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Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features
A new interesting research paper by M. Marchin… more
Small steps towards a sustainable future: the role of Azienda Stuard
Article by Mia Marchini and Marco Furmenti publ… more
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties
A new interesting research paper by Ottavia Par… more
The use of red lentil flour in bakery products
A new interesting research paper by Mia Marchi… more
Healthy diet and sustainability
Article published on Assaggiami, a free-press … more
L’estate super hot dell’Azienda Stuard – Assaggiami magazine
Article published on Assaggiami, a free-press … more
The “Pappa di Parma” integrated approach against moderate acute malnutrition
A new interesting research paper by Mia Marchi… more
A Comparative Study of Organic and Conventional Management on the Rhizosphere Microbiome, Growth and Grain Quality Traits of Tritordeum
A new interesting research paper by Giovanna V… more
“Ascoltare” gli alberi fa bene anche a noi
The article, published in the new “Rivista di … more
Article on the Carta del Mulino’s rules – Terra è Vita n.3-2020
Published on the weekly agricultural magazine … more
European Food Research and Technology
Un interesting research on the investigation o… more
Presentations illustrated at the conference “Grano duro in Emilia-Romagna: oltre la campagna 2019”
Presentations illustrated at the conference “… more
The Tomato over the years and in the future – the Azienda Stuard contribution
Presentation by Roberto Ranieri (member of the … more
Solidarity in the Azienda Stuard fields – Barilla’s Social Agriculture Project
Barilla’s Social Agriculture Project aimed at … more