Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study by Iulia Bleoanca, Livia Patrașcu, Daniela Borda

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Effects of Germination and Fermentation on the Functionality of Whole Soy Flour by Livia Patrascu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu

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QUALITY PARAMETERS OF FRUIT BEERS AVAILABLE ON ROMANIAN MARKET by LIVIA PATRAȘCU, IULIANA BANU, MARIANA BEJAN, IULIANA APRODU

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Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini by Iulia Bleoanca, Andreea Lanciu, Livia Patrașcu, Alina Ceoromila, Daniela Borda

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Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours by Iuliana Banu, Livia Patraşcu, Ina Vasilean, Georgiana Horincar, Iuliana Aprodu

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Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products by Ina Vasilean, Iuliana Aprodu, Maria Garnai, Valeriu Munteanu, Livia Patrașcu

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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations by Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, Iuliana Aprodu

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The Influence of Processing on the Bioactive Compounds of Small Berries by Loredana Dumitrașcu, Iuliana Banu, Livia Patraşcu, Ina Vasilean, Iuliana Aprodu

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The Effect of Protein Derivatives and Starch Addition on Some Quality Characteristics of Beef Emulsions and Gels by Daniela Ianiţchi, Livia Pătraşcu, Floricel Cercel, Nela Dragomir, Iulian Vlad, Marius Maftei

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