| Potential of grape byproducts as functional ingredients in baked goods and pasta M Iuga, S Mironeasa Comprehensive Reviews in Food Science and Food Safety, 2020 | 101 | 2020 |
| A review of the hydrothermal treatments impact on starch based systems properties M Iuga, S Mironeasa Critical Reviews in Food Science and Nutrition 60 (22), 3890-3915, 2020 | 91 | 2020 |
| Rheological analysis of wheat flour dough as influenced by grape peels of different particle sizes and addition levels S Mironeasa, M Iuga, D Zaharia, C Mironeasa Food and Bioprocess Technology 12, 228-245, 2019 | 71 | 2019 |
| Grape Seed: physico-chemical, structural characteristics and oil content S Mironeasa, A Leahu, GG Codina, SG Stroe, C Mironeasa Journal of Agroalimentary Processes and Technologies 16 (1), 1-6, 2010 | 71 | 2010 |
| Mixolab versus alveograph and falling number GG Codină, S Mironeasa, D Bordei, A Leahu Czech Journal of Food Sciences 28 (3), 185, 2010 | 68 | 2010 |
| Development and quality evaluation of gluten-free pasta with grape peels and whey powders M Ungureanu-Iuga, M Dimian, S Mironeasa Lwt 130, 109714, 2020 | 63 | 2020 |
| The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab S Mironeasa, GG CODINĂ, C Mironeasa Journal of Texture Studies 43 (1), 40-48, 2012 | 63 | 2012 |
| Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition GG Codină, SG Franciuc, S Mironeasa Journal of Food Quality 39 (5), 559-566, 2016 | 54 | 2016 |
| Multivariate Analysis of Wheat Flour Dough Sugars, Gas Production, and Dough Development at Different Fermentation Times. GG Codină, S Mironeasa, DV Voica, C Mironeasa Czech Journal of Food Sciences 31 (3), 2013 | 54 | 2013 |
| Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition. GG Codinǎ, S Mironeasa, C Mironeasa Journal of the Science of Food and Agriculture 92 (10), 2162-2170, 2012 | 52 | 2012 |
| Effects of supplementing grape pomace to broilers fed polyunsaturated fatty acids enriched diets on meat quality RP Turcu, TD Panaite, AE Untea, C Șoica, M Iuga, S Mironeasa Animals 10 (6), 947, 2020 | 49 | 2020 |
| Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features GG Codină, AM Istrate, I Gontariu, S Mironeasa Foods 8 (8), 333, 2019 | 45 | 2019 |
| Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours S Mironeasa, GG Codină Foods 8 (12), 626, 2019 | 44 | 2019 |
| Optimization of wheat-grape seed composite flour to improve alpha-amylase activity and dough rheological behavior S Mironeasa, GG Codină, C Mironeasa International Journal of Food Properties 19 (4), 859-872, 2016 | 42 | 2016 |
| Effects of grape seed oil supplementation to broilers diets on growth performance, meat fatty acids, health lipid indices and lipid oxidation parameters RP Turcu, TD Panaite, AE Untea, PA Vlaicu, IA Badea, S Mironeasa Agriculture 11 (5), 404, 2021 | 41 | 2021 |
| Impact of dairy ingredients on wheat flour dough rheology and bread properties M Iuga, O Boestean, A Ghendov-Mosanu, S Mironeasa Foods 9 (6), 828, 2020 | 41 | 2020 |
| Wheat flour dough Alveograph characteristics predicted by Mixolab regression models GG Codină, S Mironeasa, C Mironeasa, CN Popa, R Tamba‐Berehoiu Journal of the Science of Food and Agriculture 92 (3), 638-644, 2012 | 39 | 2012 |
| Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features I Coțovanu, S Mironeasa Foods 10 (7), 1539, 2021 | 35 | 2021 |
| Carrot pomace characterization for application in cereal-based products MI Luca, M Ungureanu-Iuga, S Mironeasa Applied Sciences 12 (16), 7989, 2022 | 32 | 2022 |
| Consumer preferences and sensory profile related to the physico-chemical properties and texture of different maize tortillas types M Iuga, VD Ávila Akerberg, TM González Martínez, S Mironeasa Foods 8 (11), 533, 2019 | 32 | 2019 |
Georgiana Gabriela CodinăFaculty of Food Engineering, Stefan cel Mare University of SuceavaZweryfikowany adres z fia.usv.ro
