Bd. 36 Nr. 1 (2012)

Ansehen Bd. 36 Nr. 1 (2012)

Indexing: SCOPUS; DOAJ; CABI; EBSCO; ProQuest; Index Copernicus; Chemical Abstract Services (CAS); CNCSIS (B+)

Veröffentlicht: 2012-06-15

ORIGINAL ARTICLES

Effect of β-glucosidases in the making of chardonnay wines

Codreși Cristian, Râpeanu Gabriela, Alexe Petru

9-17
- PDF (Englisch)
Color enhancement of Fetească neagră wines by using pectolytic enzymes during maceration

Bichescu Cezar, Bahrim Gabriela, Stănciuc Nicoleta, Râpeanu Gabriela

18-25
- PDF (Englisch)
Research regarding accelerated ripening of pasta filata cheeses

Zaharia Nicoleta Simona

26-38
- PDF (Englisch)
Effect of the addition of wheat bran stream on dough rheology and bread quality

Banu Iuliana, Stoenescu Georgeta, Ionescu Violeta Sorina, Aprodu Iuliana

39-52
- PDF (Englisch)
Sprouted buckwheat an important vegetable source of antioxidants

Brajdeș Caterina, Vizireanu Camelia

53-60
- PDF (Englisch)
Evaluation of nutritional quality of the common carp (Cyprinus carpio) enriched in fatty acids

Aprodu Iuliana, Vasile Aida, Gurău Gabriela, Ionescu Aurelia, Paltenea Elpida

61-73
- PDF (Englisch)
Study of microbial contamination of broilers in modern abattoirs in Khartoum state

Mohamed-Noor S.E., Shuaib Y.A., Suliman S.E., Abdalla M.A.

74-80
- PDF (Englisch)
A novel probiotic fermented beverage based on soymilk and sea buckthorn syrup

Maftei Nicoleta-Maricica, Dinică Rodica, Bahrim Gabriela

81-96
- PDF (Englisch)
The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains

Siminiuc Rodica, Coșciug Lidia, Popescu Liliana, Bulgaru Viorica

97-103
- PDF (Englisch)