Search publications

Search EPS Library records by title, author, DOI, keyword, year, proceedings title and scientific area.

Advances in Biotechnology2025

EVALUATION OF THE TECHNOLOGICAL PROCESS AND PHYSICOCHEMICAL CHARACTERISTICS OF TRADITIONAL PORK SAUSAGES COMPARED TO SIMILAR PRODUCTS

Gabriel Heghedus M ndru, Cristian Gottvald, Bogdan Rădoi, Ileana Cocan, Ramona-Cristina Heghedus M ndru · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 25, Issue 6.2

View record

Advances in Biotechnology2023

MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH

Ramona Cristina Heghedus Mindru, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, Gabriel Heghedus Mindru · 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 6.1

DOIwide noodles with broth wide noodles with spinach pasta physicochemical characteristics sensory characteristics

View record

Advances in Biotechnology2022

INFLUENCE OF THE ADDITION OF DEHYDRATED LINGONBERRIES IN SPELT FLOUR ON ITS BAKERY PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES

Diana-Nicoleta Raba, Mariana-Atena Poiană, Delia-Gabriela Dumbravă, Mirela-Viorica Popa, Corina Dana Mișcă · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOIspelt flour lingonberries antioxidant properties antimicrobial activity bakery proprieties

View record

Advances in Biotechnology2018

EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS AND POLYPHENOLS CONTENT IN CHESTNUT HONEY SAMPLES

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

DOIchestnut viscosity acidity module honey quality.

View record

Advances in Biotechnology2018

EVALUATION OF PHYSICOCHEMICAL CHARACTERISTICS AND POLYPHENOLS CONTENT IN CHESTNUT HONEY SAMPLES

DOIchestnut viscosity acidity module honey quality.

View record

Advances in Biotechnology2018

PRELIMINARY STUDY OF THE EFFECTS OF ULTRASOUND ON RED WINE PHYSICOCHEMICAL CHARACTERISTICS

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

DOIultrasound red wine physicochemical properties

View record

Advances in Biotechnology2018

PRELIMINARY STUDY OF THE EFFECTS OF ULTRASOUND ON RED WINE PHYSICOCHEMICAL CHARACTERISTICS

DOIultrasound red wine physicochemical properties

View record

Hydrogeology, Engineering Geology and Geotechnics2017

IMPACT OF THE RIVER LEVEL REGIME ON THE GROUNDWATER DYNAMICS AND PHYSICOCHEMICAL CHARACTERISTICS OF THE ALLUVIAL AQUIFER IN THE OGOSTA VALLEY

Peter Gerginov · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Science and Technologies in Geology, Exploration and Mining

DOIgroundwater - surface water interaction groundwater level regime alluvial aquifer Ogosta River

View record

Nano, Bio and Green Technologies2013

ANTIOXIDANT PROPERTIES AND OTHER PHYSICOCHEMICAL CHARACTERISTICS OF SOME HONEY VARIETIES FROM WEST ROMANIAN AREA

Delia-Gabriela Dumbrava · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 13th SGEM GeoConference NANO, BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE

DOINano Bio and Green Technologies BIO AND GREEN TECHNOLOGIES FOR A SUSTAINABLE FUTURE

View record