| Oleogels in Food: A Review of Current and Potential Applications A Pușcaș, V Mureșan, C Socaciu, S Muste Foods 9 (1), 70, 2020 | 180 | 2020 |
| Brewers’ spent grain–A new potential ingredient for functional foods A Fărcaș, M Tofană, S Socaci, E Mudura, S Scrob, L Salanță, V Mureșan | 71 | 2014 |
| Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil MI Socaciu, M Fogarasi, CA Semeniuc, SA Socaci, MA Rotar, V Mureșan, ... Polymers 12 (8), 1748, 2020 | 64 | 2020 |
| Chemometric comparison and classification of some essential oils extracted from plants belonging to Apiaceae and Lamiaceae families based on their chemical composition and … C Semeniuc, MI Socaciu, S Socaci, V Mureșan, M Fogarasi, A Rotar Molecules 23 (9), 2261, 2018 | 51 | 2018 |
| Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours A Paucean, OP Moldovan, V Mureșan, SA Socaci, FV Dulf, E Alexa, ... Chemistry Central Journal 12 (1), 88, 2018 | 43 | 2018 |
| Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review M Temkov, V Mureșan Foods 10 (6), 1376, 2021 | 41 | 2021 |
| Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period AE Muresan, S Muste, A Borsa, RA Vlaic, V Muresan Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2014 | 41 | 2014 |
| Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour SM Man, L Stan, A Păucean, MS Chiș, V Mureșan, SA Socaci, A Pop, ... Applied Sciences 11 (11), 4791, 2021 | 40 | 2021 |
| Poly (vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products L Mitrea, LF Călinoiu, GA Martău, K Szabo, BE Teleky, V Mureșan, ... Polymers 12 (3), 532, 2020 | 38 | 2020 |
| Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications A Păucean, DC Vodnar, V Mureșan, F Fetea, F Ranga, SM Man, S Muste, ... Acta Alimentaria, 1-8, 2017 | 34 | 2017 |
| Determination of peroxide value in sunflower halva using a spectrophotometric method V MURESAN, S Muste, E RACOLtA, CA Semeniuc, MAN Simona, ... Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2010 | 31 | 2010 |
| Textural and sensory features changes of gluten free muffins based on rice sourdough fermented with Lactobacillus spicheri DSM 15429 MS Chiș, A Păucean, SM Man, V Mureșan, SA Socaci, A Pop, L Stan, ... Foods 9 (3), 363, 2020 | 30 | 2020 |
| Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product A Pop, A Păucean, SA Socaci, E Alexa, SM Man, V Mureșan, MS Chiș, ... Molecules 25 (9), 2214, 2020 | 30 | 2020 |
| Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review A Pușcaș, V Mureșan, S Muste Polymers 13 (12), 1934, 2021 | 29 | 2021 |
| Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential MS CHIȘ, A PĂUCEAN, L Stan, V MUREȘAN, RA Vlaic, S Man, ... Romanian Biotechnological Letters 23 (3), 13581, 2018 | 29 | 2018 |
| Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product IE Rusu, CC Mureșan, AE Mureșan, V Mureșan, CR Pop, MS Chiș, ... Plants 10 (8), 1558, 2021 | 28 | 2021 |
| Food fortification through innovative technologies VR Alina, MC Carmen, M Sevastita, M Andruța, M Vlad, S Ramona, ... Food engineering, 1-25, 2019 | 27 | 2019 |
| Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour SM Man, A Păucean, ID Călian, V Mureșan, MS Chiș, A Pop, ... Journal of Food Quality 2019, 2019 | 27 | 2019 |
| The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening RA VLAIC, V Muresan, AE MURESAN, CC MURESAN, A Paucean, ... Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (1), 148-155, 2018 | 27 | 2018 |
| The influence of particle size distribution on sunflower tahini rheology and structure V Muresan, S Danthine, E Racolta, S Muste, C Blecker Journal of Food Process Engineering 37 (4), 411-426, 2014 | 26 | 2014 |
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