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Advances in Biotechnology2026

EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH

Georgiana Gabriela Codina, Corina Caracaci, Aliona Ghendov-Mosanu, Silviu-Gabriel Stroe, Olga Boestean · SWS 2026 Conference Preprints

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Renewable Energy Sources and Clean Technologies2025

APPLICATION OF SENSOR TECHNOLOGIES FOR AUTOMATED DETERMINATION OF RHEOLOGICAL PROPERTIES OF DRILLING FLUIDS

Aidar Kuttybayev, Volodymyr Khomenko, Олександр Пащенко, Valerii Rastsvietaiev, M. T. Arshidinova · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Energy and Clean Technologies

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Advances in Biotechnology2025

APPLICATION OF SOYBEAN OIL OLEOGEL STRUCTURED WITH BEES WAX AS A FAT SUBSTITUTE IN GLUTEN-FREE MUFFINS BASED ON MILLET FLOUR

Sorina Ropciuc, Viorica Bulgaru, Florina Dranca, Daniela Oana Pauliuc, Olga Smerea · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 25, Issue 6.2

DOIoleogels muffins gluten-free FT-IR analysis rheological properties

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Recycling2025

INFLUENCE OF CARROT POMACE ON THE RHEOLOGICAL PROPERTIES OF DURUM WHEAT FLOUR DOUGH

Marian-Ilie Luca, Madalina Ungureanu-Iuga, Silvia Mironeasa · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM2025, Energy and Clean Technologies, Vol25, Issue 4.1

DOIcarrot pomace durum wheat dough rheology by-product valorization

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Advances in Biotechnology2023

EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH

Georgiana Gabriela Codină, Sorina Ropciuc, Mircea Oroian, Florina Dranca, Ana Leahu · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIoleogel rheological properties dough fermentation FT-IR analysis physical-chemical characteristics

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Advances in Biotechnology2023

FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION

Sorina Ropciuc, Georgiana Gabriela Codină, Mircea Oroian, Florina Dranca, Ana Leahu, Ancuța Elena Prisacaru · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIvegetable oils oleogels physical-chemical properties textural properties rheological properties

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Advances in Biotechnology2023

STUDY OF THE RHEOLOGICAL PROPERTIES OF SOME TYPES OF SAUSAGES

D. S. Ștef, Nicoleta Bucicoi, Adrian Riviş, Lavinia Ştef, Ramona Heghedus-Mindru · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.1

DOImeat products rheological compression

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Ecology and Environmental Protection2018

INVESTIGATION OF RHEOLOGICAL PROPERTIES OF ADDITIVES WITH NANOCOMPONENT DURING THE TRANSPORTATION OF VISCOUS OIL

N. M. Khasanova · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Science and Technologies in Geology, Exploration and Mining

DOIoil viscosity additives surface tension

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Ecology and Environmental Protection2018

LABORATORY EXPERIMENTS TO STUDY RHEOLOGICAL PROPERTIES OF HIGH VISCOUS OILS

I.A. Guskova · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Science and Technologies in Geology, Exploration and Mining

DOIhigh-viscous oil rheology of oil temperature shear rate laboratory investigations

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Advances in Biotechnology2018

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH SEABUCKTHORN POWDER, ROSEHIP POWDER AND GRAPE SEED EXTRACT DURING STORAGE

Adriana Dabija · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOInutritional food rheological properties natural ingredients

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Advances in Biotechnology2018

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH SEABUCKTHORN POWDER, ROSEHIP POWDER AND GRAPE SEED EXTRACT DURING STORAGE

DOInutritional food rheological properties natural ingredients

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Mineral Processing2018

RESEARCH OF THE RHEOLOGICAL PROPERTIES OF PULPS IN THE SEPARATION OF MINERAL RAW MATERIALS

Artem Romashev · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Science and Technologies in Geology, Exploration and Mining

DOIAnsys rheological properties pulp viscosity

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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIalpha amylase xylanase wheat flour baking sample

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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

DOIalpha amylase xylanase wheat flour baking sample

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Advances in Biotechnology2018

STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS

Cristina Damian · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOImayonnaise oil content rheology sensory characteristics

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Advances in Biotechnology2018

STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS

DOImayonnaise oil content rheology sensory characteristics

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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour dynamic rheological properties calcium lactate bread quality

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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

DOIwheat flour dynamic rheological properties calcium lactate bread quality

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Advances in Biotechnology2017

DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES

Sorina ROPCIUC, Georgiana Gabriela CODINA, Dumitru ZAHARIA, Silviu Gabriel STROE · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwhite wheat flour fundamental rheological properties dynamic rheological properties magnesium salts

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Advances in Biotechnology2017

EFFECTS OF GRAPE SEEDS FLOUR ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Madalina Iuga, Silvia MironeasA, Dumitru Zaharia, Sorina Ropciuc, Costel Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour grape seeds fermentation process particle size

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