Works matching IS 18435157 AND DT 2015 AND VI 39 AND IP 2
Results: 9
INFLUENCE OF pH AND HEAT TREATMENT ON β-LACTOGLOBULIN - OLEIC ACID COMPLEX.
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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. 64
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THE INFLUENCE OF TEMPERATURE AND TIME ON THE STABILITY OF THE ANTIOXIDANT ACTIVITY AND COLOUR PARAMETERS OF GRAPE MARC ETHANOLIC EXTRACT.
- Published in:
- 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. 96
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ANTIOXIDATIVE ACTIVITY AND STABILITY OF THE EXTRACTS OF LIQUORICE ROOT (GLYCYRRHIZA GLABRA).
- Published in:
- 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. 77
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EVALUATION OF SOME BIOTECHNOLOGICAL PARAMETERS INFLUENCING THE PLEUROTUS OSTREATUS BIOMASS PRODUCTION BY SUBMERGED CULTIVATION.
- Published in:
- 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. 55
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EXTRACTION AND EVALUATION OF BIOACTIVE COMPOUNDS WITH ANTIOXIDANT POTENTIAL FROM GREEN ARABICA COFFEE 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, 2015, v. 39, n. 2, p. 88
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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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BIOTECHNOLOGICAL STRATEGIES FOR ENHANCING THE NUTRITIVE AND NUTRACEUTICAL VALUES OF TOMATO (SOLANUM LYCOPERSICON).
- Published in:
- 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. 9
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DEVELOPMENT AND QUALITY ASSESSMENT OF HEAT-STABLE FRUIT FILLINGS CONTAINING DIETARY FIBERS.
- Published in:
- 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. 38
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OPTIMIZING CONDITIONS FOR MELANIN EXTRACTION FROM BLACK TEA LEAVES.
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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. 30
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