Microbiological Profile of Kashkaval Cheese During Production Season by Mirela Anamaria JIMBOREAN, Dorin ŢIBULCĂ, Delia MICHIU

Get full text

Tomato Waste as a Source of Biologically Active Compounds by Anca C. FĂRCAŞ, Sonia A. SOCACI, Delia MICHIU, Suzana BIRIŞ, Maria TOFANĂ

Get full text

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

Get full text

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects by Anca Corina Farcas, Sonia Ancuța Socaci, Maria Simona Chiș, Oana Lelia Pop, Melinda Fogarasi, Adriana Păucean, Marta Igual, Delia Michiu

Get full text

Macroalgae—A Sustainable Source of Chemical Compounds with Biological Activities by Elena-Suzana Biris-Dorhoi, Delia Michiu, Carmen R. Pop, Ancuta M. Rotar, Maria Tofana, Oana L. Pop, Sonia A. Socaci, Anca C. Farcas

Get full text

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

Get full text