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Rheological properties of composite flours fortified by adding chickpea flour and oat fiber.
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- Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 2, p. 123, doi. 10.59463/JAPT.2024.2.06
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- Article
Theoretical aspects regarding the nutritional value and methods of extracting food fibers from oats used in baking.
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- Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 2, p. 99, doi. 10.59463/JAPT.2024.2.03
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- Article
INFLUENCE OF HIGH-POWER ULTRASOUND TREATMENT ON RED WINE QUALITY PARAMETERS.
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- Scientific Papers. Series B. Horticulture, 2024, v. 68, n. 1, p. 327
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- Article
SOIL POLLUTION WITH HEAVY METALS AND BIOREMEDIATION METHODS.
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- AgroLife Scientific Journal, 2021, v. 10, n. 1, p. 54, doi. 10.17930/agl202115
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- Article
Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract.
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- International Journal of Molecular Sciences, 2012, v. 13, n. 7, p. 9240, doi. 10.3390/ijms13079240
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- Article
Mycoflora and Ochratoxin A Control in Wheat Grain Using Natural Extracts Obtained from Wine Industry By-Products.
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- International Journal of Molecular Sciences, 2012, v. 13, n. 4, p. 4949, doi. 10.3390/ijms13044949
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- Article
THE INFLUENCE OF MINERAL FERTILIZATION ABOUT NITROGEN CONTENT IN SOIL, PLANT AND TOMATO FRUIT.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2008, v. 65, n. 1, p. 172
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- Article
Effect of High-Power Ultrasound Treatment on Bioactive Compound Content and Chromatic Characteristics of Red Wines.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Food Science & Technology, 2024, v. 81, n. 1, p. 56, doi. 10.15835/buasvmcn-fst:2023.0021
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- Article
Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties.
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- PLoS ONE, 2015, v. 10, n. 9, p. 1, doi. 10.1371/journal.pone.0138080
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- Article
Influence of Extraction Methods on the Phytochemical Profile of Sambucus nigra L.
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- Agronomy, 2023, v. 13, n. 12, p. 3061, doi. 10.3390/agronomy13123061
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- Article
Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder.
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- Agronomy, 2023, v. 13, n. 10, p. 2609, doi. 10.3390/agronomy13102609
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- Article
Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil.
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- Agronomy, 2021, v. 11, n. 12, p. 2579, doi. 10.3390/agronomy11122579
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- Article
Ultrasound Treatment Influence on Antioxidant Properties of Blueberry Vinegar.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 600, doi. 10.3390/fermentation9070600
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- Article
TRADITIONAL ROMANIAN CULINARY PRACTICES AND THEIR HISTORICAL AND CULTURAL SIGNIFICANCE - A REWIEV.
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- Scientific Papers. Series E. Land Reclamation, Earth Observation & Surveying, Environmental Engineering, 2024, v. 13, p. 882
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- Article
Phytochemical screening and biological activity of Lamiaceae family plant extracts.
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- Experimental & Therapeutic Medicine, 2018, v. 15, n. 2, p. 1863, doi. 10.3892/etm.2017.5640
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- Article
Insights on the Potential of Carob Powder (Ceratonia siliqua L.) to Improve the Physico-Chemical, Biochemical and Nutritional Properties of Wheat Durum Pasta.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3788, doi. 10.3390/app13063788
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- Article
Influence of Sample Preparation/Extraction Method on the Phytochemical Profile and Antimicrobial Activities of 12 Commonly Consumed Medicinal Plants in Romania.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2530, doi. 10.3390/app13042530
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- Article
Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 23, p. 12421, doi. 10.3390/app122312421
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- Article
Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment.
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- Open Chemistry, 2015, v. 13, n. 1, p. -1, doi. 10.1515/chem-2015-0110
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- Article
Optimization of A Procedure to Improve the Extraction Rate of Biologically Active Compounds in Red Grape Must Using High-Power Ultrasound.
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- Sustainability (2071-1050), 2023, v. 15, n. 8, p. 6697, doi. 10.3390/su15086697
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- Article
Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages.
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- Sustainability (2071-1050), 2022, v. 14, n. 19, p. 11802, doi. 10.3390/su141911802
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- Article
An Innovative Approach to Assess the Ecotoxicological Risks of Soil Exposed to Solid Waste.
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- Sustainability (2071-1050), 2021, v. 13, n. 11, p. 6141, doi. 10.3390/su13116141
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- Article
Investigation on High-Value Bioactive Compounds and Antioxidant Properties of Blackberries and Their Fractions Obtained by Home-Scale Juice Processing.
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- Sustainability (2071-1050), 2020, v. 12, n. 14, p. 5681, doi. 10.3390/su12145681
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- Article
Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts.
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- Molecules, 2020, v. 25, n. 23, p. 5688, doi. 10.3390/molecules25235688
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- Article
An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice.
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- Molecules, 2020, v. 25, n. 7, p. 1669, doi. 10.3390/molecules25071669
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- Article
Synergistic Antifungal, Allelopatic and Anti-Proliferative Potential of Salvia officinalis L., and Thymus vulgaris L. Essential Oils.
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- Molecules, 2018, v. 23, n. 1, p. 185, doi. 10.3390/molecules23010185
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- Article
Quality parameters assessment of cakes produced from acorn-rice flour mixtures.
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- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 4, p. 375
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- Article
Plant-based alternatives to cheese - antioxidant, nutritional and sensory characteristics.
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- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 3, p. 185
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- Article
Insights on the use of gooseberries to develop food products with high bioactive properties.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 4, p. 299
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- Article
Sensory analysis of value-added sausage formulations supplemented with tomato processing by-products.
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- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 1, p. 23
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- Article
Quality evaluation of noodles based on black bean flour and wheat flour.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 4, p. 292
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- Article
Antioxidant properties evaluation of some red beet based fresh juices.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 3, p. 243
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- Article
Antioxidant, nutritional and sensory characteristics of two gluten-free biscuits assortments.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 2, p. 181
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- Article
Evaluation of the nutritional and sensory profile of glutenfree cookies made from rice flour and green banana flour.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 3, p. 348
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- Article
Challenges and approaches in the use of natural antioxidants of plant origin as food additives in meat and meat products.
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- Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 1, p. 46
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- Article
A review. Coconut oil - as functional food oil.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, p. 490
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- Article
An overview on the possibilities of fortifying yogurt with various natural ingredients.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, p. 494
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- Article
Improving the oxidative stability of edible oils: current trends, challenges and solutions.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, p. 473
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- Article
A review of amygdalin characteristics.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 4, p. 409
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- Article
Characterization of some flavored alcoholic beverages.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 4, p. 399
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- Article
Current trends in the use of unconventional raw materials for the development of gluten-free bakery and pastry products with high nutritional value: A review.
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- Journal of Agroalimentary Processes & Technologies, 2021, v. 27, n. 4, p. 378
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- Article
Studies concerning the impact of the origin region on antioxidant properties of blackberries and blueberries.
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- Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 313
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- Article
CHANGES IN THE SENSORY PROFILE OF NITRITE-FREE SALAMI FORMULATED WITH THE ADDITION OF FRUIT POWDER MIXTURES.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 516
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- Article
INFLUENCE OF THE ADDITION OF APICULTURE PRODUCTS ON THE CHARACTERISTICS OF FORTIFIED YOGHURT.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 506
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- Article
INFLUENCE OF SOME NATURAL SEEDS AND POWDERS ADDITION ON THE WHITE BREAD ANTIOXIDANT PROPERTIES AND OTHER CHARACTERISTICS.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 435
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- Article
BAKERY PRODUCTS WITH VALUE-ADDED PREMIX BASED ON LUPIN (LUPINUS ANGUSTIFOLIUS) SPROUTS.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 550
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- Article
A MEAT PRODUCTS ALTERNATIVE: VEGAN CASHEW PARISER -- ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 500
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- Article
INNOVATIVE PASTA FORMULATION BASED ON BARLEY/OAT FLOUR FORTIFIED WITH SEA BUCKTHORN POWDER.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 2, p. 482
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- Article
CURRENT TRENDS IN THE DEVELOPMENT OF VALUE-ADDED FOOD PRODUCTS BY EXPLOITING THE FUNCTIONAL POTENTIAL OF CHESTNUT FLOUR AND ROSEHIP POWDER.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 1, p. 474
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- Article
SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF MUFFINS OBTAINED FROM NON-CONVENTIONAL AGLUTENIC FLOURS.
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- Scientific Papers. Series D. Animal Science, 2023, v. 66, n. 1, p. 441
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- Article