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.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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4.Effect of combined cell wall degrading enzyme treatment on the total dissolved solids and sugars of soymilk

作　　者：Chijioke Maduka OSUJI ;Damaris OKAFOR

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):50-60.

出版社：Galati University Press

文章 ID：88423067

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5.Milk production and compositions in female mountain and crossbred goats

作　　者：Moutaz ZARKAWI ;Uqba MOHAMMED ;Moutassem Billah Al-DAKER

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):61-68.

出版社：Galati University Press

文章 ID：88423068

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6.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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7.Biomass and pigments production of the mixed culture of microalgae (Hyaloraphidium contortum and Chlorella vulgaris) by cultivation in media based on commercial fertilizer

作　　者：Diagnora BRITO ;Arturo CASTRO ;Miguel GUEVARA 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2013 ;37(1):85-97.

出版社：Galati University Press

文章 ID：88423070

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8.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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9.Chromatic parameters evaluation during red wines pigmentation

作　　者：. Romică CREŢU ;Ştefan DIMA

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2007 ;I(XXX):1-6.

出版社：Galati University Press

文章 ID：88227272

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10.Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins

作　　者：. Anatol BALANUŢĂ ;Andrei PRIDA ;Nina BOLDURESCU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2007 ;I(XXX):7-11.

出版社：Galati University Press

文章 ID：88227273

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