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Page 1
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.
Foods. 2021 Dec 16;10(12):3121. doi: 10.3390/foods10123121.
Foods. 2021.
PMID: 34945672
Free PMC article.
Review.
Xylanase Production by Solid-State Fermentation for the Extraction of Xylooligosaccharides from Soybean Hulls§.
Šekuljica N, Jakovetić Tanasković S, Mijalković J, Simović M, Pavlović N, Đorđević N, Culetu A, Gazikalović I, Luković N, Bakrač J, Knežević-Jugović Z.
Šekuljica N, et al. Among authors: culetu a.
Food Technol Biotechnol. 2023 Dec;61(4):439-450. doi: 10.17113/ftb.61.04.23.8073.
Food Technol Biotechnol. 2023.
PMID: 38205051
Free PMC article.
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Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies.
Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, Đorđević V, Antov M.
Knežević-Jugović Z, et al. Among authors: culetu a.
Foods. 2022 Dec 21;12(1):24. doi: 10.3390/foods12010024.
Foods. 2022.
PMID: 36613242
Free PMC article.
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Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.
Brückner-Gühmann M, Vasil'eva E, Culetu A, Duta D, Sozer N, Drusch S.
Brückner-Gühmann M, et al. Among authors: culetu a.
J Sci Food Agric. 2019 Oct;99(13):5852-5857. doi: 10.1002/jsfa.9858. Epub 2019 Jul 29.
J Sci Food Agric. 2019.
PMID: 31206178
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Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions.
Duta DE, Culetu A, Mohan G.
Duta DE, et al. Among authors: culetu a.
J Food Sci Technol. 2019 Aug;56(8):3823-3835. doi: 10.1007/s13197-019-03853-z. Epub 2019 Jun 11.
J Food Sci Technol. 2019.
PMID: 31413408
Free PMC article.
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Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats.
Culetu A, Ionescu V, Todasca MC, Duta DE.
Culetu A, et al.
Food Sci Biotechnol. 2019 Dec 23;29(6):759-767. doi: 10.1007/s10068-019-00720-7. eCollection 2020 Jun.
Food Sci Biotechnol. 2019.
PMID: 32523785
Free PMC article.
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Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads.
Culetu A, Fernandez-Gomez B, Ullate M, del Castillo MD, Andlauer W.
Culetu A, et al.
Food Chem. 2016 Apr 15;197(Pt A):14-23. doi: 10.1016/j.foodchem.2015.10.097. Epub 2015 Nov 11.
Food Chem. 2016.
PMID: 26616919
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