STUDY ON THE INFLUENCE OF HEAT TREATMENTS ON THE ANTIOXIDANT PROPERTIES OF GINGER

por Amalia COSMOVICI, Sonia AMARIEI
Publicado 2017

RESEARCH ON OBTAINING HIGH Β-GLUCANS CONTENT FROM DIFFERENT SOURCES OF YEAST BY HARNESSING THEIR BIOLOGICALLY ACTIVE POTENTIAL

por Ionuț AVRĂMIA, Sonia AMARIEI
Publicado 2017

THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH

por Dana HUȚU, Sonia AMARIEI
Publicado 2021

STUDY ON OCHRATOXIN A AND ZEARALENONE CONTENT IN CORN GRAINS FROM DIFFERENT AREAS OF BACAU COUNTY

por Sonia AMARIEI, Alina MIHALCEA
Publicado 2020

NEW TRENDS IN FOOD PACKAGING TECHNOLOGY: BIOPOLYMERS BASED MATERIALS ENRICHED WITH STEVIA REBAUDIANA

por Roxana PUSCASELU, Sonia AMARIEI
Publicado 2019

EXTRACTION AND CHARACTERIZATION OF RESVERATROL FROM VEGETABLE WASTE FROM VINES

por Petronela Gabriela NISTOR, Sonia AMARIEI
Publicado 2021

STUDY OF VOLOVATIC (CARDUUS GLAUCINUS) ACTIVE PRINCIPLES FOR POTENTIAL USE AS A MEDICINAL PLANT

por Ofelia ARVINTE, Liliana NOROCEL, Sonia AMARIEI
Publicado 2019

Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient

por Ancuţa Petraru, Florin Ursachi, Sonia Amariei
Publicado 2021

PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES

por Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Publicado 2020

DETERMINATION OF TRACE LEVELS OF NICKEL(II) BY CYCLIC VOLTAMMETRY WITH SPES FROM FOOD PRODUCTS

por Liliana ANCHIDIN-NOROCEL, Sonia AMARIEI, Gheorghe GUTT
Publicado 2021

AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION

por Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI
Publicado 2020