Simona Maria Man - Search Results

Year	Number of Results
2019	1
2020	4
2021	2
2023	2
2024	1

1

Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.

Roșca MF, Păucean A, Man SM, Chiș MS, Pop CR, Pop A, Fărcaș AC. Roșca MF, et al. Among authors: man sm. Foods. 2023 Dec 27;13(1):96. doi: 10.3390/foods13010096. Foods. 2023. PMID: 38201124 Free PMC article. Review.

2

Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.

Păucean A, Mureșan V, Maria-Man S, Chiș MS, Mureșan AE, Șerban LR, Pop A, Muste S. Păucean A, et al. Among authors: maria man s. Int J Mol Sci. 2021 Aug 19;22(16):8945. doi: 10.3390/ijms22168945. Int J Mol Sci. 2021. PMID: 34445648 Free PMC article. Review.

3

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.

Șerban LR, Păucean A, Chiș MS, Pop CR, Man SM, Pușcaș A, Ranga F, Socaci SA, Alexa E, Berbecea A, Semeniuc CA, Mureșan V. Șerban LR, et al. Among authors: man sm. Foods. 2023 Mar 4;12(5):1096. doi: 10.3390/foods12051096. Foods. 2023. PMID: 36900613 Free PMC article.

4

Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product.

Rusu IE, Marc Vlaic RA, Mureşan CC, Mureşan AE, Mureşan V, Pop CR, Chiş MS, Man SM, Filip MR, Onica BM, Alexa E, Vişan VG, Muste S. Rusu IE, et al. Among authors: man sm. Plants (Basel). 2021 Jul 29;10(8):1558. doi: 10.3390/plants10081558. Plants (Basel). 2021. PMID: 34451603 Free PMC article.

5

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins.

Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, Beldean Tătar BV, Pop CR, Mureşan V, Muste S. Chiş MS, et al. Among authors: man sm. Foods. 2020 Jun 22;9(6):822. doi: 10.3390/foods9060822. Foods. 2020. PMID: 32580442 Free PMC article.

6

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.

Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Păucean A, et al. Among authors: man sm. Food Chem X. 2024 Apr 1;22:101298. doi: 10.1016/j.fochx.2024.101298. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38586221 Free PMC article.

7

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.

Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Mureșan V, Chiş MS, Salanță L, Popescu I, Berbecea A, Muste S. Pop A, et al. Among authors: man sm. Molecules. 2020 May 8;25(9):2214. doi: 10.3390/molecules25092214. Molecules. 2020. PMID: 32397336 Free PMC article.

8

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429.

Chiş MS, Păucean A, Man SM, Mureşan V, Socaci SA, Pop A, Stan L, Rusu B, Muste S. Chiş MS, et al. Among authors: man sm. Foods. 2020 Mar 20;9(3):363. doi: 10.3390/foods9030363. Foods. 2020. PMID: 32245079 Free PMC article.

9

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.

Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S. Păucean A, et al. Among authors: man sm. Foods. 2019 Sep 26;8(10):443. doi: 10.3390/foods8100443. Foods. 2019. PMID: 31561605 Free PMC article.

10

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.

Chiş MS, Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Bota M, Muste S. Chiş MS, et al. Among authors: man sm. Molecules. 2020 Jan 21;25(3):442. doi: 10.3390/molecules25030442. Molecules. 2020. PMID: 31973089 Free PMC article.

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