A Geographical and Historical Overview of the Transylvanian Cuisine

by Adriana Paucean
Published 2013-11-01

Using Dehydrated Vegetables in Some Brown Bread Types

by Simona Man, Adriana Paucean
Published 2013-11-01

Preparation and Quality Evaluation of Gluten-Free Biscuits

by Simona Maria Man, Adriana Paucean, Sevastita Muste
Published 2014-05-01

Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

by Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop
Published 2015-05-01

Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

by Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop
Published 2014-11-01

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

by Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP
Published 2016-11-01

Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Published 2015-11-01

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

by Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Published 2015-11-01

Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR

by Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man
Published 2014-11-01

Use of Avocado (Persea americana M.) Paste in Wheat Bread

by Simona Man, Adriana Păucean, Ioana Daniela Călian Ianoş, Sevastiţa Muste
Published 2015-05-01

Impact of Quince Flour on Gluten-free Muffins Production

by Adriana PAUCEAN, Simona MAN, Simona CHIS, Roxana SUCIU, Crina MURESAN
Published 2017-05-01

HPLC Characterization of Lactic Acid Formation and FTIR Fingerprint of Probiotic Bacteria during Fermentation Processes

by Dan Cristian VODNAR, Adriana PAUCEAN, Francisc Vasile DULF, Carmen SOCACIU
Published 2010-09-01

Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs)

by Ovidiu Moldovan, Adriana Păucean, Romina Vlaic, Maria Doiniţa Borş, Sevastiţa Muste
Published 2015-05-01

Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour

by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN
Published 2016-11-01

Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

by Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL
Published 2018-05-01

Influence of Psyllium husk (Plantago ovata) on Bread Quality

by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN
Published 2017-05-01

Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review

by Georgiana PETRUT, Sevastita MUSTE, Crina MURESAN, Adriana PAUCEAN, Andruta MURESAN, Melinda NAGY
Published 2017-05-01

COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY

by MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE
Published 2018-12-01

Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity

by Anamaria Pop, Sevastiţa Muste, Adriana Păucean, Carmen Pop, Liana Salanţă, Simona Man, Andruţa Mureşan
Published 2015-11-01

Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

by Simona MAN, Adriana PĂUCEAN, Sevastiţa MUSTE, Anamaria POP, Alina STURZA, Vlad MUREȘAN, Liana Claudia SALANȚĂ
Published 2017-11-01