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Research
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Enrichment of the functional profile of different types of pasta
10 July 2025
Development of sustainable packaging materials and use of green food processing techniques
Innovative technologies for bread production
Effect of emerging technologies and freezing temperatures on the quality of different types of bread
New strategies to improve pizza quality and packaging
The salads, how to ensure freshness and appearance while respecting the...
7 February 2015
0
Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
0
Nebbiolo grapes, test of red winemaking with “selector system” wine-makers and...
10 January 2014
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Bentonites, interaction with wine proteins and fermentation aromas
10 January 2014
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Nutraceuticals: development of innovative ingredients from traditional botanical species
2 July 2013
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Monitoring the process of bread baking
29 June 2013
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Influence of migration phenomena on the structure of chocolate confectionery products
28 June 2013
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Inulin: effect of its addition on the characteristics of spaghetti made...
19 May 2013
0
Polyphenols: extraction from residues of apple processing using ultrasounds
16 May 2013
0
Research
As the non-traditional raw materials can affect the properties of pasta
9 April 2013
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