ACTA UNIVERSITATIS CIBINIENSIS Series E: Food Technology
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Articles in press Vol. 20 (2016) Vol. 19 (2015) Vol. 18 (2014) Vol. 17 (2013) Vol. 16 (2012) Vol. 15 (2011) Vol. 14 (2010) Vol. 13 (2009) Vol. 12 (2008) Vol. 11 (2007) Vol. 10 (2006) Vol. 9 (2005) Vol. 8 (2004) Vol. 7 (2003) Vol. 6 (2002) Vol. 5 (2001) Vol. 4 (2000) Vol. 3 (1999) Vol. 2 (1998) Vol. 1 (1997)	No. 1-2 Content AUCFT 1999, vol. 1, no. 1-2 Neli DARIE, Development of a sensitive pyruvate electrode for milk hygiene checking Simona OANCEA, Biological activities of some important intermediates used in bioactive polypeptide syntheses Simona OANCEA, Side reactions in the syntheses of two potential bioactive dipeptid-amides Letitia OPREAN; La capacite d'assimilation des saccharides et d'autres composes organiques par des levures industrielles isolees Letitia OPREAN, Cristina CHERAN, Des recherches sur l'obtention et I'utilisation des autolyses de levure residuelle de vin Alexandrina SIRBU, Voicu GIURCA, Sabina-Daniela GHENCEA, Functional properties of several bread wheats grown in the same Romanian areas Alexandrina SIRBU, Nastasia BELC, Voicu GIURCA, Rheological behaviours of several romanian wheats for bread-making, harvested in 1996  Simona POPA, Vasile JASCANU, D. JURCAU, Reactoare tip coloana utilizate la polimerizari. Influenta temperaturii Simona POPA, Vasile JASCANU, D. JURCAU, Volumul liber-parametru important in procesele de polimerizare Letitia OPREAN, Monica MIRONESCU, Cornelia DOSTETAN, Cristina MOLDOVAN, Etude sur le comportement des granules de kefir sur des milieux selectifs Neli DARIE, L evaluation de la biodisponibilite du pyridoxal-5 '-phosphate par des tests enzymatiques dinamiques Letitia OPREAN, La modelisation de la capacite fermentaire des certaines levures Carmen Monica GONCEA, Mariana Liliana BRUDIU, La determination spectrophotometrique du fer total des vins blancs Ovidiu TITA, The behaviour of the cells of Saccharomyces cerevisae immobilized in calcuim alginat gel during the secondary fermentation to obtain the sparkling wine Ovidiu TITA, The behaviour of agglomerated yeasts during the secondary bottle fermentation to obtain sparkling drinks Alexandrina SIRBU, Amalia MITELUT, Correlations between high molecular weight subiinits ofglutenin and breadmaking quality of some romanian wheats Alexandrina SIRBU, Nastasia BELC Voicu GIURCA, S, D. MANOLE, AurelVO1CU. Correlations between some technological parameters of wheat and flours Simona OANCEA Solution l3C-NMR and two-dimensional NMR (COSY, HETCOR) of"N~phtahloyl-aminoacid derivatives Ion Dan MIRONESCU, Vionela MIRONESCU, Monica MIRONESCU, La modellisation comme systeme discretevenementiel d'un appareil vacuum Anca SIPOS, Gheorghe RADULESCU, N. ASANDEI. The simulation of armsport through membrane Adrian TRIFAN, Ion Dan MIRONESCU, Simullierung des diffusionsprozesse