Hasil Pencarian - Maria TOFANA

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  1. 1
    DEVELOPMENT OF AN ADVANCE METHOD FOR THE DETERMINATION OF TOCOPHEROLS IN EDIBLE OILS

    DEVELOPMENT OF AN ADVANCE METHOD FOR THE DETERMINATION OF TOCOPHEROLS IN EDIBLE OILS oleh Anca Becze, Vanda Babalau Fuss, Maria Tofana

    Diterbitkan 2020-12-01
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  2. 2
    CHANGES OF HYDROXYMETHYLFURFURAL IN HEATED HONEY

    CHANGES OF HYDROXYMETHYLFURFURAL IN HEATED HONEY oleh Laura Stan, Sevastița Muste, Maria Tofană, Ramona Suharoschi

    Diterbitkan 2013-12-01
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  3. 3
    LEGISLATION, TECHNICAL POTENTIAL AND CONTROL OF IRRADIATED FOOD IN ROMANIA

    LEGISLATION, TECHNICAL POTENTIAL AND CONTROL OF IRRADIATED FOOD IN ROMANIA oleh Giorgiana Mihaela Catunescu, Maria Tofana, Adriana-Paula David

    Diterbitkan 2012-07-01
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  4. 4
    Development and Analysis of Quality Parameters of an Innovative Juice

    Development and Analysis of Quality Parameters of an Innovative Juice oleh Anca FARCAS, Crina MURESAN, Maria TOFANA, Simona MIRCA

    Diterbitkan 2017-05-01
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  5. 5
    The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts

    The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts oleh Anca FARCAS, Sonia SOCACI, Maria TOFANA, Elena MUDURA, Liana SALANTA

    Diterbitkan 2016-11-01
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  6. 6
    Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds

    Evaluation of Polyphenol Content and Antioxidant Properties of some Fruit Seeds oleh Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria POP

    Diterbitkan 2015-11-01
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  7. 7
    The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year

    The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year oleh Liana-Claudia Salanta, Maria Tofana, Sonia Socaci, Elena Mudura, Anca Farcas

    Diterbitkan 2013-11-01
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  8. 8
    Quality and Sensorial Characteristics of Raw-Vegan Bars

    Quality and Sensorial Characteristics of Raw-Vegan Bars oleh Liana Claudia Salanţă, Maria Tofană, Sonia Socaci, Cristina Barta, Carmen Pop

    Diterbitkan 2015-11-01
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  9. 9
    Consumers’ Requirements for Functional Foods

    Consumers’ Requirements for Functional Foods oleh Corina MAXIM, Anca FĂRCAȘ, Dan Cristian VODNAR, Maria TOFANĂ, Sonia SOCACI

    Diterbitkan 2019-11-01
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  10. 10
    WASTEWATER TREATMENT USING MACROALGAE KELP SP.

    WASTEWATER TREATMENT USING MACROALGAE KELP SP. oleh Suzana Elena BIRIS-DORHOI, Maria TOFANA, Cosmina Maria BOGATEAN, Melinda NAGY

    Diterbitkan 2016-11-01
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  11. 11
    DETERMINATION OF ASCORBIC ACID (VITAMIN C) CONTENT IN GLUTEN FREE PASTA ENRICHED IN BIOACTIVE COMPUNDS

    DETERMINATION OF ASCORBIC ACID (VITAMIN C) CONTENT IN GLUTEN FREE PASTA ENRICHED IN BIOACTIVE COMPUNDS oleh Ioana Talos, Floricuta Ranga, Vanda Babalau-Fuss, Oana Bogdana Grebla, Maria Tofana

    Diterbitkan 2021-08-01
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  12. 12
    Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

    Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production oleh Anca Farcas, Maria Tofana, Sonia Socaci, Stancuta Scrob, Liana Salanta, Doinita Bors

    Diterbitkan 2013-11-01
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  13. 13
    Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil

    Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil oleh Maria Doinita Bors, Georgiana Smaranda Petrut, Maria Tofana, Sonia Socaci, Anca Farcas

    Diterbitkan 2014-05-01
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  14. 14
    Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient

    Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient oleh Anca Corina FĂRCAŞ, Sonia Ancuța SOCACI, Carmen SOCACIU, Corina MAXIM, Maria TOFANĂ

    Diterbitkan 2019-06-01
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  15. 15
    Antioxidant and Antimicrobial Properties of the Fir Buds Syrup

    Antioxidant and Antimicrobial Properties of the Fir Buds Syrup oleh Liana Mariana Deac, Anca Farcas, Dan C. Vodnar, Maria Tofana, Sonia Socaci

    Diterbitkan 2014-05-01
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  16. 16
    Tomato Waste as a Source of Biologically Active Compounds

    Tomato Waste as a Source of Biologically Active Compounds oleh Anca C. FĂRCAŞ, Sonia A. SOCACI, Delia MICHIU, Suzana BIRIŞ, Maria TOFANĂ

    Diterbitkan 2019-06-01
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  17. 17
    Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting

    Biosynthesis and Accumulation of Sulphur Compounds in White Radish During the First Three Days of Sprouting oleh Maria Doinița Borș, Richard Mithen, Shikha Saha, Maria Traka, Sonia Socaci, Maria Tofană

    Diterbitkan 2015-11-01
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  18. 18
    CHEMICAL AND TECHNOLOGICAL PROPERTIES OF BLACKTHORN (PRUNUS SPINOSA) AND ROSE HIP (ROSA CANINA) FRUITS GROWN WILD IN CLUJ-NAPOCA AREA

    CHEMICAL AND TECHNOLOGICAL PROPERTIES OF BLACKTHORN (PRUNUS SPINOSA) AND ROSE HIP (ROSA CANINA) FRUITS GROWN WILD IN CLUJ-NAPOCA AREA oleh Vanda Babalau-Fuss, Anca Becze, Marius Roman, Ana Moldovan, Oana Cadar, Maria Tofana

    Diterbitkan 2020-06-01
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  19. 19
    Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis

    Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis oleh Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Carmen Pop, Anamaria Pop, Ana Cuceu

    Diterbitkan 2015-05-01
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  20. 20
    Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders

    Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders oleh Ioana TALOS, Elena Suzana BIRIȘ-DORHOI, Floricuta RANGA, Vanda BABALAU–FUSS, Maria TOFANA

    Diterbitkan 2021-11-01
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