1.Antioxidant and antibacterial properties of capsaicine microemulsions

作　　者：Cristian DIMA ;Gigi COMAN ;Mihaela COTÂRLEŢ 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):39-49.

出版社：Galati University Press

文章 ID：88423066

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2.Effect of tumbling time, injection rate and k-carrageenan addition on processing, textural and color characteristics of pork Biceps femoris muscle

作　　者：Livia PATRAŞCU ;Irina DOBRE ;Petru ALEXE

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):69-84.

出版社：Galati University Press

文章 ID：88423069

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3.Effects of ultrasound assisted thawing on microbiological, chemical and technological properties of unpackaged pork Longissimus dorsi

作　　者：Corina GÂMBUŢEANU ;Petru ALEXE

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):98-107.

出版社：Galati University Press

文章 ID：88423071

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4.Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle

作　　者：Livia PĂTRAŞCU ;Daniela IANIŢCHI ;Irina DOBRE 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2011 ;35(1):9-18.

出版社：Galati University Press

文章 ID：88227352

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5.Effect of β-glucosidases in the making of chardonnay wines

作　　者：Cristian CODREŞI ;Gabriela RÂPEANU ;Petru ALEXE

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(1):9-17.

出版社：Galati University Press

文章 ID：88227371

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6.EFFECTS OF ULTRASOUND ON TECHNOLOGICAL PROPERTIES OF MEAT A REVIEW

作　　者：Corina Gambuteanu ;Veronica Filimon ;Petru Alexe

出　　处：Annals : Food Science and Technology. 2013 ;14(2).

出版社：Valahia University Press

文章 ID：90246926

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7.Principles and effects of acoustic cavitation - A review

作　　者：Corina GÂMBUŢEANU ;Petru ALEXE

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(2):9-17.

出版社：Galati University Press

文章 ID：91358042

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8.Rheological behavior of pork Biceps femoris muscle influenced by injection-tumbling process and brine type

作　　者：Livia PĂTRAŞCU ;Ina VASILEAN ;Petru ALEXE

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):32-42.

出版社：Galati University Press

文章 ID：174728585

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9.Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage

作　　者：Ana Maria SIMION CIUCIU ;Inmacullada FRANCO ;Javier CARBALLO 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):69-80.

出版社：Galati University Press

文章 ID：174728588

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10.The influence of animal fat replacement with vegetable oils on sensorial perception of meat emulsified products

作　　者：Cristian TUDOSE ;Gabriela IORDĂCHESCU ;Felicia STAN 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(2):94-103.

出版社：Galati University Press

文章 ID：174728590

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