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

19 January 2015

Development of new chocolate formulations and innovative analytical methods for determining its blooming

Applications of two-dimensional materials in food packaging

New technologies and formulations for the development of innovative types of pasta

New method for the determination of coloring agents in candies and development of new confectionery products with better nutritional properties

Enological potential of wine-making residues

10 October 2016

New strategies to improve pizza quality and packaging

10 January 2023

Development of sustainable packaging materials and use of green food processing...

9 May 2025

Applications of two-dimensional materials in food packaging

21 July 2021
Research

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

9 April 2013

Bentonites, interaction with wine proteins and fermentation aromas

10 January 2014

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

5 October 2020

New method for the determination of coloring agents in candies and...

19 October 2021

Inulin: effect of its addition on the characteristics of spaghetti made...

19 May 2013

Active and intelligent packaging, food preservation and waste reduction

16 January 2026
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