| Acrylamide in bakery products: A review on health risks, legal regulations and strategies to reduce its formation C Sarion, GG Codină, A Dabija International Journal of Environmental Research and Public Health 18 (8), 4332, 2021 | 83 | 2021 |
| Maize and sorghum as raw materials for brewing, a review A Dabija, ME Ciocan, A Chetrariu, GG Codină Applied Sciences 11 (7), 3139, 2021 | 79 | 2021 |
| 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 |
| Mixolab versus alveograph and falling number GG Codină, S Mironeasa, D Bordei, A Leahu Czech Journal of Food Sciences 28 (3), 185, 2010 | 65 | 2010 |
| Quality assessment of yogurt enriched with different types of fibers A Dabija, GG Codină, AM Gâtlan, L Rusu Cyta-Journal of food 16 (1), 859-867, 2018 | 59 | 2018 |
| 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 |
| Effects of some vegetable proteins addition on yogurt quality A Dabija, GG Codină, AM Gâtlan, ET Sănduleac, L Rusu Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2018 | 54 | 2018 |
| Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts A Dabija, GG Codină, S Ropciuc, AM Gâtlan, L Rusu Journal of Food Quality 2018, 2018 | 52 | 2018 |
| Impact of germination on the microstructural and physicochemical properties of different legume types D Atudorei, SG Stroe, GG Codină Plants 10 (3), 592, 2021 | 49 | 2021 |
| Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition GG Codină, SG Franciuc, S Mironeasa Journal of Food Quality 39 (5), 559-566, 2016 | 49 | 2016 |
| 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 Journal of Food Sciences 31 (3), 2013 | 48 | 2013 |
| Dough rheological behavior and microstructure characterization of composite dough with wheat and tomato seed flours S Mironeasa, GG Codină Foods 8 (12), 626, 2019 | 39 | 2019 |
| 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 |
| Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features GG Codină, AM Istrate, I Gontariu, S Mironeasa Foods 8 (8), 333, 2019 | 37 | 2019 |
| 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 |
| Perspectives on the use of germinated legumes in the bread making process, a review D Atudorei, GG Codină Applied Sciences 10 (18), 6244, 2020 | 29 | 2020 |
| Effect of yellow pea flour addition on wheat flour dough and bread quality A Dabija, GG Codină, P Fradinho Romanian Biotechnological Letters 22 (5), 12888, 2017 | 27 | 2017 |
| Bionanomaterials: Thermal stability of the oleic acid/α-and β-cyclodextrin complexes DI Hadaruga, NG Hadaruga, A Hermenean, A Rivis, V Pâslaru, G Codina Rev. Chim 59 (9), 994-998, 2008 | 27 | 2008 |
| Prediction of pasting properties of dough from mixolab measurements using artificial neuronal networks GG Codină, A Dabija, M Oroian Foods 8 (10), 447, 2019 | 26 | 2019 |
Costel MironeasaStefan cel Mare University, Faculty of Mechanical EngineeringAdresă de e-mail confirmată pe fim.usv.ro
