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  1. 53201
    Preliminary Results for Improving the Colloidal Stability of Sunflower Tahini and Halva Products by Wax Based Oleogelation Mechanism

    Preliminary Results for Improving the Colloidal Stability of Sunflower Tahini and Halva Products by Wax Based Oleogelation Mechanism by Anda Elena TANISLAV, Andreea PUȘCAȘ, Andruța MUREȘAN, Georgiana MARȚIȘ (PETRUȚ), Romina MARC (VLAIC), Vlad MUREȘAN

    Published 2021-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  2. 53202
    Effect of Boiling on the Antioxidant Potential of Cabbage Varieties

    Effect of Boiling on the Antioxidant Potential of Cabbage Varieties by Mihaela MULȚESCU, Marta ZACHIA, Nastasia BELC, Teodora MANASIA, Floarea BURNICHI, Florentina ISRAEL-ROMING

    Published 2019-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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  3. 53203
    Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi

    Physicochemical and Sensorial Characteristics of Frankfurters with the Addition of Chilli and Kim Chi by Claudiu Dan Sălăgean, Carmen Rodica Pop, Maria Morar, Melinda Nagy

    Published 2015-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  4. 53204
    Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder

    Characterization of Confectionery Spreadable Creams Based on Roasted Sunflower Kernels and Cocoa or Carob Powder by Emil Racolta, Sevastita Muste, Andruta Elena Muresan, Crina Carmen Muresan, Monica Maria Bota, Vlad Muresan

    Published 2014-05-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  5. 53205
    Preliminary Discrimination of Butter Adulteration by ATR-FTIR Spectroscopy

    Preliminary Discrimination of Butter Adulteration by ATR-FTIR Spectroscopy by Lucian Cuibus, Rubén Maggio, Vlad Mureșan, Zorița Diaconeasa, Oana Lelia Pop, Carmen Socaciu

    Published 2015-05-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  6. 53206
    Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice

    Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice by Sanda ANDREI, Andrea BUNEA, Daria Antonia DUMITRAŞ, Adela PINTEA

    Published 2019-06-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  7. 53207
    Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products

    Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products by Anamaria Pop, Sevastiţa Muste, Vlad Mureşan, Liana Salanţă, Cosmin Roşa

    Published 2014-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  8. 53208
    Technical Aspects Regarding the Preservation of Dry Onions in Different Storage Conditions

    Technical Aspects Regarding the Preservation of Dry Onions in Different Storage Conditions by Marian Vintila, Florin Adrian Niculescu, Mihai Romas

    Published 2014-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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  9. 53209
    Assessment of Physicochemical and Microbiological Quality of Seafood

    Assessment of Physicochemical and Microbiological Quality of Seafood by Sorin Apostu, Ancuţa Mihaela Rotar, Cristina Anamaria Semeniuc, Carmen Pop

    Published 2013-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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    Article
  10. 53210
    Romanian Population Perception about Food Risk Behavior Starting from their Social and Cultural Profile

    Romanian Population Perception about Food Risk Behavior Starting from their Social and Cultural Profile by Mihai GEORGESCU, Monica TARCEA, Roxana HADMAȘ, Gabriela SENI, Claudiu TEODORESCU, Simona SZAZS, Raquel GUINE, Zoltan ABRAM

    Published 2020-11-01
    “…Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology…”
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