Using Dehydrated Vegetables in Some Brown Bread Types

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

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

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

Development of Gluten Free Cookies From Rice And Coconut Flour Blends

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

Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

by Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan
Published 2014-11-01

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

Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

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

STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS

by Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan
Published 2013-11-01

Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

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

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

GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS

by Elena Mudura, Teodora Coldea, Simona Man, Carmen Rodica Pop, Cosmin Darab
Published 2017-11-01

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

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

by Crina Carmen MURESAN, Anca FARCAS, Simona MAN, Ramona SUHAROSCHI, Romina Alina VLAIC
Published 2017-05-01

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

HEMP (CANNABIS SATIVA L.) A POTENTIAL PLANT FOR FOOD AND MEDICINE - A REVIEW

by Iulian Eugen Rusu, Sevastița Muste, Crina Mureșan, Marcel M. Duda, Simona Man, Romina Vlaic
Published 2020-06-01

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

Textural and sensorial characterization of a new oat based product

by Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN
Published 2016-11-01

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

Use of Rice and Soy Flour in Obtaining Assortment "Pogăcele with Cracklings"

by Liana Claudia SALANTA, Simona MAN, Maria TOFANA, Adriana PAUCEAN, Margit ORBAN, Carmen R. POP, Melinda NAGY
Published 2016-11-01