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Author publications

Monica Negrea

4 linked publication records

Author: Monica NegreaYear: 2023clear all

Showing 1-4 of 4 records

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

Publication

EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS

(STEF92 Technology, 2023-12-15, Monica Negrea, Ileana Cocan, Ersilia Alexa, Diana Obiștioiu, Daniela Stoin)

Advances in Biotechnology2023

DOIbread blends high quality psyllium konjac consumer preferences.

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

Publication

EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE

(STEF92 Technology, 2023-12-15, Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obiștioiu, Bogdan Rădoi)

Advances in Biotechnology2023

DOIgoji berries proximate composition chicken pate oxidative stability bioactive characteristics

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

Publication

NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)

(STEF92 Technology, 2023-12-15, Sylvestre Dossa, C. Dragomir, Loredana Plustea, Monica Negrea, Adrian Riviş)

Advances in Biotechnology2023

DOINutritional Muffins Phytochemical and Baobab Pulp Flour.

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

Publication

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES

(STEF92 Technology, 2023-12-15, Daniela Stoin, Călin Jianu, Ariana Bianca Velciov, Monica Negrea, Mariana-Atena Poiană)

Advances in Biotechnology2023

DOImalted barley flour functional bread quality evaluation

Showing 1-4 of 4 records

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