Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

Por Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Publicado em 2015-11-01

Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

Por Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan
Publicado em 2014-11-01

Oleogels in Food: A Review of Current and Potential Applications

Por Andreea Pușcaș, Vlad Mureșan, Carmen Socaciu, Sevastița Muste
Publicado em 2020-01-01

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

Por Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop
Publicado em 2015-05-01

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

Por Simona Man, Adriana Păucean, Ioana Daniela Călian Ianoş, Sevastiţa Muste
Publicado em 2015-05-01

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

Por Ovidiu Moldovan, Adriana Păucean, Romina Vlaic, Maria Doiniţa Borş, Sevastiţa Muste
Publicado em 2015-05-01

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

Por Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN
Publicado em 2016-11-01

Total Content of Carotenoids in Corn Landraces and Their Potential Health Applications

Por Stăncuța Scrob, Sevastița Muste, Ioan Haș, Crina Mureșan, Sonia Socaci, Anca Fărcaș
Publicado em 2014-11-01

Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period

Por Andruta Elena Muresan, Sevastita Muste, Andrei Borsa, Romina Alina Vlaic, Vlad Muresan
Publicado em 2014-05-01

Physicochemical Characteristic of Malt Vinegar with Spices

Por Andrei Borşa, Liana Claudia Salanţă, Maria Tofană, Sevastiţa Muste, Nicoleta Borza, Carmen Pop
Publicado em 2015-11-01

Study Quality Protein and Fat in Some Romanian and Foreign Soybean Varieties

Por Daniela Cenan (Pasc), Simona Elena Ifrim, Sevastiţa Muste, Raluca Rezi, Eugen Mureşanu, Ioan Haş
Publicado em 2014-11-01

Textural and sensorial characterization of a new oat based product

Por Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN
Publicado em 2016-11-01

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

Por Elena Andruta MURESAN, Sevastiţa MUSTE, Simona Maria MAN, Romina Alina VLAIC, Anamaria POP, Vlad MURESAN
Publicado em 2016-11-01

Characterization of Homemade Vanilla Ice Cream

Por Gabriel Bujancă, Sevastiţa Muste, Adrian Riviş, Teodor Ioan Traşcă, Corina Costescu, Corina Mişcă, Călin Jianu
Publicado em 2015-11-01

New Approach on Sunflower Seeds Processing: Kernel with Several Technological Applications, Husks Package, Different Fat Content Tahini and Halva Properties

Por Vlad Mureşan, Nadejda Pînzari, Andreea Puşcaş, Cristina Gherasim, Lucian Cuibus, Emil Racolţa, Sevastița Muste, Carmen Socaciu
Publicado em 2015-11-01

Physico-Chemical Changes during Growth and Development of Three Plum Varieties

Por Romina Alina Vlaic, Andruța Elena Mureşan, Vlad Mureşan, Stăncuța Alexandrina Scrob, Ovidiu Petru Moldovan, Viorel Mitre, Sevastița Muste
Publicado em 2014-11-01

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

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

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

Por 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
Publicado em 2020-06-01