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1. Carmen Creangă, Natalie Le Sauze and Catherine Xuereb Hydrodinamic characterization of an agitated tank by 3D trajectography application for food emulsion processes
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 2. Elena Lazea Bărăscu and Constantin Banu Optimization of growth of Bifidobacteria in mixed cultures with Lactobacillus helveticus
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 3. Elena Lazea Bărăscu and Constantin Banu Influence of yeast extract and wheat embryos on growth of Bifidobacteria in milk
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 4. Constantin DANILEVICI Study on the evolution of quantitative physico-chemical indicators of beef preserved by refrigeration and UV irradiated
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 5. Constantin DANILEVICI Comparative study on the histological modifications of pork preserved by refrigeration, not irradiated and UV irradiated The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 17–19. 6. Daniela Diaconescu and Constantin Moraru Different action of exogenous hemicellulases in white bread and bran-enriched bread
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 7. Daniela Diaconescu and Voicu Giurcă The stickness of wheat dough with different exogenous enzymes
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 8. Boris Herskowitz, Rina Reznik, Cathie Ioudkewitch and Rodica Segal Synergetic action of herbal extracts on antioxidative capacity of lupine protein derivates
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 9. Paola Dolci, Anna Acquati, Giuseppe Zeppa and Annibale Gandini Microbiological characteristics of a typical italian salame produced with potatoes
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 10. Aurelia Ionescu, Iuliana Aprodu, Margareta Lăcrămioara Zara, Aida Vasile and Gabriela Gurău Researches concerning biochemical stability of mechanical deboned poultry meat during freezing
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 11. Aurelia IONESCU, Iuliana Aprodu, Margareta Lăcrămioara Zara, Aida Vasile and Gabriela Gurău The obtaining and characterization of the mechanically deboned chicken meat myofibrillar protein concentrates
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 12. Lucia Teodorescu Researches regarding the biotechnology of inulase obtaining used in producing the fructose syrup
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 13. Iuliana Banu and Constantin Moraru The evaluation of α-amylasis activity in rye
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 14. Viorel Sahleanu and Emilian Sahleanu The thermal penetration at ham – type products in classical pasteurization
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 15. Viorel Sahleanu and Emilian Sahleanu The improvement of the heat penetration at ham - type products
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 16. Traian Florea, Margareta Lăcrămioara Zara, Geta Cârâc and Aida Vasile Potential risks at food packaging using cellulosic materials
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 17. Margareta Lăcrămioara Zara, Nastasia Belc, Gabriela Bahrim and Aida Vasile The study of antifungal action expressed by some bacterial selected strains
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574,
18. Daniela
Borda,
Gabriela Rotaru, Gheorghe Miron
Costin,
Indrawati Kinetic study of the plasmin system thermal inactivation
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 19. Georgeta-Sofia Popescu, Zeno Gârban, Gabriela Gârban, Camelia Clep and Ariana Bianca Martau Oxalate in foods as risk factor for oxalic urolithiasis
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 20. Lucia Teodorescu Purification of extracts from plants containing inulin
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 21. Gabriela Iordăchescu and Iuliana Aprodu Sensory analysis of some aromatic plant mixtures
The Annals of the University Dunarea de Jos
of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, 22. Diana-Simona Antal, Gabriela Gârban and Zeno Gârban The anthocyans: biologically-active substances of food and pharmaceutic interest The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 106–115. 23. Magda Gabriela BRATU The preparation of a meat-in-jelly food product The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 116–118. 24. Magda Gabriela BRATU Gelling agents that can be used to form jellied meat products The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 119–122. 25. Lavinia Buruleanu and Constantin Banu The influence of the horse radish addition on the lactic acid – lactic acid microbiota correlation in the pickling process of vegetables The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 123–127. 26. Margareta Lăcrămioara Zara, Aurelia Ionescu, Aida VASILE and Gabriela GURĂU Researches on the microbiological stability in order to keep the mechanically deboned chicken meat frozen The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, ISSN 1221-4574, Year XXVI, 2003, Pages 128–131.
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