Results

The nutritional influence of Helianthus tuberosus flour used as a source of bioactive compounds in bread

The nutritional influence of pumpkin powder used as a source of bioactive compounds in bread

Bakery products fortified with dried fruits of Aronia melanocarpa

Fermentation-method of preserving and improving the nutrition quality of bakery products

New recipes for food - a rich source of nutrients, 27th Symposium of the Romanian Flour Milling & Bakery Specialist Association, 25 mai 2018 Sibiu, Romania

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions, Appetite

Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread, European Food Research and Technology

Inactivation of Salmonella enterica serovar Typhimurium on egg surface, by direct and indirect treatments with cold atmospheric plasma”, Food Control 76, pag. 52-61

Contaminarea grânelor cu Fusarium sp. și deoxinivalenol sub influența condițiilor agroclimatice din România, în anul 2015 -2016

Effect of cold atmospheric plasma on inactivation of Salmonella entericaserovar Typhimurium from egg shells