Francisc Vasile Dulf

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Francisc Vasile Dulf, Dan Cristian Vodnar, Carmen Socaciu · Food Chemistry · 2016 · 201 citations

Polyphenolics, Solid-state Fermentation, Filamentous Fungi +3

Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

Anca Corina Fărcaș, Sonia Socaci, Francisc Vasile Dulf et al. · Journal of Cereal Science · 2015 · 136 citations

Food Chemistry, Nutrition, Food Function +10

Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

Dan Cristian Vodnar, Lavinia Florina Călinoiu, Francisc Vasile Dulf et al. · Food Chemistry · 2017 · 134 citations

Chemical Engineering, Engineering, Antimicrobial Activities +9

Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

Francisc Vasile Dulf, Dan Cristian Vodnar, Eva H. Dulf et al. · Chemistry Central Journal · 2017 · 131 citations · Full text

Predominant and Secondary Pollen Botanical Origins Influence the Carotenoid and Fatty Acid Profile in Fresh Honeybee-Collected Pollen

Rodica Mărgăoan, Liviu Al. Mărghitaş, Daniel Severus Dezmirean et al. · Journal of Agricultural and Food Chemistry · 2014 · 122 citations

Biology, Fatty Acid Profile, Plant Analysis +14