All Stories

  1. Soryz is a relatively new gluten-free cereal of hybrid origin from sorghum

    Article • Quality Assurance and Safety of Crops & Foods, December 2019, Wageningen Academic Publishers

    Dr Alina Culetu, Denisa Duta

  2. Valorisation of theanine from decaffeinated tea dust in bakery functional food

    Article • International Journal of Food Science & Technology, September 2014, Wiley

    Dr Alina Culetu

  3. Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams

    Article • Journal of Texture Studies, January 2014, Wiley

    Dr Alina Culetu, Denisa Duta