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POTENTIAL OF HERBS AS GALACTOGOGUES - A REVIEW.
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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, 2021, v. 45, n. 1, p. 199, doi. 10.35219/foodtechnology.2021.1.13
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INVESTIGATIONS ON THERMAL DEGRADATION OF PRUNUS SPINOSA PHYTOCHEMICALS BY FLUORESCENCE SPECTROSCOPY AND INACTIVATION KINETICS.
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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, 2018, v. 42, n. 2, p. 122
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EVALUATION OF OHMIC HEATING EFFECTS ON BELL PEPPER PUREE WITH ADDED CITRUS PECTIN.
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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, 2018, v. 42, n. 2, p. 79
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INSTRUMENTAL AND SENSORIAL TESTS FOR PREDICTING THE TEXTURAL PROFILE OF REFORMULATED MEATLOAF.
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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, 2018, v. 42, n. 1, p. 61
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pH INDUCED STRUCTURAL CHANGES OF THE COMPLEX FORMED BETWEEN CAROTENOIDS FROM SEA BUCKTHORN (Hippophae rhamnoides L.) AND BOVINE B-LACTOGLOBULIN.
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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, 2017, v. 41, n. 2, p. 62
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THE EFFECT OF NaCl SUBSTITUTION BY KCl ON TELEMEA CHEESE PROPERTIES.
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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, 2016, v. 40, n. 2, p. 20
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INFLUENCE OF DRYING CONDITIONS ON THE EFFECTIVE DIFFUSIVITY AND ACTIVATION ENERGY DURING CONVECTIVE AIR AND VACUUM DRYING OF PUMPKIN.
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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, 2015, v. 39, n. 2, p. 20
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THE EFFECT OF THE PARTIAL SUBSTITUTION OF PORK BACK FAT WITH VEGETABLE OILS AND WALNUTS ON THE CHEMICAL COMPOSITION, TEXTURE PROFILE AND SENSORIAL PROPERTIES OF MEATLOAF.
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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, 2015, v. 39, n. 1, p. 58
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SENSORIAL CHARACTERISTICS AND RHEOLOGICAL PROPERTIES OF PROBIOTIC PRODUCT "CĂTINOLACT".
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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, 2009, v. 3, n. 32, p. 64
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RESEARCH CONCERNING THE PRODUCTION OF A PROBIOTIC DAIRY PRODUCT WITH ADDED MEDICINAL PLANT EXTRACTS.
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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, 2009, v. 3, n. 32, p. 37
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Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel.
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- Molecules, 2022, v. 27, n. 22, p. 7964, doi. 10.3390/molecules27227964
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Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization.
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- Molecules, 2022, v. 27, n. 12, p. 3920, doi. 10.3390/molecules27123920
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The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.).
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- Molecules, 2022, v. 27, n. 5, p. 1609, doi. 10.3390/molecules27051609
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Sweet Potatoes Puree Mixed with Herbal Aqueous Extracts: A Novel Ready-to-Eat Product for Lactating Mothers.
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- Processes, 2023, v. 11, n. 7, p. 2219, doi. 10.3390/pr11072219
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Ohmic Treatment of Pear Purées (cv. 'Conference') in Terms of Some Quality Related Attributes.
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- Notulae Scientia Biologicae, 2015, v. 7, n. 2, p. 232, doi. 10.15835/nsb.7.2.9547
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Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 13, p. 5650, doi. 10.3390/app14135650
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Ohmic Treatment of Apple Puree (Golden Delicious Variety) in Relation to Product Quality.
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- Food Science & Biotechnology, 2015, v. 24, n. 1, p. 51, doi. 10.1007/s10068-015-0009-z
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Probing the heat-induced structural changes in bovine serum albumin by fluorescence spectroscopy and molecular modelling.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 424, doi. 10.1111/1471-0307.12351
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Effect of added hydrocolloids on ready-to-eat courgette (Cucurbita pepo) puree ohmically treated.
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- Journal of Food Science & Technology, 2022, v. 59, n. 1, p. 388, doi. 10.1007/s13197-021-05025-4
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Ripening process of Cascaval cheese: compositional and textural aspects.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5278, doi. 10.1007/s13197-014-1621-2
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