Results

Cereal supply chain waste in the context of circular economy

Heavy metals contamination of the soil – water – vegetables chain in the Ilfov region

Reformulating foods to meet current scientific knowledge about salt, sugar and fats

An introduction to current food safety needs

Evaluation of cytotoxicity, nutritional and antioxidative status of lyophilized plant extracts used in dietary supplements

Thermo-mechanical behaviour of soryz flour compared to other gluten-free sources measured by Mixolab system

Researches on the capitalization of some medicinal plants to obtain essential oils by using the performant innovative installation EUV 2x1000 type

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions

Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta