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Extraction and formulation intensification processes for natural actives of wine
7 October 2016
Drying of pasta
Applications of two-dimensional materials in food packaging
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and “oxyflow” device
Enrichment of the functional profile of different types of pasta
Development of new formulations based on old whole-wheat flour and of...
25 October 2021
Influence of the production area on the quality of honey, and...
5 October 2020
New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Enrichment of the functional profile of different types of pasta
10 July 2025
Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
New method for the determination of coloring agents in candies and...
19 October 2021
Hyperspectral imaging, the latest frontiers in production line inspection
9 March 2026
Meat, safe modular processing
17 May 2019
Technology
Drying of pasta
6 April 2013
“Supertannins”, a new class of tannins in the wine
26 March 2018
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