Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review by Andreea Pușcaș, Vlad Mureșan, Sevastița Muste

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Studies on Juice Quality Obtained from Pomegranate and Various Vegetables Additions by Anamaria Pop, Sevastita Muste, Crina Muresan, Simona Jula

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

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Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour by 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 by Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop

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CHANGES OF HYDROXYMETHYLFURFURAL IN HEATED HONEY by Laura Stan, Sevastița Muste, Maria Tofană, Ramona Suharoschi

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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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Oleogels in Food: A Review of Current and Potential Applications by Andreea Pușcaș, Vlad Mureșan, Carmen Socaciu, Sevastița Muste

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

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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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Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products by Anamaria Pop, Sevastiţa Muste, Vlad Mureşan, Liana Salanţă, Cosmin Roşa

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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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Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact by Andrei Borşa, Sevastița Muste, Dan Cristian Vodnar, Liana Claudia Salanţă, Lucian Cuibus

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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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Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period by Andruta Elena Muresan, Sevastita Muste, Andrei Borsa, Romina Alina Vlaic, Vlad Muresan

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Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product by Romina Alina VLAIC, Crina Carmen MUREȘAN, Sevastiţa MUSTE, Vlad MUREȘAN, Anamaria POP

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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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