Tags list

AAB acetic acid bacteria aging agri-food residues agri-food waste agricultural waste agrifood residues agro-food waste agrochemical Akkermansia muciniphila antibiofilm strategy antibiotic resistance antibiotic resistance genes antifungal activity antimicrobial activity antimicrobials antioxidants arsenic atherosclerosis

bacterial cellulose bacteriophage baked products barley behaviour bioactive compounds bioactive packaging bioactive peptides bioactivity biocatalysis biochemistry biocide-free strategy biocoating biocontrol biofertilizer biofilm bioflavors biomass biomaterials bioplastics biopolymer bioreactor bioremediation biosensor biotechnology bitter blue cheese breadmaking Brettanomyces bruxellensis buckwheat by-product

calorimetry catering system cell factory cell model cell sorting cellulose cellulose nanocrystals cereals cheese cheese making cheese microstructure chemical synthesis chitinase chloride aliphatic hydrocarbons chloroethenes chronic-degenerative diseases circular economy citrus fruits Clostridium tyrobutyricum coffe shelf-life cold-chain common bacterial blight complex diseases compostability constructed wetland consumer science continuous processes cooking systems COST Action crop crop production cry-for-help cultural heritage

dairy Dekkera bruxellensis diet dietary supplements Differential Scanning Calorimetry dottorato drought durum wheat

elderly electrochemistry emulsion encapsulation technology endophyte enology enriched-pasta enriched-products environment environmental biotechnology environmental impacts environmental microbiology enzyme assay enzyme immobilization enzymology erbamat grape essential oil evolution extraction procedures

fat fat globules fermentation fermented food fiber fish flavonoids flavor flow chemistry flow cytometry fluorescent probes Fondazione CARIPLO food food bioactives Food biotechnologies food chain food dietary patterns food economics food industry food labeling food microbiology food packaging food pathogens food protein food protein network food quality food rheology food safety food shelf-life food sociology food structure food system food systems food technology food tribology food waste fresh food fresh tuna functional food fungicide fungicides fusarium

gas barrier genetic resistance germination gluten gluten proteins gold nanoparticles grains grape grape dehydration green green chemistry green ingredients green processes green sensors gut health gut inflammation gut microbiome gut microbiota

halophyte health health and nutrition healthy honey honey production honeybees horizontal gene transfer hydrocarbons hyperlipidemia hyperspectral imaging

image analysis imaging immunoassay immunomodulating properties immunosenescence industry 4.0 inflammaging insect microbiome insect symbiont insects intestinal microbiome intestinal permeability invasive invertebrates iridescent materials iron bacteria

ketogenic diet

lactic acid bacteria lactobacilli LCA leaf litter lectin legum-based product legume-based bakery product legumes Life Cycle Assessment light scattering liposome litter

maceration machine learning macromolecules material science media optimization mediterranean diet membranes menus metabolism metabolome metals methods microbial ecology microbial invasions microbiology microbiome microbiota microscope milk acidification milk components multi-strain probiotic multivariate data analysis muscle mushrooms mycotoxin

nanobiotech nanochemistry nanomaterial nanoparticles nanosystems nanotechnology natural bioactives natural compound neuroprotection next generation probiotics NIR non conventional yeast non-destructive techniques nutrition nutrition knowledge

obesity olive-oil waste oral microbiota oxidative stress

packaging packaging design to sustainability parasitoids pastamaking pcb pest Phaseolus vulgaris PhD activity PhD student phenolics physico-chemical analysis pigmented grains pinot noir grape plant compounds Plant Growth Promoting bacteria plant materials plant microbiome plant pathology plant-based food plant-microbe interaction Pleurotus ostreatus pollen pollinators polychlorinated biphenyl polymer polyphasic characterization polyphenols prebiotics precision oenology pressing probiotic process analytical technology process engineering protein protein features protein structure proteins proteomics pseudocereals pupal parasitoid Pyricularia oryzae

qPCR quinoa

ready-to-eat food recovery recycle research rhizoremediation rice RNA-seq root exudation

safety sakacin A saponins science communication science dissemination scientific writing Sclerodermus brevicornis self-assembly sensing technology sensors sensory science shelf-life Shiga toxin simplified devices sistemi alimentari small grains soft-solid foods soil microbiome soil reclamation spectroscopy spotted-wing drosophila sprouting starch starch properties starch structure STEC straw wine Streptococcus thermophilus streptomycetes sulfur bacteria sulfur dioxide sulphur dioxide survival sustainability sustainable management

taste technology terpenes texture thermodynamics thiol-disulfide exchange tobacco

ultrasound technology upcycle urease activity

value added molecules vanillin veg protein-based meat analogues viability videocommunication virome vitamin D viticulture

waste waste recycling water water microbiome wheat wheat flour wine wine spoilage winemaking control

xenobiotic bacteria Xylella fastidiosa

yeast yeast derivatives yeasts

Zymomonas mobilis