Showing 1 - 20 results of 29 for search 'ADRIANA DABIJA', query time: 0.05s Refine Results
  1. 1
    Spent Grain: A Functional Ingredient for Food Applications

    Spent Grain: A Functional Ingredient for Food Applications by Ancuța Chetrariu, Adriana Dabija

    Published 2023-04-01
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  2. 2
    Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

    Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds by Ancuța Chetrariu, Adriana Dabija

    Published 2021-05-01
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  3. 3
    Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

    Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study by Ancuța Chetrariu, Adriana Dabija

    Published 2022-01-01
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  4. 4
    Brewer’s Spent Grains: Possibilities of Valorization, a Review

    Brewer’s Spent Grains: Possibilities of Valorization, a Review by Ancuța Chetrariu, Adriana Dabija

    Published 2020-08-01
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  5. 5
    Quality Characteristics of Spelt Pasta Enriched with Spent Grain

    Quality Characteristics of Spelt Pasta Enriched with Spent Grain by Ancuța Chetrariu, Adriana Dabija

    Published 2021-09-01
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  6. 6
    Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

    Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers by Ancuța Chetrariu, Adriana Dabija

    Published 2022-07-01
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  7. 7
    EVALUATION OF THE FATTY ACIDS AND AMINO ACIDS PROFILES IN SPENT GRAIN FROM BREWING AND MALT WHISKY

    EVALUATION OF THE FATTY ACIDS AND AMINO ACIDS PROFILES IN SPENT GRAIN FROM BREWING AND MALT WHISKY by ANCUȚA CHETRARIU, VASILE FLORIN URSACHI, ADRIANA DABIJA

    Published 2022-06-01
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  8. 8
    Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

    Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content by Georgiana Gabriela Codină, Cristina Sarion, Adriana Dabija

    Published 2021-09-01
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  9. 9
    Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

    Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks by Georgiana Gabriela Codină, Adriana Dabija, Mircea Oroian

    Published 2019-10-01
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  10. 10
    Strategies for Reducing Sodium Intake in Bakery Products, a Review

    Strategies for Reducing Sodium Intake in Bakery Products, a Review by Georgiana Gabriela Codină, Andreea Voinea, Adriana Dabija

    Published 2021-03-01
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  11. 11
    Studies on the Manufacturing of Food Products Using Unconventional Raw Materials

    Studies on the Manufacturing of Food Products Using Unconventional Raw Materials by Adriana Dabija, Lăcrămioara Rusu, Georgiana Gabriela Codină

    Published 2023-07-01
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  12. 12
    RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER

    RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER by ADRIANA DABIJA, MARIUS E. CIOCAN, ANCUȚA CHETRARIU, DADIANA DABIJA

    Published 2023-12-01
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  13. 13
    ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY

    ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY by ADRIANA DABIJA, MIRCEA OROIAN, GEORGIANA GABRIELA CODINĂ, LĂCRĂMIOARA RUSU

    Published 2020-03-01
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  14. 14
    Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate

    Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate by Georgiana G. Codină, Sorina Ropciuc, Andreea Voinea, Adriana Dabija

    Published 2019-06-01
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  15. 15
    A STUDY REGARDING THE EVOLUTION OF THE RED WINE DURING THE PERIOD OF AGEING AND MATURATION

    A STUDY REGARDING THE EVOLUTION OF THE RED WINE DURING THE PERIOD OF AGEING AND MATURATION by Adriana Dabija, Ioana Rebenciuc, Amelia Buculei, Gabriela Constantinescu(Pop)

    Published 2010-01-01
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  16. 16
    Buckwheat and Amaranth as Raw Materials for Brewing, a Review

    Buckwheat and Amaranth as Raw Materials for Brewing, a Review by Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, Georgiana Gabriela Codină

    Published 2022-03-01
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  17. 17
    Maize and Sorghum as Raw Materials for Brewing, a Review

    Maize and Sorghum as Raw Materials for Brewing, a Review by Adriana Dabija, Marius Eduard Ciocan, Ancuta Chetrariu, Georgiana Gabriela Codină

    Published 2021-04-01
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  18. 18
    DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES

    DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES by ROXANA E. GHEORGHITA, OANA C. IATCU, LIDIA PETCU, ADRIANA DABIJA

    Published 2023-12-01
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  19. 19
    Quality assessment of yogurt enriched with different types of fibers

    Quality assessment of yogurt enriched with different types of fibers by Adriana Dabija, Georgiana Gabriela Codină, Anca-Mihaela Gâtlan, Lăcrămioara Rusu

    Published 2018-01-01
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  20. 20
    INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

    INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY by ANA M. ISTRATE, ADRIANA DABIJA, GEORGIANA G. CODINĂ, LĂCRĂMIOARA RUSU

    Published 2021-12-01
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