Journal of Agroalimentary Processes and Technologies 2006, 12(2)

The evaluation of the quality rye flours on the basis of the biochemical and rheological indices

Iuliana Banu

Research Regarding Energetical Consumption at Wheat Mash Distillation with Preheating and Automation Work Process

M. Muntean, G. Brãtucu

Malting behaviour of barley varieties cultivated in Romania for brewing from the harvest 2004

Ion Stroia, Mihaela Begea, Elena Baron, Stela Muşu, Gheorghe Bâldea, Mariana Vlădescu, Paul Begea, Raluca Andreea Ion, Liliana Vasilescu

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The study of the technological potential at the varieties of Pinot and Feteasca from some Oltenia vineyards

Ionela Popa, M. Gheorghiţă

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The influence of different technological procedures in obtaining and conditioning high quality red wines regarding to relations between different compositional parameters

A. Buică, M. Gheorghiţă

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Study Concerning the Influence of Salt Addition on Breads Quality

M. Leonte, Alisa Arus

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Contribution Regarding the Increase of Fibre Content from Food Product with Bran Adding

Liliana Miclăuş, Monica Tulbure, Domnica Ciobanu, M. Leonte

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The study of heat and mastransfer when freezing by fluidization of perishable food productsPart I. Theoretical background

Mihaela Gabriela Chirila, I. Tofan

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Drinking Water in Fermentative Food Industry. Different Possibilities to Improve the Main Quality Parameters

Felicia Stoica, Camelia Muntean, Adela Vijulie

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Biomarkers: Theoretical Aspects and Applicative Peculiarities. Note II. Nutritional Biomarkers

Z. Gârban, Gabriela Gârban, G.D. Ghibu

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New Tendencies Regarding MoleculaAbsorbtion Spectrophotometers with Applications in Food Product Control

G. Gutt, Sonia Gutt

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Classical and up-Date Monitoring in Red Wine-Making Fermentative Processes

Neli Darie, Claudia Felicia Ognean, M. Ognean, O.S. Petrenciu

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Correlation between Total Antioxidant Capacity and Polyphenols Content for some Beer Types

Monica Harmanescu, I. Gergen, H.D. Isengard

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The Influence of Pea Extract Addition upon Bakery Products Quality

Sonia Gutt, G. Gutt

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Antioxidant Capacity Evaluation in Relation with Polyphenolos and Ascorbic Acid Content for Some Natural Juices

Diana Moigrădean, Mariana-Atena Poiană, I. Gergen, Diana Dogaru

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Finding Authenticity of Various Vegetal Oils in Bread

Diana Nicoleta Raba, Mirela Viorica Ghiulai

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The Evaluation of Musli Quality using Qualimetry Methods

D. Ştef, Lavinia Ştef, M. Drugă, Mărioara Drugă, G. Bujancă

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The Economical Dimension of Food Quality

Luminiţa Pîrvulescu, Claudia Sîrbulescu, Carmen Dumitrescu, Vladislava Radovan

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Researches Concerning the Influence of Vegetal Protein Supplements Proportion on Composition Quality in the Manufacture of one Semi-smoked Sausage

D. Sălăgean

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Researches Concerning the Influence of Vegetal Protein Supplements Proportion on Finished Product Quality in the Manufacture of one Semi-smoked Sausage

D. Sălăgean

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Preliminary Research Concerning the Radioactive Contamination of some Food Produce in the Banat Area

I. Gogoaşă, Mihaela Bragea, Maria Rada, I. Jianu, I. Gergen, D. Pârvu, Despina Bordean, A. Riviş

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Research Concerning the Natural Radioactivity of some Food Produce in the Sibiu County Area

C. Marutoiu, I. Gogoasa, Cecilia Sitoianu, Olivia Florena Marutoiu, I. Gergen, Dana Velimirovici

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Some Physical-Chemical Characteristics Determination for Orange, Grapefruit and Tomato Juices 429 288

Corina Costescu, D. Pârvu, A. Riviş

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Fat Replacers – Review

Claudia Felicia Ognean, Neli Darie, M. Ognean

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Antibacterial Activity of Isothiocyanates, Active Principles in Armoracia Rusticana Roots (I)

Daniela Mucete, Aurica Borozan, Florina Radu, I. Jianu

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Antibacterial Activity of Isothiocyanates, Active Principles in Armoracia Rusticana Roots (II)

Daniela Mucete, Aurica Borozan, Florina Radu, I. Jianu

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Structural Peculiarities of Carotenoids Used as Food Colorants

Cristina Pop, G.D. Ghibu, Gabriela Gârban, Ariana-Bianca Velciov

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Deoxyribonucleic Acid Adducts as Biomarkers of Exposure in Biomonitoring

Gabriela Gârban, Z. Gârban, G.D. Ghibu, Corina Auműller, Ariana-Bianca Velciov

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Modified Acidification Power Test Applied to Evaluate Temperature and Ethanol Stress Impact on Yeast Fermentation Performance

Rodica Rotar, Antoaneta Gabriela Stoicescu

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Experiments on Conditioning Modalities of Yeast Inoculum by Linoleic Acid Supplementing

Rodica Rotar, Antoaneta Gabriela Stoicescu

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The Influence of Linoleic Acid Supplementing on the Wap and Gipe Parameters under Different Fermentation Conditions and in Successive Fermentation Cycles

Rodica Rotar, Antoaneta Gabriela Stoicescu

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Serum Cholesterol, Triglycerides and Glucose Concentration after Manganese Excess in Wistar Rats

Mirela Ahmadi-Vincu, Ariana-Bianca Velciov, Mihaela Pup, Z. Gârban

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Modification of Enzymatic Status Induced by Xenobiotic Action of cis-Platinum

Ariana – Bianca Velciov, Gabriela Gârban, P.R. Velciov, Mirela Ahmadi-Vincu, Mihaela Pup, Z. Gârban

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The Effect of Zinc Chloride Administration on some Trace Metals in Wistar Rats Liver

Mihaela Pup, Mirela Ahmadi-Vincu, Ariana-Bianca Velciov, Z. Gârban, D. Dronca

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Circular Dichroism – Theory and Applications of the Interaction of Deoxyribonucleic Acid with Manganese Ions

Adina Avacovici, Z. Gârban

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Urolithiasis: Peculiarities of the Etiopatogeny and the Composition of Uroconcrements

Georgeta Sofia Popescu, Rodica Grecu

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Discovering the Connections of the Aqueous Chemistry of Ti(IV) to Cellular Biochemistry. Relevance to Food and Health

A. Salifoglou

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Influence of Hemicellulose on some Rheological Properties of Bread

Rodica Chereji, R. Laszlo, Diana Dogaru, Despina Bordei, C. Mateescu

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Nutritional Status of a Group of Adolescents from a Rural Area of Banat Region

Corina Auműller, Gabriela Gârban, Z. Gârban

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Synthesis and Characterization of a New Ni(II)-Quinate Complex from Aqueous Solutions. From the Aqueous Speciation to Ni(II) Toxicity

Melita Menelaou, C. Mateescu, A. Salifoglou

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