Embedded Files
1. Socaciu, M.I., Simon, E.L., Jimborean, M.A., Rotar, A.M., Semeniuc, C.A. (2018). Microbiological stability of Kashkaval cheese flavoured with thyme essential oil at ripening, lucrare prezentată la The 5th International Conference of Foodomics: "From Data to Knowledge". Cesena: 10-12 Ianuarie. (Poster)
1. Socaciu, M.I., Simon, E.L., Jimborean, M.A., Rotar, A.M., Semeniuc, C.A. (2018). Microbiological stability of Kashkaval cheese flavoured with thyme essential oil at ripening, lucrare prezentată la The 5th International Conference of Foodomics: "From Data to Knowledge". Cesena: 10-12 Ianuarie. (Poster)
2. Semeniuc, C.A., Socaciu, M.I., Socaci, S., Fogarasi, M., Mureşan, V., Rotar, A.M. (2018). Chemical composition, total phenolic content, antioxidant and antibacterial activities of essential oils extracted from parsley, lovage, basil, and thyme leaves, lucrare prezentată la The 5th International Conference of Foodomics: "From Data to Knowledge". Cesena: 10-12 Ianuarie. (Poster)
2. Semeniuc, C.A., Socaciu, M.I., Socaci, S., Fogarasi, M., Mureşan, V., Rotar, A.M. (2018). Chemical composition, total phenolic content, antioxidant and antibacterial activities of essential oils extracted from parsley, lovage, basil, and thyme leaves, lucrare prezentată la The 5th International Conference of Foodomics: "From Data to Knowledge". Cesena: 10-12 Ianuarie. (Poster)
3. Socaciu, M.I., Simon, E.L., Jimborean, M.A., Rotar, A.M., Semeniuc, C.A., Vodnar D.C. (2018). Influence of thyme essential oil on microbiological stability of Kashkaval cheese during ripening, lucrare prezentată la The "International Congress on Food Processing, Safety & Packaging". Praga: 20-21 Septembrie. (Prezentare orală)
3. Socaciu, M.I., Simon, E.L., Jimborean, M.A., Rotar, A.M., Semeniuc, C.A., Vodnar D.C. (2018). Influence of thyme essential oil on microbiological stability of Kashkaval cheese during ripening, lucrare prezentată la The "International Congress on Food Processing, Safety & Packaging". Praga: 20-21 Septembrie. (Prezentare orală)
4. Semeniuc, C.A., Socaciu, M.I., Socaci, S.A., Mureşan, V., Fogarasi, M., Rotar, A.M. (2018). Chemometric comparison and classification of 4 essential oils originating from Apiaceae and Lamiaceae families based on their chemical composition and biological activities, lucrare prezentată la The "International Congress on Food Processing, Safety & Packaging". Praga: 20-21 Septembrie (Prezentare orală)
4. Semeniuc, C.A., Socaciu, M.I., Socaci, S.A., Mureşan, V., Fogarasi, M., Rotar, A.M. (2018). Chemometric comparison and classification of 4 essential oils originating from Apiaceae and Lamiaceae families based on their chemical composition and biological activities, lucrare prezentată la The "International Congress on Food Processing, Safety & Packaging". Praga: 20-21 Septembrie (Prezentare orală)
5. Semeniuc, C.A., Socaciu, M.I., Simon, E.L., Jimborean, M.A., Socaci, S.A., Mureşan, V., Fogarasi, M., Mureşan, C.C., Rotar, A.M. (2018). Use of thyme essential oil for flavoring and enhancement of microbiological stability of Kashkaval cheese at ripening, lucrare prezentată la The 17th International Symposium "Prospects for the 3rd Millennium Agriculture". Cluj-Napoca: 27-29 Septembrie. (Prezentare orală)
5. Semeniuc, C.A., Socaciu, M.I., Simon, E.L., Jimborean, M.A., Socaci, S.A., Mureşan, V., Fogarasi, M., Mureşan, C.C., Rotar, A.M. (2018). Use of thyme essential oil for flavoring and enhancement of microbiological stability of Kashkaval cheese at ripening, lucrare prezentată la The 17th International Symposium "Prospects for the 3rd Millennium Agriculture". Cluj-Napoca: 27-29 Septembrie. (Prezentare orală)
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