1.Bioethanol production from residual lignocellulosic materials: A review – Part 1

作　　者：Cristian-Teodor BURUIANĂ ;Gil GARROTE ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):9-24.

出版社：Galati University Press

文章 ID：88423064

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2.Bioethanol production from residual lignocellulosic materials: A review – Part 2

作　　者：Cristian-Teodor BURUIANĂ ;Gil GARROTE ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):25-38.

出版社：Galati University Press

文章 ID：88423065

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3.Study of the combined effect of spices

作　　者：Daniela Istrati ;Oana Constantin ;Aurelia Ionescu 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2011 ;35(2):75-85.

出版社：Galati University Press

文章 ID：88227368

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4.Sprouted buckwheat an important vegetable source of antioxidants

作　　者：Caterina BRAJDEŞ ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(1):53-60.

出版社：Galati University Press

文章 ID：88227375

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5.Evolution of antioxidant capacity of blend juice made from beetroot, carrot and celery during refrigerated storage

作　　者：Alina G. PROFIR ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(2):93-99.

出版社：Galati University Press

文章 ID：91358049

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6.Physico-chemical characteristics and antioxidant activity of goji fruits jam and jelly during storage

作　　者：Daniela ISTRATI ;Camelia VIZIREANU ;Gabriela IORDĂCHESCU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(2):100-110.

出版社：Galati University Press

文章 ID：91358050

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7.Effects of probiotic Bacillus species in aquaculture – An overview

作　　者：Cristian-Teodor BURUIANĂ ;Alina Georgiana PROFIR ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):9-17.

出版社：Galati University Press

文章 ID：174728583

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8.Prebiotic xylooligosaccharides from lignocellulosic materials: production, purification and applications – An overview

作　　者：Cristian-Teodor BURUIANĂ ;Camelia VIZIREANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):18-31.

出版社：Galati University Press

文章 ID：174728584

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9.Comparative sensory analysis of products with low animal fat meat compositions

作　　者：Felicia DIMA ;Camelia VIZIREANU ;Gabriela IORDĂCHESCU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(1):37-47.

出版社：Galati University Press

文章 ID：95092573

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10.Sorghum as source of functional compounds and their importance in human nutrition

作　　者：Daniela Ionela ISTRATI ;Oana Emilia CONSTANTIN ;Camelia VIZIREANU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2019 ;43(2):1-17.

出版社：Galati University Press

文章 ID：243742136

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	有本地全文	12篇
	有全文链接	1篇

	2021	1篇
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	2017	1篇
	2014	3篇
	2013	4篇

	Camelia VIZIREANU	10篇
	Cristian-Teodor BURUIANĂ	4篇
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	Daniela ISTRATI	2篇
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	Gabriela IORDĂCHESCU	2篇
	Gil GARROTE	2篇
	Nicoleta Stănciuc	2篇
	Alina G. PROFIR	1篇
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	Aurelia Ionescu	1篇
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	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	12篇
	Foods	1篇

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