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Ecology and Environmental Protection2025

IMPACT OF COOKING ON THE NUTRITIONAL PROFILE OF PARSNIP (PASTINACA SATIVA)

Laura Radulescu, Ariana Bianca Velciov, Corina Iuliana Megyesi, S. Alda, Despina-Maria Bordean · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM2025, Ecology, Environmental Economics, Education, and Legislation, Vol25, Issue 5.1.

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Ecology and Environmental Protection2025

NUTRITIONAL AND ENVIRONMENTAL POTENTIAL OF CHENOPODIUM ALBUM L.: ITпїЅS POTENTIAL ROLE AS A MINERAL-RICH FOOD SUPPLEMENT

Mihaela Lăcătuș, Atena-Mariana Poian, Aurica-Breica Borozan, L. M. Alda, Despina-Maria Bordean · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM2025, Ecology, Environmental Economics, Education, and Legislation, Vol25, Issue 5.1.

DOIbioactive compounds weed sustainability functional food health benefits

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Advances in Biotechnology2023

BIOACTIVE COMPOUNDS FROM HORSERADISH FOR BIOTECHNOLOGICAL APPLICATIONS

Maria Magdalena Roșu, M Dragomirescu · 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

DOIhorseradish bioactive compounds peroxidases-green biocatalyst pharmaceuticals functional-food

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Advances in Biotechnology2023

THE REVOLUTION OF FUNCTIONAL FOOD: A MARKET ANALYSIS (THE FUNCTIONAL FOODS MARKET REVOLUTION: MARKET ANALYSIS OF FUNCTIONAL FOOD)

Enrica Pistorio, Gaetano Chinnici, Carla Zarbà, Claudio Bellia, Gioacchino Pappalardo · 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

DOIFunctional Foods Health and wellness Market size Food product trends.

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Advances in Biotechnology2019

PROSPECTS FOR THE USE OF CEREAL HYDROLYSATES FERMENTED WITH LACTOBACILLI TO PRODUCE NEW PROBIOTIC BEVERAGES

Victor Panfilov · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIcereal raw materials lactobacilli probiotics functional foods organoleptic

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Advances in Biotechnology2018

INFLUENCE OF PUMPKIN SEEDS ADDITION ON THE QUALITY CHARACTERISTICS OF YOGURT

Adriana Dabija · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIfunctional food protein content pumpkin seeds texture

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Advances in Biotechnology2018

INFLUENCE OF PUMPKIN SEEDS ADDITION ON THE QUALITY CHARACTERISTICS OF YOGURT

DOIfunctional food protein content pumpkin seeds texture

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Advances in Biotechnology2018

MAGNESIUM - AN ANCIENT MINERAL AND THE TODAY-S DEFICIENCY

Despina-Maria Bordean · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIbiofortification functional food fruits and vegetables

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Advances in Biotechnology2018

MAGNESIUM - AN ANCIENT MINERAL AND THE TODAY-S DEFICIENCY

DOIbiofortification functional food fruits and vegetables

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Advances in Biotechnology2017

SUBMERGED FERMENTATION OF JERUSALEM ARTICHOKE PULP AND EXTRACT BY LACTOBACILLUS

Victor Panfilov · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIprebiotics Jerusalem artichoke functional food lactic acid bacteria fermented product

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