Selected Characteristics of Multifloral Honeys from North-Eastern Romania von Albu, Aida, Simeanu, Cristina, Pop, Ioan Mircea, Pui, Aurel, Tarcău, Doina, Cucu-Man, Simona-Maria

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Quality Profile of Several Monofloral Romanian Honeys von Pop, Ioan Mircea, Simeanu, Daniel, Cucu-Man, Simona-Maria, Pui, Aurel, Albu, Aida

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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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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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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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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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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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Analysis of selected biomonitors to evaluate the suitability for their complementary use in monitoring trace element atmospheric deposition von Cucu-Man, Simona-Maria, Steinnes, Eiliv

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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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Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product von Rusu, Iulian Eugen, Marc (Vlaic), Romina Alina, Mureşan, Crina Carmen, Mureşan, Andruţa Elena, Mureşan, Vlad, Pop, Carmen Rodica, Chiş, Maria Simona, Man, Simona Maria, Filip, Miuţa Rafila, Onica, Bogdan-Mihai, Alexa, Ersilia, Vişan, Vasile-Gheorghe, Muste, Sevastiţa

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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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Batch and fixed bed column studies on removal of Orange G acid dye by a weak base functionalized polymer von Dulman, Viorica, Cucu-Man, Simona-Maria, Bunia, Ion, Dumitras, Mihai

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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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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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Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough von Chiș, Maria Simona, Păucean, Adriana, Stan, Laura, Suharoschi, Ramona, Socaci, Sonia-Ancuța, Man, Simona Maria, Pop, Carmen Rodica, Muste, Sevastița

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Assessment of Surface Water Quality in the Podu Iloaiei Dam Lake (North-Eastern Romania): Potential Implications for Aquaculture Activities in the Area von Amarandei, Cornelia, Negru, Alina-Giorgiana, Soroaga, Laurentiu-Valentin, Cucu-Man, Simona-Maria, Olariu, Romeo-Iulian, Arsene, Cecilia

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Influence of Psyllium husk (Plantago ovata) on Bread Quality von MAN, Simona Maria, PAUCEAN, Adriana, MUSTE, Sevastita, POP, Anamaria, MURESAN, Elena Andruta

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