Journal of Agroalimentary Processes and Technologies 2006, 12(1)

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Image Analysis for Crystallization Process Control

I. D. Mironescu, Vionela Mironescu

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Study Regarding the Water Influence for the Soymilk Lypoxigenase

P. Săvescu, L. Giurgiulescu

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Researches Regarding the Antioxidant Effects for the Milk Xhantine Oxidase Concentration

P. Săvescu, L. Giurgiulescu

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Processing and Characterization of Some Flavored Vinegars

Diana Dogaru, Mariana-Atena Poiană, Diana Moigrădean, Nicoleta Gabriela Hadaruga

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Wheat Fiber as Additives in Reduced Calories Wheat Bread – Part One: Dough and Bread Properties

M. Ognean, Neli Darie, Claudia Felicia Ognean

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Wheat Fiber as Additives in Reduced Calories Wheat Bread – Part Two: Nutritional and Sensorial Evaluation

Neli Darie, M. Ognean, Claudia Felicia Ognean

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Studies on Starch Content of Some Wheat Species under Growing Conditions from Suceava Plateau

Ana Leahu, Sonia Gutt

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The Adoption of Managing Computerized Solution of Milk Pasteurization Process

G. Hegheduş – Mîndru, Ramona Cristina Biron, A. Riviş, I. E. Köles, Nicoleta Gabriela Hădărugă, D.I. Hădărugă, D. Ştef

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The Adoption of Automatization Solution for Milk Pasteurization Operation from Measured and Regulated Dimensions Point of View

G. Hegheduş – Mîndru, Ramona Cristina Biron, A. Riviş, I. E. Köles, Nicoleta Gabriela Hădărugă, D.I. Hădărugă, D. Ştef

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Karl Fischer Titration, a Selective Method for Determining Water in Food

H.-D. Isengard

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Study concerning microbiological contamination of some cheese

Lăcrămioara Istrati, Gabriela Ciobanu, Maria Harja, L. Gavrilă, Roxana Ceaunaş

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Polyphenols Content, Total Antioxidant and Radical Scavenging Capacities for Different Tomatoes and Apples Juices

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

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HPLC Assessment of Carotenoids Stability in Cakes Colored with a Natural Extract

Muntean, E., Nicoleta Muntean, Vasile Lazăr, Constanţa Modoran

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Gluten identification from condiment foodstuffs by immunochromatographic test

Simona Oancea, Mihaela Stoia

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Study of the Quality Parameters of the Grapes Used as Raw Material for Obtaining Top-quality Red Wines in the Oreviţa and Golul Drâncii Vineyards

Camelia Muntean, Ionica Laura, M. Gheorghiţă

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Analytical Validation of Clinical Laboratory Results

Rodica Capriţă, Georgeta Ursulescu, A. Capriţă, M. Ursulescu

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Capitalization of By-Products of Meat Industry

Adriana Dabija, Iuliana Sion, Mihaela Tita, O. Tita

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The stage of the implementation of the aquis communautaire within the Romanian wine sector

Raluca Andreea Ion, Mihaela Begea, P. Begea

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Statistical Analysis of pH, Ascorbic Acid and some Minerals of Different Tomato Assortments

Despina-Maria Bordean, I. Gergen, I. Gogoaşă, Diana Moigrădean

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Project Template Design on Global Traceability Regarding the Requirements for Obtaining Organic Honey

Iuliana Bratu, Cecilia Georgescu

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The Use of Control Charts for Quality Management in the Biochemical Laboratories

Georgeta Ursulescu, Rodica Capriţă, A. Capriţă, M. Ursulescu

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Effect of Mineral Composition on the Electrical Conductance of Milk

A. Căpriţă, Rodica Căpriţă

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Chemical Monitoring for Natural Mineral Water Source Located in Sâncrăieni

Nicoleta Muntean, E. Muntean, T. Drugan, Mariana Sălăgean, Rita Ghiţulescu, Mioara Butan

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Phytosterols-Biological Active Compounds in Food

Svetlana Livia Pascal, Rodica Segal

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PepoLutein – a dietary supplement extracted from the epicarp of Cucurbita pepo l. var. Giromontia fruits

E. Muntean

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Evaluation of the Antiradicalic and Antioxidant Effects of Myrtilli Folium Extracts

Anca Dicu, Rodica Segal

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Qualitative Analysis of Flavonic Glycosides and Phenylpropanic Derivatives from Rhododendron Kotschyi Specie

Cecilia Georgescu, Iuliana Bratu

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The Influence of Microingredients upon the Invertase Activity of Yeasts

Gabriela Pop

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Adducts Of Deoxyribo-nucleic Acid with Nitrosamines

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

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Effect of Lysomax formulation on rheological behaviour of doughs

Alexandrina Sirbu, V. Paslaru

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New Concept for the Obtention of Biopolymers-based Food Biofilms

Monica Mironescu, Vionela Mironescu

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A Study on Valorification of Sprouts on a Product Called “Apinutrigermix”

Neli Darie, Claudia Felicia Ognean, M. Ognean

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Using inulin in bakery products

Georgiana Gabriela Codină, Elena Bilan

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The variation of sensorial characteristics in Chorizo made with starter cultures

Monica Roman, Aurelia Ionescu, Cristina Roman

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The evaluation of physical-chemical characteristics in Chorizo sausages made with starter cultures

Monica Roman, Aurelia Ionescu, Cristina Roman

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Researches on Physical-Chemical Properties of Some Fluidic Yogurt Types

Ina Simitaru, Elisabeta Botez

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Researches regarding the role of lactoacids and probiotics products on inhibition of some contaminations microorganisms

I. Popescu, Mihaela Meşter

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Synthesis and Characterization of a New Cd(II)-Glycylglycine Complex. Aqueous Cd(II)-Glycylglycine Speciation Studies

P. Panagiotidis, C. Mateescu, A. Salifoglou

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Synthesis, Structural and Spectroscopic Characterization of a New Cr(III)-Citrate Complex. Relevance to Chromium Toxicity

Catherine Gabriel, C. Mateescu, A. Salifoglou

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Synthesis, Structural, Spectroscopic and Magnetic Susceptibility Studies of a Cr(III)-HEIDA (2-Hydroxyethyliminodiacetic Acid) Complex

Catherine Gabriel, A. Salifoglou

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Synthesis, Structural and Spectroscopic Characterization of a New Cr(III)-Quinic Complex. Relevance to Aqueous Toxicity of Chromium

Catherine Gabriel, C. Mateescu, A. Salifoglou

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Synthesis and Characterization of Two New Isostructural Iron(III)-Quinates from Aqueous Solutions

Melita Menelaou, A. Salifoglou

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