ASSESSMENT OF THE E 920 ADDITIVE (L - CYSTEINE) IN RELATION TO SOME PROBLEMS OF MODERN FOOD INDUSTRY

by Radiana Maria TAMBA BEREHOIU, Ciprian Nicolae POPA, Stela POPESCU
Published 2013-01-01

CONSIDERATIONS REGARDING THE MOST IMPORTANT 50 ROMANIAN BRANDS

by Ciprian Nicolae POPA, Radiana Maria TAMBA BEREHOIU, Suzana-Maria TAMBA BEREHOIU
Published 2013-01-01

THE INFLUENCE OF THE SPROUTED WHEAT KERNELS (SWK) ON THE AMILOLYTIC ACTIVITY OF THREE WHEAT VARIETIES, CULTIVATED IN ROMANIA

by Ciprian-Nicolae Popa, Radiana-Maria Tamba-Berehoiu, Luminita Valerica Visan, Vasilica Simion
Published 2018-12-01

CONSIDERATIONS REGARDING USE AND ROLE OF COLOUR IN MARKETING

by Ciprian Nicolae POPA, Stela POPESCU, Radiana Maria TAMBA BEREHOIU, Suzana-Maria TAMBA BEREHOIU
Published 2013-01-01

THE IMPORTANCE OF COLOR IN THE MAJOR ROMANIAN BRANDS MARKETING

by Radiana Maria TAMBA BEREHOIU, Ciprian Nicolae POPA, Stela POPESCU, Suzana-Maria TAMBA BEREHOIU
Published 2013-01-01

Physico-chemical, rheological and technological characterization of some mixtures of wheat, oat, barley and millet flours

by Radiana-Maria TAMBA-BEREHOIU, Mira Oana TURTOI, Luminița Valerica VISAN, Ciprian N. POPA
Published 2017-10-01

ASSESSMENT OF THE ORGANOGENIC RESPONSE TO THE DIFFERENT TYPES OF EXPLANTS FROM ROMANIAN VARIETIES OF RED AND GREEN BASIL

by Silvana Mihaela Dănăilă-Guidea, Cristina-Andreea Stan, Floarea Burnichi, Luminiţa-Valerica Vişan, Ricuţa-Vasilica Dobrinoiu, Ciprian-Nicolae Popa, Radiana-Maria Tamba-Berehoiu
Published 2020-07-01