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2012 | 2 |
2023 | 4 |
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Page 1
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.
Antioxidants (Basel). 2023 Jul 19;12(7):1453. doi: 10.3390/antiox12071453.
Antioxidants (Basel). 2023.
PMID: 37507991
Free PMC article.
Review.
A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods.
Ejaz A, Waliat S, Arshad MS, Khalid W, Khalid MZ, Rasul Suleria HA, Luca MI, Mironeasa C, Batariuc A, Ungureanu-Iuga M, Coţovanu I, Mironeasa S.
Ejaz A, et al. Among authors: mironeasa c.
Front Pharmacol. 2023 Jul 24;14:1198970. doi: 10.3389/fphar.2023.1198970. eCollection 2023.
Front Pharmacol. 2023.
PMID: 37554989
Free PMC article.
Review.
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Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.
Coţovanu I, Mironeasa C, Mironeasa S.
Coţovanu I, et al. Among authors: mironeasa c.
Plants (Basel). 2023 Feb 4;12(4):698. doi: 10.3390/plants12040698.
Plants (Basel). 2023.
PMID: 36840046
Free PMC article.
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Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread.
Coţovanu I, Mironeasa C, Mironeasa S.
Coţovanu I, et al. Among authors: mironeasa c.
Foods. 2023 Apr 21;12(8):1730. doi: 10.3390/foods12081730.
Foods. 2023.
PMID: 37107525
Free PMC article.
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Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
Codină GG, Mironeasa S, Mironeasa C, Popa CN, Tamba-Berehoiu R.
Codină GG, et al. Among authors: mironeasa c.
J Sci Food Agric. 2012 Feb;92(3):638-44. doi: 10.1002/jsfa.4623. Epub 2011 Sep 14.
J Sci Food Agric. 2012.
PMID: 21919003
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Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition.
Codina GG, Mironeasa S, Mironeasa C.
Codina GG, et al. Among authors: mironeasa c.
J Sci Food Agric. 2012 Aug 15;92(10):2162-70. doi: 10.1002/jsfa.5603. Epub 2012 Feb 8.
J Sci Food Agric. 2012.
PMID: 22318886
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