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Horizon 2020 project information and now also report summaries are available on CORDIS. All H2020 projects can be downloaded from the EU Open Data Portal .

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Results 1 - 10 of 32002
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Reducir el contenido químico de los alimentos
El rechazo de los consumidores a los aditivos alimentarios artificiales cobra intensidad y ya hay nuevas técnicas de extracción que ofrecen otras posibilidades, gracias al descubrimiento de productos alternativos naturales de origen vegetal.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Ridurre il contenuto chimico dei prodotti alimentari
L'opposizione dei consumatori agli additivi alimentari artificiali sta acquistando forza. Nuove tecniche di estrazione sono definite per offrire un'alternativa attraverso la scoperta di prodotti vegetali naturali alternativi.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Final Report Summary - MORPHOCORDIV (The inherent morphological potential of the actin cortex and the mechanics of shape control during cell division)
The shape of animal cells is primarily determined by the cellular cortex, a cross-linked network of actin and myosin lying directly beneath the plasma membrane. Although it is increasingly clear that the study of cell mechanics is essential to understand cellular...
Programme: FP7-IDEAS-ERC
Record Number: 239903
Last updated on: 2018-09-21
Final Report Summary - INMIND (Imaging of Neuroinflammation in Neurodegenerative Diseases)
The INMiND project focussed on the study of molecular mechanisms of neuroinflammation (NI) in neurodegenerative diseases (NDs; NIND). In a concerted action among all partners, a large amount of cellular and in vivo studies have been performed to assess the dynamic pattern of...
Programme: FP7-HEALTH
Record Number: 203157
Last updated on: 2017-09-13
Periodic Report Summary 3 - GLORIA (Understanding chronic pain and new druggable targets: Focus on glial-opioid receptor interface)
Project Context and Objectives: Chronic pain is prevalent; it decreases the quality of life of the patient and causes significant costs to the society. Currently available analgesics are either not effective enough or patients cannot take them due to adverse effects. Analgesic...
Programme: FP7-HEALTH
Record Number: 239792
Last updated on: 2018-09-21
Final Report Summary - MODULI (Indo European Collaboration on Moduli Spaces)
Moduli spaces are basic and central objects that emerge in the most natural classification problems in geometry. Their importance has been emphasized over the years due to the relation of these spaces with areas of mathematics so diverse as algebraic geometry, differential...
Programme: FP7-PEOPLE
Record Number: 238049
Last updated on: 2018-07-25
Reduzierung chemischer Zusatzstoffe in Nahrungsmitteln
Künstliche Zusatzstoffe in Lebensmitteln werden beim Verbraucher zunehmend unbeliebter. Mit neuen Extraktionsverfahren ist man nun auf der Suche nach pflanzlichen Alternativen.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Cutting the chemical content of food
Consumer opposition to artificial food additives is gathering momentum. New extraction techniques are set to offer an alternative through the discovery of alternative natural plant products.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Éliminer la chimie de notre alimentation
L'opposition des consommateurs aux additifs alimentaires de synthèse est de plus en plus forte. De nouvelles techniques d'extraction nous ouvrent peut-être une alternative, basée sur des produits végétaux naturels.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2011-12-07
Available languages: DE, EN, ES, FR, IT, PL
Ograniczanie liczby sztucznych dodatków chemicznych w żywności
Opór konsumentów wobec sztucznych dodatków do żywności jest coraz większy. Dzięki odkrywaniu alternatywnych naturalnych produktów roślinnych, nowo opracowane metody ekstrakcji stanowią alternatywę dla sztucznych dodatków.
Programme: FP6-FOOD
Record Number: 87616
Last updated on: 2013-09-24
Available languages: DE, EN, ES, FR, IT, PL
12 3 4 5 6 7 8 9 10 > >| 
List retrieved on: 2018-10-16
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