Mihaela Mihnea - Concepedia

Author

Mihaela Mihnea

RISE Research Institutes of Sweden ORCID

Also Known As

M. Mihnea, Mihaela Mihnea, Mihnea, Mihaela

Publications

444

Citations

H-Index

Concepts

All Affiliations

RISE Research Institutes of Sweden Instituto Tecnológico Agrario de Castilla y León Universidad de Burgos Centre des Sciences du Goût et de l'Alimentation Centre National de la Recherche Scientifique

About

Mihaela Mihnea is an author at RISE Research Institutes of Sweden specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	80
2	Engineering	3	3	122
3	Environmental Engineering	3	3	122
4	Chemical Engineering	2	2	104
5	Biostatistics	1	1	18

Mihaela Mihnea

Publications

385

Citations

H-Index

Page 1

	Year	Citations
Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines Noemi García-Martín, Silvia Pérez‐Magariño, Miriam Ortega-Herás, Separation and Purification Technology Chemical EngineeringSugar ReductionEngineeringEnvironmental EngineeringMembrane Process	2010	88
Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel Aarti B. Tobin, Mihaela Mihnea, Marie Hildenbrand, Food & Function	2020	45
Exploring minerality of Burgundy Chardonnay wines: a sensory approach with wine experts and trained panellists Jordi Ballester, Mihaela Mihnea, Dominique Peyron, Australian Journal of Grape and Wine Research	2013	40
Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives Ansung Kim, Åsa Öström, Mihaela Mihnea, Food Quality and Preference	2024	38
Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile Johanna Andersson, Gonzalo Garrido‐Bañuelos, Marion Bergdoll, Journal of Food Engineering	2021	31
A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques Mihaela Mihnea, Miriam Ortega-Herás, Silvia Pérez‐Magariño LWT Food ChemistryFood FermentationMencía WinesVolatile ContentComparative Study	2015	29
Sugar reduction in white and red musts with nanofiltration membranes Noemi García-Martín, Silvia Pérez‐Magariño, Miriam Ortega-Herás, Desalination and Water Treatment	2011	25
Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces? Jun Niimi, Victoria Sörensen, Mihaela Mihnea, Food Quality and Preference	2022	25
Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions Elzanne Fourie, José Luis Aleixandre-Tudó, Mihaela Mihnea, Food Control EngineeringFood ChemistryCalibrationProcess Analytical TechnologyBiochemical Engineering	2020	18
New formulation for producing salmon pâté with reduced sodium content Tim Nielsen, Mihaela Mihnea, Klara Båth, Food and Chemical Toxicology Food ChemistryNutritionSodium ChlorideNew FormulationFood Analysis	2020	17

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