Works matching IS 18435157 AND DT 2019 AND VI 43 AND IP 2
Results: 12
SORGHUM AS SOURCE OF FUNCTIONAL COMPOUNDS AND THEIR IMPORTANCE IN HUMAN NUTRITION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 189, doi. 10.35219/foodtechnology.2019.2.13
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ASSESSMENT OF QUINOA FLOURS EFFECT ON WHEAT FLOUR DOUGH RHEOLOGY AND BREAD QUALITY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 173, doi. 10.35219/foodtechnology.2019.2.12
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SUSHI FROM COMMON CARP (Cyprinus carpio): PREPARATION METHOD, CONSUMER ACCEPTANCE AND ECONOMIC AND FINANCIAL VIABILITY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 157, doi. 10.35219/foodtechnology.2019.2.11
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EFFECT OF DIFFERENT DRYING TEMPERATURES ON THE COMPOSITION AND ANTIOXIDANT ACTIVITY OF GINGER POWDER.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 125, doi. 10.35219/foodtechnology.2019.2.09
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CENTRAL OBESITY AND BEER CONSUMPTION.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 110, doi. 10.35219/foodtechnology.2019.2.08
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A PRELIMINARY STUDY ON IMPROVING THE EXTRACTION OF PHENOLIC COMPOUNDS FROM CORNELIAN CHERRY FRUITS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 100, doi. 10.35219/foodtechnology.2019.2.07
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APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE SOME FERMENTATION AND FORMULATION CONDITIONS OF WHEAT DOUGH FORTIFIED WITH MALT CULMS FLOUR.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 84, doi. 10.35219/foodtechnology.2019.2.06
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CONSIDERING THE OXIDATIVE STABILITY OF COLD-PRESSED SESAME, SUNFLOWER, AND OLIVE OILS UNDER DIFFERENT STORAGE CONDITIONS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 70, doi. 10.35219/foodtechnology.2019.2.05
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MODELLING OF DRYING KINETICS AND COMPARISON OF TWO PROCESSES: FORCED CONVECTION DRYING AND MICROWAVE DRYING OF CELERY LEAVES (Apium graveolens L.).
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 48, doi. 10.35219/foodtechnology.2019.2.04
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INVESTIGATIONS ON THERMAL DEGRADATION OF PHYTOCHEMICALS FROM LAVENDER EXTRACT.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 33, doi. 10.35219/foodtechnology.2019.2.03
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THE INFLUENCE OF PROCESSING ON THE BIOACTIVE COMPOUNDS OF MULTIGRAIN FLOURS BASED ON WHEAT, RYE AND TRITICALE.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 21, doi. 10.35219/foodtechnology.2019.2.02
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MULTIPLEXED Stn AND PlcA BASED SPECIFIC GENETIC MARKER FOR EARLY DETECTION OF Salmonella enterica AND Listeria monocytogenes IN MILK SAMPLES.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 2, p. 9, doi. 10.35219/foodtechnology.2019.2.01
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