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Polyphenols: extraction from residues of apple processing using ultrasounds
16 May 2013
Quality markers, measuring food quality
Extraction and formulation intensification processes for natural actives of wine
Effect of emerging technologies and freezing temperatures on the quality of different types of bread
New strategies for mitigating acrylamide formation in pizza and bread
Innovative Approaches to Improving Bread Quality
17 July 2026
Influence of the production area on the quality of honey, and...
5 October 2020
Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
Effect of emerging technologies and freezing temperatures on the quality of...
9 October 2023
Influence of migration phenomena on the structure of chocolate confectionery products
28 June 2013
Application of alternative systems and optimization of traditional systems for the...
14 October 2020
“Supertannins”, a new class of tannins in the wine
26 March 2018
Applications of two-dimensional materials in food packaging
21 July 2021
Inulin: effect of its addition on the characteristics of spaghetti made...
19 May 2013
Monitoring the process of bread baking
29 June 2013
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