The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening von VLAIC, Romina Alina, MURESAN, Vlad, MURESAN, Andruta Elena, MURESAN, Crina Carmen, PAUCEAN, Adriana, MITRE, Viorel, CHIS, Simona Maria, MUSTE, Sevastita

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Wastewater Treatment Using Marine Algae Biomass as Pollutants Removal von Biris Dorhoi, Elena Suzana, Tofana, Maria, Chis, Simona Maria, Lupu, Carmen Elena, Negreanu Pirjol, Ticuta

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Impact of Quince Flour on Gluten-free Muffins Production von PAUCEAN, Adriana, MAN, Simona, CHIS, Simona, SUCIU, Roxana, MURESAN, Crina

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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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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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Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry von Fărcaș, Anca Corina, Socaci, Sonia Ancuța, Chiș, Maria Simona, Dulf, Francisc Vasile, Podea, Paula, Tofană, Maria

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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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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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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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Prebiotic potential of a coffee silverskin extract obtained by ultrasound-assisted extraction on Lacticaseibacillus paracasei subsp. paracasei von Machado, Marlene, Galrinho, Miguel F., Passos, Cláudia P., Espírito Santo, Liliana, Simona Chiș, Maria, Ranga, Floricuța, Puga, Hélder, Palmeira, Josman, Coimbra, Manuel A., Oliveira, M. Beatriz P.P., Ferreira, Helena, Alves, Rita C.

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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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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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In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers' Spent Grains von Fărcaș, Anca Corina, Socaci, Sonia Ancuța, Chiș, Maria Simona, Martínez-Monzó, Javier, García-Segovia, Purificación, Becze, Anca, Török, Anamaria Iulia, Cadar, Oana, Coldea, Teodora Emilia, Igual, Marta

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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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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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Contribution of Saccharomyces and Non- Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead von Avîrvarei, Alexandra-Costina, Pop, Carmen Rodica, Mudura, Elena, Ranga, Floricuța, Hegheș, Simona-Codruța, Gal, Emese, Zhao, Haifeng, Fărcaș, Anca Corina, Chiș, Maria Simona, Coldea, Teodora Emilia

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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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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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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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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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