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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
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8 March 2017
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Enological potential of wine-making residues
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Extraction and formulation intensification processes for natural actives of wine
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The salads, how to ensure freshness and appearance while respecting the...
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Breakfast cereals, tradition and technology at the customer’s service
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Bentonites, interaction with wine proteins and fermentation aromas
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Monitoring the process of bread baking
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