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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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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Antibacterial and Phytochemical Screening of Artemisia Species von Bordean, Maria-Evelina, Ungur, Rodica Ana, Toc, Dan Alexandru, Borda, Ileana Monica, Marțiș, Georgiana Smaranda, Pop, Carmen Rodica, Filip, Miuța, Vlassa, Mihaela, Nasui, Bogdana Adriana, Pop, Anamaria, Cinteză, Delia, Popa, Florina Ligia, Marian, Sabina, Szanto, Lidia Gizella, 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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Can the Computed Tomographic Aspect of Porto-Systemic Circulation in Cirrhotic Patients be Associated with the Presence of Variceal Hemorrhage? von Caraiani, Cosmin, Petresc, Bianca, Pop, Anamaria, Rotaru, Magda, Ciobanu, Lidia, Ștefănescu, Horia

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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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VIDEO STREAMING PLATFORMS FOR LEARNING ENGLISH – CASE STUDY: NETFLIX von SIM, Monica Ariana, POP, Anamaria Mirabela

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Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer von Borșa, Andrei, Muntean, Mircea Valentin, Salanță, Liana Claudia, Tofană, Maria, Socaci, Sonia Ancuța, Mudura, Elena, Pop, Anamaria, Pop, Carmen Rodica

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THE EFFECT OF INTERNAL BUSINESS COMMUNICATION ON THE CORPORATE IMAGE von POP, Anamaria-Mirabela, SIM, Monica-Ariana

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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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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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FROM GENERAL TO PROFESSIONAL ENGLISH – CURRICULUM, STUDENTS, TRAINERS von SIM, Monica-Ariana, POP, Anamaria-Mirabela

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A PERSPECTIVE INTO THE FUTURE OF TEACHING AND LEARNING IN THE CONTEXT OF THE RISING INTEREST IN ARTIFICIAL INTELLIGENCE IN EDUCATION. OPPORTUNITIES AND ETHICAL CHALLENGES von POP, Anamaria-Mirabela, SIM, Monica-Ariana, STURZA, Amalia, CACIORA, Simona-Veronica

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Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins von Chiş, Maria Simona, Păucean, Adriana, Man, Simona Maria, Bonta, Victorița, Pop, Anamaria, Stan, Laura, Beldean (Tătar), Bianca Vasilica, Pop, Carmen Rodica, Mureşan, Vlad, Muste, Sevastiţa

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THE IDIOMATIC VOCABULARY OF THE PANDEMIC von SIM, Monica-Ariana, POP, Anamaria Mirabela

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Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread von Man, Simona, Păucean, Adriana, Muste, Sevastiţa, Pop, Anamaria

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Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product von VLAIC, Romina Alina, MUREȘAN, Crina Carmen, MUSTE, Sevastiţa, MUREȘAN, Vlad, POP, Anamaria

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POLITICAL CORRECTNESS IN BUSINESS COMMUNICATION von Pop, Anamaria-Mirabela, Sim, Monica-Ariana

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