Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Ukraiński (UK)
Przejdź do strony domowej biblioteki Uniwersytet Ekonomiczny we Wrocławiu Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaUniwersytet Ekonomiczny we Wrocławiu

Wyszukujesz frazę ""Constantin OE"" wg kryterium: Autor

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-3 z 3
    Tytuł:
    The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes ( Solanum lycopersicum L.).
    Autorzy:
    Mocanu GD; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Nistor OV; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Constantin OE; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Andronoiu DG; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Barbu VV; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Botez E; Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, 'Dunărea de Jos' University of Galați, 800201 Galați, Romania.
    Pokaż więcej
    Źródło:
    Molecules (Basel, Switzerland) [Molecules] 2022 Feb 28; Vol. 27 (5). Date of Electronic Publication: 2022 Feb 28.
    Typ publikacji:
    Journal Article
    MeSH Terms:
    Solanum lycopersicum*/chemistry
    Fermentation ; Salts ; Sodium ; Sodium Chloride
    Czasopismo naukowe
    Pełny tekst  Link otwiera się w nowym oknie Pełny tekstSzczegóły
    Tytuł:
    Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace.
    Autorzy:
    Mihalcea L; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Aprodu I; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Dumitrașcu L; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Cucolea EI; Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania.
    Dănilă GM; Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania.
    Enachi E; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Barbu V; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Constantin OE; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Grigore-Gurgu L; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Stănciuc N; Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania.
    Pokaż więcej
    Źródło:
    Pharmaceuticals (Basel, Switzerland) [Pharmaceuticals (Basel)] 2021 Nov 24; Vol. 14 (12). Date of Electronic Publication: 2021 Nov 24.
    Typ publikacji:
    Journal Article
    Czasopismo naukowe
    Pełny tekst  Link otwiera się w nowym oknieSzczegóły
    Tytuł:
    Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée.
    Autorzy:
    Constantin OE; Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania. .
    Kukurová K; VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia. .
    Daško Ľ; VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia. .
    Stănciuc N; Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania. .
    Ciesarová Z; VUP Food Research Institute, National Agricultural and Food Centre, Department of Chemistry and Food Analysis, Priemyslená 4, 82475 Bratislava, Slovakia. .
    Croitoru C; Academy of Agricultural and Forestry Sciences Gheorghe Ionescu-Sisesti, 61 Marasti Blvd, 011464 Bucharest, Romania. .
    Râpeanu G; Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania. .
    Pokaż więcej
    Źródło:
    Molecules (Basel, Switzerland) [Molecules] 2019 Apr 20; Vol. 24 (8). Date of Electronic Publication: 2019 Apr 20.
    Typ publikacji:
    Journal Article
    MeSH Terms:
    Temperature*
    Hippophae/*chemistry
    Hippophae/*metabolism
    Acrylamide/chemistry ; Acrylamide/metabolism ; Antioxidants/chemistry ; Antioxidants/metabolism ; Furaldehyde/analogs & derivatives ; Furaldehyde/chemistry ; Furaldehyde/metabolism ; Models, Theoretical
    Czasopismo naukowe
    Pełny tekst  Link otwiera się w nowym oknie Pełny tekstSzczegóły
      Wyświetlanie 1-3 z 3

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies