A Geographical and Historical Overview of the Transylvanian Cuisine by Adriana Paucean

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

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Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies by 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 by Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man

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

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

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

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HPLC Characterization of Lactic Acid Formation and FTIR Fingerprint of Probiotic Bacteria during Fermentation Processes by Dan Cristian VODNAR, Adriana PAUCEAN, Francisc Vasile DULF, Carmen SOCACIU

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

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

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Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs) by Ovidiu Moldovan, Adriana Păucean, Romina Vlaic, Maria Doiniţa Borş, Sevastiţa Muste

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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

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Quality Evaluation of Bread Supplemented with Millet (Panicum Miliaceum L.) Flour by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN

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Influence of Psyllium husk (Plantago ovata) on Bread Quality by Simona Maria MAN, Adriana PAUCEAN, Sevastita MUSTE, Anamaria POP, Elena Andruta MURESAN

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Chemical Profiles and Antioxidant Activity of Black Elder (Sambucus Nigra L.) - A Review by Georgiana PETRUT, Sevastita MUSTE, Crina MURESAN, Adriana PAUCEAN, Andruta MURESAN, Melinda NAGY

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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

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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

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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

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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

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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

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