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Authentication of Romanian honeys based on physicochemical properties, texture and chemometric.

Journal of food science and technology

Oroian M, Ropciuc S, Paduret S, Sanduleac ET.
PMID: 29184230
J Food Sci Technol. 2017 Dec;54(13):4240-4250. doi: 10.1007/s13197-017-2893-0. Epub 2017 Oct 09.

The purpose of this study was to investigate the physico-chemical properties (free acidity, pH, a

Cite
Oroian M, Ropciuc S, Paduret S, et al. Authentication of Romanian honeys based on physicochemical properties, texture and chemometric. J Food Sci Technol. 2017;54(13):4240-4250doi: 10.1007/s13197-017-2893-0.
Oroian, M., Ropciuc, S., Paduret, S., & Sanduleac, E. T. (2017). Authentication of Romanian honeys based on physicochemical properties, texture and chemometric. Journal of food science and technology, 54(13), 4240-4250. https://doi.org/10.1007/s13197-017-2893-0
Oroian, Mircea, et al. "Authentication of Romanian honeys based on physicochemical properties, texture and chemometric." Journal of food science and technology vol. 54,13 (2017): 4240-4250. doi: https://doi.org/10.1007/s13197-017-2893-0
Oroian M, Ropciuc S, Paduret S, Sanduleac ET. Authentication of Romanian honeys based on physicochemical properties, texture and chemometric. J Food Sci Technol. 2017 Dec;54(13):4240-4250. doi: 10.1007/s13197-017-2893-0. Epub 2017 Oct 09. PMID: 29184230; PMCID: PMC5686004.
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Honey authentication using rheological and physicochemical properties.

Journal of food science and technology

Oroian M, Ropciuc S, Paduret S.
PMID: 30482967
J Food Sci Technol. 2018 Dec;55(12):4711-4718. doi: 10.1007/s13197-018-3415-4. Epub 2018 Sep 12.

The aim of this study was to evaluate the influence of honey botanical origins on rheological parameters. In order to achieve the correlation, fifty-one honey samples, of different botanical origins (acacia, polyfloral, sunflower, honeydew, and tilia), were investigated. The...

Cite
Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. J Food Sci Technol. 2018;55(12):4711-4718doi: 10.1007/s13197-018-3415-4.
Oroian, M., Ropciuc, S., & Paduret, S. (2018). Honey authentication using rheological and physicochemical properties. Journal of food science and technology, 55(12), 4711-4718. https://doi.org/10.1007/s13197-018-3415-4
Oroian, Mircea, et al. "Honey authentication using rheological and physicochemical properties." Journal of food science and technology vol. 55,12 (2018): 4711-4718. doi: https://doi.org/10.1007/s13197-018-3415-4
Oroian M, Ropciuc S, Paduret S. Honey authentication using rheological and physicochemical properties. J Food Sci Technol. 2018 Dec;55(12):4711-4718. doi: 10.1007/s13197-018-3415-4. Epub 2018 Sep 12. PMID: 30482967; PMCID: PMC6233437.
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[Elementary aspects of matrix calculus (proceedings)].

Gegenbaurs morphologisches Jahrbuch

Repciuc E.
PMID: 1010266
Gegenbaurs Morphol Jahrb. 1976;122(3):391-6.

No abstract available.

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Repciuc E. Elementares über Matrizenrechnung [Elementary aspects of matrix calculus (proceedings)]. Gegenbaurs Morphol Jahrb. 1976;122(3):391-6
Repciuc, E. (1976). Elementares über Matrizenrechnung [Elementary aspects of matrix calculus (proceedings)]. Gegenbaurs morphologisches Jahrbuch, 122(3), 391-6.
Repciuc, E. "Elementares über Matrizenrechnung" [Elementary aspects of matrix calculus (proceedings)]. Gegenbaurs morphologisches Jahrbuch vol. 122,3 (1976): 391-6.
Repciuc E. Elementares über Matrizenrechnung [Elementary aspects of matrix calculus (proceedings)]. Gegenbaurs Morphol Jahrb. 1976;122(3):391-6. German. PMID: 1010266.
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Showing 1 to 3 of 3 entries