Teaching Slavonic in 17th century Romania: teaching material by Staico, professor at Târgoviște von Ungureanu, Mădălina

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Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health von Mironeasa, Silvia, Ungureanu-Iuga, Mădălina

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Carrot Pomace Characterization for Application in Cereal-Based Products von Luca, Marian Ilie, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta von Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production von Coţovanu, Ionica, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties von Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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The Agri-Food and Mountain Products Market: Insights beyond the COVID-19 Pandemic von Necula, Doru, Ungureanu-Iuga, Mădălina, Ognean, Laurenț

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Assessing the Features of Tomato Pomace Powder in Suspensions von Begliţa, Victoria, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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Beyond the Traditional Mountain Emmental Cheese in “Ţara Dornelor”, Romania: Consumer and Producer Profiles, and Product Sensory Characteristics von Necula, Doru, Ungureanu-Iuga, Mădălina, Ognean, Laurenț

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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics von Batariuc, Ana, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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Characterization of Sorghum Processed through Dry Heat Treatment and Milling von Batariuc, Ana, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia

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A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources von Mironeasa, Silvia, Coţovanu, Ionica, Mironeasa, Costel, Ungureanu-Iuga, Mădălina

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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil von Ungureanu-Iuga, Mădălina, Atudorei, Denisa, Codină, Georgiana Gabriela, Mironeasa, Silvia

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A comprehensive review of summer savory ( Satureja hortensis L.): promising ingredient for production of functional foods von Ejaz, Afaf, Waliat, Sadaf, Arshad, Muhammad Sajid, Khalid, Waseem, Khalid, Muhammad Zubair, Rasul Suleria, Hafiz Ansar, Luca, Marian-Ilie, Mironeasa, Costel, Batariuc, Ana, Ungureanu-Iuga, Mădălina, Coţovanu, Ionica, Mironeasa, Silvia

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Characteristics of mountain vs. lowland dairy products von Ungureanu‐Iuga, Mădălina, Surdu, Ioan, Necula, Doru

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Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts von Grigore, Daniela-Mihaela, Mironeasa, Silvia, Ciurescu, Georgeta, Ungureanu-Iuga, Mădălina, Batariuc, Ana, Babeanu, Narcisa Elena

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Aronia Extracts in the Production of Confectionery Masses von Ghendov-Mosanu, Aliona, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia, Sturza, Rodica

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On marginal notes in the first Romanian unabridged version of the Septuagint (Ms. 45 kept in the Cluj branch of the Romanian Academy Library) von Ungureanu, Mădălina

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Transforming Rhodotorula sp. Biomass to Active Biologic Compounds for Poultry Nutrition von Grigore, Daniela-Mihaela, Ungureanu-Iuga, Mădălina, Pogurschi, Elena Narcisa, Băbeanu, Narcisa Elena

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Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features von Atudorei, Denisa, Ungureanu-Iuga, Mădălina, Codină, Georgiana Gabriela, Mironeasa, Silvia

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