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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
8 March 2017
Inulin: effect of its addition on the characteristics of spaghetti made from wheat flour
Development of new formulations based on old whole-wheat flour and of functional bakery products
Innovative technologies for bread production
Enrichment of the functional profile of different types of pasta
“Supertannins”, a new class of tannins in the wine
26 March 2018
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...
10 January 2014
Effect of emerging technologies and freezing temperatures on the quality of...
9 October 2023
Enrichment of the functional profile of different types of pasta
10 July 2025
New strategies to improve pizza quality and packaging
10 January 2023
Monitoring the process of bread baking
29 June 2013
Innovative technologies for bread production
25 April 2024
New technologies and formulations for the development of innovative types of...
19 October 2020
Extraction and formulation intensification processes for natural actives of wine
7 October 2016
Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
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