Adriana Păucean

HPLC Characterization of Lactic Acid Formation and FTIR Fingerprint of Probiotic Bacteria during Fermentation Processes

Dan Cristian Vodnar, Adriana Păucean, Francisc Vasile Dulf et al. · Notulae Botanicae Horti Agrobotanici Cluj-Napoca · 2010 · 62 citations · Full text

Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era

Anca Corina Fărcaș, Charis M. Galanakis, Carmen Socaciu et al. · Sustainability · 2020 · 56 citations · Full text

Nutrition, Agricultural Economics, Nutrition Security +25

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

Anca Corina Fărcaș, Sonia Socaci, Maria Simona Chiș et al. · Plants · 2021 · 54 citations · Full text

Nutrition, Engineering, Aroma Volatile Compounds +19

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