Georgiana Gabriela Codină
Georgiana Gabriela Codină
Faculty of Food Engineering, Stefan cel Mare University of Suceava
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Mixolab versus alveograph and falling number
GG Codină, S Mironeasa, D Bordei, A Leahu
Czech Journal of Food Sciences 28 (3), 185-191, 2010
The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab
S Mironeasa, GG CODINĂ, C Mironeasa
Journal of Texture Studies 43 (1), 40-48, 2012
Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
GG Codină, S Mironeasa, C Mironeasa, CN Popa, R Tamba‐Berehoiu
Journal of the Science of Food and Agriculture 92 (3), 638-644, 2012
Grape Seed: physico-chemical, structural characteristics and oil content
S Mironeasa, A Leahu, GG Codina, SG Stroe, C Mironeasa
Journal of Agroalimentary Processes and Technologies 16 (1), 1-6, 2010
Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition.
GG Codinǎ, S Mironeasa, C Mironeasa
Journal of the Science of Food and Agriculture 92 (10), 2162-2170, 2012
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
GG Codină, S Mironeasa, DV Voica, C Mironeasa
Czech Journal of Food Sciences 31 (3), 222-229, 2013
Bionanomaterials: Thermal stability of the oleic acid/α-and β-cyclodextrin complexes
DI Hadaruga, NG Hadaruga, A Hermenean, A Rivis, V Pâslaru, G Codina
Rev. Chim 59, 994-998, 2008
The effects of different doses of gluten on rheological behaviour of dough and bread quality
GG Codina, D Bordei, V Paslaru
Romanian Biotechnological Letters 13 (6), 37-42, 2008
Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties
GG Codină, S Mironeasa
Journal of food science and technology 53 (12), 4149-4158, 2016
Optimization of wheat-grape seed composite flour to improve alpha-amylase activity and dough rheological behavior
S Mironeasa, GG Codină, C Mironeasa
International Journal of Food Properties 19 (4), 859-872, 2016
A new approach of audit functions and principles
C Mironeasa, GG Codină
Journal of cleaner production 43, 27-36, 2013
Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition
GG Codină, SG Franciuc, S Mironeasa
Journal of Food Quality 39 (5), 559-566, 2016
Predictive model of the alveografic parameters in flours obtained from Romanian grains
NC Popa, R Tamba-Berhoiu, S Popescu, M Varga, GG Codina
Romanian Biotechnological Letters 14 (2), 4234-4242, 2009
Controlul calității în industria panificației: metode de analiză
D Bordei, G Bahrim, V Pâslaru
Academica, 2007
Controlul calitatii in industria panificatiei
D Bordei, G Bahrim, V Paslaru, C Gasparotti, A Elisei, I Banu, L Ionescu, ...
Metode de analiza, Ed. Academica, Galati, 2007
The influence of different forms of backery yeast Saccharomyces cerevisie type strain on the concentration of individual sugars and their utilization during fermentation
CG Gabriela, V Daniela
Romanian Biotechnological Letters 15 (4), 5418, 2010
Quality assessment of yogurt enriched with different types of fibers
A Dabija, GG Codină, AM Gâtlan, L Rusu
CyTA-Journal of Food 16 (1), 859-867, 2018
Influence of mixing speed on dough microstructure and rheology
GG Codina, S Mironeasa
Food Technology and Biotechnology 51 (4), 509, 2013
Effects of some vegetable proteins addition on yogurt quality
A Dabija, GG Codină, AM Gâtlan, ET Sănduleac, L Rusu
Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2018
Influence of flour quality with different extraction ratio on the rheological properties of uniaxial extension induced by the mixolab
GG Codină
J. Agroalim. Proces. Techn 14, 119-122, 2008
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