Ina Vasilean

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Iuliana Banu, Ina Vasilean, Iuliana Aprodu · Food Science and Technology Research · 2010 · 55 citations · Full text

Food Chemistry, Biosynthesis, Food Bioactive Compound +15

Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

Iuliana Banu, Ina Vasilean, Iuliana Aprodu · Food Biotechnology · 2011 · 34 citations

Engineering, Bioenergy, Food Analysis +21

Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs

Iuliana Aprodu, Ina Vasilean, Cristian Munteniță et al. · Food Chemistry · 2019 · 22 citations

Broad Beans Addition, Engineering, Wheat Flour +7

Functional properties of pulse flours and their opportunities in spreadable food products

Livia Pătraşcu, Ina Vasilean, Iuliana Banu et al. · Quality Assurance and Safety of Crops & Foods · 2016 · 16 citations · Full text

Food Chemistry, Spreadable Food Products, Biomanufacturing +11

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

Livia Pătraşcu, Iuliana Banu, Ina Vasilean et al. · Food Science and Technology International · 2016 · 16 citations

Food Chemistry, Wholegrain Rice Flour, Engineering +13