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New technologies and formulations for the development of innovative types of pasta
19 October 2020
Application of alternative systems and optimization of traditional systems for the energy supply in the food industry
Influence of the production area on the quality of honey, and innovative strategies for the development of new formulations of biscuits
Antimicrobial films obtained from zein embedded with silver nanoclusters
Meat, safe modular processing
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
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Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
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Nanotechnology in agri-food production
15 March 2017
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Development of new measurement methods for the in-line evaluation of the...
8 March 2017
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Enological potential of wine-making residues
10 October 2016
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Extraction and formulation intensification processes for natural actives of wine
7 October 2016
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Quality markers, measuring food quality
18 May 2015
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