Poveznice
- D7.1.1_InnoSol4Med_Dissemination and Exploitation Plan_m6
- M7.1. Validation of the results (Report on the dissemination M1-18)
- Poster presentation - Extraction of astaxanthin from shrimp (Parapenaeus longirostris) waste in sunflower oil
- Poster presentation - Development of quality index method (QIM) for Adriatic shrimp (Parapenaeus longirostris)
- Deliverable 7.2. Visual identity
- Deliverable 2.3. Report on the use of in vitro digestion to assess the functional properties of the selected innovative ingredients
- Deliverable 3.2. Report on the capability to produce folate for dairy-origin LAB strains
- D1.2._InnoSol4Med_Data management plan
- D1.1_InnoSol4Med_Coordination and management plan
- Logo InnoSol4Med
- InnoSol4Med Project Poster
- Bookmark InnoSol4Med WP2
- Banner InnoSol4Med
- InnoSol4Med Comic book_Soluzioni innovative per alimenti piu sani e sostenibili
- InnoSol4Med Comic book_Innovative solutions for more sustainable and healthier foods
- Poster presentation - Enhancing folate levels in different fermented milks through biofortification and content evaluation during storage using HPLC MS/MS analysis
- Research paper - Antibacterial activity of Lactic acid bacteria strains Isolated from Marine Algae against Pathogenic Bacteria
- Research paper - Challenges in water kefir production and limitations in human consumption - A comprehensive review of current knowledge
- Poster presentation - Mediterranean and medicinal plants as source of bioactive essential oils for new natural functional ingredients
- Poster presentation - Phenolic profile and antioxidant potential of by-products from Allium species
- Research paper - Biotechnological properties and antifungal activity of lactic acid bacteria isolated from two marine algae Ulva lactuca and Sargassum muticum collected from the Moroccan coast of Sidi Bouzid–El Jadida
- Research paper - Incorporation of fish and fishery waste into food formulations: A review with current knowledge
- Research paper - Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes
