A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

por Nistor, Oana Viorela, Mocanu, Gabriel Danut, Andronoiu, Doina Georgeta, Barbu, Viorica Vasilica, Ceclu, Liliana
Publicado 2022

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

por Nistor, Oana Viorela, Șeremet (Ceclu), Liliana, Mocanu, Gabriel Dănuț, Barbu, Vasilica, Andronoiu, Doina Georgeta, Stănciuc, Nicoleta
Publicado 2020

The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes (Solanum lycopersicum L.)

por Mocanu, Gabriel-Dănuț, Nistor, Oana-Viorela, Constantin, Oana Emilia, Andronoiu, Doina Georgeta, Barbu, Viorica Vasilica, Botez, Elisabeta
Publicado 2022

Effects of Heat Treatments on Various Characteristics of Ready-to-Eat Zucchini Purees Enriched with Anise or Fennel

por Tănase (Butnariu), Luiza-Andreea, Nistor, Oana-Viorela, Mocanu, Gabriel-Dănuț, Andronoiu, Doina-Georgeta, Cîrciumaru, Adrian, Botez, Elisabeta
Publicado 2022

Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

por Mocanu, Gabriel-Dănuț, Chirilă, Ana Cosmina, Vasile, Aida Mihaela, Andronoiu, Doina Georgeta, Nistor, Oana-Viorela, Barbu, Vasilica, Stănciuc, Nicoleta
Publicado 2020

Different Types of Meatballs Enriched with Wild Thyme/Lemon Balm Aqueous Extract—Complex Characterization

por Tănase (Butnariu), Luiza-Andreea, Nistor, Oana-Viorela, Andronoiu, Doina-Georgeta, Mocanu, Gabriel-Dănuț, Botezatu Dediu, Andreea Veronica, Botez, Elisabeta
Publicado 2022

Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders

por Anghel, Larisa, Milea, Adelina Ștefania, Constantin, Oana Emilia, Barbu, Vasilica, Chițescu, Carmen, Enachi, Elena, Râpeanu, Gabriela, Mocanu, Gabriel – Dănuț, Stănciuc, Nicoleta
Publicado 2023