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Development of new measurement methods for the in-line evaluation of the...

Enological potential of wine-making residues

Extraction and formulation intensification processes for natural actives of wine

Quality markers, measuring food quality

The salads, how to ensure freshness and appearance while respecting the...

Breakfast cereals, tradition and technology at the customer’s service

Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...

Bentonites, interaction with wine proteins and fermentation aromas

Nutraceuticals: development of innovative ingredients from traditional botanical species

Monitoring the process of bread baking

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