- Annals 2019, vol. 20, ISSUE 1 Top
SECTION I. FOOD ENGINEERING
THE EFFECT OF SELECTED PACKAGING MATERIALS AND STORAGE PERIOD ON THE QUALITY OF “Madidi” - A THICK PORRIDGE
Ajayi Feyisola Fisayo, Adgidzi Eunice, Ogori Friday, Agbedejobi Olufunke Omolade
POLYLACTIC ACID (PLA) FOR FOOD PACKAGING APPLICATIONS – A SHORT OVERVIEW
Gabriel Mustățea, Elena Loredana Ungureanu, Nastasia Belc
EFFECT OF ADDITION OF TIGERNUT AND DEFATTED SESAME FLOURS ON THE NUTRITIONAL COMPOSITION AND SENSORY QUALITY OF THE WHEAT BASED BREAD
Angela Nguyilan Shima, Samuel A. Ahemen, Israel Okpunyi Acham
DEVELOPMENT AND EVALUATION OF RICE COOKIES
Akshata A Kamath, Vaijayanthi Kanabur
TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW
Sarafa Adeyemi Akeem, Fausat Lola Kolawole, John Kolade Joseph, Rowland Monday Ojo Kayode, Olaide Akinwunmi Akintayo
FORTIFYING EFFECTS OF SORGHUM OGI WITH COCOA POWDER ON NUTRITIONAL, PASTING AND ORGANOLEPTIC PROPERTIES
Odunlade Tunji Victor, Taiwo Kehinde Adekunbi, Adeniran Hezekiah Adekanmi
CONSUMER ACCEPTABILITY AND QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT AND BANANA/AVOCADO PEELS
Olusegun Ayodele Olaoye, Josephine Ifeyinwa Ekeh, Chidiebere John Okakpu, Anaga Chidinma Uka
CHANGES IN SOME NUTRITIONAL AND SENSORY PROPERTIES OF TREATED AND STORED FLUTED PUMPKIN LEAF
Nnamezie Anastasia Amaka, Famuwagun Akinsola Albert, Gbadamosi Saka Olaunkanmi
SECTION II. FOOD BIOTECHNOLOGY
EVALUATION OF THE MICROBIOLOGICAL, CHEMICAL AND SENSORY ACCEPTABILITY OF FERMENTED Parkia biglobosa SEEDS (Daddawa) USING DIFFERENT DENSITIES OF B. subtilis
Bukar Aminu, Balarabe Zainab Suleiman
SECTION III. FOOD QUALITY AND SAFETY
EMMER WHEAT - AN ETHIOPIAN PROSPECTIVE: A SHORT REVIEW
Bethlehem Melese, Neela Satheesh, Solomon Workneh Fanta
ESSENTIAL AND TOXIC METALS CONTENT IN HEN EGGS AT DIFFERENT GEOGRAPHIC AREA IN BOSNIA AND HERZEGOVINA
Vehab Aida, Huremović Jasna, Žero Sabina, Šabanović Elma
PRODUCTION OF DRAGÉES FROM EXTRUDE D CORN: THE PRODUCT’S EFFECT ON GLUCOSE LEVEL IN BLOOD
Kraujutienė Ingrida, Rasa Volskienė, Rasa Petraškienė
SECTION IV. FOOD ANALYSIS
EVALUATION OF ANTIOXIDANT AND ANTICANCER POTENTIAL OF SESBANIA ACULEATA – A MULTIPURPOSE LEGUME CROP
Nikhil Mehta, Priyanka Rao, Raman Saini
INFLUENCE OF GREEN PRUNING OPERATIONS ON THE AROMATIC PROFILE OF RED WINES FROM STORGOZIA GRAPEVINE VARIETY
Yordanka Belberova, Dimitar Dimitrov
COMPARATIVE STUDY OF THE NUTRITIONAL VALUE OF SPIRULINA (SPIRULINA PLATENSIS NORDTSEDT) AT THREE FARMS IN BURKINA FASO: CASE OF MICRONUTRIENTS
Mahaman M. M. Ousseini, Chaibou Mahamadou, Saidou Ousseina, Fredric Zongo, Savadogo Aly
OLIVE OIL AS A POTENTIAL SOURCE OF ANTIOXIDANT AND ANTICANCER AGENTS
Saad Ahmed Saad Halla, Mohamed Mohamed Ahmed El-Nikeety, Samah Said Mahmoud Allam, Asmaa Gamal
CHEMICAL COMPOSITION AND MINERAL CONTENTS OF LEAFLETS, RACHIS AND FRUITS OF CHAMAEROPS HUMILIS L.
Bouhafsoun Aicha, Boukeloua Ahmed, Yener Ismail, Diare Mohamed Lamine, Diarra Tiguirangué, Errouane Kheira, Mezmaz Riad, Temel Hamdi, Kaid-Harche Meriem
ESTERS AND HIGHER ALCOHOLS PRODUCTION ASSESSED IN LAGER BEER DURING PRIMARY FERMENTATION PERFORMED AT INDUSTRIAL SCALE
Tahar Amrouche, Lydia Belaid, Karim Mesbahi
SECTION V. AGRICULTURAL SCIENCES
EFFECTS OF ORGANIC AND INORGANIC FERTILIZERS ON VEGETATIVE GROWTH AND TUBER YIELD OF CARROT (DAUCUS CAROTA L.)
Kehinde Stephen Olorunmaiye, Titi Josephine Sangotoye, Bidemi Bukunmi Oyedeji, Abdulazeez Jimoh
SECTION VII. RELATED SUBJECTS
NUTRITIONAL COMPOSITION AND BIO-EFFICACY OF ACHA (DIGITARIA EXILIS & DIGITARIA IBURUA) AND SOYBEAN (GLYCINE MAX) BASED COMPLEMENTARY FOODS IN RATS
Samuel David Sudik, Oluwole Steve Ijarotimi, Johnson Oluwasola Agbede, Francis Adegbaye Igbasan
- Annals 2019, vol. 20, ISSUE 2 Top
SECTION I. FOOD ENGINEERING
Ayuba L.O., Jackson B.A, Onah O. R, Adamade C.A., Ozumba I.C.
Debebe Worku Dadi, Shimelis Admassu Emire, Asfaw Debella Hagos, Jong-Bang Eun
EFFECT OF DIFFERENT PRE-TREATMENTS AND DRYING TECHNIQUES ON QUALITY OF CAULIFLOWER
Rukhsana Rahman, Murtaza Gani
Olalusi Ayoola Patrick, Omosebi Mary Omolola, Olasore Adeyemi Joshua
OSMOTIC DEHYDRATION FACILITATES SUBSEQUENT DRYING OF SLICED GARLIC
Bechaa Besma, Zitouni Bariza, Briki Samia, Raghavan Vijaia G. S, Amiali Malek
Abderrezak Kennas, Hayat Amellal-Chibane
Abiodun Victor Ikujenlola, Sumbo Henrietta Abiose
PROSPECTIVE UTILIZATION OF VALUABLE DAIRY BY- PRODUCT: WHEY
Nihir P. Shah, Ami R. Patel
MODELLING OF THE DRYING OF MILLED CARROT USING MICROWAVE AND LABORATORY OVEN
Isa John, Oyerinde Ajiboye Solomon
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
ASSESSMENT OF INGENIOUS FERMENTATION PRACTICE OF KOCHO IN DIFFERENT AREA OF ETHIOPIA
Helen Weldemichel, Shimelis Admassu, Melaku Alemu, Tesfemariam Berhe
SECTION III. FOOD QUALITY AND SAFETY
Gambo Ahmad, Negbenebor Atiemokhae Charles, Sanusi Shamsudeen Nasarawa, Agbara Gervase Ikechukwu
Fadahunsi Ilesanmi Festus, Olajide Adefunmi
PRESERVATION OF POULTRY MEAT WITH THE APPLICATION OF LINALOOL
Natasha C. D’souza, Sachin K. Sonawane, Tanika Nair, Ashish Dabade
Folayemi J. Isaac-Bamgboye, Mojisola O. Edema, Oluwatooyin F. Oshundahunsi
Siti Helmyati, Lily Arsanti Lestari, Setyo Utami Wisnusanti, Rishnukhatulistiwi Maghribi
QUALITY EVALUATION OF SOME PROCESSED RAW MEAT PRODUCTS: MERGUEZ
Saliha Lakehal, Omar Bennoune, Ammar Ayachi
SECTION IV. FOOD ANALYSIS
Vaijayanthi Kanabur, Deborah Daisy M.
Ilkay Koca, Mohamed Ghellam
SOME NUTRITIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF AFRICAN LOCUST BEAN (Parkia biglobosa) PULP
Arinola Stephen Olanrewaju, Oje Opeyemi James, Omowaye-Taiwo Omolara Adenike
Ombeni B. Justin, Munyuli Theodore
Ojo Ayobami, Enujiugha Victor Ndigwe, Ayo-Omogie Helen Nwakego, Abiodun Olufunmilola Adunni
SECTION V. AGRICULTURAL SCIENCES
PLANT GROWTH PROMOTING RHIZOBACTERIA FROM LOCAL AND HYBRID MAIZE (Zea mays) VARIETIES
Chinakwe Etienne, Mberede Chidimma, Ngumah Chima
Ndungutse Vedaste, Ngoda Peninah Muthoni Njiraine, Vasanthakaalam Hilda, Shakala Eduard Kokan, Faraj Abdul Kipruto
SECTION VI. RELATED SUBJECTS
Ijarotimi Oluwole Steve, Oyinloye Anuoluwapo Christianah, Adenugba Michael Oluwadamilola, Ikhazobor Solomon Oreghe, Oluwajuyitan Timilehin David
- Annals 2019, vol. 20, ISSUE 3 Top
SECTION I. FOOD ENGINEERING
Yassine Noui, Adel Lekbir, Hayet Amellal Chibane, Baya Smail, Imene Ibrir
DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER
Samarasingha Vidanelage Hansika Srimali, Weerasingha Vidanelage Viraj Roshan Weerasingha, Wettapperuma Arachchige Deepthi Nayananjalie
Tahar Amrouche, Neila Baileche, Samira Assous
OPTIMIZATION OF OSMOTIC DEHYDRATION OF “AMBUL” BANANA FOLLOWED BY HOT AIR DRYING
Nimesh Udayanga Sooriarachchi, Katugampalage Don Prasanna Priyantha Gunathilake
Ndife Joel, Nwaubani Oluchi, Aniekpeno I. Elijah
Soma Mukherjee, M.Wes Schilling, Xue Zhang, Zahur Z. Haque
OPTIMIZATION OF ROASTING CONDITIONS OF SOYA BEANS USING RESPONSE SURFACE METHODOLOGY
Apotiola Zacheaus Olasupo, Bolaji Olusola Timothy, Olayeye Bisola Precious
Nirmaan Charith A.M.C, Rohitha Prasantha B.D, Peris Lasantha B
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
Aboyeji Oyebanji Oluseun, Olatunde Simeon
SECTION III. FOOD QUALITY AND SAFETY
Ogbonnaya Nwokoro, Ijeoma J. Uzoigwe, Ogechi H. Ekwem
MICROBIAL QUALITY AND SENSORY CHARACTERISTICS OF INSTANT NIGERIAN EGUSI SOUPS
Mohammed Sani Sambo Datsugwai, Abdulkadir Aisha, Balogu Tochukwu Vincent
Daniel Juwon Arotupin, Samuel Adewole, Bartholomew Saanu Adeleke, Similoluwa Adewole, Ayodele O. Arogunjo
COMPOSITIONAL CHARACTERISTICS OF PUPURU AS INFLUENCED BY VARIATION IN PROCESSING METHODS
Adejuyitan Johnson Akinwumi, Abiona Oluseye Oladapo, Oyeleye Kemi Stella, Osunbade Adebowale Oluwaseun
QUALITY EVALUATION OF JAM PRODUCED FROM MATURED OVERRIPE PLANTAIN (MUSA PARADISIACA) DURING STORAGE
Babarinde Grace Oluwakemi, Akinwande Bolanle Aishat, Adejuyitan, Johnson Akinwumi Akinola, Olawumi Oluwatoyin
DEVELOPMENT, CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF DEFATTED GROUNDNUT COOKIES
Ruhi Jan, Farhana Mehraj, Shaiq Ganaie, Khalid Gul, Z A Azad, Abida Jabeen, Darakshan Majeed
Kayode Olayele Karigidi, Foluso Olutope Adetuyi, Emmanuel Sina Akintimehin, Ibrahim Olusola Dada, Aderonke Fayoke Olugotun
SECTION IV. FOOD ANALYSIS
PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KILISHI AS AFFECTED BY MEAT TYPES
Iheagwara Marcquin Chibuzo, Chibuzo Ifenyinwa Happiness, Ibeabuchi Julian Chidi, Nzuruike Ngozi Genevive
Kalu Chibuike E, Alaka Ignitius Chukwuemeka, Ekwu Francis Chukwuma
BIOCHEMICALS COMPOSITION OF SEA CUCUMBER STICHOPUS OCELLATUS FROM BELITUNG WATERS, INDONESIA
Rasyid Abdullah, Ardiansyah Ardi, Bayu Asep
Obi Theodora, Akpoka Augustine Obhioze, Opara Christiana
Lakmali Hitihami Mudiyanselage Kumuduni, Eashwarage Indumini Sajani, Gunathilake Katugampalage Don Prasanna Priyantha
NUTRITIONAL COMPOSITION OF SELECTED BIVALVE MOLLUSC SHELLFISH CONSUMED IN THE NIGER DELTA, NIGERIA
Ukwo Sunday Peter, Ezeama Chidi F., Onwuka Gregory
Goude Kouadio Alfred, Adingra Kouassi Martial-Didier, Gbotognon Oscar Jaures, Kouadio Eugène Jean Parfait
NUTRITIONAL QUALITY OF SELECTED POTATO (SOLANUM TUBEROSUM L.) CULTIVARS GROWN IN RWANDA
Ndungutse Vedaste, Ngoda Peninah Muthoni Njiraine, Vasanthakaalam Hilda, Shakala Eduard Kokan, Faraj Abdul Kipruto
FT-IR SPECTROSCOPY AS METHOD FOR TRANS FATTY ACIDS QUANTIFICATION- A SHORT REVIEW
Vartolaș Elena-Iustina, Manolache Fulvia Ancuța, Ionescu Valentin, Uțoiu Claudiu Daniel, Manasia Teodora Alexandra, Todașcă Maria Cristina
SECTION V. AGRICULTURAL SCIENCES
Abdulmaliq Suleiman Yussuf, Kumar Niranjan, Bello Omolaran Bello, Nduka Beautrice, Kareem Isiaka
SECTION VI. ENVIRONMENTAL ENGINEERING
MONITORING MEASURES OF SOME NATURAL ENGINEERING WORKS ON THE CHIASCIO RIVER, ITALY
Casadei Stefano, Petrescu Nicolae, Dunea Daniel, Marian Mădălina Cristina, Sârbu Nicoleta Daniela
A GLIMPSE OF LIGHT INTERCEPTION PROCESSES IN THE MOUNTAIN GRASSLANDS FROM ȘIRNEA VILLAGE, ROMANIA
Dunea Daniel, Petrescu Nicolae, Sârbu Nicoleta Daniela, Marian Mădălina-Cristina
- Annals 2019, vol. 20, ISSUE 4 Top
SECTION I. FOOD ENGINEERING
MOISTURE SORPTION ISOTHERM STUDY ON BREADFRUIT (ARTOCARPUS ALTILIS) FLOUR
Omole Adeseye Ruth, Enujughia Ndigwe Victor, Famurewa John Alaba Victor
NUTRITIVE VALUE AND INHERENT ANTI-NUTRITIVE FACTORS IN PROCESSED PEANUT (ARACHIS HYPOGAEA)
Makinde Folasade Maria, Dauda Damilola Seidat
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
CHARACTERIZATION OF CYANIDE DEGRADING AMYLOLYTIC BACILLUS SPECIES ISOLATED FROM CASSAVA EFFLUENT
Fadahunsi Ilesanmi Festus, Olalekan Abass Adebayo, Okewole Bukola Esther
BIOCHEMICAL CHARACTERIZATION OF MULTIPLE STARTER CULTURES FERMENTATION OF SOYBEAN (GLYCINE MAX L.) SEEDS FOR SOYBEAN DADDAWA PRODUCTION
Kolapo Adelodun Lawrence, Popoola Temitope O. Sunday, Omafuvbe O. Bridget
ISOLATION AND CHARACTERIZATION OF ALCOHOL-TOLERANT SACCHAROMYCES CEREVISIAE FROM PALM WINE (RAFFIA PALM)
Olaniyi Oladipo Oladiti, Akinlami Oluwatobi Rukayat, Adeleke Bathlomew Sannu, Alabi Gbenga Oluwaseun, Akinyele Bamidele Juliet
EVALUATION OF PROBIOTIC PROPERTIES OF ISOLATED LACTIC ACID BACTERIA AND THEIR ASSESSMENT FOR SYNBIOTIC FORMULATION
Devi Aswad, Paygude Shubhangi, Parab Pradeep, Apte Kishori
SECTION III. FOOD QUALITY AND SAFETY
COMPARISON ON THE ACCEPTABILITY OF MUDAFFARA CHEESE USING BLACK CUMIN AND SESAME SEEDS DURING STORAGE
Nashwa Ali Mohammed Farah, Ibtisam El Yas Mohammed El Zubeir
IMPACTS OF INSTANT BREAKFAST MEAL OF DIFFERENT RATIO FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR FOR MALNOURISHED CHILDREN
Arueya Gibson Lucky, Osunbade Oluwaseun Adebowale, Adejuyitan Johnson Akinwumi, Adewole Samuel Adegoke
FERMENTATION STUDIES ON POMEGRANATE AND SWEET ORANGE BLENDED JUICE
Bhoite Anjali Ashokrao, Gaikwad Nilesh Nivruti, Sathe Shivaji Jagannath, Banerjee Kaushik, Dhanshetty Pandit Manisha
FACTORS DRIVING THE DIVERSITY OF MEAT RECIPES COOKED, VENDED AND CONSUMED IN URBAN ZONES IN EASTERN OF THE DEMOCRATIC REPUBLIC OF THE CONGO
Nabintu T. Fideline, Wimba K. Louisette, Ombeni B. Justin, Mbaka Kavuvu J-M, Munyuli Theodore B. M.
PROBIOTICS IN FOOD AND HEALTH - CURRENT PERSPECTIVE
Ami Patel, Pooja Thakka, Hasmukh Modi
EVALUATION OF THE NUTRITIONAL STATUS OF ASPERGILLUS FLAVUS INOCULATED KATI, A CEREAL BASED FERMENTED FOOD
Ibitoye Olukayode Adebola, Akinyele Bamidele Juliet, Olaniyi Oladipo Oladiti
MICROBIOLOGICAL QUALITY AND ORGANOLEPTIC PROPERTIES OF "CONÔRO", A FOOD SEASONING CONSUMED BY THE POPULATIONS OF NORTHEASTERN CÔTE D'IVOIRE
Yao Kouakou Adayé, Faulet Meuwiah Betty, Yao Kouadio
PATHOGENIC PROFILE OF GREEN COLOURED VEGETABLES USING DIFFERENT WASHING PROCEDURES
Anindita Deb Pal, Beepsa Basu
SECTION IV. FOOD ANALYSIS
INFLUENCE OF SOME HERBICIDES ON THE CONTENT OF ESTERS, HIGHER ALCOHOLS, ALDEHYDES AND TERPENES IN RED WINES OF THE CABERNET SAUVIGNON
Dimitar Dimitrov, Neli Prodanova – Marinova
PHENOLIC PROFILES AND ANTIOXIDANT ACTIVITIES OF ETHIOPIAN INDIGENOUS OKRA (ABELMOSCHUS ESCULENTUS) POD AND SEED ACCESSIONS: A NEW SOURCE OF NATURAL ANTIOXIDANTS
Habtamu Fekadu Gemede, Gulelat Desse Haki, Fekadu Beyene, Ashagrie Z. Woldegiorgis, Sudip Kumar Rakshit
COMPARATIVE OF PHYTOCHEMICAL AND ANTIOXIDANT PROPERTIES OF SELECTED MILLET VARIETIES IN KATSINA METROPOLIS, NIGERIA
Sanusi Shamsudeen Nassarawa, Gambo Ahmad
DEVELOPMENT AND EVALUATION OF HEART HEALTHY FOOD PRODUCT FROM GREEN COFFEE EXTRACT
Manika Das, Snigdha Deora
PROXIMATE AND ANTIOXIDATIVE CHANGES DURING MATURATION OF DILLENIA PENTAGYNA FRUIT
Ranjeet Kumar Yadav, Kamlesh K.M. Bharti, Satish Pandey
THE ADDITION OF KELUWIH BY DIFFERENT CONCENTRATIONS TOWARDS ORGANOLEPTIC QUALITY OF CHICKEN ABON
Chairil Anwar Irhami, Ika Rezvani Aprita, Umar HA
A COMPARATIVE STUDY ON THE DEGRADATION KINETICS, PIGMENT STABILITY AND COLOUR CHARACTERISTICS OF JUICE MODEL SYSTEMS COLOURED WITH PURPLE YAM AND RED CABBAGE ANTHOCYANINS
Anumol Jose, Anilkumar Madhavan Nair
ASSESSMENT OF PHYSICAL PROPERTIES AND SENSORY QUALITIES OF ETHIOPIAN SPECIALTY WASHED GREEN COFFEE BEANS
Yishak Worku Wondimkun, Shimelis Admassu Emire, Tarekegn Berhanu Esho
EFFECT OF RIPENING AGENTS ON THE NUTRITIONAL AND ANTIOXIDANT QUALITIES OF DIFFERENT BANANA CULTIVARS
Fasanya Temitope Abigail, Olaiya Charles Ojo, Karigidi Kayode Olayele
NUTRITIONAL ASSESSMENT OF CERTAIN DRY FISHES CONSUMED BY THE TRIBAL PEOPLE OF TRIPURA, INDIA
Biplab De, Samir Ranjan Das, Raja Chakraborty, Kaushik Choudhury, Pratap Kalita
A STUDY OF SOME CHEMICAL, SENSORY PROPERTIES AND STORAGE TESTS OF SORGHUM STEM SHEATH-MORINGA INSTANT DRINKS
Temileye Omotayo Adedeji, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo
SECTION V. AGRICULTURAL SCIENCES
MACROSCOPIC AND MICROSCOPIC EXAMINATIONS OF FUNGI ASSOCIATED WITH IPOMOEA BATATAS IN KADUNA STATE, NORTHERN NIGERIA
Mahmoud Dogara Abdulrahman, Faiza Abdullahi, Umar Umar Uwais, Salisu Muhammad Tahir, Saidu Abdulkadir, Basirat Ibrahim, Abdulkadir Yunusa, Isah Labaran, Usman Muhammad
RESEARCH REGARDING THE BEHAVIOUR OF SOME SOYBEAN CULTIVARS IN RELATION TO THE ENVIRONMENTAL FACTORS, DISEASES AND PESTS IN ECOSYSTEMS OF THE SOUTH MUNTENIA REGION
Neagu Frăsin Loredana Beatrice
RESEARCH REGARDING THE BEHAVIOUR OF SOME POTATO CULTIVARS TO THE LATE BLIGHT ATTACK IN ECOSYSTEMS OF THE SOUTH MUNTENIA REGION
Neagu Frăsin Loredana Beatrice
SECTION VII. RELATED SUBJECTS
ANTIOXIDANT ACTIVITY AND EFFICACY OF NUTMEG EXTRACTS AGAINST URINARY TRACT INFECTION PATHOGENS
Imaobong E. Daniel, Chinemerem P. Chukwudire
CIRCULAR ECONOMY IN THE CONTEXT OF REDUCING FOOD WASTE – MINIREVIEW
Iorga Corneliu Sorin, Dumitru Oana Mihaela, Stoica Alexandru, Nicolescu Cristina Mihaela
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