Some quality parameters of mustards from the Romanian market
Damian, Cristina, Leahu, Ana, Ropciuc, Sorina, Oroian, Mircea-Adrian
Evaluation of the antioxidant activity of some types of red and white wines
Leahu, Ana, Amariei, Sonia, Damian, Cristina, Oroian, Mircea, Ropciuc, Sorina
Analytical characterization of some pasteurized apple juices during storage
Damian, Cristina, Leahu, Ana, Oroian, Mircea, Ropciuc, Sorina
Osmotic dehydration of apple and pear slices: color and chemical characteristics
Leahu, Ana, Ghinea, Cristina, Oroian, Mircea-Adrian
Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato
Ropciuc, Sorina, Oroian, Mircea, Leahu, Ana, Damian, Cristina
Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins
Leahu, Ana, Ghinea, Cristina, Ropciuc, Sorina
Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer
Ghinea, Cristina, Prisacaru, Ancuta Elena, Leahu, Ana
Life cycle assessment of fermented milk: yogurt production
Ghinea, Cristina, Leahu, Ana
Effects of natural pigments from flowers and leaves in non-heat-treated foods
Leahu, Ana, Ropciuc, Sorina, Ghinea, Cristina, Damian, Cristina, Apostol, Laura Carmen
Determination of essential and toxic elements, ascorbic acid content and color of different leaves in two cabbage varieties
Leahu, Ana, Ghinea, Cristina, Oroian, Mircea-Adrian, Damian, Cristina