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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
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New technologies and formulations for the development of innovative types of...
19 October 2020
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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
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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
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