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	有本地全文	11篇
	有全文链接	2篇

出版年度

	2021	2篇
	2020	6篇
	2019	2篇
	2017	2篇
	2012	1篇

作者

	Gabriela Elena Bahrim	7篇
	Gabriela Râpeanu	6篇
	Nicoleta Stănciuc	6篇
	Elena Enachi	4篇
	Mihaela COTÂRLEŢ	3篇

	Vasilica Barbu	3篇
	Gabriela Elena BAHRIM	2篇
	Gabriela-Elena BAHRIM	2篇
	Gabriela-Elena Bahrim	2篇
	Iuliana Aprodu	2篇
	Loredana Dumitrașcu	2篇
	Adelina Ștefania Milea	1篇
	Adrian Cîrciumaru	1篇
	Aida Mihaela Vasile	1篇
	Aida-Mihaela VASILE	1篇
	Alina Cantaragiu	1篇
	Aurelian-Relu PALADE	1篇
	Bogdan Păcularu-Burada	1篇
	Carmen Alina Bolea	1篇
	Claudia Mureșan	1篇
	Constantin Croitoru	1篇
	Daniela RADU (LUPOAE	1篇
	Daniela Radu (Lupoae)	1篇
	Daniela Serea	1篇
	Doina Georgeta Andronoiu	1篇
	Florina Stoica	1篇
	Gabriela RÂPEANU	1篇
	Luminiţa Anca Georgescu	1篇
	Mihaela Cotârleț	1篇
	Mihaela Turturică	1篇
	Mioara Slavu (Ursu)	1篇
	Nicoleta STĂNCIUC	1篇
	Nicoleta-Maricica MAFTEI	1篇
	Oana Emilia Constantin	1篇
	Oana Viorela Nistor	1篇
	Ștefania Adelina Milea	1篇

文章类型

Research Article

4篇

来源期刊

	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	9篇
	Foods	4篇

学科主题

	营养卫生、食品卫生	9篇
	食品工业	4篇

语种

英文

13篇

国别/地区

	罗马尼亚	9篇
	瑞士	4篇

检索条件:"( ( 高级检索(( ((AU:(("Gabriela Elena Bahrim")))) )) ) )"

共 13 条记录

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1.Application of plackett-burman experimental design to optimize the cold-active alpha amylase biosynthesis by psychrotrophic Streptomyces 4 Alga

作　　者：Mihaela COTÂRLEŢ ;Gabriela Elena BAHRIM

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(2):9-19.

出版社：Galati University Press

文章 ID：88227380

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2.Three Types of Beetroot Products Enriched with Lactic Acid Bacteria

作　　者：Vasilica Barbu ;Mihaela Cotârleț ;Carmen Alina Bolea 等

出　　处：Foods. 2020 ;9(6):1-14.doi:10.3390/foods9060786

出版社：MDPI Publishing

文章 ID：250014929

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3.Investigations on thermal degradationof phytochemicals from lavender extract

作　　者：Daniela RADU (LUPOAE ;Gabriela RÂPEANU ;Gabriela Elena BAHRIM 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2019 ;43(2):1-15.

出版社：Galati University Press

文章 ID：243742126

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4.Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products

作　　者：Adelina Ștefania Milea ;Aida Mihaela Vasile ;Adrian Cîrciumaru 等

出　　处：Foods. 2019 ;8(6):1-12.doi:10.3390/foods8060188

出版社：MDPI Publishing

文章 ID：233892668

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5.Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

作　　者：Mioara Slavu (Ursu) ;Iuliana Aprodu ;Ștefania Adelina Milea 等

出　　处：Foods. 2020 ;9(11):1593-1605.doi:10.3390/foods9111593

出版社：MDPI Publishing

文章 ID：257044322

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6.Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives

作　　者：Iuliana Aprodu ;Loredana Dumitrașcu ;Gabriela Râpeanu 等

出　　处：Foods. 2020 ;9(6):744-755.doi:10.3390/foods9060744

出版社：MDPI Publishing

文章 ID：257045447

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7.Testing some wild Bacillus spp. strains as potential biocontrol agents

作　　者：Mihaela COTÂRLEŢ ;Aurelian-Relu PALADE ;Gabriela-Elena BAHRIM

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2017 ;41(2):51-61.

出版社：Galati University Press

文章 ID：216816510

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8.Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium

作　　者：Mihaela COTÂRLEŢ ;Nicoleta-Maricica MAFTEI ;Aida-Mihaela VASILE 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2017 ;41(2):86-101.

出版社：Galati University Press

文章 ID：216816518

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9.Investigations on thermal degradation of phytochemicals from lavender extract

作　　者：Daniela Radu (Lupoae) ;Gabriela Râpeanu ;Gabriela Elena Bahrim 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2020 ;44(1):33-47.doi:10.35219/foodtechnology.2019.2.03

出版社：Galati University Press

文章 ID：259950804

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10.Current approaches in sourdough production with valuable characteristics for technological and functional applications

作　　者：Bogdan Păcularu-Burada ;Luminiţa Anca Georgescu ;Gabriela-Elena Bahrim

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2020 ;44(1):132-148.doi:10.35219/foodtechnology.2020.1.08

出版社：Galati University Press

文章 ID：259950823

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