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Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
Nutraceuticals: development of innovative ingredients from traditional botanical species
Drying of pasta
“Supertannins”, a new class of tannins in the wine
Nanotechnology in agri-food production
Quality markers, measuring food quality
18 May 2015
Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
“Supertannins”, a new class of tannins in the wine
26 March 2018
The salads, how to ensure freshness and appearance while respecting the...
7 February 2015
Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
Development of new chocolate formulations and innovative analytical methods for determining...
15 April 2021
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
The use of X-ray and Raman spectroscopy technologies as in-line inspection...
29 April 2019
Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
Antimicrobial films obtained from zein embedded with silver nanoclusters
20 May 2019
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