P. Spettoli

Biodegradation of phenols by laccase immobilised in a membrane reactor

Anna Lante, Antonella Crapisi, Albert Krastanov et al. · Process Biochemistry · 2000 · 140 citations

Engineering, Biotechnology, Chemical Engineering +12

Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation

N. D'Incecco, Eveline Bartowsky, Stella Kassara et al. · Food Microbiology · 2004 · 121 citations

Agriculture, Biochemistry, Microbiology +15

Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES

Anna Lante, Giovanna Lomolino, Massimo Cagnin et al. · Food Control · 2004 · 93 citations

Agriculture, Dairy Science, Food Science +12

Red Chicories as Potent Scavengers of Highly Reactive Radicals:  A Study on Their Phenolic Composition and Peroxyl Radical Trapping Capacity and Efficiency

Monica Rossetto, Anna Lante, Paola Vanzani et al. · Journal of Agricultural and Food Chemistry · 2005 · 83 citations

Agriculture, Food Science, Horticultural Sciences +16

Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers

Antonella Crapisi, Anna Lante, Giacomo Pasini et al. · Process Biochemistry · 1993 · 62 citations

Life Sciences, Biotechnology, Microbiology +11