Simona MAN

Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

Simona MAN, Adriana Păucean, Sevastița MUSTE et al. · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology · 2015 · 52 citations · Full text

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

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Adriana Păucean, Ovidiu Moldovan, Vlad Mureşan et al. · Chemistry Central Journal · 2018 · 48 citations · Full text

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

Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications

Adriana Păucean, Dan Cristian Vodnar, Vlad Mureşan et al. · Acta Alimentaria · 2017 · 44 citations · Full text

Food Analysis, New Developed Method, Food Chemistry +26