ROMANIAN TRADITIONAL DISHES AND CERTIFIED FOOD PRODUCTS by Cristina GHINEA, Ancuta Elena PRISACARU

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THE RELATIONSHIP BETWEEN PHYSICO-CHEMICAL CHARACTERISTICS OF GROUND AND BIOMETRICS ROSEHIP FRUITS by Sorina ROPCIUC, Cristina DAMIAN, Ancuța Elena PRISACARU

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Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars by Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu

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ESTIMATION OF HEAVY METAL LEVELS IN GREEN LEAFY VEGETABLES PURCHASED FROM SUCEAVA by Ancuța Elena PRISACARU, Laura Carmen APOSTOL, Sorina ROPCIUC

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Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage by Ancuța Elena Prisacaru, Cristina Ghinea, Eufrozina Albu, Florin Ursachi

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Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread by Sorina Ropciuc, Laura Carmen Apostol, Cristina Damian, Ancuța Elena Prisacaru

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Ready-to-Use Vegetable Salads: Physicochemical and Microbiological Evaluation by Eufrozina Albu, Ancuta Elena Prisacaru, Cristina Ghinea, Florin Ursachi, Laura Carmen Apostol

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Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels by Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Georgiana Gabriela Codină, Ancuta Elena Prisacaru

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Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making by Sorina Ropciuc, Florina Dranca, Mircea Adrian Oroian, Ana Leahu, Ancuţa Elena Prisacaru, Mariana Spinei, Georgiana Gabriela Codină

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