Articles

• Chromatic parameters evaluation during red wines pigmentation

  Romică Crețu, Ștefan Dima

  1-6

  • PDF
• Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins

  Anatol Balanuță, Andrei Prida, Nina Boldurescu, Natalia Furtună, Hyldegarde Heymann

  7-11

  • PDF
• Dynamic aspects concerning meat products safety

  Ileana Prejbeanu, Violeta Cichirea, Cornelia Rada

  12–16

  • PDF
• Investigations concerning bioavailability in vivo of iodine from fortified lipid products

  Rodica Sturza, Valentin Gudumac, Olga Deseatnicov, Ion Nastas, Cristina Popovici

  23–26

  • PDF
• The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying

  Olga Nicolaev, Eleonora Dupouy, Nina Mija

  23-26

  • PDF
• Vitamins retention in some microwave cooked dishes

  Gabriela Berechet, Rodica Segal

  27-32

  • PDF
• Risk factors of dental decay - sweet and acid food consumption

  Cristina Petrescu, Maria Andrada Antal, Oana Suciu, Delia Cheptanariu, Brigitha Vlaicu, Sorina Doroftei, Tudor Rares Olariu

  33–37

  • PDF
• The influence of some alcoholic plant extracts on orange juice

  Neculai Doru Miron, Ana-Maria Dospinescu, Ileana Denisa Nistor, Anca Gradinaru

  38–44

  • PDF