Adriana Păucean - Concepedia

Author

Adriana Păucean

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca ORCID

Also Known As

A. Paucean, A. Păucean, ADRIANA PĂUCEAN, Adriana PAUCEAN, Adriana Paucean, Adriana PĂUCEAN, Adriana Păucean, PĂUCEAN, Adriana

124

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca Universitat Politècnica de València Univesity of Life Science "King Mihai I" from Timisoara University of Agricultural Sciences, Dharwad Research Institute for Analytical Instrumentation

About

Adriana Păucean is an author at University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca specializing in food chemistry, nutrition, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	18	499
2	Medicine	8	8	246
3	Engineering	5	5	153
4	Public Health	2	2	67
5	Allergy	1	1	33

Adriana Păucean

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
HPLC Characterization of Lactic Acid Formation and FTIR Fingerprint of Probiotic Bacteria during Fermentation Processes Dan Cristian Vodnar, Adriana Păucean, Francisc Vasile Dulf, Notulae Botanicae Horti Agrobotanici Cluj-Napoca	2010	62
Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era Anca Corina Fărcaș, Charis M. Galanakis, Carmen Socaciu, Sustainability NutritionAgricultural EconomicsNutrition SecurityNew EraCovid-19	2020	56
Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects Anca Corina Fărcaș, Sonia Socaci, Maria Simona Chiș, Plants NutritionEngineeringAroma Volatile CompoundsFood AnalysisAgricultural Economics	2021	54
Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread Simona MAN, Adriana Păucean, Sevastița MUSTE, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology	2015	52
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, Applied Sciences NutritionQuinoa Sourdough FermentedFood AnalysisFood ChemistryProbiotic	2020	52
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, Chemistry Central Journal	2018	48
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, Applied Sciences Food ChemistryNutritionTexture PropertiesWheat FlourRoasted Flaxseed Flour	2021	45
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, Acta Alimentaria Food AnalysisNew Developed MethodFood ChemistryBioanalysisLactic Acid Bacteria	2017	44
Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products Anda Elena Tanislav, Andreea Pușcaș, Adriana Păucean, Gels	2022	42
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429 Maria Simona Chiș, Adriana Păucean, Simona MAN, Foods	2020	39

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