Results

Influence of Flour Extraction Degree on Acrylamide Formation in Biscuits

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and other Bakery Products using GC-MS/MS System

Compoziție și procedeu pentru fabricarea de folii antimicrobiene de uz alimentar

Pastă fină din carne cu adaos de uleiuri vegetale și fructe de pădure

 Salam pasteurizat cu adaos de uleiuri vegetale și nucă

Research on the identification of carcinogenic substances in some environmental components in Ilfov county

Contamination with deoxynivalenol in the milling - bakery industry under the influence of climatic conditions from Romania

Lipid oxidation when adding vegetal oils and walnut in meat products

Investigations regarding the influence of certain types of fat content on acrylamide level in biscuits

Education and Research – promoting factors for the culture of innovation, Economics