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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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