Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin

por Nour, Violeta
Publicado 2022

Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends

por Nour, Violeta
Publicado 2022

Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

por Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Boruzi, Andrei Iulian
Publicado 2023

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

por Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Muntean, Camelia, Codină, Georgiana Gabriela
Publicado 2023

Effects of Linseed Meal and Carotenoids from Different Sources on Egg Characteristics, Yolk Fatty Acid and Carotenoid Profile and Lipid Peroxidation

por Panaite, Tatiana D., Nour, Violeta, Saracila, Mihaela, Turcu, Raluca P., Untea, Arabela E., Vlaicu, Petru Al.
Publicado 2021