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New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Active and intelligent packaging, food preservation and waste reduction
Enrichment of the functional profile of different types of pasta
Development of sustainable packaging materials and use of green food processing techniques
Innovative technologies for bread production
Effect of emerging technologies and freezing temperatures on the quality of...
9 October 2023
New strategies to improve pizza quality and packaging
10 January 2023
Applications of two-dimensional materials in food packaging
15 September 2022
Development of new formulations based on old whole-wheat flour and of...
25 October 2021
New method for the determination of coloring agents in candies and...
19 October 2021
Applications of two-dimensional materials in food packaging
21 July 2021
Development of new chocolate formulations and innovative analytical methods for determining...
15 April 2021
New technologies and formulations for the development of innovative types of...
19 October 2020
Application of alternative systems and optimization of traditional systems for the...
14 October 2020
Influence of the production area on the quality of honey, and...
5 October 2020
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