Resultados da busca - Anca FARCAS

Development and Analysis of Quality Parameters of an Innovative Juice por Anca FARCAS, Crina MURESAN, Maria TOFANA, Simona MIRCA

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Special Beer obtained by Synchronous Alcoholic Fermentation of Two Different Origin Substrates por Elena MUDURA, Teodora Emilia COLDEA, Victor PLESCA, Anca FARCAS

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Comparative Authenticity Signatures of Six Essential Oils Used as Food Flavors: a Gas chromatography - Mass Spectrometry Approach por Ramona Maria POPA, Sonia SOCACI, Anca FĂRCAŞ, Carmen Maria SOCACIU

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The Content in Bioactive Compounds of Different Brewers' Spent Grain Aqueous Extracts por Anca FARCAS, Sonia SOCACI, Maria TOFANA, Elena MUDURA, Liana SALANTA

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Novel Methods for Liposome Formulation: Advancements and Innovations por Bianca ENARU, Anca FĂRCAŞ, Andreea STĂNILĂ, Sonia SOCACI, Zoriţa DIACONEASA

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The Dynamic Of Essential Oil Accumulation In Hop Cones During 2012 Year por Liana-Claudia Salanta, Maria Tofana, Sonia Socaci, Elena Mudura, Anca Farcas

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Consumers’ Requirements for Functional Foods por Corina MAXIM, Anca FĂRCAȘ, Dan Cristian VODNAR, Maria TOFANĂ, Sonia SOCACI

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Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production por Anca Farcas, Maria Tofana, Sonia Socaci, Stancuta Scrob, Liana Salanta, Doinita Bors

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Study Regarding the Production and Characterization of Rose Petal Jam Enriched with Saint John`s Wort (Hypericum Perforatum) Essential Oil por Maria Doinita Bors, Georgiana Smaranda Petrut, Maria Tofana, Sonia Socaci, Anca Farcas

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Total Content of Carotenoids in Corn Landraces and Their Potential Health Applications por Stăncuța Scrob, Sevastița Muste, Ioan Haș, Crina Mureșan, Sonia Socaci, Anca Fărcaș

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Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta por Crina Carmen MURESAN, Anca FARCAS, Simona MAN, Ramona SUHAROSCHI, Romina Alina VLAIC

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Evaluation of Extraction Methods for the Analysis of Carotenoids for Different Vegetable Matrix por Stancuta Scrob, Sevastita Muste, Crina Muresan, Anca Farcas, Sonia Socaci, Romina Vlaic

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Antioxidant and Antimicrobial Properties of the Fir Buds Syrup por Liana Mariana Deac, Anca Farcas, Dan C. Vodnar, Maria Tofana, Sonia Socaci

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Characterization of Black and Green Tea from Local Market por Sonia Ancuta Socaci, Anca Farcas, Camelia Tomele, Liana Salanta, Luminita Varva, Maria Tofana

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Evaluation of Bioactive Compounds from Flowers and Fruits of Black Elder (Sambucus Nigra L.) por Sonia A. Socaci, Anca Fărcaş, Maria Tofană, Carmen Pop, Mirela Jimborean, Melinda Nagy

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Novel Delivery Systems of Polyphenols and Their Potential Health Benefits por Bianca Enaru, Sonia Socaci, Anca Farcas, Carmen Socaciu, Corina Danciu, Andreea Stanila, Zorita Diaconeasa

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Extraction and Characterization of Bioactive Compounds from Prunus Spinosa L. Fruits with Potential in the De-velopment of Edible Films por Oana NEGREAN, Anca FĂRCAȘ, Sonia SOCACI, Călina CIONT, Mădălina MEDELEANU, Elemer SIMON, Oana POP

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Study on Influence of Different Types of Meat on the Quality of Meat Products por Melinda Nagy, Crina Mureşan, Sonia A. Socaci, Maria Tofană, Anca Fărcaș, Suzana E. Biriş

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EPR FINGERPRINTING AND ANTIOXIDANT RESPONSE OF FOUR SELECTED PLANTAGO SPECIES por Anca FĂRCAȘ, Cezara ZĂGREAN-TUZA, Laurian VLASE, Ana-Maria GHELDIU, Marcel PÂRVU, Augustin C. MOȚ

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Physicochemical and Sensory Characteristics of Meat Specialties Prepared with Mixtures of Spices por Liana Claudia Salanță, Maria Tofană, Sonia Socaci, Anca Timiș, Anca Fărcaș, Dana Feier, Carmen Pop

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