Search Results - "Patrascu, L."

Functional properties of pulse flours and their opportunities in spreadable food products by Patrascu, L, Vasilean, I, Banu, I, Aprodu, I

“…The pulse flours obtained from broad bean, red and green lentil were characterised in order to identify potential applications for obtaining food products with…”
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Pulse germination as tool for modulating their functionality in wheat flour sourdoughs by Patrascu, L, Vasilean, I, Turtoi, M, Garnai, M, Aprodu, I

“…Three different pulses, namely green lentils, broad beans and chickpeas, were subjected to germination under daylight conditions. Germination resulted in…”
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Brown bear attacks on humans: a worldwide perspective by Bombieri, G., Naves, J., Penteriani, V., Selva, N., Fernández-Gil, A., López-Bao, J. V., Ambarli, H., Bautista, C., Bespalova, T., Bobrov, V., Bolshakov, V., Bondarchuk, S., Camarra, J. J., Chiriac, S., Ciucci, P., Dutsov, A., Dykyy, I., Fedriani, J. M., García-Rodríguez, A., Garrote, P. J., Gashev, S., Groff, C., Gutleb, B., Haring, M., Härkönen, S., Huber, D., Kaboli, M., Kalinkin, Y., Karamanlidis, A. A., Karpin, V., Kastrikin, V., Khlyap, L., Khoetsky, P., Kojola, I., Kozlow, Y., Korolev, A., Korytin, N., Kozsheechkin, V., Krofel, M., Kurhinen, J., Kuznetsova, I., Larin, E., Levykh, A., Mamontov, V., Männil, P., Melovski, D., Mertzanis, Y., Meydus, A., Mohammadi, A., Norberg, H., Palazón, S., Pătrașcu, L. M., Pavlova, K., Pedrini, P., Quenette, P. Y., Revilla, E., Rigg, R., Rozhkov, Y., Russo, L. F., Rykov, A., Saburova, L., Sahlén, V., Saveljev, A. P., Seryodkin, I. V., Shelekhov, A., Shishikin, A., Shkvyria, M., Sidorovich, V., Sopin, V., Støen, O., Stofik, J., Swenson, J. E., Tirski, D., Vasin, A., Wabakken, P., Yarushina, L., Zwijacz-Kozica, T., Delgado, M. M.

“…The increasing trend of large carnivore attacks on humans not only raises human safety concerns but may also undermine large carnivore conservation efforts…”
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Biosynthesis of exopolysaccharides in fermented dairy products: structural and functional characterization by Vasilean, I., Patrascu, L., Aprodu, I.

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Study on the utilization of native and germinated legume proteins as food emulsifiers by Patrascu, L., Vasilean, I., Garnai, M., Aprodu, I.

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α-Tocopherol, total vitamin A and total fat in margarines and margarine-like products by Rader, J.I., Weaver, C.M., Patrascu, L., Ali, L.H., Angyal, G.

“…Consumers' interest in dietary guidelines advising them to reduce their intake of fat has contributed to the development of new low- and fat-free…”
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