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Acta Universitatis Cibiniensis. Series E: Food Technology
Acta Universitatis Cibiniensis. Series E: Food Technology
The Journal of „Lucian Blaga“ University of Sibiu
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Accesso libero | 11 gen 2024
Changes in the Quality of Plain Yogurt Made From Cow’s, Goat’s, and Sheep’s Milk Within the Shelf Life
Tomasz Daszkiewicz
Tomasz Daszkiewicz
,
Sylwia Kocenka
Sylwia Kocenka
e
Jan Miciński
Jan Miciński
Accesso libero | 11 gen 2024
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend
Priti Acharya
Priti Acharya
,
Sunita Karki
Sunita Karki
,
Kishor Rai
Kishor Rai
e
Adit Sangroula
Adit Sangroula
Accesso libero | 11 gen 2024
In Silico
Insights into the Efficacy of Darjeeling Himalaya’s Traditional Fermented Beverages To Combat Various High-Altitude Sicknesses
Soumya Majumder
Soumya Majumder
,
Sourav Chakraborty
Sourav Chakraborty
,
Arindam Ghosh
Arindam Ghosh
e
Malay Bhattacharya
Malay Bhattacharya
Accesso libero | 11 gen 2024
Content of Phenolic Acid and Yielding of Hybrid Wheat in Response to Growing Year Under Integrated Management
Jan Buczek
Jan Buczek
,
Justyna Belcar
Justyna Belcar
,
Dorota Gawęda
Dorota Gawęda
e
Józef Gorzelany
Józef Gorzelany
Accesso libero | 11 gen 2024
The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (
Rheum
L.) Petioles as an Additive to Craft Wheat Beers
Miłosz Zardzewiały
Miłosz Zardzewiały
,
Justyna Belcar
Justyna Belcar
e
Józef Gorzelany
Józef Gorzelany
Accesso libero | 11 gen 2024
Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (
Rheum rhaponticum
L.) Induced by the Ozonation Process
Miłosz Zardzewiały
Miłosz Zardzewiały
,
Natalia Matłok
Natalia Matłok
,
Tomasz Piechowiak
Tomasz Piechowiak
e
Maciej Balawejder
Maciej Balawejder
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