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Starting January 2021, the full text content of the Annals of the University Dunarea de Jos of Galati, Fascicule VI-Food Technology will be available HERE.
1. Tatyana Balabanova, Mihaela Ivanova Quality characteristics of white brined cheese produced from goat milk with different somatic cell count The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 9-19 Anale 2021/vol 45_2/1. Balabanova and Ivanova.pdf
2. Fausat Lola Kolawole, Bolanle Aishat Akinwande, Beatrice Iyabo Omowumi Ade-Omowaye, Shakirah O Azeez, Samson Adeoye Oyeyinka Amino acid, phytochemicals and antioxidant activities of gluten-free cookies from orange-fleshed sweet potato and Pleurotus tuberregium sclerotium The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 20-32 Anale 2021/vol 45_2/2. Kolawole et al.pdf
3. Jagamohan Meher, Rajanandini Meher Degradation kinetics of colour, antioxidant activity, total phenolic content, and physicochemical investigation of blanched amaranthus leaves puree by FTIR The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 33-47 Anale 2021/vol 45_2/3. Meher and Meher.pdf
4. Carmen-Alina Bolea, Mihaela Turturică, Elena Enachi, Camelia Vizireanu, Nicoleta Stănciuc Development and characterization of added value appetizer biscuits based on black rice flour The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 48-61 Anale 2021/vol 45_2/4. Bolea et al.pdf
5. Eugenia Covaliov, Carolina Grosu, Violina Popovici, Tatiana Capcanari, Rodica Siminiuc, Vladislav Resitca Impact of sea buckthorn berries (Hippophae rhamnoides) on yoghurt biological value and quality The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 62-76 Anale 2021/vol 45_2/5. Covaliov et al.pdf
6. Mihaela Turturică, Elena Enachi, Vasilica Barbu, Gabriela Elena Bahrim Development of an innovative frozen dairy product fortified with carrot extract The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 77-95 Anale 2021/vol 45_2/6. Turturica et al.pdf
7. James Ronald Bayoï, Gabriela Rapeanu, Nicoleta Stanciuc, Mihaela Cotarlet, Oana Emilia Constantin, Francois-Xavier Etoa In vitro antioxidant potential and antimicrobial activity of some cameroonian plant extracts The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 96-116 Anale 2021/vol 45_2/7. Bayoi et al.pdf
8. Sabiha Khamtache-Abderrahim, Sonia Yahiaoui, Amar Otmani, Mostapha Bachir-Bey Optimization of phenolic compound recovery and antioxidant activity from Fumaria officinalis L. using response surface methodology The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 117-133 Anale 2021/vol 45_2/8. Khamtache-Abderrahim et al.pdf
9. Stephen Olanrewaju Arinola, Olufunke Oluseyi Ezekiel, Eunice Moriyike Ogunbusola Nutritional quality and starch digestibility of breadfruit-bambara groundnut composite flours for food formulations The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 134-146 Anale 2021/vol 45_2/9. Arinola et al.pdf
10. Rabha Ayad, Nadia Amessis-Ouchemoukh, Salim Ouchemoukh, Khodir Madani, Lila Boulekbache-Makhlouf Pollen profiles, physicochemical characteristics and antioxidant activities of two honey samples from Jijel city (Algeria) The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 147-167 Anale 2021/vol 45_2/10. Ayad et al.pdf
11. Teodor Salmen, Roxana-Elena Bohiltea, Bianca-Margareta Mihai, Mirela Nedelescu, Corina-Aurelia Zugravu Changes in attitudes towards food environment in Romania The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 168-179 Anale 2021/vol 45_2/11. Salmen et al.pdf
12. Uray Ulfah Nabilah, Azis Boing Sitanggang, Eko Hari Purnomo Rheological method for determination of critical concentration of pectin dispersion – a review The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 180-202 Anale 2021/vol 45_2/12. Nabilah et al.pdf
13. Hendry Noer Fadlillah, Lilis Nuraida, Azis Boing Sitanggang, Nurheni Sri Palupi Production of antioxidants through lactic acid fermentation: current developments and outlook The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology 45(2), 203-228 |
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Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |