Pop A - Search Results

1

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: pop cr, pop a. Foods. 2020 Jun 22;9(6):822. doi: 10.3390/foods9060822. Foods. 2020. PMID: 32580442 Free PMC article.

2

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: pop a. Molecules. 2020 Jan 21;25(3):442. doi: 10.3390/molecules25030442. Molecules. 2020. PMID: 31973089 Free PMC article.

3

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: pop a. Foods. 2020 Mar 20;9(3):363. doi: 10.3390/foods9030363. Foods. 2020. PMID: 32245079 Free PMC article.

4

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. Molecules. 2020 May 8;25(9):2214. doi: 10.3390/molecules25092214. Molecules. 2020. PMID: 32397336 Free PMC article.

5

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: pop a. 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.

6

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer.

Borșa A, Muntean MV, Salanță LC, Tofană M, Socaci SA, Mudura E, Pop A, Pop CR. Borșa A, et al. Among authors: pop cr, pop a. Plants (Basel). 2022 Jul 28;11(15):1958. doi: 10.3390/plants11151958. Plants (Basel). 2022. PMID: 35956436 Free PMC article. Review.

7

Freeze-Dried Powder of Fermented Chili Paste-New Approach to Cured Salami Production.

Păucean A, Kádár CB, Simon E, Vodnar DC, Ranga F, Rusu IE, Vișan VG, Socaci SA, Man S, Chiș MS, Pop A, Tanislav AE, Mureșan V. Păucean A, et al. Among authors: pop a. Foods. 2022 Nov 18;11(22):3716. doi: 10.3390/foods11223716. Foods. 2022. PMID: 36429308 Free PMC article.

8

Antibacterial and Phytochemical Screening of Artemisia Species.

Bordean ME, Ungur RA, Toc DA, Borda IM, Marțiș GS, Pop CR, Filip M, Vlassa M, Nasui BA, Pop A, Cinteză D, Popa FL, Marian S, Szanto LG, Muste S. Bordean ME, et al. Among authors: pop cr, pop a. Antioxidants (Basel). 2023 Feb 27;12(3):596. doi: 10.3390/antiox12030596. Antioxidants (Basel). 2023. PMID: 36978844 Free PMC article.

9

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: pop a. Foods. 2023 Dec 27;13(1):96. doi: 10.3390/foods13010096. Foods. 2023. PMID: 38201124 Free PMC article. Review.

10

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: pop a. 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.

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