Andronoiu Doina Georgeta

Teaching assistant, PhD
Food Science and Engineering and Applied Biotechnology
Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Romania

Fields of interest:

Dairy technology, food texture, food processing

Recent publications:

Doina Georgeta Adronoiu, Elisabeta Botez, Oana Viorela Nistor, Gabriel Dănuț Mocanu, 2015. Ripening process of Cascaval cheese: compositional and textural aspects, Journal of Food Science and Technology, 52 (8), 5278-5284, ISSN 0022-1155, DOI 10.1007/s13197-014-1621-2,

Doina Georgeta Andronoiu, Liliana Gîtin, Elisabeta Botez, Gabriel-Dănuţ Mocanu, 2011. Researches Concerning the Production and Characterisation of a Dessert Based on Fresh Cheese and Peach Pulp, Journal of Environmental Protection and Ecology, 12(2), 502-508, ISSN 1311-5065,

Andronoiu Doina Georgeta, Elisabeta Botez, Gabriel – Dănuţ Mocanu, Oana Viorela Nistor, Corina Talida Ilie, 2012. Influence of plasticisation conditions on the texture of Cascaval cheese, Agricultura, agricultural practice and science journal, 1-2 (81-82), 194 – 200, University of Agricultural Sciences and Veterinary Medicine, ISSN 1221-5317

Doina Georgeta Andronoiu, Elisabeta Botez, Gabriel-Dănuţ Mocanu, Oana Nistor, Alexandra Nichiforescu, 2011. Technological research on obtaining a new product: Yoghurt with added walnuts and strawberries jam, Journal of Agroalimentary Processes and Technologies, 17(4), 452-455, ISSN 1453 – 1399

Doina Georgeta Andronoiu, Georgian Gabriel Diaconu, Elisabeta Botez, Oana Viorela Nistor, Gabriel Dănuţ Mocanu, 2010. Research concearning the changes of curd texture along the cascaval cheese making process, Journal of Agroalimentary Processes and Technologies, 16(2), 207-211, ISSN 1453 – 1399