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1. Kritika SAINI, Ankur KAUSHAL, Shagun GUPTA, Dinesh KUMAR Multiplexed Stn and PlcA based specific genetic marker for early detection of Salmonella Enterica and listeria monocytogenes in milk samples The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 9-20 Anale 2019/vol 2/1 Saini et al.pdf
2. Violeta Iancu, Iuliana Aprodu, Iuliana Banu The influence of processing on the bioactive compounds of multigrain flours based on wheat, rye and triticale The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 21-32 Anale 2019/vol 2/2 Iancu et al.pdf
3. Daniela RADU (LUPOAE), Gabriela RÂPEANU, Gabriela Elena BAHRIM, Nicoleta STĂNCIUC Investigations on thermal degradationof phytochemicals from lavender extract The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 33-47 Anale 2019/vol 2/3 Lupoae et al.pdf
4. Khokha MOUHOUBI, Lila BOULEKBACHE-MAKHLOUF, Naima GUENDOUZE-BOUCHEFA, Mohamed Lamine FREIDJA, Alberto ROMERO, Khodir MADANI Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens l.) The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 48-69 Anale 2019/vol 2/4 Mouhoubi et al.pdf
5. Ehsan SADEGHI, Aidin MAHTABANI, Farahnaz KARAMI Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 70-83 Anale 2019/vol 2/5 Sadeghi et al.pdf
6. Andrei I. SIMION, Cristina G. GRIGORAȘ, Lidia FAVIER, Gabriela MUNTIANU, Lucian GAVRILĂ Application of response surface methodology to optimize some fermentation and formulation conditions of wheat dough fortified with malt culms flour The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 84-99 Anale 2019/vol 2/6 Simion et al.pdf
7. Loredana DUMITRAȘCU, Iuliana APRODU, Nicoleta STĂNCIUC A preliminary study on improving the extraction of phenolic compounds from Cornelian cherry fruits The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 100-109 Anale 2019/vol 2/7 Dumitrascu et al.pdf
8. Corina-Aurelia ZUGRAVU, Daniela PATRAȘCU, Marina OŢELEA Central obesity and beer consumption The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 110-124 Anale 2019/vol 2/8 Zugravu et al.pdf
Effect of different drying temperatures on the composition and antioxidant activity of ginger powder The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 125-142 Anale 2019/vol 2/9 Cherrat et al.pdf
Screening of the main nutrients for cell envelope proteinases production by Lactobacillus plantarum LP69 using Plackett-Burman design The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 143-156 Anale 2019/vol 2/10 Cheng et al.pdf
Sushi from common carp (Cyprinus carpio): preparation method, consumer acceptance and economic and financial viability The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 157-172 Anale 2019/vol 2/11 Kulawik et al.pdf
12. Radiana-Maria TAMBA-BEREHOIU, Mira O. TURTOI, Ciprian N. POPA Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 173-188 Anale 2019/vol 2/12 Tamba et al.pdf
13. Daniela Ionela ISTRATI, Oana Emilia CONSTANTIN, Camelia VIZIREANU, Rodica DINICĂ, Bianca FURDUI Sorghum as source of functional compounds and their importance in human nutrition The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 43(2), 189-205 |
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Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |