Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry
Issue: SCSCC6 - Volume 24, Number 4 (2023) CSCC6 - Volume 24, No. 4 (2023)
Abstracts: 7 records
OLGA DRÄ‚GHICI, GEORGIANA-DENISA MARCU
THE PHYSICOCHEMICAL PROPERTIES OF A COMMERCIAL CRICKET (ACHETA DOMESTICUS) PROTEIN POWDER AS A BASIS FOR ITS USE
IN FOOD PRODUCTS
ADRIANA DABIJA, MARIUS E. CIOCAN, ANCUÈšA CHETRARIU, DADIANA DABIJA
RESEARCH ON THE USE OF THE AHP METHOD
IN THE SENSORY ANALYSIS OF BUCKWHEAT
AND SORGHUM BEER
YORDAN GEORGIEV, , MANOL OGNYANOV, MISHELA TEMKOV, GJORE NAKOV,
DYNAMIC CHANGES IN POLYPHENOLS, FREE CARBOHYDRATES, AND ANTIOXIDANT ACTIVITY DURING GERMINATION OF WHEAT AND BARLEY FOR PREPARATION OF MALT FLOUR
MARIA LIDIA D. IANCU
RESEARCH ON OBTAINING A SOFT DRINK WITH NUTRACEUTICAL POTENTIAL, BASED ON COCA COLA AND ORANGE JUICE
ROXANA E. GHEORGHITA, OANA C. IATCU, LIDIA PETCU, ADRIANA DABIJA
DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES
IRA TANEVA
PHYTOCHEMICAL ANALYSIS AND ANTIOXIDANT ACTIVITY OF FRUITS OF TWO ARONIA SPECIES GROWN IN BULGARIA
GABRIEL CIPRIAN TELIBAN, NAOMI-EUNICIA PAVĂL, ANTOANELA PATRAȘ, MONICA IAVORSCHI, VASILE STOLERU, ANDREI LOBIUC
LIGHT MODULATED PHENOLIC SYNTHESIS IN CHENOPODIUM QUINOA MICROGREENS AS A POTENTIAL BIOTECHNOLOGICAL TOOL
