| HPLC characterization of lactic acid formation and FTIR fingerprint of probiotic bacteria during fermentation processes DC Vodnar, A Paucean, FV Dulf, C Socaciu Notulae Botanicae Horti Agrobotanici Cluj-Napoca 38 (2), 109-113, 2010 | 71 | 2010 |
| Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era AC Farcas, CM Galanakis, C Socaciu, OL Pop, D Tibulca, A Paucean, ... Sustainability 13 (1), 150, 2020 | 59 | 2020 |
| Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread S Man, A Păucean, S Muste, A Pop Bulletin UASVM Food Science and Technology 72 (1), 41-49, 2015 | 59 | 2015 |
| Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds MS Chiş, A Păucean, SM Man, DC Vodnar, BE Teleky, CR Pop, L Stan, ... Applied Sciences 10 (20), 7140, 2020 | 46 | 2020 |
| 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, 1-9, 2018 | 46 | 2018 |
| Preparation and quality evaluation of gluten-free biscuits S Man, A Paucean, S Muste Bulletin UASVM Food Science and Technology 71 (1), 38-44, 2014 | 43 | 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 Chiş, V Mureşan, SA Socaci, A Pop, ... Applied Sciences 11 (11), 4791, 2021 | 41 | 2021 |
| 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 46 (4), 420-427, 2017 | 34 | 2017 |
| Studies on the formulation and quality characteristics of gluten free muffins S Man, A Păucean, S Muste, A Pop Journal of Agroalimentary Processes and Technologies 20 (2), 122-127, 2014 | 34 | 2014 |
| Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC … A Paucean, DC Vodnar, SA Socaci, C Socaciu European Food Research and Technology 237, 679-689, 2013 | 31 | 2013 |
| 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 Chiş, ... Molecules 25 (9), 2214, 2020 | 30 | 2020 |
| Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429 MS Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ... Foods 9 (3), 363, 2020 | 30 | 2020 |
| Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential MS Chiș, A Păucean, L Stan, V Mureșan, RA Vlaic, S Man, S Muste Romanian Biotechnological Letters 23 (3), 13581-13591, 2018 | 29 | 2018 |
| Antioxidant compounds recovered from food wastes SA Socaci, DO Rugină, ZM Diaconeasa, OL Pop, AC Fărcaș, A Păucean, ... Functional Food-Improve Health through Adequate Food, 3-22, 2017 | 29 | 2017 |
| 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, V Mitre, ... Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (1), 148-155, 2018 | 27 | 2018 |
| Fatty acids, volatile and sensory profile of multigrain biscuits enriched with spent malt rootles MS Chiş, A Pop, A Păucean, SA Socaci, E Alexa, SM Man, M Bota, ... Molecules 25 (3), 442, 2020 | 26 | 2020 |
| Probiotic activity of mixed cultures of kefir’s lactobacilli and non-lactose fermenting yeasts P Adriana, C Socaciu Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2008 | 25 | 2008 |
| Reintegration of brewers spent grains in the food chain: Nutritional, functional and sensorial aspects AC Fărcaș, SA Socaci, MS Chiș, OL Pop, M Fogarasi, A Păucean, ... Plants 10 (11), 2504, 2021 | 24 | 2021 |
| Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins MS Chiş, A Păucean, SM Man, V Bonta, A Pop, L Stan, BV Beldean, ... Foods 9 (6), 822, 2020 | 23 | 2020 |
