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New approaches to improve the properties of conventional dough and cookies obtained by 3D printing
7 October 2022
Applications of two-dimensional materials in food packaging
Nanotechnology and food packaging: State of the art and security
Characterization of bread chewiness
Energy Saving, minimizing environmental impacts
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Innovation in the realization of smart labels
19 October 2020
Fairtrade system and analytical traceability of cocoa
18 March 2013
New tools for the rapid classification of coffe
16 September 2019
An overview of antimicrobial plastics
18 October 2022
Improvement of the quality of biscuits through the recovery and valorisation...
17 September 2025
Effect of fermentation and roasting on the quality of coffee
7 October 2023
New drying and microbial inactivation technologies for the tomato processing industry
6 January 2023
Energy Saving, minimizing environmental impacts
24 July 2013
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