Honey authentication based on physicochemical parameters and phenolic compounds von Oroian, Mircea, Ropciuc, Sorina

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Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream von Leahu, Ana, Ropciuc, Sorina, Ghinea, Cristina

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Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry von Leahu, Ana, Ropciuc, Sorina, Ghinea, Cristina, Damian, Cristina

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Rheological, Textural, and Sensorial Characterization of Walnut Butter von Leahu, Ana, Ghinea, Cristina, Ropciuc, Sorina

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A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data von Oroian, Mircea, Dranca, Florina, Ropciuc, Sorina, Pauliuc, Daniela

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Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality von Atudorei, Denisa, Ropciuc, Sorina, Codină, Georgiana Gabriela

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Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread von Ropciuc, Sorina, Apostol, Laura Carmen, Damian, Cristina, Prisacaru, Ancuța Elena

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Advanced Characterization of Monofloral Honeys from Romania von Pauliuc, Daniela, Dranca, Florina, Ropciuc, Sorina, Oroian, Mircea

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

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Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making von Ropciuc, Sorina, Dranca, Florina, Oroian, Mircea Adrian, Leahu, Ana, Prisacaru, Ancuţa Elena, Spinei, Mariana, Codină, Georgiana Gabriela

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Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels von Ropciuc, Sorina, Dranca, Florina, Oroian, Mircea Adrian, Leahu, Ana, Codină, Georgiana Gabriela, Prisacaru, Ancuta Elena

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Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source von Ropciuc, Sorina, Ghinea, Cristina, Leahu, Ana, Prisacaru, Ancuta Elena, Oroian, Mircea Adrian, Apostol, Laura Carmen, Dranca, Florina

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The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality von Voinea, Andreea, Stroe, Silviu-Gabriel, Ropciuc, Sorina, Dabija, Adriana, Codină, Georgiana Gabriela

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Romanian honey authentication using voltammetric electronic tongue. Correlation of voltammetric data with physico-chemical parameters and phenolic compounds von Oroian, Mircea, Ropciuc, Sorina

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Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties von Codină, Georgiana Gabriela, Zaharia, Dumitru, Stroe, Silviu-Gabriel, Ropciuc, Sorina

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Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type von MIRONEASA, Silvia, ZAHARIA, Dumitru, CODINĂ, Georgiana Gabriela, ROPCIUC, Sorina, IUGA, Mădălina

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Honey adulteration detection: voltammetric e‐tongue versus official methods for physicochemical parameter determination von Oroian, Mircea, Paduret, Sergiu, Ropciuc, Sorina

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Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate von Codină, Georgiana, Ropciuc, Sorina, Voinea, Andreea, Dabija, Adriana

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Honey Adulteration Detection Using Raman Spectroscopy von Oroian, Mircea, Ropciuc, Sorina, Paduret, Sergiu

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Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition von CODINĂ, Georgiana Gabriela, ZAHARIA, Dumitru, MIRONEASA, Silvia, ROPCIUC, Sorina

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