Rezultate

Compositional study for improving wheat flour with functional ingredients

Research on micoflora present on rapeseed (Brassica napus) in the South Region of Romania

Valorization of Theanine from Decaffeinated Tea Dust in Bakery Functional Food

Healthy lipid combination. Effect of thermal processing on the quality characteristics of meat products

HPLC evaluation of the ascorbic acid yield in the microencapsulation process

Cannabis sativa L partially defatted flour as source of bio-compounds in the bakery industry

Human anelloviruses: an update of molecular, epidemiological and clinical aspects

Internal Validation of the Method for Determination of Acrylamide in Bread by Gas Chromatography Tandem Mass Spectrometry

The assessment of micronutrients loss in pasteurized meat products with added vegetable oils

Identification by Liquid Chromatography-Mass Spectrometry of Herbal Food Supplemnts Adulterated with PDE-5 Inhibitors