EFFECTS OF THE ADDITION OF CANTHARELLUS CIBARIUS MUSHROOMS ON THE RHEOLOGICAL PROPERTIES OF BUTTERMILK by OVIDIU TIȚA, OANA-MARIA POPA, MIHAELA-ADRIANA TIȚA, MARIA ADELINA CONSTANTINESCU

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Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels by Ovidiu Tiţa, Maria Adelina Constantinescu, Mihaela Adriana Tiţa, Cristina Bătuşaru, Ion Mironescu

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Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation by Mihaela Adriana Tița, Maria Adelina Constantinescu, Ovidiu Tița, Endre Mathe, Loreta Tamošaitienė, Vijolė Bradauskienė

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Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy by Mihaela Adriana Tița, Valentina-Mădălina Moga, Maria Adelina Constantinescu, Cristina Maria Bătușaru, Ovidiu Tița

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Valorization on the Antioxidant Potential of Volatile Oils of <i>Lavandula angustifolia</i> Mill., <i>Mentha piperita</i> L. and <i>Foeniculum vulgare</i> L. in the Production of K... by Ovidiu Tița, Maria Adelina Constantinescu, Mihaela Adriana Tița, Tiberius Ilie Opruța, Adriana Dabija, Cecilia Georgescu

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Kefir Enriched with Encapsulated Volatile Oils: Investigation of Antimicrobial Activity and Chemical Composition by Mihaela Adriana Tița, Maria Adelina Constantinescu, Tiberius Ilie Opruța, Cristina Bătuşaru, Lăcrămioara Rusu, Ovidiu Tița

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Identification and Quantification of Valuable Compounds in Red Grape Seeds by Ovidiu Tița, Ecaterina Lengyel, Diana Ionela Stegăruș, Petre Săvescu, Alexandru Bogdan Ciubara, Maria Adelina Constantinescu, Mihaela Adriana Tița, Diana Rață, Anamaria Ciubara

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