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AAB 2
acetic acid bacteria 2
agri-food residues 2
agri-food waste 3
agricultural waste 1
agro-food waste 2
agrochemical 2
Akkermansia muciniphila 1
antibiofilm strategy 5
antibiotic resistance 2
antibiotic resistance genes 2
antimicrobial activity 1
antimicrobials 4
antioxidants 1
arsenic 2
atherosclerosis 1
bacterial cellulose 1
bacteriophage 1
baked products 1
barley 1
behaviour 1
bioactive compounds 5
bioactive packaging 2
biocatalysis 4
biochemistry 1
biocide-free strategy 2
biocoating 1
biocontrol 6
biofertilizer 1
biofilm 8
bioflavors 1
biomass 1
biomaterials 1
bioplastics 2
biopolymer 4
bioreactor 2
bioremediation 5
biosensor 4
biotechnology 7
bitter 1
blue cheese 1
breadmaking 2
Brettanomyces bruxellensis 2
buckwheat 1
by-product 5
calorimetry 4
catering system 1
cell factory 2
cell sorting 1
cellulose 3
cellulose nanocrystals 1
cereals 7
cheese 1
cheese making 1
cheese microstructure 2
chemical synthesis 6
chitinase 1
chloride aliphatic hydrocarbons 1
chloroethenes 1
chronic-degenerative diseases 1
circular economy 11
Clostridium tyrobutyricum 1
cold-chain 1
common bacterial blight 1
complex diseases 1
compostability 1
constructed wetland 1
consumer science 4
continuous processes 1
cooking systems 1
COST Action 1
crop 1
crop production 1
cultural heritage 1
dairy 5
Dekkera bruxellensis 2
diet 1
dietary supplements 1
Differential Scanning Calorimetry 1
dottorato 1
drought 1
durum wheat 1
elderly 1
electrochemistry 1
emulsion 2
encapsulation technology 1
endophyte 2
enology 1
enriched-pasta 1
enriched-products 3
environment 3
environmental biotechnology 3
environmental impacts 2
environmental microbiology 9
enzyme assay 2
enzyme immobilization 1
enzymology 2
essential oil 1
extraction procedures 1
fat 1
fat globules 1
fermentation 2
fermented food 1
fiber 1
flavor 2
flow chemistry 1
flow cytometry 2
fluorescent probes 1
Fondazione CARIPLO 1
food 9
food bioactives 4
Food biotechnologies 1
food chain 2
food dietary patterns 3
food economics 1
food industry 1
food labeling 2
food microbiology 6
food packaging 11
food pathogens 3
food protein 1
food protein network 1
food quality 6
food rheology 4
food safety 5
food shelf-life 2
food sociology 2
food structure 1
food systems 1
food technology 4
food tribology 1
food waste 4
fresh food 1
fresh tuna 1
functional food 3
fungicide 4
fungicides 3
fusarium 4
gas barrier 1
genetic resistance 1
germination 1
gluten 1
gluten proteins 1
gold nanoparticles 1
grains 1
grape 1
grape dehydration 1
green 1
green chemistry 3
green ingredients 1
green processes 1
green sensors 1
gut health 6
gut inflammation 1
gut microbiome 4
gut microbiota 2
halophyte 1
health 5
healthy 1
honey 1
honey production 1
honeybees 2
horizontal gene transfer 2
hyperlipidemia 1
hyperspectral imaging 1
immunoassay 1
immunomodulating properties 1
industry 4.0 4
inflammaging 1
insect microbiome 3
insect symbiont 2
intestinal microbiome 6
intestinal permeability 1
invasive 1
invertebrates 1
iridescent materials 1
iron bacteria 1
ketogenic diet 2
lactic acid bacteria 4
lactobacilli 1
LCA 1
leaf litter 1
legume-based bakery product 1
legumes 6
Life Cycle Assessment 2
light scattering 1
liposome 1
litter 1
macromolecules 1
material science 2
membranes 2
menus 2
metabolism 3
metals 3
microbial ecology 3
microbial invasions 1
microbiology 8
microbiome 2
microbiota 3
microscope 1
milk acidification 1
milk components 2
multi-strain probiotic 1
multivariate data analysis 1
mushrooms 1
mycotoxin 5
nanobiotech 1
nanochemistry 3
nanomaterial 2
nanoparticles 10
nanosystems 1
nanotechnology 3
natural bioactives 1
natural compound 5
non conventional yeast 3
non-destructive techniques 3
nutrition 13
nutrition knowledge 1
obesity 1
olive-oil waste 2
oral microbiota 1
oxidative stress 1
packaging 6
packaging design to sustainability 2
parasitoids 1
pastamaking 2
pcb 2
pest 4
Phaseolus vulgaris 1
PhD activity 2
PhD programme 36
PhD student 1
phenolics 1
physico-chemical analysis 1
pigmented grains 1
plant compounds 1
Plant Growth Promoting bacteria 5
plant materials 2
plant microbiome 2
plant pathology 2
plant-based food 1
Pleurotus ostreatus 2
pollen 1
polychlorinated biphenyl 1
polymer 2
polyphasic characterization 1
polyphenols 5
prebiotics 1
precision oenology 1
pressing 1
probiotic 6
process analytical technology 2
process engineering 3
protein 2
protein features 2
protein structure 1
proteins 1
proteomics 1
pseudocereals 1
pupal parasitoid 1
Pyricularia oryzae 1
qPCR 1
quinoa 2
ready-to-eat food 1
recovery 1
research 1
rhizoremediation 3
rice 1
RNA-seq 1
safety 1
sakacin A 1
saponins 1
science communication 1
science dissemination 1
scientific writing 1
Sclerodermus brevicornis 1
self-assembly 1
sensing technology 1
sensors 1
sensory science 11
shelf-life 4
Shiga toxin 2
simplified devices 1
sistemi alimentari 1
small grains 1
soft-solid foods 1
soil microbiome 2
soil reclamation 1
spectroscopy 1
spotted-wing drosophila 1
sprouting 4
starch 3
starch properties 1
starch structure 1
STEC 1
straw wine 1
Streptococcus thermophilus 4
streptomycetes 3
sulfur bacteria 1
sulfur dioxide 2
sulphur dioxide 2
sustainability 15
sustainable management 1
taste 6
technology 1
terpenes 1
texture 1
thermodynamics 1
thiol-disulfide exchange 1
tobacco 1
ultrasound technology 1
Università degli Studi di Milano 32
upcycle 1
urease activity 1
value added molecules 3
vanillin 2
viability 1
videocommunication 1
virome 1
vitamin D 1
viticulture 1
waste 1
waste recycling 1
water 1
water microbiome 1
wheat flour 3
wine 4
wine spoilage 1
winemaking control 1
Xylella fastidiosa 1
yeast 1
yeast derivatives 1
yeasts 1
Zymomonas mobilis 1
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