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paucean adriana
paucean adriana
Assoc. professor, Food Science and Technology, USAMV Cluj Romania
Verified email at usamvcluj.ro
Title
Cited by
Cited by
Year
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
652010
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
492015
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
362020
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
292017
Preparation and quality evaluation of gluten-free biscuits
S Man, A P„ucean, S Muste
Bulletin UASVM Food Science and Technology 71 (1), 38-44, 2014
292014
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), 1-9, 2018
282018
Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency†…
A Paucean, DC Vodnar, SA Socaci, C Socaciu
European Food Research and Technology 237 (5), 679-689, 2013
282013
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
232020
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
222014
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
202017
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
192020
Herbs and spices in terms of food preservation and shelf life
A Pop, S Muste, A Paucean, S Chis, S Man, L Salanta, R Marc, A Muresan, ...
Hop Med. Plants 27, 57-65, 2019
192019
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
192018
Probiotic activity of mixed cultures of kefir’s lactobacilli and non-lactose fermenting yeasts
P Adriana, C Socaciu
Bulletin UASVM, Agriculture 65 (2), 1843, 2008
192008
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
172019
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
172018
Use of pseudocereals preferment made with aromatic yeast strains for enhancing wheat bread quality
A Păucean, SM Man, MS Chiş, V Mureşan, CR Pop, SA Socaci, ...
Foods 8 (10), 443, 2019
162019
Wheat germ bread quality and dough rheology as influenced by added enzymes and ascorbic acid
A Paucean, SM Man, SA Socaci
Studia Universitatis Babes-Bolyai, Chemia 61 (2), 103-118, 2016
162016
Chemical profiles and antioxidant activity of black elder (Sambucus nigra L.)—A review
GS Petruţ, S Muste, C Mureșan, A Păucean, AE Mureşan, M Nagy
Bulletin UASVM Food Science and Technology 74 (1), 9-16, 2017
152017
Influence of defatted maize germ flour addition in wheat: maize bread formulations
A Păucean, S Man
Journal of Agroalimentary Processes and Technologies 19 (3), 298-304, 2013
142013
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