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Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3640, doi. 10.3390/app14093640
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Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.
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- Molecules, 2024, v. 29, n. 6, p. 1327, doi. 10.3390/molecules29061327
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EFFECT OF ENZYMOLYSIS ON THE ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF THE SOLUBLE SOY PROTEINS.
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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, 2023, v. 47, n. 2, p. 44, doi. 10.35219/foodtechnology.2023.2.03
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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3316, doi. 10.3390/app13053316
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STUDIES ON THE USE OF CAROB POWDER AND BACILLUS SUBTILIS FOR IMPROVING FUNCTIONALITY OF THE CEREAL BARS.
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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, 2022, v. 46, n. 2, p. 125, doi. 10.35219/foodtechnology.2022.2.09
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Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.
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- Foods, 2021, v. 10, n. 7, p. 1530, doi. 10.3390/foods10071530
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Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 21, p. 7635, doi. 10.3390/app10217635
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PHYSICAL PRE-TREATMENTS AS A TOOL FOR ENHANCING NUTRITIONAL FUNCTIONALITY OF GERMINATED LEGUMES.
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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, 2020, v. 44, n. 2, p. 127, doi. 10.35219/foodtechnology.2020.2.08
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THE INFLUENCE OF LIGHT WAVELENGTH ON THE GERMINATION PERFORMANCE OF LEGUMES.
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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. 95
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PULSE FLOUR BASED EMULSIONS - THE EFFECT OF OIL TYPE ON TECHNOLOGICAL AND FUNCTIONAL CHARACTERISTICS.
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- Studia Universitatis Babes-Bolyai, Chemia, 2018, v. 63, n. 1, p. 199, doi. 10.24193/subbchem.2018.1.15
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EFFECTS OF PULSED LIGHT TREATMENT ON GERMINATION EFFICIENCY OF PULSES.
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- Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 266
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Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 142, doi. 10.1177/1082013216665722
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EFFECT OF TRANSGLUTAMINASE AND NEUTRASE ON THE PROPERTIES OF PROTEIN ENRICHED RICE FLOUR.
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- Scientific Papers. Series D. Animal Science, 2017, v. 60, p. 291
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Effects of Germination and Fermentation on the Functionality of Whole Soy Flour.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2016, v. 73, n. 2, p. 126, doi. 10.15835/buasvmcn-asb:12150
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FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.
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- Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259
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The distribution of aquatic macrophytes on Danube River beetwen Calarasi and Braila.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2015, v. 72, n. 1, p. 317, doi. 10.15835/buasvmcn-agr:11131
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The distribution of aquatic macrophytes on Danube River beetwen Calarasi and Braila.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2015, v. 72, n. 1, p. 317, doi. 10.15835/buasvmcn-agr:11131
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RHEOLOGICAL BEHAVIOR OF PORK BICEPS FEMORIS MUSCLE INFLUENCED BY INJECTION-TUMBLING PROCESS AND BRINE TYPE.
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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, 2014, v. 38, n. 2, p. 32
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THE INFLUENCE OF BIOSYNTHESIZED EXOPOLYSACCHARIDES ON SOME CHARACTERISTICS OF FERMENTED DAIRY PRODUCTS.
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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, 2011, v. 35, n. 1, p. 71
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OBTAINING FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 812.
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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, 2011, v. 35, n. 1, p. 92
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COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS.
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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, 2010, v. 34, n. 2, p. 44
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TECHNOLOGICAL EFFECTS OF THE WHEAT CLEANING EQUIPMENT OF AN INDUSTRIAL MILL.
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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, 2010, v. 34, n. 2, p. 54
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Prediction the Quality of Industrial Flour Using the Mixolab Device.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 429, doi. 10.15835/buasvmcn-agr:5160
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Production of Microbial Exopolysaccharides in Rye Sourdough.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199
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RHEOLOGICAL BEHAVIOUR OF DIFFERENT WHEAT VARIETIES.
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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. 25
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