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2019 | 2 |
2020 | 4 |
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Page 1
Potential of grape byproducts as functional ingredients in baked goods and pasta.
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2473-2505. doi: 10.1111/1541-4337.12597. Epub 2020 Jul 20.
Compr Rev Food Sci Food Saf. 2020.
PMID: 33336974
Review.
A review of the hydrothermal treatments impact on starch based systems properties.
Iuga M, Mironeasa S.
Iuga M, et al.
Crit Rev Food Sci Nutr. 2020;60(22):3890-3915. doi: 10.1080/10408398.2019.1664978. Epub 2019 Sep 23.
Crit Rev Food Sci Nutr. 2020.
PMID: 31542935
Review.
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Use of Grape Peels By-Product for Wheat Pasta Manufacturing.
Iuga M, Mironeasa S.
Iuga M, et al.
Plants (Basel). 2021 May 6;10(5):926. doi: 10.3390/plants10050926.
Plants (Basel). 2021.
PMID: 34066588
Free PMC article.
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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.
Iuga M, Boestean O, Ghendov-Mosanu A, Mironeasa S.
Iuga M, et al.
Foods. 2020 Jun 24;9(6):828. doi: 10.3390/foods9060828.
Foods. 2020.
PMID: 32599829
Free PMC article.
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Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality.
Turcu RP, Panaite TD, Untea AE, Șoica C, Iuga M, Mironeasa S.
Turcu RP, et al. Among authors: iuga m.
Animals (Basel). 2020 May 29;10(6):947. doi: 10.3390/ani10060947.
Animals (Basel). 2020.
PMID: 32486093
Free PMC article.
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Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types.
Iuga M, Ávila Akerberg VD, González Martínez TM, Mironeasa S.
Iuga M, et al.
Foods. 2019 Oct 31;8(11):533. doi: 10.3390/foods8110533.
Foods. 2019.
PMID: 31683591
Free PMC article.
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