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Application of alternative systems and optimization of traditional systems for the energy supply in the food industry
14 October 2020
Monitoring the process of bread baking
New technologies and formulations for the development of innovative types of pasta
The use of X-ray and Raman spectroscopy technologies as in-line inspection systems for food products
“Supertannins”, a new class of tannins in the wine
Influence of migration phenomena on the structure of chocolate confectionery products
28 June 2013
Innovative technologies for bread production
25 April 2024
Development of sustainable packaging materials and use of green food processing...
9 May 2025
Effect of emerging technologies and freezing temperatures on the quality of...
9 October 2023
Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...
10 January 2014
New strategies to improve pizza quality and packaging
10 January 2023
New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Active and intelligent packaging, food preservation and waste reduction
16 January 2026
Technology
Drying of pasta
6 April 2013
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