Rezultate

Stabilirea nivelului contaminării cu micotoxine al unor produse de panificație în funcție de tipul și momentul de apariție ale mucegaiurilor de alterare

Recolta de porumb 2015-2016: Studiu privind reducerea riscului de contaminare cu aflatoxine totale

Profile of high risk wasting food consumer in Romania

Increasing nutritional value of bakery products through valorification of food byproducts

Comparative analysis of fatty acids composition of vegetable oils and animal fats by application of GC-MS and NMR techniques

Assessment of fatty acid composition of peanut butter fat extracted through different extraction methods

Evaluation of antioxidant capacity and total polyphenol content of bread

Preliminary steps in validating an ICP-MS method for simultaneosly analysis of five metals migration from food contact plastic materials into foods simulants

The effects of radiofrequency heating on the aminoacids content of whole wheat bread, graham bread and white bread

Study on the antimicrobial activity of two aqueous fractions from tea