In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates von Igual, Marta, Păucean, Adriana, Vodnar, Dan Cristian, García-Segovia, Purificación, Martínez-Monzó, Javier, Chiş, Maria Simona

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Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product von Pop, Anamaria, Păucean, Adriana, Socaci, Sonia Ancuța, Alexa, Ersilia, Man, Simona Maria, Mureșan, Vlad, Chiş, Maria Simona, Salanță, Liana, Popescu, Iuliana, Berbecea, Adina, Muste, Sevastiţa

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Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles von Chiş, Maria Simona, Pop, Anamaria, Păucean, Adriana, Socaci, Sonia Ancuța, Alexa, Ersilia, Man, Simona Maria, Bota, Monica, Muste, Sevastiţa

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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour von Man, Simona Maria, Stan, Laura, Păucean, Adriana, Chiş, Maria Simona, Mureşan, Vlad, Socaci, Sonia Ancuţa, Pop, Anamaria, Muste, Sevastiţa

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Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour von Muste, Sevastița, Bota, Monica, Pop, Anamaria, Chiș, Maria Simona, Mureșan, Vlad, Călian, Ioana Daniela, Păucean, Adriana, Man, Simona Maria, Mureșan, Andruța Elena

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Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds von Chis, Maria Simona, Paucean, Adriana, Man, Simona Maria, Vodnar, Dan Cristian, Teleky, Bernadette-Emoke, Pop, Carmen Rodica, Stan, Laura, Borsai, Orsolya, Kadar, Csaba Balasz, Urcan, Adriana Cristina, Muste, Sevastita

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Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products von Tanislav, Anda E, Pușcaș, Andreea, Păucean, Adriana, Mureșan, Andruța E, Semeniuc, Cristina A, Mureșan, Vlad, Mudura, Elena

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Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products von Tanislav, Anda E., Șandru, Bianca, Man, Simona M., Pușcaș, Andreea, Mureșan, Andruța E., Păucean, Adriana, Mureșan, Vlad, Mudura, Elena

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Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects von Farcas, Anca Corina, Socaci, Sonia Ancuța, Chiș, Maria Simona, Pop, Oana Lelia, Fogarasi, Melinda, Păucean, Adriana, Igual, Marta, Michiu, Delia

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Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns von Sturza, Alina, Paucean, Adriana, Chis, Maria Simona, Muresan, Vlad, Vodnar, Dan Cristian, Man, Simona Maria, Urcan, Adriana Cristina, Rusu, Iulian Eugen, Fostoc, Georgiana, Sevastita, Muste

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Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review von Păucean, Adriana, Mureșan, Vlad, Maria-Man, Simona, Chiș, Maria Simona, Mureșan, Andruța Elena, Șerban, Larisa Rebeca, Pop, Anamaria, Muste, Sevastița

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The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile von Vasilica, Beldean Tătar Bianca, Chiș, Maria Simona, Alexa, Ersilia, Pop, Carmen, Păucean, Adriana, Man, Simona, Igual, Marta, Haydee, Kovacs Melinda, Dalma, Kovacs Emoke, Stănilă, Sorin, Socaci, Sonia, Fărcaș, Anca, Berbecea, Adina, Popescu, Iuliana, Muste, Sevastița

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Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods von Roșca, Maria-Florina, Păucean, Adriana, Man, Simona Maria, Chiș, Maria Simona, Pop, Carmen R, Pop, Anamaria, Fărcaș, Anca C

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Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates von Igual, Marta, Chiş, Maria Simona, Păucean, Adriana, Vodnar, Dan Cristian, Muste, Sevastița, Man, Simona, Martínez-Monzó, Javier, García-Segovia, Purificación

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Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time von Păucean, Adriana, Șerban, Larisa-Rebeca, Chiș, Maria Simona, Mureșan, Vlad, Pușcaș, Andreea, Man, Simona Maria, Pop, Carmen Rodica, Socaci, Sonia Ancuța, Igual, Marta, Ranga, Floricuța, Alexa, Ersilia, Berbecea, Adina, Pop, Anamaria

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429 von Chiş, Maria Simona, Păucean, Adriana, Man, Simona Maria, Mureşan, Vlad, Socaci, Sonia Ancuţa, Pop, Anamaria, Stan, Laura, Rusu, Bogdan, Muste, Sevastiţa

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Chemometric Comparison and Classification of 22 Apple Genotypes Based on Texture Analysis and Physico-Chemical Quality Attributes von Mureșan, Andruța E., Sestras, Adriana F., Militaru, Mădălina, Păucean, Adriana, Tanislav, Anda E., Pușcaș, Andreea, Mateescu, Mădălina, Mureșan, Vlad, Marc (Vlaic), Romina A., Sestras, Radu E.

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Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates von Igual, Marta, Chiş, Maria Simona, Păucean, Adriana, Vodnar, Dan Cristian, Ranga, Floricuța, Mihăiescu, Tania, Török, Anamaria Iulia, Fărcaș, Anca, Martínez-Monzó, Javier, García-Segovia, Purificación

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Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality von Păucean, Adriana, Man, Simona Maria, Chiş, Maria Simona, Mureşan, Vlad, Pop, Carmen Rodica, Socaci, Sonia Ancuţa, Mureşan, Crina Carmen, Muste, Sevastiţa

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Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014 von Șerban, Larisa Rebeca, Păucean, Adriana, Chiș, Maria Simona, Pop, Carmen Rodica, Man, Simona Maria, Pușcaș, Andreea, Ranga, Floricuța, Socaci, Sonia Ancuța, Alexa, Ersilia, Berbecea, Adina, Semeniuc, Cristina Anamaria, Mureșan, Vlad

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