Lara Manzocco

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 815 citations

Food Chemistry, Nutrition, Food Composition +7

Antioxidant Properties of Tea Extracts as Affected by Processing

Lara Manzocco, Monica Anese, Maria Cristina Nicoli · LWT · 1998 · 304 citations

Food Chemistry, Tea Extracts, Medicine +5

Antioxidant Properties of Coffee Brews in Relation to the Roasting Degree

Maria Cristina Nicoli, Monica Anese, Lara Manzocco et al. · LWT · 1997 · 301 citations

Food Chemistry, Roasting Degree, Antioxidant Properties +2

Interaction among Phenols in Food Fortification:  Negative Synergism on Antioxidant Capacity

Manuel Pinelo, Lara Manzocco, Marı́a José Núñez et al. · Journal of Agricultural and Food Chemistry · 2004 · 240 citations

Fruit and vegetable waste management and the challenge of fresh-cut salad

Stella Plazzotta, Lara Manzocco, Maria Cristina Nicoli · Trends in Food Science & Technology · 2017 · 198 citations · Full text

Nutrition, Vegetable Waste Management, Fresh-cut Salad +12