Journal of Agroalimentary Processes and Technologies 2007, 13(2)

Researches Regarding Inorganic Accelerators Using in Pomace Fermenting Process

Lăcrămioara Istrati, Domnica Ciobanu, Maria Harja, Daniela Ionaşcu

Studies Regarding Bakery Products Obtaining with Barley Bran Supplement

Domnica Ciobanu, Lăcrămioara Istrati, M. Leonte, Daniela Ionaşcu

Study of Technological Potential of Several Black Grapes Varieties for High Quality Red Wines in Segarcea Viticultural Center

Elena Nadia Genoiu, I. Olteanu

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Utilisation of Industrial Enzymes to Produce Bioethanol from Autochthonous Energy Crops

I. Stroia, Mihaela Begea, P. Begea, Mariana Vlădescu

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Using High Technologies for Processing and Storage Vegetables and Fruits

Mirela Calu, I. Tofan

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The Study of the Heat and Mass Transfer for the Fluidization Freezing of Products. II. Practical Aspect

Mihaela Gabriela Chirilă, I. Tofan

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The Technology of Obtaining Cooling Drinks from Forest’s Fruits and Whey

Mirela Jimborean, D. Ţibulcă, Gh. Şteţca, Cristina Semeniuc

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Salt Influence on Dough’s Behaviour

Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru

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Sugar Influence on Dough’s Behaviour

Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru

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Ascorbic Acid Influence on Dough’s Behaviour

Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru, Camelia Arghire.

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Development of a Gel PermeationChromatographic Method for the Analysis of Starchy Products

Monica Mironescu

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Mycotic and Mycotoxic Evaluation of the Wheat Seeds from Transilvania Area

Oana Anita Morar, Cornelia Braicu, Constanta Modoran, V. Florian

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The Influence of Low Temperature on Stabilization Process of Wine

Georgeta Enache, I. Tofan

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New Results Regarding the Enological Potential of the Pinot Varieties in South-Mehedinti Hilly Vineyards

Ionela Popa, M. Gheorghiţă

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The Variation of Aflatoxine in Few Fodder and Food Products in Brasov County

Monica Potrovita, Monica Roman, Mihaela Badea

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Membrane Techniques Used for the Assessment of the Microbiological Safety and Quality of the Food Products

Mihaela Begea, I. Stroia, Mariana Vlădescu, P. Begea

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Studies Concerning the Efficiency of Hygienization of the Working Areas in the Cattle Slaughtering Process

D. Ţibulcă, C. Man, G. Şteţca, Mirela Jimborean, D. Sălăgean

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Simultaneous Determination of Mycotoxins (Ochratoxin A and Deoxynivalenol) in Biological Samples

A. Căpriţă, Rodica Căpriţă, C. Cozmiuc, Bianca Maranescu, H. Sărăndan

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Selective Biosensorial Assay in Lactic Souring Wines Disease Prevention

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

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Researches Regarding the Improvement of Bread Quality Using Functional Ingredients

Constanta Modoran, Sevastita Muste, D. Modoran, Adela Frigioiu, Ancuta Mihaela Rotar, Oana Anita Morar

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Sunlight Influence of Lycopene Content in Tomatoes Varieties

Diana Moigrădean, A. Lăzureanu, Mariana-Atena Poiană, I. Gogoaşă, Monica Hărmănescu, I. Gergen

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Researches Concerning the Influence of some Auxiliary Material over Frozen Sheet Dough Quality

Delia Andronic, M. Bulancea, Adriana Dabija, Anca Miron

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Researches Concerning the Influence of some Commercial Enzymatic Preparats over the Quality of Frozen Sheet Dough

Delia Andronic, M. Bulancea, Adriana Dabija, Anca Miron

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Enzyme Preparation in Secondary Fermentation and Maturation Process in Brewing Industry

Felicia Stoica, Camelia Muntean, L. Giurgiulescu, A. Buică, Andreea Moreanu, Denisa Popa

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Research Regarding the Action of Selected Yeasts (L.S.A.) and Increase Doses of SO2 Contents on Chromatic Characteristics of Cabernet Sauvignon

L. Giurgiulescu, P. Săvescu, Felicia Stoica, Codre Anca

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The Obtaining of the Pudding/Jelly Type Functional Food Using Alfred’s L. Wolff Quick Fibre Product

Claudia Felicia Ognean, Neli Darie, Andreea Tolea, Nicoleta Ivan, M. Ognean

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Obtaining Low Calories Dessert - Jelly Type

Claudia Felicia Ognean, Neli Darie, V. Jâşcanu, Andràs Győngyi, M. Târziu, M. Ognean

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The Analysis of Chromatic and Antioxidant Characteristics of some Red Wines from Recas Vineyard

Mariana-Atena Poiană, Diana Moigrădean

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Research Concerning The Action of some Enzymatic Preparations on Polysaccharides from Wheat Grain

Ana Leahu, M. Avramiuc

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Storage and Preservation Conditions Used for Animal Origin Food Products (Pork Meat)

G. Şteţca, C. Man, D. Ţibulcă, Mirela Jimboreanu

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Studies on Obtaining High Nutritional Value Products from Wheat Germ

Neli Darie, V. Jâşcanu, M., Ognean, Cristina Busuioc, S. Lungu, Claudia Felicia Ognean

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Aqueous Synthetic Chemistry of Vanadium(V) with Citrate

Catherine Gabriel, A. Salifoglou

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Aqueous Studies of the Binary Cr(III)-Citrate System

Catherine Gabriel, C. Mateescu, A. Salifoglou

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Study of the Interaction of the Neurotoxin Al(III) with Quinic Acid

Catherine Gabriel, Melita Menelaou, A. Salifoglou

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The proteins digestibility of bread fortified with different sources of protein

Mihaela Constandache

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