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New fermentation and roasting processes for cocoa beans are used to...

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Application of a new spectroscopic method and an alternative roasting process...

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Analysis of the presence of chemotherapeutic agents and fungal contamination in honey

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Preservation of Sicilian red oranges and mango by dehydration

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New tools for the identification of adulteration phenomena and the traceability...

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Influence of micro-aeration on the thermal properties of chocolate and identification...

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Development of innovative cooking processes and new formulations for the production...

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Inks applied on cardboard for food spoilage monitoring

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New drying and microbial inactivation technologies for the tomato processing industry

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An overview of antimicrobial plastics

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