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FT 2020 no 2
ED Board 2020 FT 2020 no 1 FT 2020 no 2 Abstracting/Indexing

 

1. Suggessan Moodley, Depika Dwarka, Himansu Baijnath, John Mellem

Antioxidant and phenolic constituents of Hypoxis colchicifolia

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 9-25

Anale 2020/vol 2/1. Moodley et al.pdf

 

2. Harvey Febrianta, Vitus Dwi Yunianto, Nurwantoro Nurwantoro, Valentinus Priyo Bintoro

Freeze-drying microencapsulation of turmeric (Curcuma longa L.) using an amorphous matrix of maltodextrin, modified cassava flour and skim milk

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 26-42

Anale 2020/vol 2/2. Febrianta et al.pdf

 

3. Marina Schimbator, Alina Culețu, Iulia Susman, Denisa E. Duță

Digestibility of proteins from different sources

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 43-50

Anale 2020/vol 2/3. Schimbator et al.pdf

 

4. Olajide Emmanuel Adedeji, Olufunke Oluseyi Ezekiel

Pretreatment of orange and plantain peels improved their chemical composition and morphology, and enhanced apple juice clarification by polygalacturonase

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 51-69

Anale 2020/vol 2/4. Adedeji et al.pdf

 

5. Akanksha Pahwa, Kaushik Khamrui And Writdhama Prasad

Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 70-84

Anale 2020/vol 2/5. Pahwa et al.pdf

 

6. Yuliia Kambulova, Yuliia Zviahintseva-Semenets, Anastasiia Shevchenko, Olena Kokhan

Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 85-103

Anale 2020/vol 2/6. Kambulova et al.pdf

 

7. Florina Stoica, Gabriela Rβpeanu, Oana Viorela Nistor, Elena Enachi, Nicoleta Stănciuc, Claudia Mureșan, Gabriela Elena Bahrim

Recovery of bioactive compounds from red onion skins using conventional solvent extraction and microwave assisted extraction

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 104-126

Anale 2020/vol 2/7. Stoica et al.pdf

 

8. Livia Pătraşcu, Ina Vasilean, Maria Garnai, Iuliana Aprodu

Physical pre-treatments as a tool for enhancing nutritional functionality of germinated legumes

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 127-136

Anale 2020/vol 2/8. Patrascu et al.pdf

 

9. Dana Gafiţianu, Daniela Borda, Loredana Dumitraşcu, Roxana Adam, Anca Ioana Nicolau

A consumer perspective on how active role of online media endorse food integrity through connecting actors involved

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 137-158

Anale 2020/vol 2/9. Gafitianu et al.pdf

 

10. Anuj Saklani, Ravinder Kaushik

Development of elephant foot yam cake and its evaluation

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 159-172

Anale 2020/vol 2/10. Saklani and Ravinder.pdf

 

11. Daniela Radu (Lupoae), Petru Alexe, Nicoleta Stănciuc

Overview on the potential role of phytochemicals from lavender as functional ingredients

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 173-188

Anale 2020/vol 2/11. Radu Lupoae et al.pdf

 

12. Asita Elengoe

Indian spices boost immune system against COVID-19

The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 44(2), 189-206

Anale 2020/vol 2/12. Elengoe.pdf

 

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Last modified: Monday, 18 October 2021