Research Paper (495)

  • The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer
    The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer

    Robert DULIŃSKI

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  • Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia
    Interdisciplinary Approach Towards Consumer Acceptability of Flavoured Honey: Case of Young Generation in Slovakia

    Peter ŠEDÍK

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  • Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level
    Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

    Mădălina IUGA

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  • Antiproliferative Activity of Anthocyanins Pure Extracts from Mulberries and Raspberries on HeLa and A2780 Human Cancer Cell Lines
    Antiproliferative Activity of Anthocyanins Pure Extracts from Mulberries and Raspberries on HeLa and A2780 Human Cancer Cell Lines

    Mǎdǎlina NISTOR

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  • Formulation and Physicochemical Evaluation of Frozen Snacks Based on Whey Protein Isolate and Skimmed Milk
    Formulation and Physicochemical Evaluation of Frozen Snacks Based on Whey Protein Isolate and Skimmed Milk

    Maria Ioana MORAR

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  • Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality
    Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Georgiana Gabriela CODINA

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  • A Review: The Probiotic Bacteria Viability under Different Conditions
    A Review: The Probiotic Bacteria Viability under Different Conditions

    Lavinia Florina CALINOIU

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  • Evaluation of Antioxidant Activity and Phenolic Content in Different Salvia officinalis L. Extracts
    Evaluation of Antioxidant Activity and Phenolic Content in Different Salvia officinalis L. Extracts

    Ana Viorica Pop (Cuceu)

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  • Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting
    Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting

    Maria Doinița Borș

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  • Preparation and Comparative Characterization of Alginate-Made Microcapsules and Microspheres Containing Tomato, Seabuckthorn Juices and Pumpkin Oil
    Preparation and Comparative Characterization of Alginate-Made Microcapsules and Microspheres Containing Tomato, Seabuckthorn Juices and Pumpkin Oil

    Florina Csernatoni

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  • Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies
    Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

    Adriana Păucean

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  • Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds
    Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds

    Liana Claudia Salanţă

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  • Evaluation of Antiproliferative Potential of Cerium Oxide Nanoparticles on HeLa Human Cervical Tumor Cell
    Evaluation of Antiproliferative Potential of Cerium Oxide Nanoparticles on HeLa Human Cervical Tumor Cell

    Zoriţa Diaconeasa

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  • Romanian Consumers’ Willingness to Buy Foodstuffs Containing Food Additives: Results of a Conjoint Study
    Romanian Consumers’ Willingness to Buy Foodstuffs Containing Food Additives: Results of a Conjoint Study

    Viktória Szucs

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  • Comparative Evaluation of Biofunctional Compounds Content from Different Herbal Infusions
    Comparative Evaluation of Biofunctional Compounds Content from Different Herbal Infusions

    Anca C. Fărcaş

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  • Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts
    Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

    Cristina Anamaria Semeniuc

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  • Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions
    Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions

    Carmen Pop

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  • Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method)
    Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method)

    Teodora Emilia Coldea

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  • The Importance of Taurine Meat in Human Alimentation
    The Importance of Taurine Meat in Human Alimentation

    Marian Daniel Usturoi

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  • Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage
    Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage

    Maria Doinița Borș

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  • Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages
    Studies Concerning the Economic Efficiency and Quality of the Vegetal Sausages

    Claudiu Dan Salagean

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  • Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants
    Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants

    Melinda Nagy

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  • Chemical Assessment of White Wine during Fermentation Process
    Chemical Assessment of White Wine during Fermentation Process

    Teodora Coldea

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  • Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions
    Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

    Anamaria Pop

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  • Raw Milk Hygiene at Local Markets and Automatic Milk Dispenser Machines
    Raw Milk Hygiene at Local Markets and Automatic Milk Dispenser Machines

    Gheorghe Şteţca

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  • Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis
    Influence of Different Growth Conditions on the Kefir Grains Production, used in the Kefiran Synthesis

    Carmen Rodica Pop

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  • Determination of Total Phenolics, Flavonoids and Antioxidant Capacity of Methanolic Extracts of Some Brassica Seeds
    Determination of Total Phenolics, Flavonoids and Antioxidant Capacity of Methanolic Extracts of Some Brassica Seeds

    Maria Doiniţa Borş

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  • Evaluation of Biofunctional Compounds Content from Brewed Coffee
    Evaluation of Biofunctional Compounds Content from Brewed Coffee

    Anca C. Fărcaş

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  • Using Dehydrated Vegetables in Some Brown Bread Types
    Using Dehydrated Vegetables in Some Brown Bread Types

    Simona Man

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  • The Influence of Stunning Method, Refrigeration and Freezing Time on the Rheological and Textural Properties of Raw Meat
    The Influence of Stunning Method, Refrigeration and Freezing Time on the Rheological and Textural Properties of Raw Meat

    Liliana Tudoreanu

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