Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations von Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G.

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Protein and Biomolecules Sources for Nutritional Security and Biodiversity of Bakery Products in a Circular Food System (PROVIDE) von Scheibenzuber, S., Rychlik, M., Zoani, C., Belc, N., Zinedine, A., Rustad, T., Cioceanu, A.‐M.

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Consumer acceptance of new food ingredients made from by‐products ‐ A focus group approach von Scheibenzuber, S., Rychlik, M., Pucci, E., Presenti, O., Serafini, G., Nobili, C., Zoani, C., Duta, D., Mihai, L., Stamatie, G. D., Belc, N., Falch, E., Rustad, T.

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Feasibility studies for new food matrix-Reference Materials von Zoani, C, Anorga, L, Belc, N, Castanheira, I, Donard, O F X, Kourimska, L, Kukovecz, A, Iatco, I, Najdenkoska, A, Ogrinc, N, Ozer, H, Rychlik, M, Tsimidou, M Z, Van Loco, J, Zappa, G

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METROFOOD-RI: a new reality to develop Reference Materials for the agrifood sector von Zappa, G, Anorga, L, Belc, N, Castanheira, I, Donard, O F X, Kourimska, L, Kukovecz, A, Iatco, I, Najdenkoska, A, Nieminen, J, Ogrinc, N, Ozer, H, Rychlik, M, Tsimidou, M Z, Van Loco, J, Zoani, C

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Modeling the Resonance Shifts Due to Coupling Between HTS Coils in NMR Probes von Thomas, J N, Ramaswamy, V, Johnston, T L, Belc, D C, Freytag, N, Hornak, L A, Edison, A S, Brey, W W

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Studies of ancient pottery fragments from Dobrudja region of Romania using neutron diffraction, tomography and Raman spectroscopy von Abdurakhimov, B.A., Kichanov, S.E., Talmaţchi, C., Kozlenko, D.P., Talmaţchi, G., Belozerova, N.M., Bǎlǎșoiu, M., Belc, M.C.

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6e biennale de quatuors à cordes : Quatuor Belcea

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Domaine privé : Anne Sofie von Otter

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Domaine privé : Anne Sofie von Otter

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Domaine privé : Anne Sofie von Otter : Anne Sofie von Otter/Bengt Forsberg, Quatuor Belcea

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Domaine privé : Anne Sofie von Otter : Anne Sofie von Otter/Bengt Forsberg, Quatuor Belcea

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