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New approaches for the qualitative improvement of different bakery products and fresh pasta
8 May 2025
New approaches for chocolate quality modulation and monitoring of chocolate quality
Application of innovative process technologies in the production of innovative fruit purées
Milk and cream packaging
Deep Learning techniques and the case of extra-virgin olive oil
New tools for the identification of adulteration phenomena and the traceability...
28 August 2023
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Influence of micro-aeration on the thermal properties of chocolate and identification...
28 August 2023
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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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