S Calligaris

Summary

Affiliation: University of Udine
Country: Italy

Publications

  1. doi request reprint Effect of lipid physical state of palm derivatives on β-carotene bleaching
    Sonia Calligaris
    Dipto di Scienze degli Alimenti, Univ di Udine, via Sondrio 2 A, 33100, Udine, Italy
    J Food Sci 78:E549-54. 2013
  2. ncbi request reprint Influence of crystallization on the oxidative stability of extra virgin olive oil
    Sonia Calligaris
    Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 54:529-35. 2006
  3. ncbi request reprint Shelf-life modeling of bakery products by using oxidation indices
    Sonia Calligaris
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 55:2004-9. 2007
  4. doi request reprint Shelf life prediction of bread sticks using oxidation indices: a validation study
    S Calligaris
    Dipto di Scienze degli Alimenti, Univ di Udine, via Marangoni 97, 33100 Udine, Italy
    J Food Sci 73:E51-6. 2008
  5. ncbi request reprint Antiradical properties of commercial cognacs assessed by the DPPH(.) test
    C Da Porto
    Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 48:4241-5. 2000
  6. ncbi request reprint Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 50:2767-71. 2002
  7. ncbi request reprint Modeling bleaching of tomato derivatives at subzero temperatures
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 54:1302-8. 2006
  8. doi request reprint Quality of life in patients with right- or left-sided brain tumours: literature review
    Alvisa Palese
    School of Nursing, University of Udine, Udine, Italy
    J Clin Nurs 17:1403-10. 2008
  9. doi request reprint Shelf life modeling of photosensitive food: the case of colored beverages
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Sondrio 2, 33100 Udine, Italy
    J Agric Food Chem 56:5158-64. 2008

Collaborators

Detail Information

Publications9

  1. doi request reprint Effect of lipid physical state of palm derivatives on β-carotene bleaching
    Sonia Calligaris
    Dipto di Scienze degli Alimenti, Univ di Udine, via Sondrio 2 A, 33100, Udine, Italy
    J Food Sci 78:E549-54. 2013
    ..The location and the compartmentalization of β-carotene in the fat lattice could affect its chemical stability...
  2. ncbi request reprint Influence of crystallization on the oxidative stability of extra virgin olive oil
    Sonia Calligaris
    Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 54:529-35. 2006
    ..This model appears to be promising in the challenge to find mathematical models able to predict the stability and, hence, the shelf life of lipid-containing foods...
  3. ncbi request reprint Shelf-life modeling of bakery products by using oxidation indices
    Sonia Calligaris
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 55:2004-9. 2007
    ..Knowledge of the relationship between peroxides and sensory acceptability together with the temperature dependence of peroxide formation allows a mathematical model to be set up to simply and quickly calculate the shelf life of biscuits...
  4. doi request reprint Shelf life prediction of bread sticks using oxidation indices: a validation study
    S Calligaris
    Dipto di Scienze degli Alimenti, Univ di Udine, via Marangoni 97, 33100 Udine, Italy
    J Food Sci 73:E51-6. 2008
    ..Finally, a mathematical model to simply and quickly calculate the shelf life of bread sticks has been developed...
  5. ncbi request reprint Antiradical properties of commercial cognacs assessed by the DPPH(.) test
    C Da Porto
    Dipartimento di Scienze degli Alimenti, University of Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 48:4241-5. 2000
    ....
  6. ncbi request reprint Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 50:2767-71. 2002
    ..They both exerted significant pro-oxidant activities, which were attributed to the early nonenzymatic browning products formed upon heat treatment...
  7. ncbi request reprint Modeling bleaching of tomato derivatives at subzero temperatures
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Marangoni 97, 33100 Udine, Italy
    J Agric Food Chem 54:1302-8. 2006
    ..In light of these considerations, a mathematical model was set up and validated to accurately predict the tomato-bleaching rate on the basis of only its concentration and storage temperature...
  8. doi request reprint Quality of life in patients with right- or left-sided brain tumours: literature review
    Alvisa Palese
    School of Nursing, University of Udine, Udine, Italy
    J Clin Nurs 17:1403-10. 2008
    ..To determine if patients with left- or right-sided hemisphere neoplasm perceive their quality of life (QoL) differently...
  9. doi request reprint Shelf life modeling of photosensitive food: the case of colored beverages
    Lara Manzocco
    Dipartimento di Scienze degli Alimenti, Universita di Udine, via Sondrio 2, 33100 Udine, Italy
    J Agric Food Chem 56:5158-64. 2008
    ..The methodology proposed may allow solving of the difficult task of predicting shelf life of photosensitive foods usually marketed in the presence of light...