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Are (Co)Polymers of 1,1,3,3,3-Pentafluoropropene Possible?

Molecules (Basel, Switzerland), 2023-06, Vol.28 (12), p.4618

2023

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Modeling and Optimization of Processes for Craft Beer Production: Malt Mixture Modeling and Mashing Optimization for Lager Beer Production

Applied sciences, 2023-10, Vol.13 (20), p.11554

2023

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Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

Molecules (Basel, Switzerland), 2022-08, Vol.27 (17), p.5631

2022

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The influence of fermentation activity and ester producing capacity of yeast strains on the chemical composition and organoleptic characteristics of Gamza wines

Croatian journal of food science and technology, 2022-12, Vol.14 (2), p.172-181

2022

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First Amphiphilic Poly(vinylidene fluoride-co-3,3,3-trifluoropropene)-b-oligo(vinyl alcohol) Block Copolymers as Potential Nonpersistent Fluorosurfactants from Radical Polymerization Controlled by Xanthate

Macromolecules, 2011-04, Vol.44 (7), p.1841-1855

2011

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Production of lactic acid wort-based beverage with raspberry seed oil addition under static and dynamic conditions

BIO web of conferences, 2024-01, Vol.102, p.1015

2024

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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods

Food technology and biotechnology, 2023-07, Vol.61 (3), p.357-377

2023

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Original fluorinated surfactants potentially non-bioaccumulable

Journal of fluorine chemistry, 2009-12, Vol.130 (12), p.1192-1199

2009

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Examination of the Bactericidal and Fungicidal Activity of Bacillus amyloliquefaciens M Isolated from Spring Waters in Bulgaria

Applied sciences, 2024-05, Vol.14 (9), p.3612

2024

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Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Antioxidants, 2021-07, Vol.10 (7), p.1124

2021

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Growth kinetics of probiotic lactobacilli strains cultivated in a laboratory bioreactor with stirring

BIO Web of Conferences, 2023, Vol.58, p.2003

2023

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Influence of the composition of the culture medium on the growth and sporulation of the probiotic strain Bacillus amyloliquefaciens M

BIO web of conferences, 2024-01, Vol.102, p.2003

2024

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Hematological and Hemorheological Parameters of Blood Platelets as Biomarkers in Diabetes Mellitus Type 2: A Comprehensive Review

Applied sciences, 2024-06, Vol.14 (11), p.4684

2024

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Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

Applied sciences, 2024-03, Vol.14 (5), p.2093

2024

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Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Beverages (Basel), 2022-07, Vol.8 (3), p.44

2022

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Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse

Applied sciences, 2023-10, Vol.13 (20), p.11281

2023

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Investigation of probiotic properties of Lactobacillus helveticus 2/20 isolated from rose blossom of Rosa damascena Mill

BIO Web of Conferences, 2023, Vol.58, p.2002

2023

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Study on the applicability of potentially probiotic strain Lactobacillus plantarum L4 to be included in the development of strategies for bio-preservation of food products

BIO Web of Conferences, 2022, Vol.45, p.2011

2022

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In vitro examination of the antimicrobial activity of a potentially probiotic Lactobacillus acidophilus strain against Escherichia coli, Staphylococcus aureus and Salmonella sp

BIO Web of Conferences, 2022, Vol.45, p.2010

2022

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Phytochemical Composition of Brewers’ Spent Grains

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020-06, Vol.24 (1), p.139-145

2020

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Designing a Framework for Collaborative Mixed Reality Training

Procedia computer science, 2022, Vol.200, p.896-903

2022

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Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Acta Universitatis Cibiniensis. Series E: Food Technology, 2016-12, Vol.20 (2), p.39-52

2016

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Synthesis of Fluorinated Telechelic Diols Based on 3,3,3-Trifluoropropene as Precursors of Well-Defined Fluoropolymers

Organic letters, 2014-07, Vol.16 (13), p.3516-3519

2014

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Simultaneous State and Kinetic Observation of Class-Controllable Bioprocesses

Mathematics (Basel), 2022-08, Vol.10 (15), p.2665

2022

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Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Acta Universitatis Cibiniensis. Series E: Food Technology, 2017-06, Vol.21 (1), p.11-22

2017

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Are (Co)Polymers of 1,1,3,3,3-Pentafluoropropene Possible?

Modeling and Optimization of Processes for Craft Beer Production: Malt Mixture Modeling and Mashing Optimization for Lager Beer Production

Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge Test

The influence of fermentation activity and ester producing capacity of yeast strains on the chemical composition and organoleptic characteristics of Gamza wines

First Amphiphilic Poly(vinylidene fluoride-co-3,3,3-trifluoropropene)-b-oligo(vinyl alcohol) Block Copolymers as Potential Nonpersistent Fluorosurfactants from Radical Polymerization Controlled by Xanthate

Production of lactic acid wort-based beverage with raspberry seed oil addition under static and dynamic conditions

Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods

Original fluorinated surfactants potentially non-bioaccumulable

Examination of the Bactericidal and Fungicidal Activity of Bacillus amyloliquefaciens M Isolated from Spring Waters in Bulgaria

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Growth kinetics of probiotic lactobacilli strains cultivated in a laboratory bioreactor with stirring

Influence of the composition of the culture medium on the growth and sporulation of the probiotic strain Bacillus amyloliquefaciens M

Hematological and Hemorheological Parameters of Blood Platelets as Biomarkers in Diabetes Mellitus Type 2: A Comprehensive Review

Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

Modelling of Malt Mixture for the Production of Wort with Increased Biological Value

Chemical Composition and Antimicrobial Activity of Lavender (Lavandula angustifolia Mill.), Peppermint (Mentha piperita L.), Raspberry Seed (Rubus idaeus L.), and Ylang-Ylang (Cananga odorata (Lam.) Essential Oils—Towards Hurdle Technologies in the Production of Chocolate Mousse

Investigation of probiotic properties of Lactobacillus helveticus 2/20 isolated from rose blossom of Rosa damascena Mill

Study on the applicability of potentially probiotic strain Lactobacillus plantarum L4 to be included in the development of strategies for bio-preservation of food products

In vitro examination of the antimicrobial activity of a potentially probiotic Lactobacillus acidophilus strain against Escherichia coli, Staphylococcus aureus and Salmonella sp

Phytochemical Composition of Brewers’ Spent Grains

Designing a Framework for Collaborative Mixed Reality Training

Chemical Composition and Antimicrobial Activity of Essential Oils from Black Pepper, Cumin, Coriander and Cardamom Against Some Pathogenic Microorganisms

Synthesis of Fluorinated Telechelic Diols Based on 3,3,3-Trifluoropropene as Precursors of Well-Defined Fluoropolymers

Simultaneous State and Kinetic Observation of Class-Controllable Bioprocesses

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

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