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Elena Mudura
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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 Fărcaș, SA Socaci, FV Dulf, M Tofană, E Mudura, Z Diaconeasa
Journal of Cereal Science 64, 34-42, 2015
1092015
Exploitation of brewing industry wastes to produce functional ingredients
AC Fărcaș, SA Socaci, E Mudura, FV Dulf, DC Vodnar, M Tofană, ...
Brewing technology, 137-156, 2017
532017
Brewers’ spent grain–A new potential ingredient for functional foods
A Fărcaș, M Tofană, S Socaci, E Mudura, S Scrob, L Salanță, V Mureșan
522014
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
432020
Nutritional properties and volatile profile of brewer’s spent grain supplemented bread
AC Fărcaș, SA Socaci, M Tofană, C Mureșan, E Mudura, L Salanță, ...
Romanian Biotechnological Letters 19 (5), 9705-9714, 2014
422014
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
332014
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
302020
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
282020
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
232017
Bors, a, A
TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura
Pasqualone, A, 0
21
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
192020
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
192018
Effect of processing variables on the physico-chemical characteristics and aroma of borș, a traditional beverage derived from wheat bran
A Pasqualone, C Summo, B Laddomada, E Mudura, TE Coldea
Food chemistry 265, 242-252, 2018
172018
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
172016
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
172015
Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach
LC Salanță, M Tofană, S Socaci, E Mudura, A Fărcaș, C Pop, A Pop, ...
Czech Journal Of Food Sciences 33 (2), 148-155, 2015
142015
Bors, a, A
OL Pop, CR Pop, M Tofană, E Mudura, TE Coldea
Pasqualone, A. Current functionality and potential improvements of non …, 2020
122020
Beverage alcohol choice among university students: Perception, consumption and preferences
C SALANTA, M Tofana, C Pop, A Pop, T Coldea, E Mudura
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2017
122017
Determination of volatile markers from magnum hops in beer by in-tube extraction—Gas chromatography—Mass spectrometry
D Michiu, SA Socaci, MA Jimborean, E Mudura, AC Fărcaș, ...
Analytical Letters 51 (18), 2967-2980, 2018
102018
The content in bioactive compounds of different brewers’ spent grain aqueous extracts
AC FĂRCAȘ, SA Socaci, M TOFANĂ, E Mudura, L SALANȚĂ
Bulletin UASVM Food Science and Technology 73, 2, 2016
92016
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