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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
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
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Bakery, vegetable flour for the market’s new needs
1 November 2016
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Behind the symposium: an overview on winemaking by-products and their valorisation...
29 August 2016
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Nanotechnologies, ongoing applications
16 May 2016
0
Bacterial resistance,which are the risks for consumers of animal food?
20 November 2014
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Walnuts, a precious food to be preserved
7 November 2014
3
Alternative heat treatments
14 June 2014
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Natural colours, new possible applications
16 January 2014
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New draft standards for measuring the oxygen scavenging and oxygen transmission...
8 December 2013
0
Phenolic compounds, preliminary analysis of the separation process based on the...
3 October 2013
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