Hasil Pencarian - Simona CHIS

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  1. 1
    Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp

    Traceability of Functional Bioactive Compounds in Fresh and Pasteurized Milk Obtained from Goats Fed with Orange Pulp oleh Maria Simona Chiş, Sevastiţa Muste, Maria Del Mar Camacho Vidal

    Diterbitkan 2015-11-01
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  2. 2
    Impact of Quince Flour on Gluten-free Muffins Production

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

    Diterbitkan 2017-05-01
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  3. 3
    Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

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

    Diterbitkan 2018-05-01
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  4. 4
    In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

    In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates oleh Marta Igual, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó, Maria Simona Chiş

    Diterbitkan 2022-03-01
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  5. 5
    Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

    Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry oleh Anca Corina Fărcaș, Sonia Ancuța Socaci, Maria Simona Chiș, Francisc Vasile Dulf, Paula Podea, Maria Tofană

    Diterbitkan 2022-03-01
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  6. 6
    Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates

    Effect of <i>Medicago sativa</i> Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates oleh Marta Igual, Maria Simona Chiş, Sonia Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó, Purificación García-Segovia

    Diterbitkan 2021-04-01
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  7. 7
    Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

    Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour oleh Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste

    Diterbitkan 2021-05-01
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  8. 8
    Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

    Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles oleh Maria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Monica Bota, Sevastiţa Muste

    Diterbitkan 2020-01-01
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  9. 9
    <i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

    <i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods oleh Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș

    Diterbitkan 2023-12-01
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  10. 10
    Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

    Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review oleh Adriana Păucean, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, Sevastița Muste

    Diterbitkan 2021-08-01
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  11. 11
    Valorization of Rose Hip (<i>Rosa canina</i>) Puree Co-Product in Enriched Corn Extrudates

    Valorization of Rose Hip (<i>Rosa canina</i>) Puree Co-Product in Enriched Corn Extrudates oleh Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó, Purificación García-Segovia

    Diterbitkan 2021-11-01
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  12. 12
    Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

    Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects oleh Anca Corina Farcas, Sonia Ancuța Socaci, Maria Simona Chiș, Oana Lelia Pop, Melinda Fogarasi, Adriana Păucean, Marta Igual, Delia Michiu

    Diterbitkan 2021-11-01
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  13. 13
    Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

    Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough oleh Maria Simona Chiș, Adriana Păucean, Laura Stan, Ramona Suharoschi, Sonia-Ancuța Socaci, Simona Maria Man, Carmen Rodica Pop, Sevastița Muste

    Diterbitkan 2019-01-01
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  14. 14
    Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

    Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality oleh Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop, Sonia Ancuţa Socaci, Crina Carmen Mureşan, Sevastiţa Muste

    Diterbitkan 2019-09-01
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  15. 15
    Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with <i>Lactobacillus spicheri</i> DSM 15429

    Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with <i>Lactobacillus spicheri</i> DSM 15429 oleh Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu, Sevastiţa Muste

    Diterbitkan 2020-03-01
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  16. 16
    Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

    Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin oleh Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiş, Anca Corina Fǎrcaş, Sonia Ancuţa Socaci, Pilar Codoñer-Franch, Purificación García-Segovia, Marta Igual

    Diterbitkan 2023-11-01
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  17. 17
    Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

    Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour oleh Simona Maria Man, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, Sevastița Muste

    Diterbitkan 2019-01-01
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  18. 18
    Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins

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

    Diterbitkan 2020-06-01
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  19. 19
    Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from <i>Capsicum</i> ssp.—Stage towards a Product with Technological Application

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

    Diterbitkan 2022-04-01
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  20. 20
    Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview

    Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview oleh Anca Corina Fărcaș, Sonia Ancuța Socaci, Silvia Amalia Nemeș, Liana Claudia Salanță, Maria Simona Chiș, Carmen Rodica Pop, Andrei Borșa, Zorița Diaconeasa, Dan Cristian Vodnar

    Diterbitkan 2022-08-01
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