese M
Journal of Food Engineering, 213, 10, 2017 |
| 3 |
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation
Anese M, De Bonis MV, Mirolo G, Ruocco G
Journal of Food Engineering, 119(3), 627, 2013 |
| 4 |
Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration
Carrieri G, Anese M, Quarta B, De Bonis MV, Ruocco G
Journal of Food Engineering, 98(2), 141, 2010 |
| 5 |
Water Activity and Viscosity - Relations with Glass-Transition Temperatures in Model Food Systems
Anese M, Shtylla I, Torreggiani D, Maltini E
Thermochimica Acta, 275(1), 131, 1996 |
