Torthaí cuardaigh - Simona Man

Using Dehydrated Vegetables in Some Brown Bread Types de réir Simona Man, Adriana Paucean

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Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies de réir Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop

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Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR de réir Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man

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STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS de réir Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan

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Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour de réir Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan

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Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread de réir Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop

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Development of Gluten Free Cookies From Rice And Coconut Flour Blends de réir Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP

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Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran de réir Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop

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Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations de réir Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop

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Use of Avocado (Persea americana M.) Paste in Wheat Bread de réir Simona Man, Adriana Păucean, Ioana Daniela Călian Ianoş, Sevastiţa Muste

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Impact of Quince Flour on Gluten-free Muffins Production de réir Adriana PAUCEAN, Simona MAN, Simona CHIS, Roxana SUCIU, Crina MURESAN

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GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS de réir Elena Mudura, Teodora Coldea, Simona Man, Carmen Rodica Pop, Cosmin Darab

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Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour de réir Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL

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Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta de réir Crina Carmen MURESAN, Anca FARCAS, Simona MAN, Ramona SUHAROSCHI, Romina Alina VLAIC

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HEMP (CANNABIS SATIVA L.) A POTENTIAL PLANT FOR FOOD AND MEDICINE - A REVIEW de réir Iulian Eugen Rusu, Sevastița Muste, Crina Mureșan, Marcel M. Duda, Simona Man, Romina Vlaic

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COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY de réir MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE

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Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity de réir Anamaria Pop, Sevastiţa Muste, Adriana Păucean, Carmen Pop, Liana Salanţă, Simona Man, Andruţa Mureşan

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Textural and sensorial characterization of a new oat based product de réir Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN

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Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits de réir Simona MAN, Adriana PĂUCEAN, Sevastiţa MUSTE, Anamaria POP, Alina STURZA, Vlad MUREȘAN, Liana Claudia SALANȚĂ

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Use of Rice and Soy Flour in Obtaining Assortment "Pogăcele with Cracklings" de réir Liana Claudia SALANTA, Simona MAN, Maria TOFANA, Adriana PAUCEAN, Margit ORBAN, Carmen R. POP, Melinda NAGY

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