Results

Spectroscopic and Spectrometric Methods Used for the Screening of Certain Herbal Food Supplements Suspected of Adulteration

Effect of the addition of pumpkin powder on the physicochemical qualities and rheological properties of wheat flour

orque Teno Virus was misidentified in meat products from Romania by different methods of detection

Technological and sensorial role of yeast β-glucan in meat batter reformulations

Enzymatic Quantification of β-glucan in a Finely Comminuted Meat Product System

Inactivation of Salmonella enterica serovar Typhimurium on egg surface, by direct and indirect treatments with cold atmospheric plasma

Polylactic acid/cellulose fibres based composites for food packaging applications

Synergistic effects of the biological and chemical preservatives in dough fermentation

Consumption and attitudes regarding berries-based products – comparative analysis of Romania, France and Turkey

L-selectin gene P213S polymorphism involvement in some human pathologies