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  <id>242488</id>
  <title>Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food &amp; feed products</title>
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  <summary>Coordinator: REQUIMTE REDE DE QUIMICA E DE TECNOLOGIA ASSOCIACAO, , PT&lt;br&gt;Funding: 5060547.25&lt;br&gt;Start Date: 2023-01-01&lt;br&gt;End Date: 2026-12-31</summary>
  <published>2023-01-02T00:00:00+01:00</published>
  <updated>2023-01-02T00:00:00+01:00</updated>
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  <id>238164</id>
  <title>New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness</title>
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  <summary>Coordinator: REQUIMTE REDE DE QUIMICA E DE TECNOLOGIA ASSOCIACAO, , PT&lt;br&gt;Funding: 1499791.00&lt;br&gt;Start Date: 2022-07-01&lt;br&gt;End Date: 2027-06-30</summary>
  <published>2022-07-28T00:00:00+02:00</published>
  <updated>2022-07-28T00:00:00+02:00</updated>
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