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Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Published:
2019-06-07
Reviews
Bioactive Ingredients from Microalgae: Food and Feed Applications
Diana PATRAS, Corina V. MORARU, Carmen SOCACIU
1-9
PDF
A Critical Point in Beekeeping: Beekeepers’ Health
Erkan TOPAL, Mirela STRANT, Cristina Bianca POCOL, Mustafa KÖSOĞLU
10-18
PDF
Insight about Colonic Microbiota Imbalance and Obesity
Oana Cristina CÎNPEANU, Victoria RUS, Monica TARCEA
19-26
PDF
Research Articles
Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition
Silvia MIRONEASA, Mădălina IUGA, Dumitru ZAHARIA, Costel MIRONEASA
27-39
PDF
Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level
Mădălina IUGA, Costel MIRONEASA, Silvia MIRONEASA
40-51
PDF
Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product
Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP
52-62
PDF
Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice
Sanda ANDREI, Andrea BUNEA, Daria Antonia DUMITRAŞ, Adela PINTEA
63-69
PDF
Short communications
Major Inorganic Ions in Bottled Waters from Several Polish and Romanian Mineral Waters
Rajmund MICHALSKI, Joanna KOŃCZYK, Edward MUNTEAN, Jerzy GĘGA, Aleksandra FRYMUS
70-75
PDF
Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate
Raluca ȚIPLEA, Ramona SUHAROSCHI, Loredana LEOPOLD, Florinela FETEA, Sonia Ancuța SOCACI, Dan Cristian VODNAR, Oana Lelia POP
76-79
PDF
Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient
Anca Corina FĂRCAŞ, Sonia Ancuța SOCACI, Carmen SOCACIU, Corina MAXIM, Maria TOFANĂ
80-84
PDF
Tomato Waste as a Source of Biologically Active Compounds
Anca C. FĂRCAŞ, Sonia A. SOCACI, Delia MICHIU, Suzana BIRIŞ, Maria TOFANĂ
85-88
PDF
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