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Drying of pasta

6 April 2013

Quality markers, measuring food quality

Monitoring the process of bread baking

The salads, how to ensure freshness and appearance while respecting the environment?

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

Processing technology for vegetable convenience foods

7 April 2013

Nanotechnology in agri-food production

15 March 2017

Enological potential of wine-making residues

10 October 2016

Meat, safe modular processing

17 May 2019

Influence of migration phenomena on the structure of chocolate confectionery products

28 June 2013

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

10 January 2014

Bentonites, interaction with wine proteins and fermentation aromas

10 January 2014

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

10 October 2017

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

8 March 2017

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

26 March 2018
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