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Innovative technologies for bread production
25 April 2024
Effect of emerging technologies and freezing temperatures on the quality of different types of bread
New strategies to improve pizza quality and packaging
Applications of two-dimensional materials in food packaging
Development of new formulations based on old whole-wheat flour and of functional bakery products
“Supertannins”, a new class of tannins in the wine
26 March 2018
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Chocolate industry: influence of the roasting process conditions on the bioactive...
22 October 2017
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Packaging of fresh pork meat, new film containing olive leaves extract
10 October 2017
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Nanotechnology in agri-food production
15 March 2017
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Development of new measurement methods for the in-line evaluation of the...
8 March 2017
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Enological potential of wine-making residues
10 October 2016
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Extraction and formulation intensification processes for natural actives of wine
7 October 2016
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Quality markers, measuring food quality
18 May 2015
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The salads, how to ensure freshness and appearance while respecting the...
7 February 2015
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Breakfast cereals, tradition and technology at the customer’s service
19 January 2015
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