Results for "All Market Sectors"

  • Quality index method (qim) scoring systems for the evaluation of freshness in shellfishes
  • Norovirus (the NoV) as primary contaminants in the food farming chain.
  • Viral diarrhoea in neonatal calves: impact on primary production and on public health
  • Reward in eating local food: molecular mechanisms
  • Nutraceuticals in goat production: relationships between coniugated linoleic acid (CLA) and n−3 fatty acids (n-3 PUFA) of goat milk and the muscle of their suckling kids.
  • Detection of emerging enteric caliciviruses in swine and their role in the pig production chain.
  • Reproduction, productions and infective disease in cow genital tract. New therapeutic approaches.
  • Donkey: ideal species for educational and therapeutic activities (onotherapy)
  • Optimization of menses thinners and procedures for the cryopreservation of semen in turkey: evaluation of cell damage and fertility of stored gametes.
  • Contamination by radionuclides, polycyclic aromatic hydrocarbons and heavy metals: use of honeybees in contamination risk maps
  • Proteomics of ovine colostrum: bioactive substances and their influence on growth and production quality in the lamb.
  • Enhancement of technological capabilities of extra virgin olive oil for formulation development and healthy food high-quality impact
  • Study of the relationship between physical properties and release of volatile aroma compounds in food systems
  • Technological and functional characterization of local genetic resource for biodiversity valorisation
  • Developing solutions bioconservanti aimed at controlling the microbial growth in meat vacuum packed and chilled
  • Strategies for upgrading quality and stability of a typical Abruzzo product: “arrosticini”
  • Hydrogen rich gas by catalytic gasification of agricultural by-products in a fluidised bed gasifier.
  • Advanced sensing materials based on biomimetic receptors anchored on highly-conjugated molecular platforms
  • Enhancement of technological properties of minor cereals
  • Evaluation of essential oils effects on the reduction of potentially mycotoxigenic moulds in traditional fermented meats.

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