Phase Diagram of Gelatine-Polyuronate Colloids: Its Application for Microencapsulation and Not Only von Baerle, Alexei, Dimova, Olga, Urumoglova, Irina, Tatarov, Pavel, Zadorojnai, Larisa

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QUALITY ASSESSMENT OF THE TOFFEE WITH SWEETENERS AND DYE FROM WALNUT SEPTUM OR KERNEL’S PELLICLE von Bantea-Zagareanu, Valentina, Sandu, Iuliana, Baerle, Alexei, Tatarov, Pavel

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QUALITY ASSESSMENT OF THE TOFFEE WITH SWEETENERS AND DYE FROMWALNUT SEPTUM OR KERNEL’S PELLICLE von BANTEA-ZAGAREANU, Valentina, SANDU, Iuliana, BAERLE, Alexei, TATAROV, Pavel

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Stability limits of a red Carthamin-cellulose complex as a potential food colourant von Baerle, Alexei, Savcenco, Alexandra, Tatarov, Pavel, Fetea, Florinela, Ivanova, Raisa, Radu, Oxana

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POLYPHENOLS AND NAPHTHOQUINONES EXTRACTION FROM WALNUTS PELLICULA: THE IMPACT ON KERNELS QUALITY von Baerle, Alexei, Tatarov, Pavel, Sandu, Iuliana

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COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) von Popescu, Liliana, Ghendov-Mosanu, Aliona, Baerle, Alexei, Savcenco, Alexandra, Tatarov, Pavel

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FACTORS THAT DETERMINE THE SHELF LIFE OF A BUTTER-LIKE SPREAD BASED ON WALNUT OIL von Oxana Radu, Alexei Baerle, Pavel Tatarov, Liliana Popescu

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APPLICATION OF PARETO PRINCIPLE IN MONITORING WALNUTS QUALITY AT STORAGE von Elisaveta Sandulachi, Eugenia Boaghi, Pavel Tatarov, Vladislav Resitca

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WALNUT SHELLS BLEACHING USING OXIDIZING AND REDUCING AGENTS von Eugenia BOAGHI, Vladislav RESITCA, Pavel TATAROV, Jorj CIUMAC

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Water Activity Concept and Its Role in Strawberries Food von Sandulachi, E., Tatarov, P.

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The Evaluation of Frozen Strawberries Quality by Studying the Kinetics Change of the Antioxidants Activity von Sandulachi, Elisaveta, Pavel, Tatarov, Croitor, Diana

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PHYSICAL-CHEMICAL CHARACTERISTICS OF THE TASTE OF JAM TYPE PRODUCTS von Paladi, Daniela, Tatarov, Pavel

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Process for removing phenolic compounds and naphthoquinones from the peel of the Juglans Regia L. walnut kernel von BAERLE Alexei, SANDU Iuliana, TATAROV Pavel

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Process for removing phenolic compounds and naphthoquinones from the peel of the Juglans Regia L. walnut kernel von BAERLE Alexei, SANDU Iuliana, TATAROV Pavel

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Method for the production of red dye Carthamin in powder form from Safflower petals von BAERLE Alexei, TATAROV Pavel, SAVCENCO Alexandra, IVANOVA Raisa

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Method for the production of red dye Carthamin in powder form from Safflower petals von BAERLE Alexei, TATAROV Pavel, SAVCENCO Alexandra, IVANOVA Raisa

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Process for producing yogurt von POPESCU Liliana, BAERLE Alexei, PATRAŞ Antoanela, TATAROV Pavel, SAVCENCO Alexandra, GHENDOV-MOŞANU Aliona, STURZA Rodica

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Process for producing dyes from Safflower petals (Carthamus tinctorius L.) von BAERLE Alexei, TATAROV Pavel, SAVCENCO Alexandra, IVANOVA Raisa

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Process for producing dietary fibers from linseed cake von MACARI Artur, BAERLE Alexei, SANDU Iuliana, TATAROV Pavel, STURZA Rodica

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Shelf-Life Prediction of Plum Foods Using Antioxidant Activity Indices von Tatarov, Pavel Gh, Ivanova, Raisa A., Macari, Artur V.

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