Results

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

Bakery products fortified with dried fruits of Aronia melanocarpa

Evaluation of fatty acids composition of some food samples by using GC-MS and NMR techniques

TCF7L2 rs7903146 ​​and rs12255372 polymorphism → reduction of saturated fats and increase in the amount of dietary fiber

Sample preparation procedure (dairy matrices) for NMR analysis

Computerized database for the nutritional composition of foods on the Romanian market

Nutritional quality database for dairy products

Database on the nutritional quality of meat preparations and products

Data base for nutritional quality of minimal processed and processed food products based on fruits and vegetables

Bază de date privind contaminanții produselor alimentare vegetale și animale