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Rice flour: effects of enzymatic treatments on its technological characteristics
18 May 2013
New drying and microbial inactivation technologies for the tomato processing industry
The exploitation of agri-food waste to produce antioxidant and antimicrobial agents
Development of new functional formulations of fruit jams
Improvement of the quality of biscuits through the recovery and valorisation of food by-products and residues
Food products of the future
16 September 2025
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Inks applied on cardboard for food spoilage monitoring
19 January 2023
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Application of a new spectroscopic method and an alternative roasting process...
22 April 2024
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Characterization of bread chewiness
15 May 2013
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Innovation in the realization of smart labels
19 October 2020
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Behind the symposium: an overview on winemaking by-products and their valorisation...
29 August 2016
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Digital imaging for monitoring of dough leavening
18 March 2013
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Natural colours, new possible applications
16 January 2014
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Variation of bioactive compounds and determination of fungal diseases in coffee
21 July 2021
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Development of new confectionery products with improved health properties
7 September 2022
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