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Topic → Trend

Proagrotalk Forum 2021

Friday February 19th, 2021

The National Union of Grain Producers and partn… more

Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties

Monday February 8th, 2021

A new interesting research paper by Ottavia Par… more

The valorisation of hemp by-products for a full use of hemp

Friday January 15th, 2021

“The valorisation of hemp by-products for a ful… more

The use of red lentil flour in bakery products

Saturday December 26th, 2020

A new interesting research paper by Mia Marchi… more

Healthy diet and sustainability

Saturday December 26th, 2020

Article published on Assaggiami, a free-press … more

L’estate super hot dell’Azienda Stuard – Assaggiami magazine

Saturday December 26th, 2020

Article published on Assaggiami, a free-press … more

Castagni Parlanti on the weekly magazine “Il Venerdì” of the Italian newspaper “la Repubblica”

Monday November 30th, 2020

Castagni Parlanti on the weekly magazine ̶… more

PALLINA, our proposal for the traceability guarantee

Monday November 30th, 2020

What is PALLINA? Listen the explanation from mi… more

The “Pappa di Parma” integrated approach against moderate acute malnutrition

Saturday November 7th, 2020

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

Friday November 6th, 2020

A new interesting research paper by Giovanna V… more

News from Talking Chestnuts Project

Tuesday November 3rd, 2020

The Institute Luigi Capuana (Avola, SR) publis… more

Talking Chestnuts project presentation event

Friday October 16th, 2020

A presentation event of Talking Chestnuts proj… more

The multicolored biodiversity cultivated at Podere Stuard

Friday September 25th, 2020

On the September 2020 issue of the magazine Assa… more

“Ascoltare” gli alberi fa bene anche a noi

Friday May 29th, 2020

The article, published in the new  “Rivista di … more

Coltivare resilienza con le Popolazioni Evolutive

Friday February 21st, 2020

An interesting article published on Food Hub Ma… more

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