| Rheological analysis of wheat flour dough as influenced by grape peels of different particle sizes and addition levels S Mironeasa, M Iuga, D Zaharia, C Mironeasa Food and Bioprocess Technology 12, 228-245, 2019 | 65 | 2019 |
| Grape Seed: physico-chemical, structural characteristics and oil content S Mironeasa, A Leahu, GG Codina, SG Stroe, C Mironeasa Journal of Agroalimentary Processes and Technologies 16 (1), 1-6, 2010 | 65 | 2010 |
| The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab S Mironeasa, GG Codină, C Mironeasa Journal of texture studies 43 (1), 40-48, 2012 | 58 | 2012 |
| Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition. GG Codinǎ, S Mironeasa, C Mironeasa Journal of the Science of Food and Agriculture 92 (10), 2162-2170, 2012 | 49 | 2012 |
| Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times GG Codină, S Mironeasa, DV Voica, C Mironeasa Czech J. Food Sci. Vol 31 (3), 222-229, 2013 | 48 | 2013 |
| Optimization of wheat-grape seed composite flour to improve alpha-amylase activity and dough rheological behavior S Mironeasa, GG Codină, C Mironeasa International journal of food properties 19 (4), 859-872, 2016 | 39 | 2016 |
| Wheat flour dough Alveograph characteristics predicted by Mixolab regression models GG Codină, S Mironeasa, C Mironeasa, CN Popa, R Tamba‐Berehoiu Journal of the Science of Food and Agriculture 92 (3), 638-644, 2012 | 37 | 2012 |
| Key performance indicators in small and medium sized enterprises M Nastasiea, C Mironeasa Revista Tehnomus 1, 2, 2016 | 31 | 2016 |
| Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties S Mironeasa, C Mironeasa Journal of food process engineering 42 (6), e13207, 2019 | 26 | 2019 |
| A new approach of audit functions and principles C Mironeasa, GG Codină Journal of cleaner production 43, 27-36, 2013 | 26 | 2013 |
| Oscillatory rheology and creep-recovery behaviour of grape seed-wheat flour dough: effect of grape seed particle size, variety and addition level. M Iuga, C Mironeasa, S Mironeasa | 24 | 2019 |
| Optimization of grape peels particle size and flour substitution in white wheat flour dough S Mironeasa, M Iuga, D Zaharia, C Mironeasa Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2019 | 18 | 2019 |
| The Identification of Common Models Applied for the Integration of Management Systems: A Review L Ispas, C Mironeasa Sustainability 14 (6), 3559, 2022 | 13 | 2022 |
| Optimization of white wheat flour dough rheological properties with different levels of grape peels flour addition. S Mironeasa, M Iuga, D Zaharia, C Mironeasa | 13 | 2019 |
| Evaluation of mineral element content in grape seed and defatted grape seed S Mironeasa, C Mironeasa, GG Codină Journal Food and Environment Safety, 53-60, 2010 | 12* | 2010 |
| Risk-based approach in the implementation of integrated management systems: a systematic literature review L Ispas, C Mironeasa, A Silvestri Sustainability 15 (13), 10251, 2023 | 10 | 2023 |
| Costurile calităţii C Mironeasa Matrix Rom, 2009 | 10 | 2009 |
| Nutritionally improved wheat bread supplemented with quinoa flour of large, medium and small particle sizes at typical doses I Coţovanu, C Mironeasa, S Mironeasa Plants 12 (4), 698, 2023 | 9 | 2023 |
| Effect of composite flour made from tomato seed and wheat of 650 type of a strong quality for bread making on bread quality and Alveograph rheological properties S Mironeasa, GG Codină, C Mironeasa 4th International Conference on Food Security and Nutrition, ICFSN, 22-26, 2017 | 9 | 2017 |
| ALVEOGRAPH AS A RHEOLOGICAL TOOL TO PREDICT THE QUALITY CHARACTERISTICS OF WHEAT FLOUR. GG Codina, S Gutt, G Gutt, S Mironeasa Annals of DAAAM & Proceedings, 2011 | 9 | 2011 |
Ciprian - Nicolae PopaMilling Bakery Research & ConsultingAdresă de e-mail confirmată pe moraritsipanificatie.eu
