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Nutraceuticals: development of innovative ingredients from traditional botanical species
2 July 2013
Influence of the production area on the quality of honey, and innovative strategies for the development of new formulations of biscuits
Quality markers, measuring food quality
Breakfast cereals, tradition and technology at the customer’s service
As the non-traditional raw materials can affect the properties of pasta
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
0
Quality markers, measuring food quality
18 May 2015
0
Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
0
Influence of the production area on the quality of honey, and...
5 October 2020
0
Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
0
Development of new chocolate formulations and innovative analytical methods for determining...
15 April 2021
0
Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
0
Meat, safe modular processing
17 May 2019
0
“Supertannins”, a new class of tannins in the wine
26 March 2018
0
Antimicrobial films obtained from zein embedded with silver nanoclusters
20 May 2019
0
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