DownloadThe Portobello Bookshop Gift Guide 2024

Maria Cristina Nicoli Editor

Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.