Results

Current gluten-free products market

New recipes for food - a rich source of nutrients

Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins

Quantifying bisphenol from food packaging and assessment of its cytotoxic potential

Obținerea unor ingrediente alimentare funcționale cu efect hipoglicemiant din castravete amar (Momordica charantia L.)

Reutilization of cereal processing by-products in bread making, pp. 279-317, capitol în cartea: Sustainable Recovery and Reutilization of Cereal Processing By-Products Ed. Galanakis

Study on VDR polymorphism influence in associating with Diabetes Mellitus

Bakery products fortified with dried fruits of Aronia Melanocarpa,

Risk factors in the assessment of the conformity of falsified dairy products

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