PLANT-BASED DRINK ALTERNATIVES OF MILK ON A SEGMENT OF FUNCTIONAL ICE CREAM – A REVIEW by Ionela IACOBAN, Adriana DABIJA, Ancuța CHETRARIU

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EVALUATION OF THE FATTY ACIDS AND AMINO ACIDS PROFILES IN SPENT GRAIN FROM BREWING AND MALT WHISKY by ANCUȚA CHETRARIU, VASILE FLORIN URSACHI, ADRIANA DABIJA

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THE BENEFITS OF USING NATURAL SWEETENERS IN SPECIAL NUTRITION. A MINI REVIEW by Mariana Violeta POPESCU, Adriana DABIJA, Ancuța CHETRARIU

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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

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Emerging Trends in Consumer Preferences: Leveraging Products Derived from Food Industry By-Products by Carmen Năstase, Adriana Dabija, Ancuţa Chetrariu, Dadiana Dabija

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RESEARCH ON THE USE OF THE AHP METHOD IN THE SENSORY ANALYSIS OF BUCKWHEAT AND SORGHUM BEER by ADRIANA DABIJA, MARIUS E. CIOCAN, ANCUȚA CHETRARIU, DADIANA DABIJA

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Multi-Criteria Analysis in Circular Economy Principles: Using AHP Model for Risk Assessment in Sustainable Whisky Production by Dadiana Dabija, Carmen-Eugenia Nastase, Ancuţa Chetrariu, Adriana Dabija

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Conventional and Innovative Methods for Reducing the Incidence of <i>Listeria monocytogenes</i> in Milk and Dairy Products by Adriana Dabija, Cristina Ștefania Afloarei, Dadiana Dabija, Ancuța Chetrariu

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Sustainable Valorization of Wine Lees: From Waste to Value-Added Products by Ancuța Chetrariu, Adriana Dabija, Larisa Caisin, Vitalii Agapii, Ionuț Avrămia

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BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY by MARIUS EDUARD CIOCAN, ROZÁLIA VERONIKA SALAMON, ÁGOTA AMBRUS, GEORGIANA GABRIELA CODINĂ, ANCUȚA CHETRARIU, ADRIANA DABIJA

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