Theo dõi
Adriana DABIJA
Adriana DABIJA
Stefan cel Mare University of Suceava, Faculty of Food Engineering
Email được xác minh tại fia.usv.ro
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Năm
Brewer’s spent grains: Possibilities of valorization, a review
A Chetrariu, A Dabija
Applied Sciences 10 (16), 5619, 2020
1272020
Maize and sorghum as raw materials for brewing, a review
A Dabija, ME Ciocan, A Chetrariu, GG Codină
Applied Sciences 11 (7), 3139, 2021
1182021
Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation
C Sarion, GG Codină, A Dabija
International Journal of Environmental Research and Public Health 18 (8), 4332, 2021
1142021
Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts
A Dabija, GG Codină, S Ropciuc, AM Gâtlan, L Rusu
Journal of Food Quality 2018 (1), 5329386, 2018
732018
Effects of some vegetable proteins addition on yogurt quality
A Dabija, GG Codină, AM Gâtlan, ET Sănduleac, L Rusu
Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2018
722018
Quality assessment of yogurt enriched with different types of fibers
A Dabija, GG Codină, AM Gâtlan, L Rusu
Cyta-Journal of food 16 (1), 859-867, 2018
692018
Study concerning the quality of apple vinegar obtained through classical method
A Dabija, CA Hatnean
Journal of agroalimentary processes and technologies 20 (4), 304-310, 2014
432014
Buckwheat and amaranth as raw materials for brewing, a review
A Dabija, ME Ciocan, A Chetrariu, GG Codină
Plants 11 (6), 756, 2022
372022
Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents
C Albert, GG Codină, M Héjja, CD András, A Chetrariu, A Dabija
Applied Sciences 12 (8), 4004, 2022
332022
Effect of yellow pea flour addition on wheat flour dough and bread quality
A Dabija, GG Codină, P Fradinho
Romanian Biotechnological Letters 22 (5), 12888, 2017
332017
Prediction of pasting properties of dough from mixolab measurements using artificial neuronal networks
GG Codină, A Dabija, M Oroian
Foods 8 (10), 447, 2019
312019
Study regarding the tin and iron migration from metallic cans into foodstuff during storage
A Buculei, G Gutt, A Sonia, D Adriana, G Constantinescu
Journal of Agroalimentary Processes and Technologies 18 (4), 299-303, 2012
272012
Spent grain: A functional ingredient for food applications
A Chetrariu, A Dabija
Foods 12 (7), 1533, 2023
252023
Pesticide residues contamination of milk and dairy products. A case study: Bacau district area, Romania
L Rusu, M Harja, D Suteu, A Dabija, L Favier
J. Environ. Prot. Ecol 17 (3), 1229-1241, 2016
242016
Quality characteristics of spelt pasta enriched with spent grain
A Chetrariu, A Dabija
Agronomy 11 (9), 1824, 2021
232021
Spent grain from malt whisky: Assessment of the phenolic compounds
A Chetrariu, A Dabija
Molecules 26 (11), 3236, 2021
232021
Studies regarding the production of a novel yogurt using some local plant raw materials
A Dabija, GG Codină, S Ropciuc, SG Stroe
Journal of Food Processing and Preservation 43 (6), e13826, 2019
192019
Research and studies on vinegar production-a review
SJ Kulkarni
International Journal of Scientific Research in Science and Technology 1 (5 …, 2015
182015
Strategies for reducing sodium intake in bakery products, a review
GG Codină, A Voinea, A Dabija
Applied Sciences 11 (7), 3093, 2021
162021
Effects of dry sourdough on bread-making quality and acrylamide content
GG Codină, C Sarion, A Dabija
Agronomy 11 (10), 1977, 2021
122021
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