Development and Analysis of Quality Parameters of an Innovative Juice by Anca FARCAS, Crina MURESAN, Maria TOFANA, Simona MIRCA

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Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates by Elena MUDURA, Teodora Emilia COLDEA, Victor PLESCA, Anca FARCAS

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Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach by Ramona Maria POPA, Sonia SOCACI, Anca FĂRCAŞ, Carmen Maria SOCACIU

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The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts by Anca FARCAS, Sonia SOCACI, Maria TOFANA, Elena MUDURA, Liana SALANTA

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Novel Methods for Liposome Formulation: Advancements and Innovations by Bianca ENARU, Anca FĂRCAŞ, Andreea STĂNILĂ, Sonia SOCACI, Zoriţa DIACONEASA

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The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year by Liana-Claudia Salanta, Maria Tofana, Sonia Socaci, Elena Mudura, Anca Farcas

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Consumers’ Requirements for Functional Foods by Corina MAXIM, Anca FĂRCAȘ, Dan Cristian VODNAR, Maria TOFANĂ, Sonia SOCACI

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Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil by Maria Doinita Bors, Georgiana Smaranda Petrut, Maria Tofana, Sonia Socaci, Anca Farcas

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Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta by Crina Carmen MURESAN, Anca FARCAS, Simona MAN, Ramona SUHAROSCHI, Romina Alina VLAIC

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Antioxidant and Antimicrobial Properties of the Fir Buds Syrup by Liana Mariana Deac, Anca Farcas, Dan C. Vodnar, Maria Tofana, Sonia Socaci

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Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.) by Sonia A. Socaci, Anca Fărcaş, Maria Tofană, Carmen Pop, Mirela Jimborean, Melinda Nagy

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Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities by Anca Fărcaș, Georgiana Drețcanu, Teodora Daria Pop, Bianca Enaru, Sonia Socaci, Zorița Diaconeasa

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Novel Delivery Systems of Polyphenols and Their Potential Health Benefits by Bianca Enaru, Sonia Socaci, Anca Farcas, Carmen Socaciu, Corina Danciu, Andreea Stanila, Zorita Diaconeasa

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Extraction and Characterization of Bioactive Compounds from Prunus Spinosa L. Fruits with Potential in the De-velopment of Edible Films by Oana NEGREAN, Anca FĂRCAȘ, Sonia SOCACI, Călina CIONT, Mădălina MEDELEANU, Elemer SIMON, Oana POP

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Study on Influence of Different Types of Meat on the Quality of Meat Products by Melinda Nagy, Crina Mureşan, Sonia A. Socaci, Maria Tofană, Anca Fărcaș, Suzana E. Biriş

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Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices by Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Anca Timiș, Anca Fărcaș, Dana Feier, Carmen Pop

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Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt by Carmen Pop, Romina Vlaic, Anca Fărcaş, Liana Salanţă, Delia Ghicăşan, Cristina Semeniuc, Ancuţa M. Rotar

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Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants by Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan

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Anthocyanins from Agro-Industrial Food Waste: Geographical Approach and Methods of Recovery—A Review by Zoriţa Diaconeasa, Cristian I. Iuhas, Huseyin Ayvaz, Mustafa Mortas, Anca Farcaş, Mihaela Mihai, Corina Danciu, Andreea Stanilă

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Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach by Liana-Claudia SALANŢĂ, Maria TOFANĂ, Sonia SOCACI, Elena MUDURA, Anca FĂRCAŞ, Carmen POP, Anamaria POP, Antonia ODAGIU

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