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Research
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Development of new methods and on-line measuring instruments for different bread formulations
21 October 2024
Edible packaging based on agrifood residues: A new trend with advantages and challenges
Effect of tempering on the properties of different chocolaet formulations
Malvasia di Candia aromatica, change in the aromatic composition: effect of storage time and temperature
New fermentation and roasting processes for cocoa beans are used to produce high-quality chocolate
Variation of bioactive compounds and determination of fungal diseases in coffee
21 July 2021
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The use of ultrasound in the production process of sponge cake...
11 May 2021
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Production and stability evaluation of new vegetable preserves
12 April 2021
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New tools for the determination of adulteration and for the preservation...
25 February 2021
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The agri-food sector, modelling and simulation of refrigeration processes
22 February 2021
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The exploitation of agri-food waste to produce antioxidant and antimicrobial agents
20 January 2021
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New approach for the study of the crumb structure formation and...
13 January 2021
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Development of new functional formulations of fruit jams
28 October 2020
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Innovation in the realization of smart labels
19 October 2020
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Coffee from Burundi, studies for the development of the “Specialty Coffee”...
4 February 2020
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