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PHYSICOCHEMICAL PARAMETERS AND SPECTRAL STRUCTURE (FT-IR) OF HONEY FROM IASI COUNTY (NORTH-EASTERN ROMANIA).
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- Scientific Papers. Series D. Animal Science, 2019, v. 62, n. 2, p. 209
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- Article
Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 16, p. 8945, doi. 10.3390/ijms22168945
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- Article
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour.
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/8635806
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- Article
Analysis of selected biomonitors to evaluate the suitability for their complementary use in monitoring trace element atmospheric deposition.
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- Environmental Monitoring & Assessment, 2013, v. 185, n. 9, p. 7775, doi. 10.1007/s10661-013-3135-1
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- Article
Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review.
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- Processes, 2021, v. 9, n. 11, p. 2008, doi. 10.3390/pr9112008
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- Article
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 11, p. 4791, doi. 10.3390/app11114791
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- Article
Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 22, p. 7969, doi. 10.3390/app10227969
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- Article
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7140, doi. 10.3390/app10207140
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- Article
Assessment of Surface Water Quality in the Podu Iloaiei Dam Lake (North-Eastern Romania): Potential Implications for Aquaculture Activities in the Area.
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- Water (20734441), 2021, v. 13, n. 17, p. 2395, doi. 10.3390/w13172395
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- Article
The Effects Of Bitter Melon (Momordica charantia L.) Powder On The Quality Characteristics Of Dark Bread.
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- Hop & Medicinal Plants, 2021, v. 29, n. 1/2, p. 183
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- Article
PLANTS WITH HYPOGLYCEMIC EFFECT: BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIDIABETES MECHANISMS.
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- Hop & Medicinal Plants, 2021, v. 29, n. 1/2, p. 183
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- Article
EFFECT OF NETTLE LEAVES POWDER (URTICA DIOICA L.) ADDITION ON THE QUALITY OF BREAD.
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- Hop & Medicinal Plants, 2019, v. 27, n. 1/2, p. 104
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- Article
Selected Characteristics of Multifloral Honeys from North-Eastern Romania.
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- Agriculture; Basel, 2024, v. 14, n. 1, p. 26, doi. 10.3390/agriculture14010026
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- Article
Quality Profile of Several Monofloral Romanian Honeys.
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- Agriculture; Basel, 2023, v. 13, n. 1, p. 75, doi. 10.3390/agriculture13010075
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- Article
WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID.
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- Studia Universitatis Babes-Bolyai, Chemia, 2016, v. 61, n. 2, p. 103
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- Article
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product.
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- Molecules, 2020, v. 25, n. 9, p. 2214, doi. 10.3390/molecules25092214
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- Article
Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.
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- Molecules, 2020, v. 25, n. 3, p. 442, doi. 10.3390/molecules25030442
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- Article
Liquorice: The Sweetener with Medicinal Properties.
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- Hop & Medicinal Plants, 2023, v. 31, n. 1/2, p. 55
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- Article
CORRELATION BETWEEN TOTAL PHENOL AND FLAVONOID CONTENT WITH SOME PHISICO-CHEMICAL PARAMETERS OF MONOFLORAL ROMANIAN HONEY.
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- Scientific Papers. Series D. Animal Science, 2021, v. 64, n. 2, p. 317
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- Article
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product.
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- Plants (2223-7747), 2021, v. 10, n. 8, p. 1558, doi. 10.3390/plants10081558
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- Article
Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.
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- Foods, 2024, v. 13, n. 1, p. 96, doi. 10.3390/foods13010096
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- Article
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.
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- Foods, 2023, v. 12, n. 5, p. 1096, doi. 10.3390/foods12051096
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- Article
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins.
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- Foods, 2020, v. 9, n. 6, p. 822, doi. 10.3390/foods9060822
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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429.
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- Foods, 2020, v. 9, n. 3, p. 363, doi. 10.3390/foods9030363
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- Article
Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.
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- Foods, 2019, v. 8, n. 10, p. 443, doi. 10.3390/foods8100443
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- Article