Claudio Arnoldi

Claudio Arnoldi

Università degli Studi di Milano - Milano / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5037483
University of Milan
person_outline Claudio Arnoldi's MOST POPULAR ARTICLES
1-) Strecker degradation of leucine and valine in a lipidic model system Journal of agricultural and food chemistry 35 (6), 1035-1038, 1987
2-) Effect of lipids in the Maillard reaction The Maillard reaction. Advances in life sciences, 133-138, 1990
3-) Electron-transfer processes: Metal salt catalysed oxidation of olefins by peroxydisulphate Journal of the Chemical Society, Perkin Transactions 2, 531-541, 1983
4-) Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa) Foods 10 (8), 1775, 2021
5-) Characterization of cocoa extracts obtained with supercritical carbon dioxideM Rossi, C Arnoldi, G Salvioni, A SchiraldiItalian Journal of Food Science 1 (3), 41-50, 1989