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Analysis of the presence of chemotherapeutic agents and fungal contamination in honey
12 February 2024
Preservation of Sicilian red oranges and mango by dehydration
Effect of fermentation and roasting on the quality of coffee
New tools for the identification of adulteration phenomena and the traceability of tomato derivatives
Influence of micro-aeration on the thermal properties of chocolate and identification of a new quality indicator
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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An overview of antimicrobial plastics
18 October 2022
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Effect of the baking process on the quality of various bakery...
15 October 2022
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New approaches to improve the properties of conventional dough and cookies...
7 October 2022
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Development of new confectionery products with improved health properties
7 September 2022
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Development of new process technologies to improve the quality of different...
21 May 2022
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New analytical methods for the rapid determination of coffee quality
20 May 2022
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