| Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis Journal of food engineering 79 (3), 1033-1047, 2007 | 1377 | 2007 |
| An introduction to current food safety needs K Flynn, BP Villarreal, A Barranco, N Belc, B Björnsdóttir, V Fusco, ... Trends in Food Science & Technology 84, 1-3, 2019 | 137 | 2019 |
| Reformulating foods to meet current scientific knowledge about salt, sugar and fats N Belc, I Smeu, A Macri, D Vallauri, K Flynn Trends in Food Science & Technology 84, 25-28, 2019 | 95 | 2019 |
| Nutritional and functional properties of gluten-free flours A Culetu, IE Susman, DE Duta, N Belc Applied Sciences 11 (14), 6283, 2021 | 84 | 2021 |
| Effect of sodium carboxymethyl cellulose on gluten-free dough rheology A Nicolae, GL Radu, N Belc Journal of Food Engineering 168, 16-19, 2016 | 46 | 2016 |
| Post-harvest contamination with mycotoxins in the context of the geographic and agroclimatic conditions in Romania V Gagiu, E Mateescu, I Armeanu, AA Dobre, I Smeu, ME Cucu, OA Oprea, ... Toxins 10 (12), 533, 2018 | 42 | 2018 |
| Ensuring food integrity by metrology and FAIR data principles M Rychlik, G Zappa, L Añorga, N Belc, I Castanheira, OFX Donard, ... Frontiers in chemistry 6, 49, 2018 | 38 | 2018 |
| Cereal supply chain waste in the context of circular economy N Belc, G Mustatea, L Apostol, S Iorga, VN Vlăduţ, C Mosoiu E3S Web of Conferences 112, 03031, 2019 | 35 | 2019 |
| Food Safety A McElhatton, RJ Marshall Springer Science+ Business Media, LLC, 2007 | 33 | 2007 |
| Emerging and traditional technologies for safe, healthy and quality food V Nedović, P Raspor, J Lević, VT Šaponjac, GV Barbosa-Cánovas Springer International Publishing, 2016 | 28 | 2016 |
| Valorification of Jerusalem artichoke tubers (Helianthus tuberosus) for achieving of functional ingredient with high nutritional value L Catană, M Catană, E Iorga, AG Lazăr, MA Lazăr, RI Teodorescu, ... Sciendo 1, 276-283, 2018 | 27 | 2018 |
| Byproducts (flour, meals, and groats) from the vegetable oil industry as a potential source of antioxidants M Multescu, IC Marinas, IE Susman, N Belc Foods 11 (3), 253, 2022 | 26 | 2022 |
| Byproducts from the vegetable oil industry: The challenges of safety and sustainability I Smeu, AA Dobre, EM Cucu, G Mustățea, N Belc, EL Ungureanu Sustainability 14 (4), 2039, 2022 | 24 | 2022 |
| Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches AL Mihai, M Negoiță, N Belc Romanian Biotechnological Letters 24 (6), 973-985, 2019 | 23 | 2019 |
| Type and amount of legume protein concentrate influencing the technological, nutritional, and sensorial properties of wheat bread N Belc, DE Duta, A Culetu, GD Stamatie Applied Sciences 11 (1), 436, 2021 | 21 | 2021 |
| Vitamin C and total polyphenol content and antioxidant capacity of fresh and processed fruits of Aronia melanocarpa. L CATANĂ, M CATANĂ, E IORGA, AC ASĂNICĂ, AG LAZĂR, MA LAZĂR, ... Scientific Papers. Series B. Horticulture 61, 2017 | 21 | 2017 |
| Packaging M Popa, N Belc Food Safety: A Practical and Case Study Approach, 68-87, 2007 | 19 | 2007 |
| Efficacy of supplementation with methylcobalamin and cyancobalamin in maintaining the level of serum holotranscobalamin in a group of plant‑based diet (vegan) adults CA Zugravu, A Macri, N Belc, R Bohiltea Experimental and therapeutic medicine 22 (3), 1-7, 2021 | 16 | 2021 |
| Polylactic acid (pla) for food packaging applications-a short overview G Mustățea, EL Ungureanu, N Belc Ann. Food Sci. Technol 20 (1), 9-14, 2019 | 15 | 2019 |
| Achieving of functional ingredient from apple wastes resulting from the apple juice industry M CATANĂ, L CATANĂ, E IORGA, MA LAZĂR, AG LAZĂR, ... AgroLife Scientific Journal 7 (1), 2018 | 15 | 2018 |
