Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions by Mioara Negoiță, Adriana Laura Mihai, Gabriela Andreea Horneț

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Quantification of Anethole in Fennel and Anise Essential Oils using Gas Chromatography and 1H-NMR-Spectroscopy by Denisa Eglantina DUȚĂ, Alina CULEȚU, Mioara NEGOIȚĂ, Valentin Ionescu

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Development of a Performance Method for Determination of Cis/Trans Isomers of Oleic, Linoleic and Linolenic Acids from Potato Chips by GC-MS by Mioara NEGOIȚĂ, Adriana Laura MIHAI, Alina Cristina ADASCĂLULUI, Enuța IORGA

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ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS by Alina Cristina Adascălului, Mioara Negoiță, Adriana Laura Mihai, Gabriela-Andreea Horneț

EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT by Adriana Laura Mihai, Mioara Negoiță, Gabriela-Andreea Horneț, Alina Cristina Adascălului

Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review by Laurentiu Mihai Palade, Mioara Negoiță, Alina Cristina Adascălului, Adriana Laura Mihai

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INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL by Gabriela-Andreea Hornet, Mioara Negoiță, Adriana Laura Mihai, Alina Cristina Adascalului, Daniela Bălan

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Achievement of a Fortifying Product based on Apples, Quinces and Sea Buckthorn by Adriana VOICU, Gheorghe CAMPEANU, Miruna BIBICU, Angela MOHORA, Mioara NEGOITA, Luminita CATANA, Monica CATANA

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