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Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
“Supertannins”, a new class of tannins in the wine
Chocolate industry: influence of the roasting process conditions on the bioactive properties of products and the development of a new system of traceability
Packaging of fresh pork meat, new film containing olive leaves extract
Nanotechnology in agri-food production
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
0
Enological potential of wine-making residues
10 October 2016
0
Extraction and formulation intensification processes for natural actives of wine
7 October 2016
0
Quality markers, measuring food quality
18 May 2015
0
The salads, how to ensure freshness and appearance while respecting the...
7 February 2015
0
Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
0
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...
10 January 2014
0
Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
0
Nutraceuticals: development of innovative ingredients from traditional botanical species
2 July 2013
0
Monitoring the process of bread baking
29 June 2013
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