Research on the Potential Use of Grape Seed Flour in the Bakery Industry by Oana Bianca Oprea, Mona Elena Popa, Livia Apostol, Liviu Gaceu

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Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread by Oana Bianca Oprea, Sigurd Sannan, Ignat Tolstorebrov, Ingrid Camilla Claussen, Liviu Gaceu

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Sorghum Flour: A Valuable Ingredient for Bakery Industry? by Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea, Mona Elena Popa

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Potential for <i>Saccharina latissima</i> Flour as a Functional Ingredient in the Baking Sector by Oana Bianca Oprea, Ignat Tolstorebrov, Ingrid Camilla Claussen, Sigurd Sannan, Livia Apostol, Claudia Moșoiu, Liviu Gaceu

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Reclaim and Valorization of Sea Buckthorn (<i>Hippophae rhamnoides</i>) By-Product: Antioxidant Activity and Chemical Characterization by Cristina Mihaela Luntraru, Livia Apostol, Oana Bianca Oprea, Mihaela Neagu, Adriana Florina Popescu, Justinian Andrei Tomescu, Mihaela Mulțescu, Iulia Elena Susman, Liviu Gaceu

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