المؤلفون: Mihaela Brumă (Călin), Iuliana Banu, Ina Vasilean, Leontina Grigore-Gurgu, Loredana Dumitrașcu, Iuliana Aprodu

المصدر: Applied Sciences, Vol 14, Iss 9, p 3640 (2024)

مصطلحات موضوعية: gluten-free composite flour, protein hydrolysis, rheological properties, muffins, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/9/3640; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/1048bb0e19fa49e7b26cb29bc1736187

المؤلفون: Mihaela Brumă (Călin), Ina Vasilean, Leontina Grigore-Gurgu, Iuliana Banu, Iuliana Aprodu

المصدر: Molecules, Vol 29, Iss 6, p 1327 (2024)

مصطلحات موضوعية: egg proteins, proteolytic enzymes, hydrolysis degree, antioxidant activity, antigenic properties, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/29/6/1327; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/a7674da29fee4ed7a1e913f351a9de8f

المؤلفون: Iuliana Banu, Livia Patrașcu, Ina Vasilean, Loredana Dumitrașcu, Iuliana Aprodu

المصدر: Applied Sciences, Vol 13, Iss 5, p 3316 (2023)

مصطلحات موضوعية: muffins, fat reduction, proteins, rheological properties, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/13/5/3316; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/7c1332ed17484de2a19980efbcfaf882

المؤلفون: Ina VASILEAN, Adrian CÎRCIUMARU, Maria GARNAI, Livia PATRAȘCU

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 42, Iss 2, Pp 95-108 (2018)

مصطلحات موضوعية: germination, legumes, antioxidant activity, monochromatic light, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ann.ugal.ro/tpa/Anale%202018/vol%202/7.%20Vasilean%20et%20al.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X

URL الوصول: https://doaj.org/article/a463068a292248b2adfef35af26dcde8

المؤلفون: Ina Vasilean, Iuliana Aprodu, Maria Garnai, Valeriu Munteanu, Livia Patrașcu

المصدر: Foods, Vol 10, Iss 7, p 1530 (2021)

مصطلحات موضوعية: enzyme hydrolysis, vegetable milk substitutes, rheological behavior, three-interval thixotropy test, antioxidant activity, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/7/1530; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/537d244625f04731bc22071657a7a64f

المؤلفون: Livia Patrascu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu

المصدر: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, Vol 73, Iss 2, Pp 126-134 (2016)

مصطلحات موضوعية: germination, rheological behaviour, soy, sourdough, Animal culture, SF1-1100, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: http://journals.usamvcluj.ro/index.php/zootehnie/article/view/12150; https://doaj.org/toc/1843-5262; https://doaj.org/toc/1843-536X

URL الوصول: https://doaj.org/article/6451edd333ae4d3d8a8d911cf7653ed3

المؤلفون: Iuliana Banu, Livia Patraşcu, Ina Vasilean, Georgiana Horincar, Iuliana Aprodu

المصدر: Applied Sciences, Vol 10, Iss 21, p 7635 (2020)

مصطلحات موضوعية: wheat, triticale, sourdough, rheological properties, Mixolab, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/10/21/7635; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/1ee8d90f9b214bc0bed093f0328cb37a

المؤلفون: Livia PĂTRAŞCU, Ina VASILEAN, Petru ALEXE

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 2, Pp 32-42 (2014)

مصطلحات موضوعية: creep, compliance, viscosity, Burger’s model, k-carrageenan, tumbling time, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

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

URL الوصول: https://doaj.org/article/61bb4369fe3540a5ae0a1c6b5fb5c15e

المؤلفون: IULIANA BANU, INA VASILEAN, IULIANA APRODU

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 94-105 (2011)

مصطلحات موضوعية: sourdough, mixed starter cultures, lactic acid bacteria, bread quality, sensory profile, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ann.ugal.ro/tpa/Annals%202011/vol%202/10%20Banu%20et%20al.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X

URL الوصول: https://doaj.org/article/07c3a8a4a6b94d8c9dd1ca3500ff9b2d

المؤلفون: INA VASILEAN, RODICA SEGAL, AIDA VASILE

المصدر: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 1, Pp 92-99 (2011)

مصطلحات موضوعية: exopolysaccharides, viscosity, syneresis, yogurt, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ann.ugal.ro/tpa/Annals%202011/vol%201/10%20VasileanI.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X

URL الوصول: https://doaj.org/article/1388111e99724d1bbf1ad7cb72431806