日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough

超声波改性大豆蛋白浓缩物对强化面团Mixolab流变学特性的时间依赖性影响

Šekuljica, Nataša; Jakovetić Tanasković, Sonja; Mijalković, Jelena; Pavlović, Neda; Lević, Steva; Culetu, Alina; Knežević-Jugović, Zorica

Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes

豆类营养特性、生物活性成分和抗氧化特性的筛选

Multescu, Mihaela; Culetu, Alina; Susman, Iulia Elena

Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls(§)

利用固态发酵法生产木聚糖酶以从大豆皮中提取木寡糖(§)

Šekuljica, Nataša; Jakovetić Tanasković, Sonja; Mijalković, Jelena; Simović, Milica; Pavlović, Neda; Đorđević, Nikola; Culetu, Alina; Gazikalović, Ivana; Luković, Nevena; Bakrač, Jelena; Knežević-Jugović, Zorica

Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

不同酶法对新型饼干中大豆蛋白水解物的抗氧化、营养和功能特性的影响

Zorica Knežević-Jugović, Alina Culetu, Jelena Mijalković, Denisa Duta, Andrea Stefanović, Nataša Šekuljica, Verica Đorđević, Mirjana Antov

Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

评估用不同脂肪制备的燕麦基无麸质饼干在储存过程中脂肪酸组成的变化

Culetu, Alina; Ionescu, Valentin; Todasca, Maria Cristina; Duta, Denisa Eglantina

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions

不同包装和光照条件下储存的无麸质燕麦饼干的感官和理化变化

Duta, Denisa E; Culetu, Alina; Mohan, Gabriela