Sessione Scienze e Tecnologie Agro-Alimentari

In vitro study of environmental and dietary factors modulating gut microflora

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Use of non-thermal treatments to improve the quality, safety and shelf-life of products of animal origin

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Innovative non-thermal technologies for the functionalization of vegetal and alternative proteins: functional and rheological characterization

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Combining instrumental and sensory methods to assess the quality and authenticity of foods of animal origin

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Dealcoholized wine: how to preserve product quality combining chemistry and sensory science

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Innovation and nutritional improvement of agri-food products

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