Rezultate

Cauze și dimensiuni ale risipei alimentare în gospodăriile din România

Food safety aspects concerning traditional foods, capitol în cartea: Emerging and Traditional Technologies for Safe, Healthy and Quality food,

Factori de risc implicați în apariția cancerului de sân (144 pag.)

Polysulfone membranes doped with polymer colloids for water decontamination

Differentiation of three grape varieties by using sensory analysis and characterization of the volatile compounds profile of their musts

Investigation regarding influence of different food ingredients addition on the acrylamide level in bread

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

Effect of sodium carboxymethyl cellulose on gluten-free dough rheology

Influence of Flour Extraction Degree on Acrylamide Formation in Biscuits

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and other Bakery Products using GC-MS/MS System