Costel Mironeasa

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

Silvia Mironeasa, Mădălina Ungureanu‐Iuga, Dumitru Zaharia et al. · Food and Bioprocess Technology · 2018 · 79 citations

Food Chemistry, Rheological Measurement, Rheological Property +4

THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB

Silvia Mironeasa, Georgiana Gabriela Codină, Costel Mironeasa · Journal of Texture Studies · 2011 · 39 citations

Food Chemistry, Wheat Flour, Food Analysis +6

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

Georgiana Gabriela Codină, Silvia Mironeasa, Daniela V. Voica et al. · Czech Journal of Food Sciences · 2013 · 35 citations · Full text

Food Chemistry, Bioenergy, Food Fermentation +14

Optimization of Wheat-Grape Seed Composite Flour to Improve Alpha-Amylase Activity and Dough Rheological Behavior

Silvia Mironeasa, Georgiana Gabriela Codină, Costel Mironeasa · International Journal of Food Properties · 2015 · 32 citations

Engineering, Mechanical Engineering, Food Biophysics +16

Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition.

Georgiana Gabriela Codină, Silvia Mironeasa, Costel Mironeasa · Journal of the Science of Food and Agriculture · 2012 · 31 citations