Acta Universitatis Sapientiae, Alimentaria
The Journal of Sapientia Hungarian University of Transylvania
Stress response in bacteria originated from dairy products
Proximate composition and sensory acceptability of cowpea-based pudding produced from cowpea cultivated using different weed control methods
Nutritional quality and health benefits of roselle calyces
Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system
Laboratory-scale extraction of Hildegardia barteri (Mast.) Kosterm. seed oil with different solvents, purified with membrane filtration
Development and comparative analysis of protein-polyphenol-fibre bars as nutritional supplements suitable for healthy senior consumers
The submitted papers should not be considered for publication by other journals. The corresponding author is responsible for obtaining the permission of co-authors and of the authorities of institutes, if needed, for publication, the Editorial Board disclaiming any responsibility. Submission must be made by e-mail (acta-alim@acta.sapientia.ro) only, using either the LaTeX style and sample file at the address: www.acta.sapientia.ro or a Word format. Beside the source LaTeX or Word file a .pdf format of the paper is needed, too. References should be listed alphabetically. Illustrations should be given in Encapsulated Postcript (.eps) format. Authors are encouraged to submit papers not exceeding 15 pages, but no more than 10 pages are preferable. One issue is offered to each author free of charge. No reprints are available.
Charges
The journal does not have article processing charges (APCs) nor article submission charges.
Open Access Statement
The journal is an Open Access journal that allows a free unlimited access to all its contents without any restrictions upon publication to all users.