Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

par Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop
Publié 2015-11-01

Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

par Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan
Publié 2014-11-01

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

par Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man
Publié 2014-11-01

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

par Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop
Publié 2015-05-01

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

par Simona Man, Adriana Păucean, Ioana Daniela Călian Ianoş, Sevastiţa Muste
Publié 2015-05-01

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

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

Textural and sensorial characterization of a new oat based product

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

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.—Stage towards a Product with Technological Application

par Csaba Balázs Kádár, Adriana Păucean, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Simona Man, Maria Simona Chiș, Georgiana Drețcanu
Publié 2022-04-01