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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Cereal Waste Valorization through Conventional and Current Extraction Techniques—An Up-to-Date Overview by 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

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Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns by Alina Sturza, Adriana Păucean, Maria Simona Chiș, Vlad Mureșan, Dan Cristian Vodnar, Simona Maria Man, Adriana Cristina Urcan, Iulian Eugen Rusu, Georgiana Fostoc, Sevastița Muste

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