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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
Open Access
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
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11 Articles
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Open Access | Jul 09, 2022
Biotransformation of Hops-Derived Compounds in Beer – A Review
Krystian Klimczak
Krystian Klimczak
and
Monika Cioch-Skoneczny
Monika Cioch-Skoneczny
Open Access | Jul 09, 2022
Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer
Justyna Belcar
Justyna Belcar
,
Tomasz R. Sekutowski
Tomasz R. Sekutowski
,
Miłosz Zardzewiały
Miłosz Zardzewiały
and
Józef Gorzelany
Józef Gorzelany
Open Access | Jul 09, 2022
Pomegranate (
Punica granatum
L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products
Karla Vanessa Maillard-Berdeja
Karla Vanessa Maillard-Berdeja
,
Edith Ponce-Alquicira
Edith Ponce-Alquicira
,
Beatriz S. Schettinobermúdez
Beatriz S. Schettinobermúdez
and
M. Lourdes Perez-Chabela
M. Lourdes Perez-Chabela
Open Access | Jul 09, 2022
Quality and Technological Properties of Flour with the Addition of
Aesculus Hippocastanum
and
Castanea Sativa
Fryderyk Sikora
Fryderyk Sikora
,
Ireneusz Ochmian
Ireneusz Ochmian
and
Magdalena Sobolewska
Magdalena Sobolewska
Open Access | Jul 09, 2022
Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from
Dacryodes Edulis
Seed
Temitope Julianah Oniyide
Temitope Julianah Oniyide
,
Clement Olusola Ogidi
Clement Olusola Ogidi
and
Bamidele Juliet Akinyele
Bamidele Juliet Akinyele
Open Access | Jul 09, 2022
Mineral Composition, Antioxidant, Anti-Urease, and Antibiofilm Potential of
Juglans Regia
Leaves and Unripe Fruits
Michał Miłek
Michał Miłek
,
Ewa Ciszkowicz
Ewa Ciszkowicz
,
Katarzyna Lecka-Szlachta
Katarzyna Lecka-Szlachta
,
Anna Miłoś
Anna Miłoś
,
Grzegorz Zaguła
Grzegorz Zaguła
,
Anna Pasternakiewicz
Anna Pasternakiewicz
and
Małgorzata Dżugan
Małgorzata Dżugan
Open Access | Jul 09, 2022
Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (
Capsicum Spp)
Salima Baississe
Salima Baississe
,
Nadia Boulelouah
Nadia Boulelouah
,
Hanane Bedjaoui
Hanane Bedjaoui
,
Mohamed Seghir Mehaoua
Mohamed Seghir Mehaoua
and
Lies Reguieg
Lies Reguieg
Open Access | Jul 09, 2022
The Analysis of Correlations Between Terpene Transformations and Fermentation Type of Apple Musts
Magdalena Januszek
Magdalena Januszek
and
Łukasz Wajda
Łukasz Wajda
Open Access | Jul 09, 2022
Differences in the Pollen Content of Varieties of Polish Honey from Urban and Rural Apiaries
Renata Gamrat
Renata Gamrat
,
Małgorzata Puc
Małgorzata Puc
,
Małgorzata Gałczyńska
Małgorzata Gałczyńska
,
Mateusz Bosiacki
Mateusz Bosiacki
,
Agata Witczak
Agata Witczak
and
Arkadiusz Telesiński
Arkadiusz Telesiński
Open Access | Jul 09, 2022
Influence of
Bacillus Subtilis
Fermentation on Content of Selected Macronutrients in Seeds and Beans
Magdalena Słowik-Borowiec
Magdalena Słowik-Borowiec
,
Gabriela Zdeb
Gabriela Zdeb
,
Weronika Kuras
Weronika Kuras
and
Paulina Książektrela
Paulina Książektrela
Open Access | Jul 09, 2022
Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry
Natalia Chiseliţa
Natalia Chiseliţa
,
Oleg Chiseliţa
Oleg Chiseliţa
,
Alina Beşliu
Alina Beşliu
,
Nadejda Efremova
Nadejda Efremova
,
Elena Tofan
Elena Tofan
,
Ana Sprincean
Ana Sprincean
,
Marina Daniliş
Marina Daniliş
,
Doina Rotari
Doina Rotari
and
Ana Rotaru
Ana Rotaru
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Volume 27 (2023)
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Volume 25 (2021)
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