Spectroscopic, Chromatographic, and Chemometric Techniques Applied in Food Products Characterization by Cristina Anamaria Semeniuc, Vlad Mureșan

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The Physicochemical Quality of Traditional Burduf Cheese by Carmen Pop, Cristina Anamaria Semeniuc, Sorin Apostu, Ancuţa Mihaela Rotar

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Assessment of Physicochemical and Microbiological Quality of Seafood by Sorin Apostu, Ancuţa Mihaela Rotar, Cristina Anamaria Semeniuc, Carmen Pop

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Formulation and Physicochemical Evaluation of Frozen Snacks Based on Whey Protein Isolate and Skimmed Milk by Maria Ioana MORAR, Melinda NAGY, Ancuţa Mihaela ROTAR, Dorin ŢIBULCĂ, Cristina Anamaria SEMENIUC

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Characterization of essential oils extracted from different aromatic plants by FTIR spectroscopy by Maria Ioana MORAR, Florinela FETEA, Ancuta Mihaela ROTAR, Melinda NAGY, Cristina Anamaria SEMENIUC

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Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts by Cristina Anamaria Semeniuc, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar

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Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage by Maria Doinița Borș, Cristina Anamaria Semeniuc, Sonia Socaci, Luminiţa Vârva, Ovidiu Moldovan, Romina Vlaic, Maria Tofană

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Implementation of an Analytical Method for Spectrophotometric Evaluation of Total Phenolic Content in Essential Oils by Delia Michiu, Maria-Ioana Socaciu, Melinda Fogarasi, Anamaria Mirela Jimborean, Floricuţa Ranga, Vlad Mureşan, Cristina Anamaria Semeniuc

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Development and Evaluation of Antimicrobial Edible Films Based on Whey Protein Isolate and Incorporated with Tarragon Essential Oil by Maria-Ioana Socaciu, Melinda Fogarasi, Andersina Simina Podar, Vlad Mureșan, Sonia Ancuța Socaci, Dan Cristian Vodnar, Cristina Anamaria Semeniuc

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Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout by Maria-Ioana Socaciu, Melinda Fogarasi, Elemér Lajos Simon, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Andersina Simina Podar, Dan Cristian Vodnar

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Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil by Maria-Ioana Socaciu, Melinda Fogarasi, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Mihaela Ancuţa Rotar, Vlad Mureşan, Oana Lelia Pop, Dan Cristian Vodnar

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An Overview of Analytical Methods for Quantitative Determination of Coenzyme Q10 in Foods by Andersina Simina Podar, Cristina Anamaria Semeniuc, Simona Raluca Ionescu, Maria-Ioana Socaciu, Melinda Fogarasi, Anca Corina Fărcaș, Dan Cristian Vodnar, Sonia Ancuța Socaci

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Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of <i>Boletus edulis</i> Mushrooms by Melinda Fogarasi, Maria Jenica Urs, Maria-Ioana Socaciu, Floricuța Ranga, Cristina Anamaria Semeniuc, Dan Cristian Vodnar, Vlad Mureșan, Dorin Țibulcă, Szabolcs Fogarasi, Carmen Socaciu

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Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection by Cristina Anamaria Semeniuc, Floricuța Ranga, Andersina Simina Podar, Simona Raluca Ionescu, Maria-Ioana Socaciu, Melinda Fogarasi, Anca Corina Fărcaș, Dan Cristian Vodnar, Sonia Ancuța Socaci

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Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in <i>Boletus edulis</i> and <i>Cantharellus cibarius</i> Mus... by Melinda Fogarasi, Maria-Ioana Socaciu, Claudiu-Dan Sălăgean, Floricuța Ranga, Anca Corina Fărcaș, Sonia Ancuța Socaci, Carmen Socaciu, Dorin Țibulcă, Szabolcs Fogarasi, Cristina Anamaria Semeniuc

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Elemental Composition, Antioxidant and Antibacterial Properties of Some Wild Edible Mushrooms from Romania by Melinda Fogarasi, Zorița Maria Diaconeasa, Carmen Rodica Pop, Szabolcs Fogarasi, Cristina Anamaria Semeniuc, Anca Corina Fărcaş, Dorin Țibulcă, Claudiu-Dan Sălăgean, Maria Tofană, Sonia Ancuța Socaci

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Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening by Crina Carmen Mureşan, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, Andruţa Elena Mureşan

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Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of <i>Lactiplantibacillus plantarum</i> ATCC 8014 by Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man, Andreea Pușcaș, Floricuța Ranga, Sonia Ancuța Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc, Vlad Mureșan

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Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening by Cristina Anamaria Semeniuc, Mara Mandrioli, Matilde Tura, Beatrice Sabrina Socaci, Maria-Ioana Socaciu, Melinda Fogarasi, Delia Michiu, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Mihaela Ancuţa Rotar, Tullia Gallina Toschi

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