| 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 |
2 |
| 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 |
2 |
| 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 |
6 |
| 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 |
3 |
| 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 |
6 |
| 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 |
2 |
| 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 |
| xenobiotic bacteria |
1 |
| Xylella fastidiosa |
1 |
| yeast |
1 |
| yeast derivatives |
1 |
| yeasts |
1 |
| Zymomonas mobilis |
1 |