Food science and technology
People
keywords:
Grappa spirit, Brandy, Authentication, Spirit drinks, HPLC, GC-MS, GC-FID, Aging, Wine
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Sensory analysis, Antioxidant activity, Phenolic compounds, Virgin olive oil quality, Chromatographic analysis, Lipid
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chromatography, phospholipid, antioxidant, lipid, oxidation
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chemical analysis, chromatography, olive oil, sensory analysis, quality, food, authenticity
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Beverages, Enology, HPLC, Food Technology, Food Analysis, GC-MS, Vinegar, Beer, Fermented Beverages, Phenolics, Aroma
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water in foods, Computer aided image analysis, antioxidants, minimally processing of fruit and vegetables, coffee
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Urban Agriculture, Integrated hydroponic systems, Sustainable urban planning, Building-integrated Agriculture
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lipid oxidation and antioxidants, food and functional food, virgin olive oil, sensory analysis, food waste recovery,
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Chemical analysis, Food chemistry, By-products, Functional foods, phenolic compounds, Analytical techniques,
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Wastewater treatment, Water reclamation
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Machine Learning, Multivariate Models, Metabolomics, NMR Spectrometry
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Lipid oxidation and antioxidants, Composition and stability of food lipids, Formulation, characterization and stability
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Entomology, green systems, historic gardens, sustainability, Environmental Humanities
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Wine and beverages, Chemical analysis, Sensory evaluation, Exploitation of by-products in enology
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Oenology; oenological techniques; bioactive compounds; polyphenols; antioxidants; food waste recovery; climate change
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Minimally processed food, Novel non-thermal processing, Modified atmosphere processing and packaging, Food processing,
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Quality, stability and analysis of food, Lipid oxidation and antioxidants, Composition and stability of food lipids,
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Food processing and quality, Food packaging, Innovative and sustainable packaging (edible coating, active,
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Food technology
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Non thermal treatments; Processing optimization; Product innovation; By-products valorization; Pulsed Electric Fields;
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olive oil, hemp seed oil, liquid chromatography, gas chromatography, sensory analysis, food technologies
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non-thermal technologies, Pulsed electric fields (PEF), ultrasound (US), waste and By-products valorisation, Thermal
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keywords:
chemical analysis, chromatography, olive oils, sensory analysis, by-products, food technologies
keywords:
enology, sustainability, beverages shelf-life, bioactive antioxidant, polyphenolic compounds, byproduct and waste from
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