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Application of a new spectroscopic method and an alternative roasting process for chocolate production
22 April 2024
Analysis of the presence of chemotherapeutic agents and fungal contamination in honey
Preservation of Sicilian red oranges and mango by dehydration
New tools for the identification of adulteration phenomena and the traceability of tomato derivatives
Influence of micro-aeration on the thermal properties of chocolate and identification of a new quality indicator
The use of ultrasound in the production process of sponge cake...
11 May 2021
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New tools for the determination of adulteration and for the preservation...
25 February 2021
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The agri-food sector, modelling and simulation of refrigeration processes
22 February 2021
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The exploitation of agri-food waste to produce antioxidant and antimicrobial agents
20 January 2021
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New approach for the study of the crumb structure formation and...
13 January 2021
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Innovation in the realization of smart labels
19 October 2020
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New technologies for improved on-line quality control of different types of...
21 October 2019
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New food packaging films containing polyvinyl alcohol and tea polyphenols
1 March 2019
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New bio-nanocomposite materials for food packaging applications
23 February 2019
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Carrageenan-based formulation for edible film preparation
10 January 2019
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