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Issues
The archive of articles
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 Journal of Agroalimentary Processes and Technologies 2007, 13(1) |
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 1. The Influence of Hydrothermal Processing upon Soluble Phosphorus Concentration from Milling Streams
Authors: Iuliana Banu, Cornelia Lungu, Oana Constantin, Iuliana Aprodu.
2. Influence of some Technological Parameter on the Efficient Obtaining of Brine Cheese With Whey Protein
Authors: Vasilica Alisa Arus, I. Sion, N. Pircu.
3. Studies Regarding Amylolitic Enzymes Influences on Milling and Bakery
Authors: Adriana Dabija, Delia Andronic, M. Bulancea, Anca Miron.
4. UE Directive Implementation for the Establishment Technological Flux in Food Industry
Authors: Ghe. D. Pasat, Nela Caragea.
5. Analyze between Cheeses Obtained from Unpasteurized and Pasteurized Milk
Authors: Consuela Roibu, Nela Caragea, Mariana Bran.
6. Study Regarding the Convective and Conductive Dry Influence for Boron Concentration from Pleurotus Mushrooms Treated with Solution of Boron Complex
Authors: P. Savescu, Maria Dinu, L. Giurgiulescu.
7. Researches Regarding the Simple Extraction Effect, in to Static Regime, for the Boron and another Ions Concentration from Pleurotus Ostreatus Mushrooms Treated with Solution of Boron Complex
Authors: P. Savescu, L. Giurgiulescu, Maria Dinu.
8. Comparative Study Regarding the Influence of Dry System upon Chemical Composition of Djebel Tobacco
Authors: L. Giurgiulescu, P. Săvescu, Dinu Mariana.
9. Researches Regarding the Fibers Influence on the Quality of Bakery Products
Authors: Vasilica Alisa Aruş, M. Leonte, N. Pircu.
10. Temperature Influence on Dough’s Behaviour
Authors: Georgiana Gabriela Codina, Ionela Cretu, V. Paslaru.
11. Risks Assessment in Romanian Food Safety Systems: Opportunities and Constrains
Authors: Nicoleta Sava, Daniela Borda, Gabriela Rotaru
12. Researches Regarding Antibiotics Residuum Presence in Milk and Milk Products in Conformity with European Legislation
Authors: A. Dabija, I. Sion, M. Tita, O. Tita.
13. The Influence of the Maturity Stage of Grapes on their Basic Composition and the Wines Obtained
Authors: Alina Băcanu, M. Gheorghiţă
14. Novac and Negru de Dragasani Varieties for Red Wines with Remarkable Technological Potential
Authors: C. Nicolaescu, M. Gheorghiţă
15. The Biotechnological Possibilities of Improving the Phenolic Composition and Extractivity of Great Burgund Wines
Authors: Rodica Petrescu, M. Gheorghiţă
16. Researches Regarding the Chemical Leavening Agents’ Role in Quality of Bakery Products
Authors: Pop Gabriela
17. The Influence of Temperature and Material Type in Biofilm Formation in Food Industry
Authors: Oana Emilia Constantin, Clemansa Tofan.
18. The Determination of Total Aflatoxins and Ochratoxina A in Rye and Barley
Authors: Corina Dajbog, Clemansa Tofan
19. Researches Concerning the Influence of the Vegetal Protein Supplements Proportion on the Microbiological Quality of the Composition at the Manufacture of one Semi-Smoked Sausage Assortment
Authors: C. D. Sălăgean, C. Laslo, D. Ţibulcă.
20. Researches Concerning the Proteolitical Modifications during the Fermentation and the Storage of Cultured Butter Milk
Authors: Mihaela- Ancuţa Rotar, Cristina Semeniuc, S. Apostu, Ramona Suharoschi, Crina Mureşan, Georgeta Modoran, Camelia Guş, C. Laslo, Monica Culea
21. Researches Concerning Microbiological Evolution of Lactic Acid Bacteria to Yoghurt Storage during Shelf-Life
Authors: Mihaela- Ancuţa Rotar, Cristina Semeniuc, S. Apostu, Ramona Suharoschi, Crina Mureşan, Constanţa Modoran, C. Laslo, Camelia Guş, Monica Culea.
22. The Quantitative Analysis of Flavonoid Compounds in the Species of Teucrium Chamaerys and Hippophae Rhamnoides
Authors: Cecilia Georgescu, Isabela Crăciun, Iuliana Bratu, A. Turtureanu
23. Potential Use of Mougeotia Sp. Algae in Food Production, Based on its Carotenoid Content
Authors: E. Muntean, V. Bercea, N. Dragos, Nicoleta Muntean
24. Technological and Nutritional and Sensorial Influences on Using Different Types of Hydrocolloids on Bread
Authors: M. Ognean, V. Jâşcanu, Neli Darie, Luminiţa Mihaela Popa, Anamaria Kurti, Claudia Felicia Ognean
25. Addvalue Line Cellulose Derivatives on Obtaining Low Calorie Spreading from High Fat Raw Material
Authors: V. Jâşcanu, Neli Darie, Claudia Felicia Ognean, H.I. Sălcianu, Elena-Iuliana Dinică, M. Ognean
26. Antioxidant Capacity and Polyphenols Content for Garlic and Basil Flavored Bread
Authors: Diana Nicoleta Raba, Diana Moigrădean, Mariana-Atena Poiană, Mirela Popa, I. Jianu.
27. Metals Contents of Tomatoes Cultivated in Different Conditions
Authors: Monica Harmanescu, Diana Moigradean, I. Gergen.
28. Mineral Micronutrients Composition of Bee’s Pollen
Authors: Monica Harmanescu, D. Popovici, I. Gergen
29. The Malolactic Fermentation Conduction on Red Wines, Using Starter Cultures of Malolactic Bacteria
Authors: I. Popescu-Mitroi, M. Gheorghita
30. HPLC Assessment of Carotenoids Stability during Lactic Acid Fermentation of Zucchini
Authors: E. Muntean
31. The Establishing the Quality of Red Wines on the Basis of Chromatic Characteristics
Authors: Mariana-Atena Poiană, Diana Moigrădean, I. Gergen, Monica Hărmănescu
32. Molecular Aspects of Chromium Toxicity. Chemistry of Binary Systems in Relevance to Food and Biosystems
Authors: A. Salifoglou
33. Progressive Loss of Hippocampal Cells by Exposure to Al(III) Compounds. Emphasis on Alzheimer Disease
Authors: Christiane Nday, Alison J. Drysdale, Bettina Platt, Α. Salifoglou
34. Investigation of Neurotoxic Effects of Al(III) on Neuronal and Glial Cells Through N-Methyl D-Aspartic Acid Receptors
Authors: Christiane Nday, Alison J. Drysdale, Bettina Platt, Α. Salifoglou
35. Investigation of the Aqueous Binary System Al(III)-Organophosphate Ligand. Relevance to Al(III) Biotoxicity
Authors: Melita Menelaou, V. Georgantas, A. Salifoglou
36. The Synthesis, Isolation and Spectroscopic Characterization of a new Ni(II)-Hydroxycarboxylate Complex. Steps toward Understanding of Ni(II) Toxicity
Authors: Melita Menelaou, C. Mateescu, A. Salifoglou.
37. Synthesis and Characterization of Two NeW Co(II)-Quinate Complex Forms from Aqueous Solutions. Correlation with the Biological Co(II) Speciation
Authors: Melita Menelaou, A. Konstantopai, A. Salifoglou
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Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
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 Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326
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