| Effect of different drying methods on moisture ratio and rehydration of pumpkin slices L Seremet, E Botez, OV Nistor, DG Andronoiu, GD Mocanu Food chemistry 195, 104-109, 2016 | 194 | 2016 |
| Influence of Spirulina platensis biomass over some starter culture of lactic bacteria G Mocanu, E Botez, OV Nistor, DG Andronoiu, G Vlăsceanu Journal of Agroalimentary Processes and Technologies 19 (4), 474-479, 2013 | 46 | 2013 |
| Development of several hybrid drying methods used to obtain red beetroot powder L Seremet, OV Nistor, DG Andronoiu, GD Mocanu, VV Barbu, A Maidan, ... Food chemistry 310, 125637, 2020 | 39 | 2020 |
| Meat product reformulation: Nutritional benefits and effects on human health E Botez, OV Nistor, DG Andronoiu, GD Mocanu, IO Ghinea Functional food-Improve health through adequate food, 167-184, 2017 | 25 | 2017 |
| Pumpkin–health benefits L Ceclu, DG Mocanu, OV Nistor Journal of agroalimentary processes and technologies 26 (3), 241-246, 2020 | 22 | 2020 |
| Ripening process of Cascaval cheese: compositional and textural aspects DG Andronoiu, E Botez, OV Nistor, GD Mocanu Journal of food science and technology 52, 5278-5284, 2015 | 20 | 2015 |
| Research studies on cheese brine ripening R Gabriela, M Dănuț, U Mădălina, A Doina Innovative Romanian Food Biotechnology, 30-39, 2008 | 20 | 2008 |
| Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality OV Nistor, N Stãnciuc, DG Andronoiu, GD Mocanu, E Botez Food Science and Biotechnology 24, 51-59, 2015 | 18 | 2015 |
| Research concerning the production of a probiotic dairy product with added medicinal plant extracts GD Mocanu, G Rotaru, E Botez, A Vasile, L Gîtin, D Andronoiu, O Nistor The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2009 | 17 | 2009 |
| Sensory evaluation and rheological behavior of probiotic dairy products with Rosa canina L. and Glycyrriza glabra L. extracts M Gabriel-Dănuț, R Gabriela, B Elisabeta, G Liliana, A Doina-Georgeta, ... Innovative Romanian Food Biotechnology, 32-39, 2009 | 16 | 2009 |
| Ohmic heating process characterizations during apple puree processing OV Nistor, E Botez, E Luca, GD Mocanu, DG Andronoiu, M Timofti Journal of Agroalimentary Processes and Technologies 19 (2), 228-236, 2013 | 13 | 2013 |
| Technological research on obtaining a new product: Yoghurt with added walnuts and strawberries jam DG Andronoiu, E Botez, GD Mocanu, O Nistor, A Nichiforescu Journal of Agroalimentary Processes and Technologies 17 (4), 452-455, 2011 | 11 | 2011 |
| Probiotic yogurt with medicinal plants extract: Physical–chemical, microbiological and rheological characteristics D Mocanu, G Rotaru, E Botez, D Andronoiu, O Nistor Journal of Agroalimentary Processes and Technologies 16 (4), 469-476, 2010 | 10 | 2010 |
| Tailoring the functional potential of red beet purées by inoculation with lactic acid bacteria and drying GD Mocanu, AC Chirilă, AM Vasile, DG Andronoiu, OV Nistor, V Barbu, ... Foods 9 (11), 1611, 2020 | 9 | 2020 |
| Characterization of probiotic yoghurt obtained with medicinal plant extracts and modelling of bacteria cell growth during its production GD Mocanu, E Botez, OV Nistor, DG Andronoiu J. Agroaliment. Proces. Technol 17, 65-71, 2011 | 9 | 2011 |
| Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders L Anghel, AȘ Milea, OE Constantin, V Barbu, C Chițescu, E Enachi, ... Food Chemistry: X 19, 100777, 2023 | 8 | 2023 |
| Potential of herbs as galactogogues–A review LAE Tănase, OV Nistor, DG Andronoiu, DG Mocanu, EE Botez The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2021 | 8 | 2021 |
| The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf GD Mocanu, M Barbu, OV Nistor, DG Andronoiu, E Botez The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2015 | 8 | 2015 |
| Quality control of raw cow milk from Galati county GD Mocanu, DG Andronoiu, OV Nistor, E Botez J. Agroaliment. Proc. Technol 17 (3), 303-7, 2011 | 8 | 2011 |
| A complex characterization of pumpkin and quince purees obtained by a combination of freezing and conventional cooking OV Nistor, GD Mocanu, DG Andronoiu, VV Barbu, L Ceclu Foods 11 (14), 2038, 2022 | 6 | 2022 |
Doina AndronoiuDunarea de Jos University在 ugal.ro 的电子邮件经过验证
Doina AndronoiuDunarea de Jos University在 ugal.ro 的电子邮件经过验证
Mihaela Aida VasileDunarea de Jos Galati University在 ugal.ro 的电子邮件经过验证