Lactobacillus spicheri in rice sourdough adaptability and antioxidant potential von Chis, M.S., Paucean, A., Stan, L., Muste, S., Man, S.M., Pop, C.R., Pop, A.

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HPLC Characterization of Lactic Acid Formation and FTIR Fingerprint of Probiotic Bacteria during Fermentation Processes von Cristian VODNAR, Dan, PAUCEAN, Adriana, DULF, Fancisc Vasile, SOCACIU, Carmen

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Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours von Paucean, Adriana, Moldovan, Ovidiu P., Mureșan, Vlad, Socaci, Sonia A., Dulf, Francisc V., Alexa, Ersilia, Man, Simona M., Mureșan, Andruţa E., Muste, Sevastița

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A Geographical and Historical Overview of the Transylvanian Cuisine von Paucean, Adriana

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Protein metabolic conversion of nutritional features during quinoa sourdough fermentation and its impact on baked goods von Chis, Maria Simona, Paucean, Adriana, Stan, Laura, Muste, Sevastita, Suharoschi, Ramona, Man, Simona Maria

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Special Issue on “Food Processing Technologies Applied to Cereals, Legumes, Oilseeds, Alternative Food Raw Materials and Their Derivatives” von Păucean, Adriana, Mureșan, Vlad

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Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era von Farcas, Anca C., Galanakis, Charis M., Socaciu, Carmen, Pop, Oana L., Tibulca, Dorin, Paucean, Adriana, Jimborean, Mirela A., Fogarasi, Melinda, Salanta, Liana C., Tofana, Maria, Socaci, Sonia A.

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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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Development of Gluten Free Cookies From Rice And Coconut Flour Blends von PAUCEAN, Adriana, MAN, Simona, MUSTE, Sevastita, POP, Anamaria

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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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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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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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Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency during in... von Paucean, Adriana, Vodnar, Dan-Cristian, Socaci, Sonia-Ancuta, Socaciu, Carmen

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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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Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review von Șerban, Larisa Rebeca, Păucean, Adriana, Man, Simona Maria, Chiş, Maria Simona, Mureşan, Vlad

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

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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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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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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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