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Characterization of bread chewiness
15 May 2013
Alternative heat treatments
Carrageenan-based formulation for edible film preparation
Application of a new spectroscopic method and an alternative roasting process for chocolate production
Behind the symposium: an overview on winemaking by-products and their valorisation for the food sector
Application of sensory analysis for discriminating different varieties of rice and...
21 July 2018
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New drying and microbial inactivation technologies for the tomato processing industry
6 January 2023
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Edible packaging based on agrifood residues: A new trend with advantages...
18 October 2024
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New technologies for improved on-line quality control of different types of...
21 October 2019
0
Development of new methods for authentication and improvement of pulp quality
15 March 2022
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Soy, validation of an analytical method in Real Time PCR for...
12 September 2013
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New bio-nanocomposite materials for food packaging applications
23 February 2019
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Italian food aims for East
18 March 2013
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Rapid HPLC-MS/MS detection of acrylamide in coffee
15 September 2013
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Food industry and dust explosion risk
1 September 2017
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