Author Details

RUSU, Mic┼čunica

  • Vol 13, No 3 (2014) - Articles
    DETERMINING A SENSORY PROFILE OF CHEESE PASTE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS
    Abstract  PDF
  • Vol 12, No 3 (2013) - Articles
    DETERMINATION OF COMPOUNDS WITH POTENTIAL ANTIOXIDANT AND ANTIRADICAL CAPACITY IN DIFFERENT OREGANO EXTRACTS
    Abstract  PDF
  • Vol 11, No 4 (2012) - Articles
    THE DETERMINATION OF FLAVONOIDS, THE TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF BASIL SEASONING
    Abstract  PDF
  • Vol 9, No 1 (2010) - Articles
    IMPROVING THE ANTIOXIDIZING CAPACITY OF CATERING PRODUCTS BY ADDING SPICES
    Abstract  PDF
  • Vol 18, No 3 (2019) - Articles
    EXISTING REGULATIONS ON DIFFERENT MARKETS REGARDING THE OBTAINING AND MARKETING OF FOODS WITH BENEFITS FOR HEALTH
    Abstract  PDF
  • Vol 19, No 3 (2020) - Articles
    ANALYSIS FOR THE DETERMINING FACTORS OF THE EVOLUTION OF HEPATITIS A VIRAL IN SUCEAVA COUNTY, ROMANIA, IN THE PERIOD 2018 - 2019
    Abstract  PDF