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Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
Development of new chocolate formulations and innovative analytical methods for determining its blooming
Applications of two-dimensional materials in food packaging
New technologies and formulations for the development of innovative types of pasta
New method for the determination of coloring agents in candies and development of new confectionery products with better nutritional properties
Enological potential of wine-making residues
10 October 2016
New strategies to improve pizza quality and packaging
10 January 2023
Development of sustainable packaging materials and use of green food processing...
9 May 2025
Applications of two-dimensional materials in food packaging
21 July 2021
Research
As the non-traditional raw materials can affect the properties of pasta
9 April 2013
Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
Influence of the production area on the quality of honey, and...
5 October 2020
New method for the determination of coloring agents in candies and...
19 October 2021
Inulin: effect of its addition on the characteristics of spaghetti made...
19 May 2013
Active and intelligent packaging, food preservation and waste reduction
16 January 2026
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