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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 |
Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |