GROWTH PROSPECTS OF MANGALITA AND BAZNA PIG BREEDS IN THE NORTH-WEST OF ROMANIA by Gh. Stetca, Adriana Morea, Anamaria Pop

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Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions by Anamaria Pop, Sevastita Muste, Crina Muresan, Simona Jula

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Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop

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STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS by Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan

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Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour by Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan

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Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread by Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop

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Development of Gluten Free Cookies From Rice And Coconut Flour Blends by Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP

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Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations by Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop

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Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products by Anamaria Pop, Sevastiţa Muste, Vlad Mureşan, Liana Salanţă, Cosmin Roşa

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Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds by Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria POP

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Can the Computed Tomographic Aspect of Porto-Systemic Circulation in Cirrhotic Patients be Associated with the Presence of Variceal Hemorrhage? by Cosmin Caraiani, Bianca Petresc, Anamaria Pop, Magda Rotaru, Lidia Ciobanu, Horia Ștefănescu

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Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour by Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL

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Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN

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Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product by Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP

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Influence of Psyllium husk (Plantago ovata) on Bread Quality by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN

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Improving the Chemical and Sensory Characteristics of Goat Cheese by the Addition of Cranberry by Sorin Apostu, Carmen Pop, Ancuţa M. Rotar, Liana Salanţă, Anamaria POP, Iuliana Găvruş

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Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis by Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria Pop, Ana Cuceu

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Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries by Liana Claudia Salanţă, Maria Tofană, Carmen Pop, Sonia Socaci, Anamaria POP, Melinda Nagy

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Beverage Alcohol Choice Among University Students: Perception, Consumption and Preferences by Claudia Liana SALANTA, Maria TOFANA, Carmen POP, Anamaria POP, Teodora COLDEA, Elena MUDURA

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COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY by MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE

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