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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
Monitoring of powders dispersion in bakeries and evolution of antioxidants during...
18 September 2013
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Rapid HPLC-MS/MS detection of acrylamide in coffee
15 September 2013
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Soy, validation of an analytical method in Real Time PCR for...
12 September 2013
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Confectionery products: electro-hydrodynamic systems for the application of coatings
6 September 2013
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Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
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Energy Saving, minimizing environmental impacts
24 July 2013
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Spices: decontamination through radio frequency heating
1 July 2013
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Electro-hydrodynamic systems for the application of coatings
30 May 2013
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Rice flour: effects of enzymatic treatments on its technological characteristics
18 May 2013
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Characterization of bread chewiness
15 May 2013
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