Submission
Submit your own article trough this form
Name:
Article Title:
Email:
File:
Review Process
Instructions for Authors
 

   
  jQuery Tools standalone demo
   
About us

Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
 
Issues
The archive of articles

2017 Journal of Agroalimentary Processes and Technologies 2017, 23(1)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(4)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(3)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(2)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(1)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(4)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(3)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(2)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(1)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(4)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(3)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(2)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(1)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(4)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(3)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(2)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(1)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(4)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(3)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(2)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(1)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(4)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(3)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(2)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(1)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(4)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(3)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(2)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(1)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(4)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(3)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(2)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(1)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(2)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(1)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(2)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(1)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(2)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(1)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(1)
 
 
 
 

Journal of Agroalimentary Processes and Technologies 2007, 13(1)

1.  The Influence of Hydrothermal Processing upon Soluble Phosphorus Concentration from Milling Streams
Authors: Iuliana Banu, Cornelia Lungu, Oana Constantin, Iuliana Aprodu.

Abstract           PDF Version

2.  Influence of some Technological Parameter on the Efficient Obtaining of Brine Cheese With Whey Protein
Authors: Vasilica Alisa Arus, I. Sion, N. Pircu.

Abstract           PDF Version

3.  Studies Regarding Amylolitic Enzymes Influences on Milling and Bakery
Authors: Adriana Dabija, Delia Andronic, M. Bulancea, Anca Miron.

Abstract           PDF Version

4.  UE Directive Implementation for the Establishment Technological Flux in Food Industry
Authors: Ghe. D. Pasat, Nela Caragea.

Abstract           PDF Version

5.  Analyze between Cheeses Obtained from Unpasteurized and Pasteurized Milk
Authors: Consuela Roibu, Nela Caragea, Mariana Bran.

Abstract           PDF Version

6.  Study Regarding the Convective and Conductive Dry Influence for Boron Concentration from Pleurotus Mushrooms Treated with Solution of Boron Complex
Authors: P. Savescu, Maria Dinu, L. Giurgiulescu.

Abstract           PDF Version

7.  Researches Regarding the Simple Extraction Effect, in to Static Regime, for the Boron and another Ions Concentration from Pleurotus Ostreatus Mushrooms Treated with Solution of Boron Complex
Authors: P. Savescu, L. Giurgiulescu, Maria Dinu.

Abstract           PDF Version

8.  Comparative Study Regarding the Influence of Dry System upon Chemical Composition of Djebel Tobacco
Authors: L. Giurgiulescu, P. Săvescu, Dinu Mariana.

Abstract           PDF Version

9.  Researches Regarding the Fibers Influence on the Quality of Bakery Products
Authors: Vasilica Alisa Aruş, M. Leonte, N. Pircu.

Abstract           PDF Version

10.  Temperature Influence on Dough’s Behaviour
Authors: Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru.

Abstract           PDF Version

11.  Risks Assessment in Romanian Food Safety Systems: Opportunities and Constrains
Authors: Nicoleta Sava, Daniela Borda, Gabriela Rotaru

Abstract           PDF Version

12.  Researches Regarding Antibiotics Residuum Presence in Milk and Milk Products in Conformity with European Legislation
Authors: A. Dabija, I. Sion, M. Tita, O. Tita.

Abstract           PDF Version

13.  The Influence of the Maturity Stage of Grapes on their Basic Composition and the Wines Obtained
Authors: Alina Băcanu, M. Gheorghiţă

Abstract           PDF Version

14.  Novac and Negru de Dragasani Varieties for Red Wines with Remarkable Technological Potential
Authors: C. Nicolaescu, M. Gheorghiţă

Abstract           PDF Version

15.  The Biotechnological Possibilities of Improving the Phenolic Composition and Extractivity of Great Burgund Wines
Authors: Rodica Petrescu, M. Gheorghiţă

Abstract           PDF Version

16.  Researches Regarding the Chemical Leavening Agents’ Role in Quality of Bakery Products
Authors: Pop Gabriela

Abstract           PDF Version

17.  The Influence of Temperature and Material Type in Biofilm Formation in Food Industry
Authors: Oana Emilia Constantin, Clemansa Tofan.

Abstract           PDF Version

18.  The Determination of Total Aflatoxins and Ochratoxina A in Rye and Barley
Authors: Corina Dajbog, Clemansa Tofan

Abstract           PDF Version

19.  Researches Concerning the Influence of the Vegetal Protein Supplements Proportion on the Microbiological Quality of the Composition at the Manufacture of one Semi-Smoked Sausage Assortment
Authors: C. D. Sălăgean, C. Laslo, D. Ţibulcă.

Abstract           PDF Version

20.  Researches Concerning the Proteolitical Modifications during the Fermentation and the Storage of Cultured Butter Milk
Authors: Mihaela- Ancuţa Rotar, Cristina Semeniuc, S. Apostu, Ramona Suharoschi, Crina Mureşan, Georgeta Modoran, Camelia Guş, C. Laslo, Monica Culea

Abstract           PDF Version

21.  Researches Concerning Microbiological Evolution of Lactic Acid Bacteria to Yoghurt Storage during Shelf-Life
Authors: Mihaela- Ancuţa Rotar, Cristina Semeniuc, S. Apostu, Ramona Suharoschi, Crina Mureşan, Constanţa Modoran, C. Laslo, Camelia Guş, Monica Culea.

Abstract           PDF Version

22.  The Quantitative Analysis of Flavonoid Compounds in the Species of Teucrium Chamaerys and Hippophae Rhamnoides
Authors: Cecilia Georgescu, Isabela Crăciun, Iuliana Bratu, A. Turtureanu

Abstract           PDF Version

23.  Potential Use of Mougeotia Sp. Algae in Food Production, Based on its Carotenoid Content
Authors: E. Muntean, V. Bercea, N. Dragos, Nicoleta Muntean

Abstract           PDF Version

24.  Technological and Nutritional and Sensorial Influences on Using Different Types of Hydrocolloids on Bread
Authors: M. Ognean, V. Jâşcanu, Neli Darie, Luminiţa Mihaela Popa, Anamaria Kurti, Claudia Felicia Ognean

Abstract           PDF Version

25.  Addvalue Line Cellulose Derivatives on Obtaining Low Calorie Spreading from High Fat Raw Material
Authors: V. Jâşcanu, Neli Darie, Claudia Felicia Ognean, H.I. Sălcianu, Elena-Iuliana Dinică, M. Ognean

Abstract           PDF Version

26.  Antioxidant Capacity and Polyphenols Content for Garlic and Basil Flavored Bread
Authors: Diana Nicoleta Raba, Diana Moigrădean, Mariana-Atena Poiană, Mirela Popa, I. Jianu.

Abstract           PDF Version

27.  Metals Contents of Tomatoes Cultivated in Different Conditions
Authors: Monica Harmanescu, Diana Moigradean, I. Gergen.

Abstract           PDF Version

28.  Mineral Micronutrients Composition of Bee’s Pollen
Authors: Monica Harmanescu, D. Popovici, I. Gergen

Abstract           PDF Version

29.  The Malolactic Fermentation Conduction on Red Wines, Using Starter Cultures of Malolactic Bacteria
Authors: I. Popescu-Mitroi, M. Gheorghita

Abstract           PDF Version

30.  HPLC Assessment of Carotenoids Stability during Lactic Acid Fermentation of Zucchini
Authors: E. Muntean

Abstract           PDF Version

31.  The Establishing the Quality of Red Wines on the Basis of Chromatic Characteristics
Authors: Mariana-Atena Poiană, Diana Moigrădean, I. Gergen, Monica Hărmănescu

Abstract           PDF Version

32.  Molecular Aspects of Chromium Toxicity. Chemistry of Binary Systems in Relevance to Food and Biosystems
Authors: A. Salifoglou

Abstract           PDF Version

33.  Progressive Loss of Hippocampal Cells by Exposure to Al(III) Compounds. Emphasis on Alzheimer Disease
Authors: Christiane Nday, Alison J. Drysdale, Bettina Platt, Α. Salifoglou

Abstract           PDF Version

34.  Investigation of Neurotoxic Effects of Al(III) on Neuronal and Glial Cells Through N-Methyl D-Aspartic Acid Receptors
Authors: Christiane Nday, Alison J. Drysdale, Bettina Platt, Α. Salifoglou

Abstract           PDF Version

35.  Investigation of the Aqueous Binary System Al(III)-Organophosphate Ligand. Relevance to Al(III) Biotoxicity
Authors: Melita Menelaou, V. Georgantas, A. Salifoglou

Abstract           PDF Version

36.  The Synthesis, Isolation and Spectroscopic Characterization of a new Ni(II)-Hydroxycarboxylate Complex. Steps toward Understanding of Ni(II) Toxicity
Authors: Melita Menelaou, C. Mateescu, A. Salifoglou.

Abstract           PDF Version

37.  Synthesis and Characterization of Two NeW Co(II)-Quinate Complex Forms from Aqueous Solutions. Correlation with the Biological Co(II) Speciation
Authors: Melita Menelaou, A. Konstantopai, A. Salifoglou

Abstract           PDF Version

 


 
 
   
Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara

Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326

Copyright © 2017 Journal of Agroalimentary Processes and Technologies                                                                                                                                  Web design by Royalty