2016-12-02
Thermal and textural properties of heat-set gels made from oat fractions
Comunicari Stiintifice
Results
Results
2016-12-02
Lipid oxidation when adding vegetal oils and walnut in meat products
Comunicari Stiintifice
2016-12-02
Safety and Tolerability of Calcium and Iron-enriched Oats Containing Gluten-free Diet
Comunicari Stiintifice
2016-09-06
Contaminarea grânelor cu Fusarium sp. și deoxinivalenol sub influența condițiilor agroclimatice din România, în anul 2015 -2016
ISBN 978-606-23-0765-3
2015-12-23
Egg surface decontamination by using high voltage pulsed, cold atmospheric plasma jets
Comunicari Stiintifice
2015-12-21
Development Of Some Innovative Bakery Products Based On Wheat Flour Enriched In Bioactive Compounds With Functional Role
Comunicari Stiintifice
2015-12-15
Research regarding the influence of dough preparation process on the acrylamide level in bread
Comunicari Stiintifice
2015-12-15
Development Of Some Innovative Bakery Products Based On Wheat Flour Enriched In Bioactive Compounds With Functional Role
Comunicari Stiintifice
2015-12-13
A case study on mitigation strategies of acrylamide in bakery products
Scientific Bulletin. Series F. Biotechnologies, vol. XIX, 2015, 348-353