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Nanotechnology in agri-food production
15 March 2017
“Supertannins”, a new class of tannins in the wine
New strategies for mitigating acrylamide formation in pizza and bread
Polyphenols: extraction from residues of apple processing using ultrasounds
Influence of the production area on the quality of honey, and innovative strategies for the development of new formulations of biscuits
Applications of two-dimensional materials in food packaging
21 July 2021
New technologies and formulations for the development of innovative types of...
19 October 2020
Influence of the production area on the quality of honey, and...
5 October 2020
Enrichment of the functional profile of different types of pasta
10 July 2025
Monitoring the process of bread baking
29 June 2013
Quality markers, measuring food quality
18 May 2015
Influence of migration phenomena on the structure of chocolate confectionery products
28 June 2013
New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
Development of sustainable packaging materials and use of green food processing...
9 May 2025
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