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As the non-traditional raw materials can affect the properties of pasta

Nanotechnology in agri-food production

Enological potential of wine-making residues

Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...

Influence of migration phenomena on the structure of chocolate confectionery products

Meat, safe modular processing

Packaging of fresh pork meat, new film containing olive leaves extract

Bentonites, interaction with wine proteins and fermentation aromas

Development of new measurement methods for the in-line evaluation of the...

Breakfast cereals, tradition and technology at the customer’s service

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