Publications

Here you will find Scientific Publications related to the iNOBox project.

You may also visit the project page on Cristin.no – the Current Research Information system in Norway.

Consumer reactions to communication about innovative processing technologies in iNOBox

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Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Regulating innovation – Novel Food policy and openness

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Regulating innovation – Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Application of High-Power Ultrasound in the Food Industry

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Plasma activated water for postharvest decontamination of fresh produce

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Application of High-Power Ultrasound in the Food Industry

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Novel Food policy and openness

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Chemical Composition and Storage Stability of SDBD Air Plasma Activated Water (PAW)

-

Plasma activated water for postharvest decontamination of fresh produce

-

Potential of innovative processing technologies for the revalorisation of rest raw materials from the chicken industry

-

Consumer reactions to communication about innovative processing technologies in iNOBox

-

Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

-

Application of High-Power Ultrasound in the Food Industry

-

Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

-

Novel Food policy and openness

-

The paradox of openness: The case of EU Novel Food policy and patents

-

Regulating innovation – Novel Food policy and openness

-

Regulating innovation – Novel Food policy and openness

-