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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Inhibition vs. enhancement of the nitrate-induced phototransformation of organic substrates by the •OH scavengers bicarbonate and carbonate von Vione, Davide, Khanra, Swapan, Man, Simona Cucu, Maddigapu, Pratap Reddy, Das, Radharani, Arsene, Cecilia, Olariu, Romeo-Iulian, Maurino, Valter, Minero, Claudio

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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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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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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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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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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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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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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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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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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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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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Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.-Stage towards a Product with Technological Application von Kádár, Csaba Balázs, Păucean, Adriana, Simon, Elemér, Vodnar, Dan Cristian, Ranga, Floricuța, Rusu, Iulian Eugen, Vișan, Vasile-Gheorghe, Man, Simona, Chiș, Maria Simona, Drețcanu, Georgiana

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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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Functionality of Muffins Fortified with Apple Pomace: Nutritional, Textural, and Sensory Aspects von Mureșan, Andruța E, Man, Simona, Socaci, Sonia A, Pușcaș, Andreea, Tanislav, Anda Elena, Pall, Emoke, Mureșan, Vlad, Cerbu, Constantin G

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Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production von Păucean, Adriana, Kádár, Csaba Balázs, Simon, Elemér, Vodnar, Dan Cristian, Ranga, Floricuța, Rusu, Iulian Eugen, Vișan, Vasile-Gheorghe, Socaci, Sonia-Ancuța, Man, Simona, Chiș, Maria Simona, Pop, Anamaria, Tanislav, Anda E, Mureșan, Vlad

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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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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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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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