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Development of new methods and on-line measuring instruments for different bread formulations
21 October 2024
Edible packaging based on agrifood residues: A new trend with advantages and challenges
Effect of tempering on the properties of different chocolaet formulations
Malvasia di Candia aromatica, change in the aromatic composition: effect of storage time and temperature
New fermentation and roasting processes for cocoa beans are used to produce high-quality chocolate
Application of a new spectroscopic method and an alternative roasting process...
22 April 2024
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Analysis of the presence of chemotherapeutic agents and fungal contamination in honey
12 February 2024
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Preservation of Sicilian red oranges and mango by dehydration
10 February 2024
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Effect of fermentation and roasting on the quality of coffee
7 October 2023
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New tools for the identification of adulteration phenomena and the traceability...
28 August 2023
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Influence of micro-aeration on the thermal properties of chocolate and identification...
28 August 2023
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Development of innovative cooking processes and new formulations for the production...
28 August 2023
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Influence of some process variables and new preservation technologies on the...
10 March 2023
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Inks applied on cardboard for food spoilage monitoring
19 January 2023
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New drying and microbial inactivation technologies for the tomato processing industry
6 January 2023
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