PROPOLIS COMMERCIAL TINCTURES - PHENOLICS AND ANTIOXIDANT ACTIVITY by Laura Stan

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ANALISYS OF PROPOLIS MARKET IN NORTH –WEST ROMANIAN REGION by Laura Stan, Cristina Bianca Pocol

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MARKETING STUDY FOR CHOCOLATE CONSUMPTION IN CLUJ-NAPOCA by A. Gatea, Ramona-Cristina Hulpe, Laura Stan

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Quality Criteria for Propolis Standardization by Laura Stan, Liviu Al. Mărghitaș, Daniel Dezmirean

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EVALUATION OF FOOD CONSUMPTION HABITS IN TRANSYLVANIAN RURAL AREA - PRELIMINARY RESULTS by Cristina Bianca Pocol, C. Moldovan-Teselios, Laura Stan

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CHANGES OF HYDROXYMETHYLFURFURAL IN HEATED HONEY by Laura Stan, Sevastița Muste, Maria Tofană, Ramona Suharoschi

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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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In vitro Synergistic Antimicrobial Activity of Romanian Propolis and Antibiotics against Escherichia coli Isolated from Bovine Mastitis by Mihaela NICULAE, Laura STAN, Emőke PALL, Anamaria Ioana PAȘTIU, Iulia Maria BALACI, Sevastița MUSTE, Marina SPÎNU

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour by Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste

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Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties by Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, Elena Mudura

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Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough by Maria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with <i>Lactobacillus spicheri</i> DSM 15429 by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu, Sevastiţa Muste

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Sensory Profile and Acceptability of HydroSOStainable Almonds by Leontina Lipan, Marina Cano-Lamadrid, Mireia Corell, Esther Sendra, Francisca Hernández, Laura Stan, Dan Cristian Vodnar, Laura Vázquez-Araújo, Ángel A. Carbonell-Barrachina

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Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste

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Quinoa Sourdough Fermented with <i>Lactobacillus plantarum</i> ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, Sevastiţa Muste

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Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat by Vasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic

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