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Development of new formulations based on old whole-wheat flour and of functional bakery products
25 October 2021
New method for the determination of coloring agents in candies and development of new confectionery products with better nutritional properties
Applications of two-dimensional materials in food packaging
Development of new chocolate formulations and innovative analytical methods for determining its blooming
New technologies and formulations for the development of innovative types of pasta
Application of alternative systems and optimization of traditional systems for the...
14 October 2020
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Influence of the production area on the quality of honey, and...
5 October 2020
0
Antimicrobial films obtained from zein embedded with silver nanoclusters
20 May 2019
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Meat, safe modular processing
17 May 2019
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The use of X-ray and Raman spectroscopy technologies as in-line inspection...
29 April 2019
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Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
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“Supertannins”, a new class of tannins in the wine
26 March 2018
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Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
0
Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
0
Nanotechnology in agri-food production
15 March 2017
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