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Improvement of the quality of biscuits through the recovery and valorisation of food by-products and residues
17 September 2025
Influence of micro-aeration on the thermal properties of chocolate and identification of a new quality indicator
Food industry and dust explosion risk
Milk and cream packaging
Monitoring of powders dispersion in bakeries and evolution of antioxidants during the production of bakery products
Nanotechnology and food packaging: State of the art and security
5 November 2025
Carrageenan-based formulation for edible film preparation
10 January 2019
Improvement of the quality of biscuits through the recovery and valorisation...
17 September 2025
Milk and cream packaging
27 March 2025
Fairtrade system and analytical traceability of cocoa
18 March 2013
Application of a new spectroscopic method and an alternative roasting process...
22 April 2024
Applications of two-dimensional materials in food packaging
26 August 2021
Effect of fermentation and roasting on the quality of coffee
7 October 2023
Influence of some process variables and new preservation technologies on the...
10 March 2023
New tools for the determination of adulteration and for the preservation...
25 February 2021
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