The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

by Sergiu Pădureţ
Published 2021-07-01

EVALUATION OF BIRCH SAP (BETULA PENDULA) QUALITY DURING STORAGE

by Liliana Norocel, Sergiu Pădureț
Published 2020-06-01

PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES

by Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Published 2020-09-01

AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

by Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Published 2020-06-01

HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES

by Sorina ROPCIUC, Mircea OROIAN, Sergiu PĂDUREȚ, Amelia BUCULEI
Published 2017-06-01

PHENOLIC PROFILE OF HONEYDEW HONEYS FROM THE NORTH-EAST PART OF ROMANIA

by Mircea OROIAN, Sorina ROPCIUC, Amalia BUCULEI, Sergiu PADURET, Elena TODOSI
Published 2016-11-01