M
Monica Anese
Researcher at University of Udine
Publications - 115
Citations - 5470
Monica Anese is an academic researcher from University of Udine. The author has contributed to research in topics: Maillard reaction & Browning. The author has an hindex of 34, co-authored 108 publications receiving 4727 citations. Previous affiliations of Monica Anese include University of Foggia & University of Bari.
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Influence of processing on the antioxidant properties of fruit and vegetables
TL;DR: The effects of processing on the antioxidant properties of foods by means of a multidisciplinary approach are reviewed and it is believed that the implications may contribute to enhanced industrial competitiveness as well as consumer health and well-being.
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Chemical characterization and antioxidant properties of coffee melanoidins.
TL;DR: The amount of melanoidins present in the brews increased as the intensity of the thermal treatment increased, while their molecular weight decreased, and the ability to prevent linoleic acid peroxidation was higher in the dark-roasted samples.
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Loss and/or formation of antioxidants during food processing and storage
TL;DR: Although the concentration of natural antioxidants was significantly reduced as a consequence of the thermal treatments, the overall antioxidant properties of the food products were maintained or even enhanced by the development of MRPs.
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Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree
TL;DR: In this paper, the antioxidant properties of coffee were studied in relation to roasting degree and the extent of the chain-breaking activity and oxygen scavenging properties of Maillard reaction products contained in coffee brews were evaluated.
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Antioxidant Properties of Tea Extracts as Affected by Processing
TL;DR: In this article, the changes in the antioxidant properties of green and black tea extracts as a consequence of processing and storage conditions were evaluated through measurements of chain-breaking activity, oxygen scavenging capacity and redox potential.