Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review von Palade, Laurentiu Mihai, Negoiță, Mioara, Adascălului, Alina Cristina, Mihai, Adriana Laura

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Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by GC-MS/MS von Mioara Negoita Enuta Iorga Alina Adascalului Luminita Catana Nastasia Belc Andreea Stan DragosEfstatiade Hassan Y. Aboul-Enein

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THE INFLUENCE OF POTATO SLICE SIZE ON THE ACRYLAMIDE LEVEL OF POTATOES FRIED UNDER FAST FOOD CONDITIONS von Mihai, Adriana Laura, Hornet, Gabriela-Andreea, Adascalului, Alina Cristina, Negoita, Mioara

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Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures von Negoita, Mioara, Mihai, Adriana Laura, Adascalului, Alina, Iorga, Enuta, Belc, Nastasia

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Development of a Performance Method for Determination of Cis/Trans Isomers of Oleic, Linoleic and Linolenic Acids from Potato Chips by GC-MS von NEGOIȚĂ, Mioara, MIHAI, Adriana Laura, ADASCĂLULUI, Alina Cristina, IORGA, Enuța

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ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS von Adascălului, Alina Cristina, Negoiță, Mioara, Mihai, Adriana Laura, Horneț, Gabriela-Andreea

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INFLUENCE OF POTATO VARIETY AND TYPE OF OIL USED IN FRYING POTATOES ON ACRYLAMIDE LEVEL von Horneț, Gabriela-Andreea, Negoiță, Mioara, Mihai, Adriana Laura, Adascălului, Alina Cristina, Bălan, Daniela

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EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT von Mihai, Adriana Laura, Negoiță, Mioara, Horneț, Gabriela-Andreea, Adascălului, Alina Cristina

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Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements von Tihăuan, Bianca-Maria, Marinaș, Ioana-Cristina, Adascălului, Marian, Dobre, Alina, Pîrcălăbioru, Grațiela Grădișteanu, Axinie, Mădălina, Ștefan, Laura Mihaela, Duță, Denisa Eglantina

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