New Uses of Hawthorn Fruits in Tonic Wines Technology by Andruţa Elena MUREŞAN, Sevastiţa MUSTE, Georgiana PETRUŢ, Romina Alina VLAIC, Simona Maria MAN, Vlad MURESAN

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Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR by Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man

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Antibacterial Activity of Ulva Lactuca Against Important Aquaculture Bacterial Strains by Sofia PAPPOU, Michail Angelos VALSAMIDIS, John BATJAKAS, Vasileios BAKOPOULOS

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Textural and sensorial characterization of a new oat based product by Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN

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Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach by Ramona Maria POPA, Sonia SOCACI, Anca FĂRCAŞ, Carmen Maria SOCACIU

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Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates by Elena MUDURA, Teodora Emilia COLDEA, Victor PLESCA, Anca FARCAS

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Isolated Microorganisms for Bioconversion of Biodiesel-Derived Glycerol Into 1,3-Propanediol by Laura MITREA, Lavinia Florina CĂLINOIU, Gabriela PRECUP, Maria BINDEA, Bogdan RUSU, Monica TRIF, Bianca Eugenia ŞTEFĂNESCU, Ioana Delia POP, Dan Cristian VODNAR

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Effect of Glycerol, as Cryoprotectant in the Encapsulation and Freeze Drying of Microspheres Containing Probiotic Cells by Oana Lelia Pop, Zoriţa Diaconeasa, Brandau Thorsten, Oana Ciuzan, Doru Pamfil, Dan Cristian Vodnar, Carmen Socaciu

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Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry by Maria MOMCHILOVA, Maria MARUDOVA, Dilyana GRADINARSKA-IVANOVA

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Preliminary Studies Regarding the Production of Jam from Organic Rose Petal by Ana Cornelia BUTCARU, Florin STĂNICĂ, Marian Nicolae VELCEA

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Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact by Andrei Borşa, Sevastița Muste, Dan Cristian Vodnar, Liana Claudia Salanţă, Lucian Cuibus

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Frequency of Antimicrobial Resistant Bacteria in Broiler Meat by Alina L. NISTOR, Mihaela MIHAI, Ancuța M. ROTAR, Carmen R. POP

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Improving the Chemical and Sensory Characteristics of Goat Cheese by the Addition of Cranberry by Sorin Apostu, Carmen Pop, Ancuţa M. Rotar, Liana Salanţă, Anamaria POP, Iuliana Găvruş

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The Influence of Osmotic Stress on Physiological and Biochemical Indices at Garlic (Allium sativum L.) Local Populations by Carmen BEINSAN, Radu SUMALAN, Sorin VATCA

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Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal by Liliana Tudoreanu, Gheorghe Valentin Goran, Victor Crivineanu, Mario Darius Codreanu

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Acrylamide in Food – EU versus FDA Approaches by Gabriel Mustăţea, Mona Elena Popa

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Revaluation of Waste Yeast from Beer Production by Nicoleta Suruceanu, Sonia Socaci, Teodora Coldea, Elena Mudura

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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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Caffeine – An Invisible Addiction by Sidra AJMAL, Laiba AJMAL, Aleena BABAR, Amna RIASAT, Farhat BATOOL, Tehniyat ZAFAR

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Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp by Maria Simona Chiş, Sevastiţa Muste, Maria Del Mar Camacho Vidal

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