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113 results

Vacuum cooking preserves polyphenols and vitamin C in apple purees
document
Apr 03, 2026
-
Organic Knowledge Network on Monogastric Animal Feed
Sylvie Bureau+ 1
Low-Fat Cheese from Donkey Milk with Inulin and Pectin
document
Dec 31, 2020
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Application of process and product innovations for the development of the milk chain in Basilicata - INNOPROLATTE
Dott.ssa Lucia SEPE
Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment
document
Jan 02, 2012
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Innovations agronomiques
Villemejane C., Suciu I., Lesdema A., Delarue J., Ndiaye A., Marsset-Baglieri A., Aymard P., Marcuz M.C., Vinoy S., Michon C.

Relevant projects

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

Application of Panel and Consumer Testing in Berry Breeding – BreedingValue Project
document
Jun 30, 2025
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Pre-breeding strategies for obtaining new resilient and added value berries
Stefano Predieri
Cheese Production from Donkey's Milk: Innovation in Dairy Farming
document
Dec 31, 2020
-
Application of process and product innovations for the development of the milk chain in Basilicata - INNOPROLATTE
Dott.ssa Lucia SEPE
Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice
document
Dec 31, 2021
-
Sheep and goats rearing technology for meat and meat products of high quality
Univerza v Ljubljani
Amélioration de la qualité du pain biologique par une approche pluridisciplinaire
document
Jan 02, 2009
-
Innovations agronomiques
Agnès Alessandrin, Marie Hélène Desmonts, Hubert H. Chiron, Maren Ducasse
Rotating magnetic field effects on pork meat preservation
document
Dec 31, 2021
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Badania i opracowanie technologii produkcji mięsa wieprzowego w kierunku wydłużenia trwałości przechowalniczej, a także zachowania właściwości odżywczych, prozdrowotnych oraz przetwórczo – użytkowych tego surowca i jego produktów
Mariusz Rudy

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Vacuum cooking preserves polyphenols and vitamin C in apple purees

Low-Fat Cheese from Donkey Milk with Inulin and Pectin

Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment

Traditional Tomato Varieties: Quality and Harvest Stage Analysis

FINAL OUTCOMES Phase 5 – Bakery Aptitude (2019–2020)

Application of Panel and Consumer Testing in Berry Breeding – BreedingValue Project

Cheese Production from Donkey's Milk: Innovation in Dairy Farming

Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice

Amélioration de la qualité du pain biologique par une approche pluridisciplinaire

Rotating magnetic field effects on pork meat preservation

Filters

Vacuum cooking preserves polyphenols and vitamin C in apple purees

Low-Fat Cheese from Donkey Milk with Inulin and Pectin

Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment

Traditional Tomato Varieties: Quality and Harvest Stage Analysis

FINAL OUTCOMES Phase 5 – Bakery Aptitude (2019–2020)

Application of Panel and Consumer Testing in Berry Breeding – BreedingValue Project

Cheese Production from Donkey's Milk: Innovation in Dairy Farming

Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice

Amélioration de la qualité du pain biologique par une approche pluridisciplinaire

Rotating magnetic field effects on pork meat preservation

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Vacuum cooking preserves polyphenols and vitamin C in apple purees

Low-Fat Cheese from Donkey Milk with Inulin and Pectin

Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment

Traditional Tomato Varieties: Quality and Harvest Stage Analysis

FINAL OUTCOMES Phase 5 – Bakery Aptitude (2019–2020)

Application of Panel and Consumer Testing in Berry Breeding – BreedingValue Project

Cheese Production from Donkey's Milk: Innovation in Dairy Farming

Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice

Amélioration de la qualité du pain biologique par une approche pluridisciplinaire

Rotating magnetic field effects on pork meat preservation

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Vacuum cooking preserves polyphenols and vitamin C in apple purees

Low-Fat Cheese from Donkey Milk with Inulin and Pectin

Tailored Biscuits with Enhanced Satiety: Protein and Fiber Enrichment

Traditional Tomato Varieties: Quality and Harvest Stage Analysis

FINAL OUTCOMES Phase 5 – Bakery Aptitude (2019–2020)

Application of Panel and Consumer Testing in Berry Breeding – BreedingValue Project

Cheese Production from Donkey's Milk: Innovation in Dairy Farming

Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice

Amélioration de la qualité du pain biologique par une approche pluridisciplinaire

Rotating magnetic field effects on pork meat preservation