Innovative Grain Processing: Trends and Technologies by Georgiana Gabriela Codină, Adriana Dabija

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PLANT-BASED DRINK ALTERNATIVES OF MILK ON A SEGMENT OF FUNCTIONAL ICE CREAM – A REVIEW by Ionela IACOBAN, Adriana DABIJA, Ancuța CHETRARIU

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EVALUATION OF THE FATTY ACIDS AND AMINO ACIDS PROFILES IN SPENT GRAIN FROM BREWING AND MALT WHISKY by ANCUȚA CHETRARIU, VASILE FLORIN URSACHI, ADRIANA DABIJA

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THE BENEFITS OF USING NATURAL SWEETENERS IN SPECIAL NUTRITION. A MINI REVIEW by Mariana Violeta POPESCU, Adriana DABIJA, Ancuța CHETRARIU

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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

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Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products by Carmen Năstase, Adriana Dabija, Ancuţa Chetrariu, Dadiana Dabija

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RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER by ADRIANA DABIJA, MARIUS E. CIOCAN, ANCUȚA CHETRARIU, DADIANA DABIJA

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Multi-Criteria Analysis in Circular Economy Principles: Using AHP Model for Risk Assessment in Sustainable Whisky Production by Dadiana Dabija, Carmen-Eugenia Nastase, Ancuţa Chetrariu, Adriana Dabija

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ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY by ADRIANA DABIJA, MIRCEA OROIAN, GEORGIANA GABRIELA CODINĂ, LĂCRĂMIOARA RUSU

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Conventional and Innovative Methods for Reducing the Incidence of <i>Listeria monocytogenes</i> in Milk and Dairy Products by Adriana Dabija, Cristina Ștefania Afloarei, Dadiana Dabija, Ancuța Chetrariu

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Sustainable Valorization of Wine Lees: From Waste to Value-Added Products by Ancuța Chetrariu, Adriana Dabija, Larisa Caisin, Vitalii Agapii, Ionuț Avrămia

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DEVELOPMENT AND CHARACTERIZATION OF A NOVEL FOOD PRODUCT: YOGURT WITH GRAPEFRUIT ESSENTIAL OIL CAPSULES by ROXANA E. GHEORGHITA, OANA C. IATCU, LIDIA PETCU, ADRIANA DABIJA

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INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY by ANA M. ISTRATE, ADRIANA DABIJA, GEORGIANA G. CODINĂ, LĂCRĂMIOARA RUSU

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Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts by Adriana Dabija, Georgiana Gabriela Codină, Sorina Ropciuc, Anca-Mihaela Gâtlan, Lăcrămioara Rusu

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EFFECTS OF SOME VEGETABLE PROTEINS ADDITION ON YOGURT QUALITY by ADRIANA DABIJA, GEORGIANA GABRIELA CODINĂ, ANCA-MIHAELA GÂTLAN, ELENA TODOSI SĂNDULEAC, LĂCRĂMIOARA RUSU

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BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY by MARIUS EDUARD CIOCAN, ROZÁLIA VERONIKA SALAMON, ÁGOTA AMBRUS, GEORGIANA GABRIELA CODINĂ, ANCUȚA CHETRARIU, ADRIANA DABIJA

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Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova by Georgiana Gabriela Codină, Florin Ursachi, Adriana Dabija, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Silviu-Gabriel Stroe, Aliona Ghendov-Mosanu

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Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars by Aliona Ghendov-Mosanu, Sorina Ropciuc, Adriana Dabija, Olesea Saitan, Olga Boestean, Sergiu Paiu, Iurie Rumeus, Svetlana Leatamborg, Galina Lupascu, Georgiana Gabriela Codină

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