Results

Method for the determination of lactulose in dairy products by UV-VIS spectrometry (indicator of the heat treatment applied to milk, analytical marker for falsification of drinking milk)

Validation protocol of the method for the determination of fatty acids in butter by NMR spectrometry

Validation protocol for determination method of of lactulose in dairy products by UV-VIS spectrometry (indicator of the heat treatment applied to milk, analytical marker for falsification of drinking milk)

Flavoring composition with cumin aroma

Cookies with nuts and cocoa

Flours enriched by the addition of partially defatted seeds and protein concentrates.

Nutritious food concentrate from bee products with the addition of partially defatted armory seeds and dehydrated goji and currant fruits

Nutritious food concentrate from bee products with the addition of dehydrated goji berries and currants

Nutritious food concentrate from bee products with the addition of partially defatted hemp seeds and dehydrated goji berries and currants

Cream honey with essential oils