Rezultate

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Rezultate

2020-07-20
Application of different purification techniques for the determination of acrylamide in potato crisps through GC-MS/MS (poster)
Comunicari Stiintifice
2020-07-20
Diversification of gluten-free raw materials for development of bakery products (prezentare orală)
Comunicari Stiintifice
2020-07-20
Food as means to preventing diseases (prezentare orală)
Comunicari Stiintifice
2020-07-20
Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties (poster)
Comunicari Stiintifice
2020-07-20
Recovery as functional ingredients of some sub-products from dietary supplement processing (poster)
Comunicari Stiintifice
2020-07-20
Circular economy in food insudtry–A global, regional and local sustainable development solution (poster)
Comunicari Stiintifice
2020-07-20
Fermentation, as method for preserving and improving the nutritional quality of bakery products (poster)
Comunicari Stiintifice
2020-07-20
Biopolymers for food packaging applications (poster)
Comunicari Stiintifice
2020-07-20
The Nutritional Influence of Helianthus Tuberosus Flour Used as a Source of Bioactive Compounds in Bread”, Medalie de argint (poster
Comunicari Stiintifice
2020-07-20
The Nutritional Influence of Helianthus Tuberosus Flour Used as a Source of Bioactive Compounds in Bread”, Medalie de argint (poster)
Comunicari Stiintifice