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New strategies to improve pizza quality and packaging

10 January 2023

Applications of two-dimensional materials in food packaging

Development of new formulations based on old whole-wheat flour and of functional bakery products

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...

15 April 2021
0

New technologies and formulations for the development of innovative types of...

19 October 2020
0

Application of alternative systems and optimization of traditional systems for the...

14 October 2020
0

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
0

Meat, safe modular processing

17 May 2019
0

The use of X-ray and Raman spectroscopy technologies as in-line inspection...

29 April 2019
0

Design of new biobased PLLA copolymers for sustainable food packaging

8 May 2018
0

“Supertannins”, a new class of tannins in the wine

26 March 2018
0

Chocolate industry: influence of the roasting process conditions on the bioactive...

22 October 2017
0
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