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“Supertannins”, a new class of tannins in the wine
26 March 2018
Quality markers, measuring food quality
The use of X-ray and Raman spectroscopy technologies as in-line inspection systems for food products
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Influence of the production area on the quality of honey, and innovative strategies for the development of new formulations of biscuits
Nanotechnology in agri-food production
15 March 2017
Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
Antimicrobial films obtained from zein embedded with silver nanoclusters
20 May 2019
The use of X-ray and Raman spectroscopy technologies as in-line inspection...
29 April 2019
Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
Quality markers, measuring food quality
18 May 2015
Applications of two-dimensional materials in food packaging
15 September 2022
Development of new chocolate formulations and innovative analytical methods for determining...
15 April 2021
Enological potential of wine-making residues
10 October 2016
New technologies and formulations for the development of innovative types of...
19 October 2020
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