| Oleogels in food: A review of current and potential applications A Pușcaș, V Mureșan, C Socaciu, S Muste Foods 9 (1), 2020 | 186 | 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 |
| 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 | 47 | 2018 |
| 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 |
| 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 | 43 | 2021 |
| 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 |
| Evaluation of physical-chemical indexes, sugars, pigments and phenolic compounds of fruits from three apple varieties at the end of storage period EA Mureşan, S Muste, A Borşa, R Vlaic, V Mureşan Bulletin UASVM Food Science and Technology 71 (1), 45-50, 2014 | 41 | 2014 |
| 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 | 35 | 2014 |
| 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 |
| 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 | 31 | 2020 |
| 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 Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ... Foods 9 (3), 363, 2020 | 30 | 2020 |
| Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product IE Rusu, RA Marc, CC Mureşan, AE Mureşan, V Mureşan, CR Pop, ... Plants 10 (8), 1558, 2021 | 29 | 2021 |
| 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 |
| Food fortification through innovative technologies VR Alina, MC Carmen, M Sevastita, M Andruţa, M Vlad, S Ramona, ... Food engineering, 1-25, 2019 | 29 | 2019 |
| 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 |
| Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir CA Semeniuc, A Rotar, L Stan, CR Pop, S Socaci, V Mireşan, S Muste CyTA-Journal of Food 14 (2), 213-218, 2016 | 29 | 2016 |
| Thiobarbituric acid reactive substances in flavored phytosterol-enriched drinking yogurts during storage: Formation and matrix interferences CA Semeniuc, M Mandrioli, MT Rodriguez-Estrada, S Muste, G Lercker European Food Research and Technology 242, 431-439, 2016 | 29 | 2016 |
| 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 |
