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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
Extraction and formulation intensification processes for natural actives of wine
7 October 2016
Quality markers, measuring food quality
18 May 2015
The salads, how to ensure freshness and appearance while respecting the...
7 February 2015
Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...
10 January 2014
Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
Nutraceuticals: development of innovative ingredients from traditional botanical species
2 July 2013
Monitoring the process of bread baking
29 June 2013
Influence of migration phenomena on the structure of chocolate confectionery products
28 June 2013
Inulin: effect of its addition on the characteristics of spaghetti made...
19 May 2013
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