Preparation and Quality Evaluation of Gluten-Free Biscuits

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

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

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

Assesment of the total antioxidant capacity of apples peels during phisiological falls

by Elena Andruta MURESAN, Sevastiţa MUSTE, Simona Maria MAN, Romina Alina VLAIC, Anamaria POP, Vlad MURESAN
Published 2016-11-01

New Uses of Hawthorn Fruits in Tonic Wines Technology

by Andruţa Elena MUREŞAN, Sevastiţa MUSTE, Georgiana PETRUŢ, Romina Alina VLAIC, Simona Maria MAN, Vlad MURESAN
Published 2016-11-01

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

by Maria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Monica Bota, Sevastiţa Muste
Published 2020-01-01

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

by Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste
Published 2021-05-01

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

by Maria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste
Published 2019-01-01

Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

by Adriana Păucean, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, Sevastița Muste
Published 2021-08-01

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with <i>Lactobacillus spicheri</i> DSM 15429

by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu, Sevastiţa Muste
Published 2020-03-01

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

by Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Crina Carmen Mureşan, Sevastiţa Muste
Published 2019-09-01

Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

by Simona Maria Man, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, Sevastița Muste
Published 2019-01-01

Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins

by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste
Published 2020-06-01

Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns

by Alina Sturza, Adriana Păucean, Maria Simona Chiș, Vlad Mureșan, Dan Cristian Vodnar, Simona Maria Man, Adriana Cristina Urcan, Iulian Eugen Rusu, Georgiana Fostoc, Sevastița Muste
Published 2020-11-01

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product

by Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste
Published 2020-05-01

Quinoa Sourdough Fermented with <i>Lactobacillus plantarum</i> ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, Sevastiţa Muste
Published 2020-10-01

Hemp (<i>Cannabis sativa</i> L.) Flour-Based Wheat Bread as Fortified Bakery Product

by Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste
Published 2021-07-01