Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry...

A new scientific publication is out! The paper is titled "Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green...

On June 19th 2021 the latest PROLIFIC scientific paper has been published in the Sustainability journal. The paper is titled "Monomers,...

Our PROLIFIC Gazette provides you a condensed update of our project activities and achievements. This issue features initial findings...

On July 16th, our colleagues Francesca Montaliti (INNOVACOOP) and Annamaria Celli (University of Bologna) participated in a thematic...