Maria Simona Chiș

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Anca Corina Fărcaș, Sonia Socaci, Maria Simona Chiș et al. · Plants · 2021 · 54 citations · Full text

Nutrition, Engineering, Aroma Volatile Compounds +19

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

Maria Simona Chiș, Adriana Păucean, Simona MAN et al. · Applied Sciences · 2020 · 52 citations · Full text

Nutrition, Quinoa Sourdough Fermented, Food Analysis +18

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Simona MAN, Laura Stan, Adriana Păucean et al. · Applied Sciences · 2021 · 45 citations · Full text

Food Chemistry, Nutrition, Texture Properties +8

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

Iulian Eugen Rusu, Romina Alina Marc, Crina Mureșan et al. · Plants · 2021 · 40 citations · Full text

Food Chemistry, Nutrition, Dacia Secuieni +14

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

Maria Simona Chiș, Adriana Păucean, Simona MAN et al. · Foods · 2020 · 39 citations · Full text