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1. Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient.

2. Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids.

3. Polyphenols-Enrichment of Vienna Sausages Using Microcapsules Containing Acidic Aqueous Extract of Boletus edulis Mushrooms.

4. Formulation development and characterization of plant-based alternatives to pâté using forest ingredients.

5. Determination of Coenzyme Q10 Content in Food By-Products and Waste by High-Performance Liquid Chromatography Coupled with Diode Array Detection.

6. Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening.

7. Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.

8. An Overview of Analytical Methods for Quantitative Determination of Coenzyme Q10 in Foods.

9. Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax-based oleogelation.

10. Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products.

11. Implementation of an Analytical Method for Spectrophotometric Evaluation of Total Phenolic Content in Essential Oils.

12. Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania.

13. Characterization of a Potential Isozyme Laccase from Trametes polyzona MPS1-3 and its Contribution to Palm Oil Mill Effluent Treatment.

14. Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout.

15. Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil.

16. Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms.

17. Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities.

18. Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria.

19. Stability of flavoured phytosterol-enriched drinking yogurts during storage as affected by different packaging materials.

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