Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

por Bleoanca, Iulia, Patrașcu, Livia, Borda, Daniela
Publicado 2021

Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products

por Vasilean, Ina, Aprodu, Iuliana, Garnai, Maria, Munteanu, Valeriu, Patrașcu, Livia
Publicado 2021

Efficacy of Two Stabilizers in Nanoemulsions with Whey Proteins and Thyme Essential Oil as Edible Coatings for Zucchini

por Bleoanca, Iulia, Lanciu, Andreea, Patrașcu, Livia, Ceoromila, Alina, Borda, Daniela
Publicado 2022