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Scheda tecnica "Ricette resilienti
document
Feb 01, 2022
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi+ 1
Patisserie Lucius: Rural Confectionery Innovation in Syrovice
document
Jul 26, 2024
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FLIARA: Female-Led Innovation in Agriculture and Rural Areas
Antonín Vaishar, Hana Vavrouchová
Scheda tecnica "Farine resilienti
document
Feb 01, 2022
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Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi+ 1

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We found some projects that might be relevant for you, based on your search-query.

Nutritional and Technological Values of Interest for the Development of Kernza (Thinopyrum intermedium) for Human Consumption
document
Nov 01, 2026
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Innovations agronomiques
Christophe DAVID, Benoit MELEARD, Sonia GEOFFROY et Laurent CHIPPAUX
Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples
document
Feb 11, 2023
-
Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi
Diversificazione prodotti: analisi sensoriale panel test su farine a pietra
document
Jan 02, 2022
-
Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
Alba Pietromarchi
Exploiting Aegilops tauschii for Wheat Breeding Improvement
document
May 01, 2014
-
Innovations agronomiques
Bernard ROLLAND, Joseph JAHIER, Gérard BRANLARD, Bernard DUPERRIER, Philippe LONNET, Patrice SENELLART, Eric MARGALÉ et Axel OLIVIER
Hunting Hidden Allergens: Peanut and Milk Protein Detection in Food
document
Sep 01, 2016
-
Innovations agronomiques
Hervé BERNARD

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Scheda tecnica "Ricette resilienti

Patisserie Lucius: Rural Confectionery Innovation in Syrovice

Scheda tecnica "Farine resilienti

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Protein-enriched bread using local faba bean flour

Nutritional and Technological Values of Interest for the Development of Kernza (Thinopyrum intermedium) for Human Consumption

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Diversificazione prodotti: analisi sensoriale panel test su farine a pietra

Exploiting Aegilops tauschii for Wheat Breeding Improvement

Hunting Hidden Allergens: Peanut and Milk Protein Detection in Food

Filters

Scheda tecnica "Ricette resilienti

Patisserie Lucius: Rural Confectionery Innovation in Syrovice

Scheda tecnica "Farine resilienti

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Protein-enriched bread using local faba bean flour

Nutritional and Technological Values of Interest for the Development of Kernza (Thinopyrum intermedium) for Human Consumption

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Diversificazione prodotti: analisi sensoriale panel test su farine a pietra

Exploiting Aegilops tauschii for Wheat Breeding Improvement

Hunting Hidden Allergens: Peanut and Milk Protein Detection in Food

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Scheda tecnica "Ricette resilienti

Patisserie Lucius: Rural Confectionery Innovation in Syrovice

Scheda tecnica "Farine resilienti

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Protein-enriched bread using local faba bean flour

Nutritional and Technological Values of Interest for the Development of Kernza (Thinopyrum intermedium) for Human Consumption

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Diversificazione prodotti: analisi sensoriale panel test su farine a pietra

Exploiting Aegilops tauschii for Wheat Breeding Improvement

Hunting Hidden Allergens: Peanut and Milk Protein Detection in Food

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Scheda tecnica "Ricette resilienti

Patisserie Lucius: Rural Confectionery Innovation in Syrovice

Scheda tecnica "Farine resilienti

Scheda tecnica “Diversificazione dei prodotti: analisi sensoriale mediante panel test”

Protein-enriched bread using local faba bean flour

Nutritional and Technological Values of Interest for the Development of Kernza (Thinopyrum intermedium) for Human Consumption

Biscuit sensory analysis: aroma, intensity, taste, consistency across four samples

Diversificazione prodotti: analisi sensoriale panel test su farine a pietra

Exploiting Aegilops tauschii for Wheat Breeding Improvement

Hunting Hidden Allergens: Peanut and Milk Protein Detection in Food