Articles

• Chromatic parameters evaluation during red wines pigmentation

  Romică Crețu, Ștefan Dima

  1-6

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• Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins

  Anatol Balanuță, Andrei Prida, Nina Boldurescu, Natalia Furtună, Hyldegarde Heymann

  7-11

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• Dynamic aspects concerning meat products safety

  Ileana Prejbeanu, Violeta Cichirea, Cornelia Rada

  12–16

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• Investigations concerning bioavailability in vivo of iodine from fortified lipid products

  Rodica Sturza, Valentin Gudumac, Olga Deseatnicov, Ion Nastas, Cristina Popovici

  23–26

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• The content of vitamin C and β-carotene in nettle and ramsons and its modification at culinary treatment and drying

  Olga Nicolaev, Eleonora Dupouy, Nina Mija

  23-26

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• Vitamins retention in some microwave cooked dishes

  Gabriela Berechet, Rodica Segal

  27-32

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• Risk factors of dental decay - sweet and acid food consumption

  Cristina Petrescu, Maria Andrada Antal, Oana Suciu, Delia Cheptanariu, Brigitha Vlaicu, Sorina Doroftei, Tudor Rares Olariu

  33–37

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• The influence of some alcoholic plant extracts on orange juice

  Neculai Doru Miron, Ana-Maria Dospinescu, Ileana Denisa Nistor, Anca Gradinaru

  38–44

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