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Enrichment of the functional profile of different types of pasta
10 July 2025
Breakfast cereals, tradition and technology at the customer’s service
Influence of the production area on the quality of honey, and innovative strategies for the development of new formulations of biscuits
Polyphenols: extraction from residues of apple processing using ultrasounds
Nanotechnology in agri-food production
Meat, safe modular processing
17 May 2019
Innovative technologies for bread production
25 April 2024
Applications of two-dimensional materials in food packaging
15 September 2022
Applications of two-dimensional materials in food packaging
21 July 2021
Nanotechnology in agri-food production
15 March 2017
Development of new formulations based on old whole-wheat flour and of...
25 October 2021
Research
As the non-traditional raw materials can affect the properties of pasta
9 April 2013
Nutraceuticals: development of innovative ingredients from traditional botanical species
2 July 2013
New strategies to improve pizza quality and packaging
10 January 2023
Monitoring the process of bread baking
29 June 2013
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