Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels by Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian

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Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement by Ana Leahu, Marìa Soledad Prats Moya, Cristina Ghinea

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Storage Impact on the Physicochemical and Microbiological Stability of Apricot, Cherry, Raspberry, and Strawberry Jams by Ancuta Elena Prisacaru, Cristina Ghinea, Eufrozina Albu, Sergiu Pădureţ

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Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace by Sergiu Pădureţ, Cristina Ghinea, Ancuta Elena Prisacaru, Ana Leahu

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Cost-Benefit Analysis of Enzymatic Hydrolysis Alternatives for Food Waste Management by Cristina Ghinea, Elena-Diana Ungureanu-Comăniță, Raluca Maria Țâbuleac, Paula Sânziana Oprea, Ersilia Daniela Coșbuc, Maria Gavrilescu

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