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1. Cristian-Teodor BURUIANĂ, Alina Georgiana PROFIR, Camelia VIZIREANU Effects of probiotic Bacillus species in aquaculture – An overview The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 9-17
Anale 2014-vol-2-FullpaperBuruiana1.pdf
2. Cristian-Teodor BURUIANĂ, Camelia VIZIREANU
Prebiotic xylooligosaccharides from lignocellulosic materials: production, purification and applications – An overview
The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 18-31
Anale 2014-vol-2-FullpaperBuruiana2.pdf
3. Livia PĂTRAŞCU, Ina VASILEAN, Petru ALEXE
Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 32-42
Anale 2014-vol-2-FullpaperPatrascu.pdf
4. Tran VAN CUONG, Liu HONG LING, Guo KANG QUAN, Tran DUC TIEP, Xia NAN, Chen XIAN QING, Tran LE LINH Effect of roasting conditions on several chemical constituents of Vietnam Robusta coffee
The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 43-56
Anale 2014-vol-2-FullpaperCuong.pdf
5. Mahfouz AL-BACHIR Microbiological, sensorial and chemical quality of gamma irradiated pistachio nut (Pistacia vera l.)
The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 57-68
Anale 2014-vol-2-FullpaperBachir.pdf
6. Ana Maria SIMION CIUCIU, Inmacullada FRANCO, Javier CARBALLO, Petru ALEXE Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 69-80 Anale 2014-vol-2-FullpaperSimion.pdf
7. Loredana DUMITRAȘCU, Nicoleta STĂNCIUC, Iuliana APRODU, Gabriela BAHRIM A spectroscopic study on the heat induced changes of glucose oxidase at acidic pH values The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 81-93 Anale 2014-vol-2-FullpaperDumitrascu.pdf
8. Cristian TUDOSE, Gabriela IORDĂCHESCU, Felicia STAN, Floricel CERCEL, Petru ALEXE The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 38(2), 94-103 |
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Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |