The effect of NaCl substitution by KCl on telemea cheese properties

by Mihai ANGHELOIU, Gabriel-Dănuţ MOCANU, Elisabeta BOTEZ
Published 2016-12-01

Instrumental and sensorial tests for predicting the textural profile of reformulated meatloaf

by Gabriel – Dănuţ MOCANU, Oana – Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ
Published 2018-02-01

FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

by Elisabeta Botez, Gabriel – Dănuț Mocanu, Doina – Georgeta Andronoiu, Oana-Viorela Nistor
Published 2018-12-01

The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

by Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ
Published 2015-08-01

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

by Oana Viorela Nistor, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc
Published 2020-11-01

Influence of drying conditions on the effective diffusivity and activation energy during convective air and vacuum drying of pumpkin

by Liliana SEREMET (CECLU), Elisabeta BOTEZ, Oana-Viorela NISTOR, Fahrettin GOGUS, Doina Georgeta ANDRONOIU, Gabriel-Dănuţ MOCANU
Published 2015-12-01

Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

by Gabriel-Dănuț Mocanu, Ana Cosmina Chirilă, Aida Mihaela Vasile, Doina Georgeta Andronoiu, Oana-Viorela Nistor, Vasilica Barbu, Nicoleta Stănciuc
Published 2020-11-01

NEW CONCERNS REGARDING THE INNOVATIVE FORMULATION OF SOME PUDDINGS BASED ON GOAT MILK

by Elisabeta Botez, Gabriel-Dănuț Mocanu, Doina Georgeta Andronoiu, Ana Cosmina Chirilă, Alina Balan, Daniela Constandache, Oana-Emilia Constantin, Oana-Viorela Nistor
Published 2018-12-01