Results

Sensory Characteristics of Oat-Based Pasta Products,

Diet, nutrition and dietary supplements consumption, between myth and reality

Contaminarea grânelor cu Fusarium sp. și deoxinivalenol sub influența condițiilor agroclimatice din România, în anul 2015 -2016

Comparative study of whole wheat flour and partially defatted Cannabis sativa L seed

Safety and Tolerability of Calcium and Iron-enriched Oats Containing Gluten-free Diet

Validation of ELISA method to support detection and quantification of mycotoxins for sweet bakery products

Amidonul în alimente. Structură, caracterizare şi aplicaţii (Carte, 301 pagini)

Egg surface decontamination by using high voltage pulsed, cold atmospheric plasma jets

Development Of Some Innovative Bakery Products Based On Wheat Flour Enriched In Bioactive Compounds With Functional Role

Izolarea și identificarea mucegaiurilor de degradare a pâinilor luate în studiu