Hemp ( Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product.

Autor: Rusu IE; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Marc Vlaic RA; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Mureşan CC; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Mureşan AE; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Mureşan V; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Pop CR; Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania., Chiş MS; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Man SM; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania., Filip MR; Department of Polymer Composites, Raluca Ripan Institute for Research in Chemistry, Babeş-Bolyai University, 30 Fântânele Street, 400294 Cluj-Napoca, Romania., Onica BM; Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania., Alexa E; Department of Food Control, Banat's University of Agricultural Sciences and Veterinary Medicine 'King Michael I of Romania', 300641 Timisoara, Romania., Vişan VG; Department of Chemistry and Biochemistry, Faculty of Animal Science (zootehnie) and Biotechnologie Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania., Muste S; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manaştur Street, 400372 Cluj-Napoca, Romania.

Publikováno v: Plants (Basel, Switzerland) [Plants (Basel)] 2021 Jul 29; Vol. 10 (8). Date of Electronic Publication: 2021 Jul 29.

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.

Autor: Mureşan CC; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Marc RAV; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Anamaria Semeniuc C; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Ancuţs Socaci S; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Fărcaş A; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Fracisc D; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Rodica Pop C; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Rotar A; Food Science, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Dodan A; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Mureşan V; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania., Mureşan AE; Food Engineering Department, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Jan 27; Vol. 10 (2). Date of Electronic Publication: 2021 Jan 27.