Results

Fortifying biscuits with flour made from tomato waste in order to increase the nutritional value and the antioxidant potential

Variation of content in water-soluble vitamins, vegetables and frozen fruits during storage

Nutritional quality of gluten-free cereals: a review

Achieving of functional ingredient from apple wastes resulting from the apple juice industry

Valorification of Jerusalem artichoke tubers (Helianthus tuberosus) for achieving of functional ingredient with high nutritional value

Triticale crop and contamination with mycotoxins under the influence of climate change—global study

Quantifying bisphenol from food packaging and assessment of its cytotoxic potential

Diet and cancer: a mini review

Crude fat analysis from some meat products by differential scanning calorimetry

Alimente noi. Legislatie europeana in vigoare. Algoritm de lucru