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Nano-ingredients, what can we expect in the coming years?

Phenolic compounds, preliminary analysis of the separation process based on the...

Food industry and dust explosion risk

Energy Saving, minimizing environmental impacts

New approaches for chocolate quality modulation and monitoring of chocolate quality

Production and stability evaluation of new vegetable preserves

Milk and cream packaging

New strategies for the improvement and determination of rice quality

Development of new methods and on-line measuring instruments for different bread...

Preservation of Sicilian red oranges and mango by dehydration

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