المؤلفون: Felicia DIMA, Camelia VIZIREANU, Gabriela IORDĂCHESCU, Daniela ISTRATI, Maria Cristiana GARNAI

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 1, Pp 37-47 (2014)

مصطلحات موضوعية: chicken mincemeat, animal fat, vegetable oils, texture, mouthfeel, taste, color, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ann.ugal.ro/tpa/Anale%202014/3_Dima%20et%20al.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X

URL الوصول: https://doaj.org/article/cb6626ccb2ca4f2893782b0f289f30cf

المؤلفون: CAMELIA VIZIREANU, FELICIA DIMA, MARIA GARNAI

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 4, Pp 241-257 (2014)

مصطلحات موضوعية: peas, sensory analysis, storage, total chlorophyll a and b, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201304&vol=4&aid=4045; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/d7aa04fac0b04785a78a747e0cab1673

المؤلفون: MARIA CRISTIANA GARNAI, CAMELIA VIZIREANU, FELICIA DIMA

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 3, Pp 163-172 (2014)

مصطلحات موضوعية: alcoholic fermentation, alcoholic fermentation yeast, bioethanol, overripe bananas, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201303&vol=3&aid=4025; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/a4ad2cc2f6584c668ae34281c7c4666b

المؤلفون: FELICIA DIMA, CAMELIA VIZIREANU

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 2, Pp 85-95 (2014)

مصطلحات موضوعية: electrostimulation, beef, maturation, sensory analysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3914; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/a61422dba6f744ce8ef821888ac608ab

المؤلفون: MARIA CRISTIANA GARNAI, CAMELIA VIZIREANU, FELICIA DIMA

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 2, Pp 97-106 (2014)

مصطلحات موضوعية: flavored liquor, herbs, maceration, over ripe bananas, sensory analysis, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201302&vol=2&aid=3915; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/a2ab2650f8084573a29be622a99b3afc

المؤلفون: CAMELIA VIZIREANU, FELICIA DIMA, MARIA GARNAI

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 1, Pp 17-28 (2014)

مصطلحات موضوعية: peas, storage, nutritional components, vitamin C, antioxidant capacity, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201301&vol=1&aid=3907; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/defd7432bb1b43fc8cc0bca9112cc4a3

المؤلفون: Daniela ISTRATI, Camelia VIZIREANU, Gabriela IORDĂCHESCU, Felicia DIMA, Maria GARNAI

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 100-110 (2013)

مصطلحات موضوعية: Lycium barbarum, antioxidant activity, goji fruits jam, goji fruits jelly, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ann.ugal.ro/tpa/ft_2013_no_2.htm; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X

URL الوصول: https://doaj.org/article/edf61d2370b546cfaea7ba3fb654ab4a

المؤلفون: FELICIA DIMA, CAMELIA VIZIREANU, DANIELA ISTRATI

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 211-222 (2012)

مصطلحات موضوعية: blanching, chlorophyll, color, peas, sensory evaluation, storage, temperature monitoring, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3635; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/4086823370654e4f925294b5ff130c34

المؤلفون: ROMULUS MARIAN BURLUC, CAMELIA VIZIREANU, RODICA DINICA, FELICIA DIMA

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 177-186 (2012)

مصطلحات موضوعية: bakery products, barley, buckwheat, millet, oats, physical chemical properties, sensory properties, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201202&vol=2&aid=3639; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/d5e439646bc84d69884b0a9665fedb0f

المؤلفون: Daniela Istrati, Camelia Vizireanu, Felicia Dima, Rodica Dinică

المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 1, Pp 81-89 (2012)

مصطلحات موضوعية: beef tenderization, injection, marination, proteolytic enzymes, rigidity index, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: http://pubs.ub.ro/dwnl.php?id=CSCC6201201V01S01A0009; https://doaj.org/toc/1582-540X

URL الوصول: https://doaj.org/article/85213ae530f6442fadf52cd0fed6e30d