FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl by Elisabeta Botez, Gabriel – Dănuț Mocanu, Doina – Georgeta Andronoiu, Oana-Viorela Nistor

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The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf by Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ

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A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking by Oana Viorela Nistor, Gabriel Danut Mocanu, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Liliana Ceclu

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Influence of drying conditions on the effective diffusivity and activation energy during convective air and vacuum drying of pumpkin by Liliana SEREMET (CECLU), Elisabeta BOTEZ, Oana-Viorela NISTOR, Fahrettin GOGUS, Doina Georgeta ANDRONOIU, Gabriel-Dănuţ MOCANU

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Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties by Oana Viorela Nistor, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc

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The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (<i>Solanum lycopersicum</i> L.) by Gabriel-Dănuț Mocanu, Oana-Viorela Nistor, Oana Emilia Constantin, Doina Georgeta Andronoiu, Viorica Vasilica Barbu, Elisabeta Botez

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Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel by Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Adrian Cîrciumaru, Elisabeta Botez

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Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization by Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Gabriel-Dănuț Mocanu, Andreea Veronica Botezatu Dediu, Elisabeta Botez

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Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying by Gabriel-Dănuț Mocanu, Ana Cosmina Chirilă, Aida Mihaela Vasile, Doina Georgeta Andronoiu, Oana-Viorela Nistor, Vasilica Barbu, Nicoleta Stănciuc

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Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders by Larisa Anghel, Adelina Ștefania Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Chițescu, Elena Enachi, Gabriela Râpeanu, Gabriel – Dănuț Mocanu, Nicoleta Stănciuc

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NEW CONCERNS REGARDING THE INNOVATIVE FORMULATION OF SOME PUDDINGS BASED ON GOAT MILK by Elisabeta Botez, Gabriel-Dănuț Mocanu, Doina Georgeta Andronoiu, Ana Cosmina Chirilă, Alina Balan, Daniela Constandache, Oana-Emilia Constantin, Oana-Viorela Nistor

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