Search publications

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

Advances in Biotechnology2024

EVALUATING FREEZING TECHNIQUES AND QUALITY INDICATORS FOR FROZEN CAKES: EFFECTS ON SHELF LIFE, TEXTURE, AND SENSORY PROPERTIES

Amelia Buculei, Anca-Mihaela Gâtlan, Mircea Oroian, Mariana Butnaru, Ancuţa Chetrariu · 24th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2024, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 24, Issue 6.2

View record

Advances in Biotechnology2024

EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS

Monica Negrea, Ileana Cocan, Călin Jianu, Ersilia Alexa, Daniela Stoin · 24th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2024, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 24, Issue 6.2

DOImango jam stevia sweetener honey agave syrup nutritional composition sensory analysis

View record

Advances in Biotechnology2023

COCONUT MILK-BASED CHEESE ALTERNATIVES - ANTIOXIDANT, NUTRITIONAL AND SENSORY PROPERTIES

Delia-Gabriela Dumbravă, Aurica Breica Borozan, Diana-Nicoleta Raba, Viorica-Mirela Popa, Camelia Moldovan · 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

DOIcoconut milk vegan cheese alternatives polyphenols antioxidant activity

View record

Advances in Biotechnology2018

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH SEABUCKTHORN POWDER, ROSEHIP POWDER AND GRAPE SEED EXTRACT DURING STORAGE

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

DOInutritional food rheological properties natural ingredients

View record

Advances in Biotechnology2018

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT WITH SEABUCKTHORN POWDER, ROSEHIP POWDER AND GRAPE SEED EXTRACT DURING STORAGE

DOInutritional food rheological properties natural ingredients

View record

Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

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

DOIwheat flour dynamic rheological properties calcium lactate bread quality

View record

Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

DOIwheat flour dynamic rheological properties calcium lactate bread quality

View record

Advances in Biotechnology2017

IMPROVING THE FUNCTIONAL AND SENSORY PROPERTIES OF BISCUITS BY ADDITION OF GRAPE POMACE

Cristina Gaita, Ersilia Alexa, Andrei Catargiu, Adrian Rivis, Mariana-Atena Poiana · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIgrape pomace butter biscuits phenolic compounds sensory properties functional value

View record