Denisa Eglantina Duță

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 968 citations

Agriculture, Food Science, Food Engineering +13

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

Marija Banović, Anne Arvola, Kyösti Pennanen et al. · Appetite · 2018 · 134 citations

Agriculture, Food Science, Nutrition +15

Nutritional and Functional Properties of Gluten-Free Flours

Alina Culețu, Iulia Elena Susman, Denisa Eglantina Duță et al. · Applied Sciences · 2021 · 133 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Denisa Eglantina Duță, Alina Culețu · Journal of Food Engineering · 2015 · 123 citations

Agriculture, Food Science, Nutritional Sciences +13

Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Monika Brückner‐Gühmann, E. D. Vasil’eva, Alina Culețu et al. · Journal of the Science of Food and Agriculture · 2019 · 68 citations

Agriculture, Food Science, Microbiology +16