Elena Mudura
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Cited by
Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods
AC Fărcaş, SA Socaci, FV Dulf, M Tofană, E Mudura, Z Diaconeasa
Journal of Cereal Science 64, 34-42, 2015
Non-alcoholic and craft beer production and challenges
LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ...
Processes 8 (11), 1382, 2020
Exploitation of brewing industry wastes to produce functional ingredients
AC Fărcaş, SA Socaci, E Mudura, FV Dulf, DC Vodnar, M Tofană, ...
Brewing technology, 137-156, 2017
Current functionality and potential improvements of non-alcoholic fermented cereal beverages
MV Ignat, LC Salanță, OL Pop, CR Pop, M Tofană, E Mudura, TE Coldea, ...
Foods 9 (8), 1031, 2020
Brewers’ spent grain–A new potential ingredient for functional foods
A Fărcaş, M Tofană, S Socaci, E Mudura, S Scrob, L Salanţă, V Mureşan
Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips
TE Coldea, C Socaciu, E Mudura, SA Socaci, F Ranga, CR Pop, ...
Food chemistry 320, 126643, 2020
Nutritional properties and volatile profile of brewer’s spent grain supplemented bread
AC Fărcaș, SA Socaci, M Tofană, C Mureşan, E Mudura, L Salanţă, ...
Romanian Biotechnological Letters 19 (5), 9705-9714, 2014
Minor volatile compounds in traditional homemade fruit brandies from Transylvania-Romania, as determined by GC-MS analysis
TE Coldea, C Socaciu, Z Moldovan, E Mudura
Notulae botanicae horti agrobotanici cluj-napoca 42 (2), 530-537, 2014
Functionality of special beer processes and potential health benefits
LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ...
Processes 8 (12), 1613, 2020
An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies
PC Calugar, TE Coldea, LC Salanță, CR Pop, A Pasqualone, ...
Processes 9 (3), 502, 2021
Bors, a, A
TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura
Pasqualone, A, 0
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran
A Pasqualone, C Summo, B Laddomada, E Mudura, TE Coldea
Food chemistry 265, 242-252, 2018
Advances in distilled beverages authenticity and quality testing
TE Coldea, E Mudura, C Socaciu
Ideas and Applications Toward Sample Preparation for Food and Beverage …, 2017
Beer safety: New challenges and future trends within craft and large-scale production
C Ciont, A Epuran, AD Kerezsi, TE Coldea, E Mudura, A Pasqualone, ...
Foods 11 (17), 2693, 2022
L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions
OL Pop, DC Vodnar, R Suharoschi, E Mudura, C Socaciu
Journal of food process engineering 39 (5), 433-441, 2016
Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity
E Mudura, TE Coldea, C Socaciu, F Ranga, CR Pop, AM Rotar, ...
Journal of the Serbian Chemical Society 83 (1), 19-30, 2018
Strategies to improve the potential functionality of fruit-based fermented beverages
AL Keșa, CR Pop, E Mudura, LC Salanță, A Pasqualone, C Dărab, ...
Plants 10 (11), 2263, 2021
Hop-derived prenylflavonoids and their importance in brewing technology: a review
E Mudura, T Coldea
BUASVM Food Science and Technology 72 (1), 1-10, 2015
Plants of the spontaneous flora with beneficial action in the management of diabetes, hepatic disorders, and cardiovascular disease
MV Ignat, TE Coldea, LC Salanță, E Mudura
Plants 10 (2), 216, 2021
Bors, a, A
OL Pop, CR Pop, M Tofană, E Mudura, TE Coldea
Pasqualone, A. Current functionality and potential improvements of non …, 2020
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