Characterization of some Fagaceae kernels nutritional composition for potential use as novel food ingredients

Authors: Socaciu, Maria-Ioana, Anamaria Semeniuc, Cristina, Andruţa Mureşan, Elena, Pușcaș, Andreea, Tanislav, Anda, Ranga, Floricuța, Dulf, Francisc, Páll, Emöke, Maria Truță, Alina, Paşca, Claudia, Severus Dezmirean, Daniel, Mureşan, Vlad

Source: Food chemistry. 406

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100178167716.0x000001&indx=1&recIds=ETOCvdc_100178167716.0x000001

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

Authors: Mureşan, Crina Carmen, Marc, Romina Alina, Anamaria Semeniuc, Cristina, Ancuţa Socaci, Sonia, Fărcaş, Anca, Fracisc, Dulf, Rodica Pop, Carmen, Rotar, Ancuţa, Dodan, Andreea, Mureşan, Vlad, Mureşan, Andruţa Elena, Vincenzetti, Silvia, Polidori, Paolo, Chandrapala, Jayani

Source: Foods; Feb2021, Vol. 10 Issue 2, p258-258, 1p

Subject Terms: CHEESE ripening, FATTY acids, MONOUNSATURATED fatty acids, SATURATED fatty acids, THYMOL, LACTIC acid bacteria