Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation von Tița, Mihaela Adriana, Constantinescu, Maria Adelina, Tița, Ovidiu, Mathe, Endre, Tamošaitienė, Loreta, Bradauskienė, Vijolė

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Biological active compounds from native food sources for fermented dairy products von Tița, Mihaela Adriana, Popovici, Cristina, Tamošaitienė, Loreta, Bradauskiene, Vijole

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Effect of chufa flour addition on characteristics of yoghurt quality von Tița, Ovidiu, Popovici, Cristina, Tamošaitienė, Loreta, Bradauskiene, Vijole, Tița, Mihaela Adriana

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Research About Sales Possibilities of Processed Dairy Products by Small Manufacturers von Tița, Mihaela Adriana, Popovici, Cristina, Tamošaitienė, Loreta, Bradauskiene, Vijole

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POSSIBILITIES OF BREAD ENRICHMENT WITH MINERALS BY USING SUGAR BEET MOLASSES von Vijolė Bradauskienė, Loreta Tamošaitienė, Vitalija Freitakaitė, Mihaela Adriana Tita

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Food Safety Through Application of an E-Learning Platform von Tita, Mihaela Adriana, Ketney, Otto, Loreta, Tamosaitiene

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