GROWTH PROSPECTS OF MANGALITA AND BAZNA PIG BREEDS IN THE NORTH-WEST OF ROMANIA

by Gh. Stetca, Adriana Morea, Anamaria Pop
Published 2014-12-01

Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

by Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan
Published 2014-11-01

Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

by Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop
Published 2015-05-01

Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

by Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop
Published 2014-11-01

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

by Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP
Published 2016-11-01

Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Published 2015-11-01

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Published 2015-11-01

STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS

by Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan
Published 2013-11-01

Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions

by Anamaria Pop, Sevastita Muste, Crina Muresan, Simona Jula
Published 2014-05-01

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

Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds

by Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria POP
Published 2015-11-01

Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour

by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN
Published 2016-11-01

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

by Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL
Published 2018-05-01

Influence of Psyllium husk (Plantago ovata) on Bread Quality

by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN
Published 2017-05-01

Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product

by Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP
Published 2019-06-01

Can the Computed Tomographic Aspect of Porto-Systemic Circulation in Cirrhotic Patients be Associated with the Presence of Variceal Hemorrhage?

by Cosmin Caraiani, Bianca Petresc, Anamaria Pop, Magda Rotaru, Lidia Ciobanu, Horia Ștefănescu
Published 2020-06-01

Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis

by Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria Pop, Ana Cuceu
Published 2015-05-01

Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries

by Liana Claudia Salanţă, Maria Tofană, Carmen Pop, Sonia Socaci, Anamaria POP, Melinda Nagy
Published 2015-05-01

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
Published 2014-11-01

Beverage Alcohol Choice Among University Students: Perception, Consumption and Preferences

by Claudia Liana SALANTA, Maria TOFANA, Carmen POP, Anamaria POP, Teodora COLDEA, Elena MUDURA
Published 2017-05-01