Results

Assessment of acrylamide in potato chips and French fries consumed by the Romanian population

Validation of an analytical method for the determination of acrylamide in potato chips and French fries

Influence of water, NaCl and citric acid soaking pre-treatments on acrylamide content in French fries prepared in domestic conditions

Valorization potential of oil industry by-products as sources of essential fatty acids

The effect of storage time on the physico-chemical, microbiological, and sensory properties of gluten-free snacks containing textured fruit juice,

The Effect of Plant-Based Nutrition Diets on Plasma Lipids Profile —A Study Case in Romania

Influence of edible oil variety on trans fatty acids formation during the frying process

H-NMR spectroscopy a useful tool for the Sibiu Salami geographical indication protection

Corelația dintre starea de sănătate a unor grupe de populație și structura dietei

Ghid nutrițional pentru femei însărcinate