DYNAMICS OF MICROBIOLOGICAL AND OXIDATIVE STABILITY OF WHITE WINES DURING THE TECHNOLOGICAL PROCESS by NATALIA VLADEI, VALERIA DAMASCHIN, ECATERINA COVACI

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.) by IRA TANEVA, ZLATIN ZLATEV

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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WASTEWATER GLOBAL POLLUTION INDEX AS AN INDICATOR IN ASSESSING THE QUALITY OF THE EFFLUENT FROM THE ARAD MUNICIPAL TREATMENT PLANT by FLORENTINA BUD, SIMONA PERȚA-CRIȘAN, CLAUDIU-ȘTEFAN URSACHI, SIMONA GAVRILAȘ, FLORENTINA-DANIELA MUNTEANU

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER by SAFRI ISHMAYANA, MUHAMMAD FADHLILLAH, FAJRIANA S. NURRUSYDA, AGUS SAFARI, RIZA APRIANI, PUSPITASARI R. DEVI, DEBORA T. HORASIO, UKUN M. S. SOEDJANAATMADJA

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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ANTIMICROBIAL ACTIVITY AND MECHANICAL PROPERTIES OF EDIBLE FILM ENRICHED WITH FINGERED CITRON WATER EXTRACT AND PROBIOTIC by HILAL TASBASI, MELTEM ASAN-OZUSAGLAM

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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INSIGHT INTO THE IMPLEMENTATION OF THE IFS FOOD VERSION 8 REQUIREMENTS IN THE FOOD SAFETY MANAGEMENT SYSTEM: KEY STEPS AND BENEFITS by MARIANA-LILIANA PĂCALĂ, CIPRIAN CĂPĂȚÂNĂ, SIMONA OANCEA

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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ELECTROMAGNETIC FIELD APPLICATION IN FLUIDIZATION OF METALLIC PARTICLES by GABRIELA MUNTIANU, ILEANA-DENISA NISTOR, DIANA-CARMEN MIRILĂ, ANA-MARIA GEORGESCU, VASILICA-ALISA ARUȘ, NICOLETA PLATON, COSMIN JINESCU

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD by GJORE NAKOV, NATALIJA ATANASOVA-PANCEVSKA, SILVIYA IVANOVA, MARIA NIKOLOVA, IVAN DIMOV, MARKO JUKIĆ, JASMINA LUKINAC

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY by PETYA N. RAEVA, MARIANNA R. BAEVA, DIMITAR R. DIMITROV

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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RESEARCH ON THE PHYTOREMEDIATION OF SOIL CONTAMINATED WITH HEAVY METALS FROM MINING ACTIVITY: CASE STUDY BALOMIR-URICANI TAILINGS DUMP by MĂDĂLINA F. IONIȚĂ, SORIN M. RADU, EMILIA C. DUNCA

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

“…Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry…”
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The impact of short-term changes in sleeping and eating patterns on glucometabolic health and gut microbiota in healthy young adults: a proof-of-concept controlled feeding study by Jiehua Chen, Ruijie Zhang, Chao Zhou, Louise Weiwei Lu, Dana Feng, Haiqiao Zou, Ran Gao, Xinying Zhang, Peiyi Chen, Jiayue Zhu, Haoxie Xu, Nina Zeng, Cijuan Zhang, Bin Liu, Mingfu Wang, Qian Ge, Caiqun Ouyang, Feng Chen

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Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch by Mariusz Witczak, Zofia Smółka, Teresa Witczak, Anna Stępień, Agata Bednarz

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A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products by Oana Emilia Constantin, Florina Stoica, Silvia Lazăr (Mistrianu), Doina Georgeta Andronoiu, Mihaela Turturică, Nicoleta Stănciuc, Roxana Nicoleta Rațu, Constantin Croitoru, Gabriela Râpeanu

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Direct Quantitative Detection and Identification of Lactococcal Bacteriophages from Milk and Whey by Real-Time PCR: Application for the Detection of Lactococcal Bacteriophages in G... by Mai Huong Ly-Chatain, Loïc Durand, Véronique Rigobello, Annabelle Vera, Yann Demarigny

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OPTICAL BISTABILITY IN A DEGENERATE TWO-LEVEL EIT MEDIUM UNDER THE INFLUENCE OF AN EXTERNAL MAGNETIC FIELD: AN ANALYTICAL APPROACH by Le Thi Minh Phuong, Dinh Xuan Khoa, Nguyen Huy Bang, Thai Doan Thanh, Nguyen Tuan Anh, Nguyen Thi Thu Hien, Hoang Minh Dong

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Intelligent model and optimization of ultrasound-assisted extraction of antioxidants and amylase enzyme from Gnaphalium affine D. Don by Naphatrapi Luangsakul, Kannika Kunyanee, Sandra Kusumawardani, Tai Van Ngo

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EXPERIMENTAL RESEARCHES ON THE VEGETAL MATERIAL QUALITY, IN ORDER TO OPTIMIZE OF SOME PROCESSING PROCESSES OF THE MEDICINAL PLANTS by AUGUSTINA PRUTEANU, LADISLAU DAVID, VALENTIN VLADUT, ADRIANA MUSCALU

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Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.) by Nanik Suhartatik, Mimin Nurjanah, Kapti Rahayu Kuswanto

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Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods by NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei

“…This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry.…”
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