Realizari

 

Articole prezentate la manifestări științifice internaționale:

 

1.      Dabija, A., Ropciuc, S., Aspects concerning obtaining innovative fermented dairy products, 16^th SGEM International Conferences Vienna Green, 2th November – 5^th November, 2016, Vienna, Austria, poster presentation

2.      Ropciuc, S., Dabija, A., Monitoring the fermentation process and the quality improvement of yogurt with added starch, 16^th SGEM International Conferences Vienna Green, 2th November – 5th November, Vienna, Austria, poster presentation

3.      Dabija, A., Mironeasa, S., Oroian, M., Sion, I., Study concerning milk quality – raw material for dairy industry”, 4^th International Conference on Food Security and Nutrition, ICFSN 2017, 13.03÷15.03.2017, Praga, Cehia, oral presentation

4.      Dabija, A., Gâtlan, A.M.,  Codină, G.G., Study concerning the influence of different fibres addition in yogurt on its  rheological, physicochemical and sensory characteristics, European Biotechnology Congress 2017, 24.05÷28.05.2017, Dubrovnik, Croația, poster presentation

5.      Dabija, A., Codină, G.G., Sidor, A.M., Effect of different fibre types addition on the yogurt’s quality, 17^th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, 29.06÷05.07.2017, Albena, Bulgaria, poster presentation

6.      Sidor, A.M., Dabija, A., Gutt, G., Todosi Sănduleac, E., Sidor, V., The effect of yogurt enrichment with sea buckthorn powder on its sensory acceptance, rheological, textural and physicochemical properties, 17^th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, 29.06÷05.07.2017, Albena, Bulgaria, poster presentation

7.      Dabija, A., Oroian, M.A., Sidor, A.M., Codină, G.G., Rheological characterization of yogurt with different types of fibres, Iberian Meeting on Rheology (IBEREO 2017), 6.09-8.09 2017, Valencia, Spania, poster presentation

8.      Dabija, A., Codină, G.G., Oroian, M.A., Mironeasa, S., Effect of tomato skins powder on rheological and physicochemical characteristics of milk yogurt, Iberian Meeting on Rheology (IBEREO 2017), 06÷08.09.2017, Valencia, Spania, oral presentation

9.      Gâtlan, M.A., Mironeasa, C., Oroian, M.A., Sănduleac, E.T., Mironeasa, S., Optimization of sea buckthorn fruit powder yogurt formulation using rheological analysis, Iberian Meeting on Rheology (IBEREO 2017), 06÷08.09.2017, Valencia, Spania, poster presentation

10.  Ropciuc, S., Dabija, A., Sidor, A.M., Oroian, M.A., Influence of fortification with vegetable and fruit powder on the rheological and physicochemical properties of yogurt, Iberian Meeting on Rheology (IBEREO 2017), 06÷08.09.2017, Valencia, Spania, oral presentation

11.  Dabija, A., Gâtlan, Rebenciuc, I., Sănduleac, E.T., Effect of vegetable proteins addition on yogurt quality, 8^th International Symposium EURO-ALIMENT, 06÷08.09.2017, Galati, România, poster presentation

12.  Dabija, A., Oroian, M.A., Ropciuc, S., Sidor, A.M., Production of a novel yogurt using some local vegetable raw materials, 4^th North and East European Congress on Food, NEEFood 2017, 10.09÷13.09.2017, Kaunas, Lituania, oral presentation

13.  Dabija, A., Boca, A.I., Gâtlan, A.M., Study on the influence of different types of lactic cultures on the quality of yogurt, 16^th International Symposium Prospects for the 3^rd Millennium Agriculture, 28.09÷30.09, 2017, Cluj-Napoca, Romania, oral presentation

14.  Dabija, A., Oroian, M.A., Sion, I., Some aspects regarding shelf-life augmentation in fermented milk products, 2^nd Innovations in Food Packaging, Shelf Life and Food Safety Conference, PACK 2017, 03.10÷06.10.2017, München, Germania, poster presentation

15.  Dabija, A., Mironeasa, S., Codină, G.G., Gâtlan, A.M., Study regarding yogurts’ shelf life extending by using some different herbs extracts, Total Food 2017, Exploitation of agri-food chain wastes, 31.10÷02.11.2017, Norwich, Marea Britanie, poster presentation

16.  Codină, G.G., Dabija, A., Studies regarding the physicochemical properties of fermented dairy products from various types of milk, Total Food 2017, Exploitation of agri-food chain wastes, 31.10÷02.11.2017, Norwich, Marea Britanie, poster presentation

17.  Dabija, A., Mironeasa, S., Influence of enrichment of yoghurt with grape peel flour on the quality of product, Total Food 2017, Exploitation of agri-food chain wastes, 31.10÷02.11.2017, Norwich, Marea Britanie, poster presentation

18.  Dabija, A., Oroian, M.A.,  Codină,G.G.,  Sidor, A.M., Effect of different vegetable proteins addition on the yogurtˋs quality, 31^st EFFoST International Conference 2017 - Food Science and Technology Challenges for the 21^st Century - Research to Progress Society, 13.11÷16.11.2017, Sitges, Spania, poster presentation

19.  Oroian, M.A., Dabija, A., Codină, G.G., Influence of different formulations of fibres on yogurt properties, 31^st EFFoST International Conference 2017 - Food Science and Technology Challenges for the 21^st Century - Research to Progress Society, 13.11÷16.11.2017, Sitges, Spania, oral presentation

20.  Dabija, A., Oroian, M.A., Mironeasa, S., Codină, G.G., Ropciuc, S., Gâtlan, A.M., The influence of herbs extract (milk thistle, hawthorn, sage and marjoram) on yogurt properties, 7^th International Conference, Biotechnologies, Present and Perspectives, 24.11÷25.11.2017, Suceava, poster presentation

21.  Codină, G.G.,  Dabija, A., Oroian, M.A., Mironeasa, S., Ropciuc, S., Gâtlan, A.M., Influence of acorn flour addition on the quality of yogurt, 7^th International Conference, Biotechnologies, Present and Perspectives, 24.11÷25.11.2017, Suceava, poster presentation

22.  Mironeasa, S., Dabija, A., Ropciuc, S., Optimization of an improved yogurt formulation containing natural ingredients by d-optimal mixture experimental design, 7^th International Conference, Biotechnologies, Present and Perspectives, 24.11÷25.11.2017, Suceava, poster presentation

23.  Gâtlan, A.M., Dabija, A., Oroian, M.A., Mironeasa, S., Codină, G.G., Ropciuc, S., Effect of beetroot powder addition on rheological physicochemical and sensorial properties of yogurt,7^th International Conference, Biotechnologies, Present and Perspectives, 24.11÷25.11.2017, Suceava, poster presentation

24.  Oroian, M.A., Dabija, A., Mironeasa, S., Codină, G.G., Ropciuc, S., Gâtlan, A.M., Rheological, physicochemical and sensorial properties of yogurt enriched with buckwheat flour, 7^th International Conference, Biotechnologies, Present and Perspectives, 24.11÷25.11.2017, Suceava, poster presentation

25.  Ropciuc, S., Dabija, A., Oroian, M.A., Mironeasa, S., Gâtlan, A.M., Codină, G.G., Improvement of rheological and sensory properties of yogurt with Romanian autochthonous plant powder addition, 7^th International Conference, Biotechnologies, Present and Perspectives,  24.11÷25.11.2017, Suceava,   poster presentation

26.  Dabija, A., Gâtlan, A.M., Rusu, L., Mironeasa, S., Use of experimental design for quality optimization of yogurt with rosehip powder and grape seed extracts, 17th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, 27.11÷30.11.2017, poster presentation

27.  Dabija, A., Oroian, M.A., Sidor, A.M., Mironeasa, S., Study on the influence of fermentation temperature and the amount of starter culture on yogurt quality, 3^rd International Conference on Food Properties (ICFP2018), 22÷24.01.2018, Sharjah, Emiratele Arabe Unite, poster presentation, premiul “Best Paper Award On Food Properties Predictions, Modeling and Control Track”

28.  Oroian, M.A., Dabija, A., Codină, G.G., Influence of cranberries powder addition on yogurt properties,  3^rd International Conference on Food Properties (ICFP2018), 22÷24.2018, Sharjah, Emiratele Arabe Unite, oral presentation

29.  Dabija, A., Codină, G.G., Ropciuc, S., Studies regarding the production of a novel yogurt using some local plant raw materials, International Conference on Raw Materials to Processed Foods, 11÷13.04.2018, Antalya, Turcia, 18÷20.10.2018

30.  Dabija, A., Codină, G.G., Sidor, A.M., Plant proteins supplementation effects on the quality characteristics of yogurt, European Biotechnology Congress, 26÷28.04.2018, Atena, Grecia, poster presentation

31.  Dabija, A., Oroian, M.A., Codină, G.G., Stroe, S.G., Physicochemical and sensory properties of yogurt with acorn flour and apple fiber, 9^th Central European Congress on Food „Food Science for Well-being”, 24÷26.05.2018, Sibiu, România, poster presentation

32.  Dabija, A., Codină, G.G., Stroe, S.G., Boboc, M., Influence of pumpkin seeds addition on the quality characteristics of yogurt, 18^th International Multidisciplinary Scientific GeoConference SGEM 2018, 30.06÷09.07.2018, Albena, Bulgaria, poster presentation

33.  Dabija, A., Oroian, M.A., Mironeasa, S., Sidor, A.M., Physicochemical and sensory properties of yogurt with seabuckthorn powder, rosehip powder and grape seed extract during storage, 18^th International Multidisciplinary Scientific GeoConference SGEM 2018, 30.06÷09.07.2018, Albena, Bulgaria, poster presentation

34.  Dabija, A., Codină, G.G., Stroe, S.G., Sion, I., The relationship between sensory and physicochemical characteristics of yogurt with pumpkin seeds, Eighth European Conference on Sensory and Consumer Research EUROSENSE 2018, 02÷05.09.2018, Verona, Italia, poster presentation

35.  Dabija, A., Oroian, M.A., Codină, G.G., Effect of buckwheat and oat fibers addition on the quality of yogurt, 4^th edition of the International Conference "Modern Technology in the Food Industry 2018”, 18÷20.10.2018, Chișinău, Republica Moldova, oral presentation

36.  Dabija, A., Mironeasa, S., Sidor, A.M., Influence of seabuckthorn and grape seed extract on sensory, physicochemical and rheological characteristics of yogurt, 4^th edition of the International Conference "Modern Technology in the Food Industry 2018”, 18÷20.10.2018, Chișinău, Republica Moldova, poster presentation

 

Articole publicate în reviste cotate ISI Thomson Reuters şi în volume indexate ISI Proceeding:

1.      Dabija A., Ropciuc S., 2016, Aspects concerning obtaining innovative fermented dairy products, International Multidisciplinary Scientific GeoConference: SGEM: Surveying Geology & Mining Ecology Management, Conference Proceedings vol. III, pp.185-192

https://search.proquest.com/openview/c20708cae2c3ad1bd88789da106c26ac/1?pq-origsite=gscholar&cbl=1536338

2.      Ropciuc S., Dabija A., 2016, Monitoring the fermentation process and the quality improvement of yogurt with added starch, International Multidisciplinary Scientific GeoConference: SGEM: Surveying Geology & Mining Ecology Management, Conference Proceedings vol. III, pp. 293-300

https://search.proquest.com/openview/f2decb732d52abd63b686c31a8af1fcf/1?pq-origsite=gscholar&cbl=1536338

3.      Dabija, A., Gâtlan, A.M.,  Codină, G.G., 2017, Study concerning the influence of different fibres addition in yogurt on its rheological, physicochemical and sensory characteristics, Journal of Biotechnology, 256, S72, http://www.sciencedirect.com /science/article/pii/S0168165617313408

4.      Dabija, A., Codină, G.G., Ropciuc, S., Gâtlan, A.M., Rusu, L., 2018, Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts, Journal of Food Quality,  Article ID 5329386, 12 pages, https://doi.org/10.1155/2018/5329386

5.      Dabija, A., Codină, G.G., Gâtlan, A.M., Todosi Sănduleac, E., Rusu, L., 2018, Effects of some vegetable proteins addition on yogurt quality, Scientific Study & Research. Chemistry, Chemical Engineering, Biotechnology, Food Industry, vol.19 (2), 181-192, http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201802&vol=2&aid=4713

6.      Dabija, A., Codină, G.G., Gâtlan, A.M., Rusu, L., 2018, Quality assessment of yogurt enriched with different types of fibers, Cyta – Journal of Food, 16(2), 859-867, https://doi.org/10.1080/19476337.2018.1483970

7.      Dabija, A., Codină, G.G., Sidor, A.M., 2018, Plant proteins supplementation effects on the quality characteristics of yogurt, Journal of Biotechnology, 280, S57, https://www.sciencedirect.com/science/article/pii/S0168165618303614?via%3Dihub

8.      Dabija, A., Codină, G.G., Ropciuc, S., Stroe, S.G., 2018, Studies regarding the production of a novel yogurt using some local plant raw materials, Journal of Food Processing and Preservation, 9 pages, https://doi.org/10.1111/jfpp.13826

Articole publicate în reviste şi volumele unor manifestări ştiinţifice indexate în alte baze de date internaţionale

1.      Dabija, A., Codină, G.G., Sidor, A.M., 2017, Effect of different fibre addition on the yogurt’s quality, 17th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, Conference Proceedings, 17 (61), 655-663

https://www.sgem.org/index.php/call-for-papers/conference-proceedings-sgem

2.      Sidor, A.M., Dabija, A., Gutt, G., Todosi Sănduleac, E., Sidor, V., 2017, The effect of yogurt enrichment with sea buckthorn powder on its sensory acceptance, rheological, textural and physicochemical properties, 17th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, Conference Proceedings, 17 (61), 1117-1127, https://www.sgem.org/index.php/call-for-papers/conference-proceedings-sgem

3.      Dabija, A., Oroian, M.A., Sidor, A.M., Codină, G.G., 2017, Rheological characterization of yogurt with different types of fibres, The Multi-disciplinary Science of Rheology-Towards a Healthy and Sustainable Development, ISBN 978-84-697-5123-7, p.40-43, http://e-rheo-iba.org/Papers/IBEREO2017.pdf

4.      Dabija, A., Codină, G.G., Oroian, M.A., Mironeasa, S., 2017, Effect of tomato skins powder on rheological and physicochemical characteristics of milk yogurt, The Multi-disciplinary Science of Rheology-Towards a Healthy and Sustainable Development, ISBN 978-84-697-5123-7, p.36-39 http://e-rheo-iba.org/Papers/IBEREO2017.pdf

5.      Ropciuc, S., Dabija, A., Sidor, A.M., Oroian, M.A., 2017, Influence of fortification with vegetable and fruit powder on the rheological and physicochemical properties of yogurt, The Multi-disciplinary Science of Rheology-Towards a Healthy and Sustainable Development, ISBN 978-84-697-5123-7, 44-47, http://e-rheo-iba.org/Papers/IBEREO2017.pdf

6.      Dabija, A., Gâtlan, A.M., Rusu, L., Mironeasa, S., 2017, Use of experimental design for quality optimization of yogurt with rosehip powder and grape seed extracts, 17th International Multidisciplinary Scientific GeoConference SGEM, Nano, Bio and Green – Technologies For a Sustainable Future, Section: Advances in Biotechnology, Conference Proceedings, 17 (63), 421-428,DOI: 10.5593/SGEM2017H/63/S25.054, https://sgemworld.at/sgemlib/spip.php?article11261

7.      Dabija, A., Codină, G.G., Stroe, S.G., Boboc, M., 2018, Influence of pumpkin seeds addition on the quality characteristics of yogurt, 18^th International Multidisciplinary Scientific GeoConference SGEM 2018, Conference proceedings, vol.18, Nano, bio, and green – technologies for a sustainable future, issue 6.2: Advances in biotechnology, pp 269-276

8.      Dabija, A., Oroian, M.A., Mironeasa, S., Sidor, A.M., 2018, Physicochemical and sensory properties of yogurt with seabuckthorn powder, rosehip powder and grape seed extract during storage,18^th International Multidisciplinary Scientific GeoConference SGEM 2018, Conference proceedings, vol.18, Nano, bio, and green – technologies for a sustainable future, issue 6.2: Advances in biotechnology, pp 429-436

9.      Dabija, A., Mironeasa, S., Oroian, M., Sion, I., 2018, Study concerning milk quality – raw material for dairy industry, International Journal of Food Engineering (ISSN 2301-3664), 4 (1): 14-21, http://www.ijfe.org/uploadfile/2018/0228/20180228014728526.pdf

10.  Dabija, A., Codină, G.G., Gâtlan, A.M., 2018,  Influence of different commercial starter cultures on quality of yogurt, IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) 12 (2) 17-24, http://www.iosrjournals.org/iosr-jestft/papers/Vol12-%20Issue%202/Version-2/C1202021724.pdf

11.  Dabija, A., Oroian, M.A., Mironeasa, S., Gatlan, A.M., Study on the Influence of Fermentation Temperature and the Amount of Starter Culture on Yogurt Quality, Journal of Food Science and Technology, lucrare în evaluare (revizia II), JFST-D-18-00277R1

 

Participare la conferințe studențești cu lucrări științifice pe tematica proiectului:

1.      Andrei, G., Triguc, R., Dabija, A., Improving the quality yogurt by addition pea fibre,  International Scientific Conference of Young Scientists and Students “Youth Scientific Achievements to the 21^st Century Nutrition Problem Solution”, Kiev, Ucraina, 5-6 aprilie 2017, premiul II

2.      Corobco, A.E., Buta, R.I., Dabija, A., Studies concerning addition of inulin on the sensorial and physicochemical properties of yogurt, International Scientific Conference of Young Scientists and Students “Youth Scientific Achievements to the 21^st Century Nutrition Problem Solution”, Kiev, Ucraina, 5-6 aprilie 2017, premiul I

3.      Corobco, A.E., Buta, R.I., Benderschi, O., Efectul adaosului de inulină asupra proprietăților reologice, fizico-chimice și senzoriale ale iaurtului, Coordonatori științifici: Adriana Dabija, Anca-Mihaela Gâtlan, Sesiunea de comunicări științifice studențești, editia a XV-a, USAMV Cluj-Napoca, 26 aprilie 2017

4.      Triguc, R., Andrei, G., Rotari, N., Aspecte privind fortifierea cu diferite fibre a iaurtului, Coordonatori științifici: Adriana Dabija, Anca-Mihaela Gâtlan, Sesiunea de comunicări științifice studențești, editia a XV-a, USAMV Cluj-Napoca, 26 aprilie 2017

5.      Costan Sprivac, P.V., Anton, M.G., Studiu privind îmbunătățirea calității iaurtului prin adaos de materii prime vegetale, cadre didactice coordonatoare: Adriana Dabija, Sorina Ropciuc, Conferința Națională Studențească Innovativa, Universitatea “Dunărea de Jos” din Galați , editia a VI-a, 17-20 mai 2017

6.      Triguc, R., Andrei, G., Efectul adaosului de diferite fibre asupra proprietăților senzoriale, fizico-chimice și reologice ale iaurtului, cadre didactice coordonatoare: Adriana Dabija, Anca-Mihaela Gâtlan, Conferința Națională Studențească Innovativa, editia a VI-a, Universitatea “Dunărea de Jos” din Galați, 17-20 mai 2017

7.      Triguc, R., Costan Sprivac, P.V., Rotari, N., Îmbunătățirea calității iaurtului prin adaos de diferite tipuri de fibre, cadre didactice coordonatoare: Adriana Dabija, Anca-Mihaela Gâtlan, Sesiunea de comunicări științifice studențești “Siguranța Alimentara și Protectia Mediului”, Universitatea  “Valahia” din Târgoviște, 29-30 mai 2017

8.      Benderschi, O., Triguc, R., Țurcan, P., Studiu privind obținerea unui nou sortiment de iaurt, cadre didactice coordonatoare: Mircea Adrian Oroian, Adriana Dabija, Sesiunea de comunicări științifice studențești “Siguranța Alimentara și Protectia Mediului”, Universitatea  “Valahia” din Târgoviște, 29-30 mai 2017

9.      Rotari, N., Costan Sprivac, P.V., Țurcan, P., Benderschi, O., Cercetări privind influența adaosului de proteine vegetale asupra calității iaurtului, Sesiunea naţională de comunicări ştiinţifice studenţeşti „INGINERIA – PROFESIA VIITORULUI”, ediţia I, Universitatea “Vasile Alecsandri” din Bacău, 27-29 noiembrie 2017, lucrare premiată cu Premiul I pe secțiunea Ingineria Produselor Alimentare și Premiul II de Excelență acordat pe întreaga sesiune de comunicări științifice studențești

10.  Ghinjul, A., Triguc, R., Andrei, G., Dabija, A., Influence of some local vegetable addition on physicochemical, rheological and sensory properties of yogurt, International Scientific Conference of Young Scientists and Students “Youth Scientific Achievements to the 21^st Century Nutrition Problem Solution”, Kiev, Ucraina, 23-24 aprilie 2018, premiul I

11.  Ghinjul, A., Benderschi, O., Costan Sprivac, V.P., Dabija, A., Effect of different starter cultures on the quality characteristics of yogurt, International Scientific Conference of Young Scientists and Students “Youth Scientific Achievements to the 21^st Century Nutrition Problem Solution”, Kiev, Ucraina, 23-24 aprilie 2018

12.  Corobco, A.E., Buta, R.I., Țurcan, P., Dabija, A., Herbs extracts supplementation effect on the quality characteristics of yogurt, International Scientific Conference of Young Scientists and Students “Youth Scientific Achievements to the 21^st Century Nutrition Problem Solution”, Kiev, Ucraina, 23-24 aprilie 2018

13.  Popescu, V., Hîtu, G.R., Studii privind obținerea unui iaurt cu rol funcțional, Sesiunea de comunicări științifice studențești “Siguranța Alimentara și Protectia Mediului”, Universitatea  “Valahia” din Târgoviște, mai 2018

14.  Ciornei, I.A., Flaiș, D., Studies concerning obtaining innovative fermented dairy products, Conferința Națională Studențească Innovativa, editia a VII-a, Oradea, 9-12 mai, 2018, premiul II

15.  Andrei, G., Benderschi, O., Ciornei, I.A., Costan Sprivac, P.V., Flaiș, D.,  Leontică, L.G., Popescu, V., MilkoBuck yogurt, Competiția internațională pentru crearea de produse alimentare eco-inovative Ecotrophelia, faza locală 2018, mențiune

 

Lucrări de disertație susținute pe tematica proiectului:

1.      Aspecte tehnologice privind obţinerea iaurtului şi evaluarea calităţii acestuia - Jureschi Petru Sebastian, master „Controlul și Expertiza Produselor Alimentare”, 2017

2.      Studiu privind obținerea iaurtului grecesc cu adaos de izolate proteice - Buchi Alexandru, master „Managementul Securității Mediului și Siguranța Alimentară”, 2017

3.      Rolul culturilor starter la fabricarea iaurtului - Boca Adina, master „Controlul și Expertiza Produselor Alimentare”, 2017

4.      Studiu privind îmbunătățirea calității iaurtului prin adaos de semințe de dovleac, Mihaela Boboc, Master: Management în Industria Alimentară, Alimentaţie Publică şi Nutriţie Specială, 2018

5.      Aspecte privind calitatea laptelui materie primă în industria produselor lactate fermentate, Ovidiu Enache, Master: Managementul Igienei, Controlul Calității Produselor Alimentare și Asigurarea Sănătății Populației, 2018

6.      Aspecte privind adaosul de fibre de ovăz asupra calității iaurtului, Andrei Țolescu,  Master: Management în Industria Alimentară, Alimentaţie Publică şi Nutriţie Specială, 2018

7.      Studiu privind adaosul unor ingrediente funcționale asupra calității iaurtului, Ionuț-Răzvan Giosanu, Master: Management în Industria Alimentară, Alimentaţie Publică şi Nutriţie Specială, 2018

 

Propuneri brevete de invenție:

1.      Dabija, A., Codină, G.G., Iaurt cu semințe de dovleac

2.      Dabija, A., Codină, G.G., Iaurt cu hrișcă și fibre de ovăz

3.      Dabija, A., Mironeasa, S., Sidor, A.M., Iaurt cu cătină și extract din semințe de struguri

4.      Dabija, A., Mironeasa, S., Iaurt cu măceșe și extract din semințe de struguri 

5.      Dabija, A., Oroian, M.A., Iaurt cu sfeclă și fibre de morcov

6.      Dabija, A., Oroian, M.A., Iaurt cu proteine din cânepă

7.      Dabija, A., Sidor, A.M., Iaurt cu cătină și fibre de morcov

8.      Dabija, A., Codină, G.G., Iaurt cu făină de ghinde și fibre de măr

 

Carte publicată:

Adriana Dabija – Biotehnologia produselor lactate fermentate, Editura Performantica, Iași, 2018, 978-606-685-599-00