paucean adriana
paucean adriana
Assoc. professor, Food Science and Technology, USAMV Cluj Romania
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Cited by
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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