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Advances in Biotechnology2025

DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE

Corina Neagu, Sylvestre Dossa, Ersilia Alexa, Călin Jianu, Daniela Stoin · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1

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Advances in Biotechnology2024

PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT

Mihaela Cazacu, Monica Negrea, Ileana Cocan, Călin Jianu, Ducu Ştef · 24th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2024, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 24, Issue 6.2

DOIwholemeal flour grated carrots biscuits proximate composition sensory characteristics

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Advances in Biotechnology2023

COMPARATIVE STUDY ON THE BENEFITS OF THE USE OF GAME MEAT IN THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF A COMMON CONSUMER PRODUCT

Rinovetz Alexandru, Radoi Petru Bogdan, Velciov Ariana, Radu Florina, Ileana Cocan · 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

DOIgame meat raw-dry-smoked salami proximate analysis sensory evaluation

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Advances in Biotechnology2023

MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH

Ramona Cristina Heghedus Mindru, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, Gabriel 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

DOIwide noodles with broth wide noodles with spinach pasta physicochemical characteristics sensory characteristics

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Advances in Biotechnology2023

MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK

Gabriel Heghedus Mindru, Daniel Bogdan Platon, Teodor Ioan Traşcă, Ducu Ştef, Ramona Cristina 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

DOImatured cheese traditional technology physicochemical quality indicators sensory characteristics

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Advances in Biotechnology2018

EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

Daniela Stoin · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIgluten free muffins almond flour sensory evaluation nutritional characteristics.

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Advances in Biotechnology2018

EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

DOIgluten free muffins almond flour sensory evaluation nutritional characteristics.

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Advances in Biotechnology2018

USING FREEZE DRYING FEIJOA IN YOGURT TECHNOLOGY

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

DOIfruit yogurt feijoa vacuum freeze-drying physico-chemical properties sensory evaluation

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Advances in Biotechnology2018

USING FREEZE DRYING FEIJOA IN YOGURT TECHNOLOGY

DOIfruit yogurt feijoa vacuum freeze-drying physico-chemical properties sensory evaluation

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