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Starting January 2021, the full text content of the Annals of the University Dunarea de Jos of Galati, Fascicule VI-Food Technology will be available HERE. In press Mutiat A. Balogun, Opeyemi D. Oluwafemi, Fausat L. Kolawole, Amina M. Ahmed El-Imam, Adewumi T. Oyeyinka
Gires Boungo Teboukeu, Georgiana Horincar (Parfene), Oana Emilia Constantin, Michel Peguy Kemtsop, Hilaire Macaire Womeni, Gabriela Râpeanu Oxidative stability of cottonseed oil enriched with cameroonian plant leaves extracts
Iuliana Banu, Iuliana Aprodu Thermo-mechanical and baking properties of the quinoa-rice composite flour
Elena Iosip (Dragomir), Gabriela Elena Bahrim, Nicoleta Stănciuc, Oana Emilia Constantin, Constantin Croitoru, Gabriela Râpeanu Improvement of the red wines quality by using yeast derivatives as an alternative to lees aging
Nur Amira Rosli, Nor Ainy Mahyudin, Jinap Selamat, Nor Khaizura Mahmud Ab Rashid Layout design for food safety improvement of frozen crispy chicken curry puff processing
Souhir Bouazizi, Giuseppe Montevecchi, Francesca Masino, Andrea Antonelli, Moktar Hamdi Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications
Sarra Jribi, Hela Gliguem, Lilla Szalóki-Dorkó, Zoltan Naàr, Ossema Kheriji, Hajer Debbabi Impact of drying method on bioactive compounds, functional and thermal properties of durum wheat (Triticum durum) sprouts
Nabil Miled,Fatma Aloui, Lotfi Asaddak, Fakher Frikha, Othman A. Alghamdi, Ahmed Fendri Health promoting olive leaf as a food ingredient: industrial study on a confectionery product
Trang Nguyen Thi, Phuong Nhung Tran Thi, Quynh Ha Truong Tu, Huan Phan Tai Effect of chitosan coating combined with custard apple (Annona squamosa l.) peel extract on the quality of pacific white shrimp during cold storage |
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Copyright © 2010 Faculty of Food Science and EngineeringLast modified: Monday, 18 October 2021 |