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The exploitation of agri-food waste to produce antioxidant and antimicrobial agents
20 January 2021
New approach for the study of the crumb structure formation and baking of gluten-free bread
Development of new functional formulations of fruit jams
Innovation in the realization of smart labels
Coffee from Burundi, studies for the development of the “Specialty Coffee” supply chain
New technologies for improved on-line quality control of different types of...
21 October 2019
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New tools for the rapid classification of coffe
16 September 2019
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The future of polyesters from renewable resources
29 April 2019
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New food packaging films containing polyvinyl alcohol and tea polyphenols
1 March 2019
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New bio-nanocomposite materials for food packaging applications
23 February 2019
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Carrageenan-based formulation for edible film preparation
10 January 2019
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Nano-ingredients, what can we expect in the coming years?
3 October 2018
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Application of sensory analysis for discriminating different varieties of rice and...
21 July 2018
0
Assessment of the quality of gluten-free products and effect of critical...
14 May 2018
0
Food industry and dust explosion risk
1 September 2017
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