DEVELOPMENT OF AN ADVANCE METHOD FOR THE DETERMINATION OF TOCOPHEROLS IN EDIBLE OILS by Anca Becze, Vanda Babalau Fuss, Maria Tofana

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

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LEGISLATION, TECHNICAL POTENTIAL AND CONTROL OF IRRADIATED FOOD IN ROMANIA by Giorgiana Mihaela Catunescu, Maria Tofana, Adriana-Paula David

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Development and Analysis of Quality Parameters of an Innovative Juice by Anca FARCAS, Crina MURESAN, Maria TOFANA, Simona MIRCA

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The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts by Anca FARCAS, Sonia SOCACI, Maria TOFANA, Elena MUDURA, Liana SALANTA

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Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds by Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria POP

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The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year by Liana-Claudia Salanta, Maria Tofana, Sonia Socaci, Elena Mudura, Anca Farcas

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Quality and Sensorial Characteristics of Raw-Vegan Bars by Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Cristina Barta, Carmen Pop

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Consumers’ Requirements for Functional Foods by Corina MAXIM, Anca FĂRCAȘ, Dan Cristian VODNAR, Maria TOFANĂ, Sonia SOCACI

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WASTEWATER TREATMENT USING MACROALGAE KELP SP. by Suzana Elena BIRIS-DORHOI, Maria TOFANA, Cosmina Maria BOGATEAN, Melinda NAGY

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DETERMINATION OF ASCORBIC ACID (VITAMIN C) CONTENT IN GLUTEN FREE PASTA ENRICHED IN BIOACTIVE COMPUNDS by Ioana Talos, Floricuta Ranga, Vanda Babalau-Fuss, Oana Bogdana Grebla, Maria Tofana

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Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil by Maria Doinita Bors, Georgiana Smaranda Petrut, Maria Tofana, Sonia Socaci, Anca Farcas

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Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient by Anca Corina FĂRCAŞ, Sonia Ancuța SOCACI, Carmen SOCACIU, Corina MAXIM, Maria TOFANĂ

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Antioxidant and Antimicrobial Properties of the Fir Buds Syrup by Liana Mariana Deac, Anca Farcas, Dan C. Vodnar, Maria Tofana, Sonia Socaci

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

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Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting by Maria Doinița Borș, Richard Mithen, Shikha Saha, Maria Traka, Sonia Socaci, Maria Tofană

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CHEMICAL AND TECHNOLOGICAL PROPERTIES OF BLACKTHORN (PRUNUS SPINOSA) AND ROSE HIP (ROSA CANINA) FRUITS GROWN WILD IN CLUJ-NAPOCA AREA by Vanda Babalau-Fuss, Anca Becze, Marius Roman, Ana Moldovan, Oana Cadar, Maria Tofana

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Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis by Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria Pop, Ana Cuceu

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Physicochemical Characteristic of Malt Vinegar with Spices by Andrei Borşa, Liana Claudia Salanţă, Maria Tofană, Sevastiţa Muste, Nicoleta Borza, Carmen Pop

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The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices by Vasile LASLO, Sonia SOCACI, Alin TEUSDEA, Adrian TIMAR, Maria TOFANĂ, Simona Ioana VICAS

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