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Enrichment of the functional profile of different types of pasta

10 July 2025

Meat, safe modular processing

Enological potential of wine-making residues

Nutraceuticals: development of innovative ingredients from traditional botanical species

Design of new biobased PLLA copolymers for sustainable food packaging

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

26 March 2018

New Eco-Sustainable Materials to Protect Food from UV-B Rays

23 September 2026

The use of X-ray and Raman spectroscopy technologies as in-line inspection...

29 April 2019

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

7 February 2015

Extraction and formulation intensification processes for natural actives of wine

7 October 2016

Chocolate industry: influence of the roasting process conditions on the bioactive...

22 October 2017

Bentonites, interaction with wine proteins and fermentation aromas

10 January 2014

Development of new formulations based on old whole-wheat flour and of...

25 October 2021

Development of new chocolate formulations and innovative analytical methods for determining...

15 April 2021

Influence of the production area on the quality of honey, and...

5 October 2020
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