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VALORISATION OF CARROT AND PUMPKIN WASTES, THROUGH ACHIEVING OF FUNCTIONAL INGREDIENTS WITH HIGH NUTRITIONAL VALUE AND ANTIOXIDANT CAPACITY.
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- Scientific Papers. Series B. Horticulture, 2019, v. 63, n. 1, p. 593
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- Article
THE INFLUENCE OF PLANT-BASED PROTEIN INGREDIENTS ON THE QUALITY OF HIGH-PROTEIN BREAD.
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- Scientific Bulletin Series F. Biotechnologies, 2020, v. 24, p. 69
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- Article
NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SOME PROTEIN SOURCES.
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- AgroLife Scientific Journal, 2021, v. 10, n. 1, p. 214, doi. 10.17930/agl2021124
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- Article
Decoding the Volatile Profile of White Romanian Fetească Wines.
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- Separations (2297-8739), 2024, v. 11, n. 5, p. 141, doi. 10.3390/separations11050141
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- Article
DEVELOPMENT AND QUALITY EVALUATION OF CEREAL BASED PROTEIN ENRICHED FOOD PROTOTYPES.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 39
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- Article
Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 11, p. 6829, doi. 10.3390/app13116829
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- Article
Bioactive's Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts.
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- Plants (2223-7747), 2021, v. 10, n. 11, p. 2330, doi. 10.3390/plants10112330
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- Article