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New strategies for mitigating acrylamide formation in pizza and bread
16 January 2026
Active and intelligent packaging, food preservation and waste reduction
Enrichment of the functional profile of different types of pasta
Development of sustainable packaging materials and use of green food processing techniques
Innovative technologies for bread production
Antimicrobial films obtained from zein embedded with silver nanoclusters
20 May 2019
Meat, safe modular processing
17 May 2019
The use of X-ray and Raman spectroscopy technologies as in-line inspection...
29 April 2019
Design of new biobased PLLA copolymers for sustainable food packaging
8 May 2018
“Supertannins”, a new class of tannins in the wine
26 March 2018
Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
Nanotechnology in agri-food production
15 March 2017
Development of new measurement methods for the in-line evaluation of the...
8 March 2017
Enological potential of wine-making residues
10 October 2016
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