Use of Legumes in Extrusion Cooking: A Review by Antonella Pasqualone, Michela Costantini, Teodora Emilia Coldea, Carmine Summo

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Plants of the Spontaneous Flora with Beneficial Action in the Management of Diabetes, Hepatic Disorders, and Cardiovascular Disease by Maria Valentina Ignat, Teodora Emilia Coldea, Liana Claudia Salanță, Elena Mudura

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Activated natural zeolites for beer filtration: A pilot scale approach by Marin Senila, Teodora Emilia Coldea, Lacrimioara Senila, Elena Mudura, Oana Cadar

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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review by Antonella Pasqualone, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George, Ammar B. Altemimi

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Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties by Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, Elena Mudura

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Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages by Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea

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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production by Călina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop

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Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages by Maria Valentina Ignat, Liana Claudia Salanță, Oana Lelia Pop, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Andrei Borșa, Antonella Pasqualone

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Impact of Encapsulated <i>Saccharomyces cerevisiae</i> Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the <i>Champenoise</i> Method by Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen-Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Mihaela Mihai, Simona Codruța Hegheș, Elisabeta-Irina Geană, Elena Mudura

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Contribution of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead by Alexandra-Costina Avîrvarei, Carmen Rodica Pop, Elena Mudura, Floricuța Ranga, Simona-Codruța Hegheș, Emese Gal, Haifeng Zhao, Anca Corina Fărcaș, Maria Simona Chiș, Teodora Emilia Coldea

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Influence of Oak Chips and Oak Barrel Ageing on Volatile Profile in Chardonnay Wine of Romania by Diana Ionela Stegăruș, Anamaria Călugăr, Corneliu Tanase, Adriana Muscă, Oana Romina Botoran, Mihail Manolache, Anca Cristina Babeș, Claudiu Bunea, Emese Gál, Andrea Bunea, Teodora Emilia Coldea

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Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes by Gheorghe Adrian Martău, Gheorghe Adrian Martău, José Pablo López-Gómez, José Pablo López-Gómez, Lavinia-Florina Călinoiu, Lavinia-Florina Călinoiu, Teodora Emilia Coldea, Elena Mudura, Dan Cristian Vodnar, Dan Cristian Vodnar

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Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety by Alexandra Costina Avîrvarei, Liana Claudia Salanță, Carmen Rodica Pop, Elena Mudura, Antonella Pasqualone, Ofelia Anjos, Natalia Barboza, Jessie Usaga, Cosmin Pompei Dărab, Cristina Burja-Udrea, Haifeng Zhao, Anca Corina Fărcaș, Teodora Emilia Coldea

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