| Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread S Man, A Păucean, S Muste, A Pop Bulletin UASVM Food Science and Technology 72 (1), 41-49, 2015 | 72 | 2015 |
| Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours A Paucean, OP Moldovan, V Mureșan, SA Socaci, FV Dulf, E Alexa, ... Chemistry Central Journal 12, 1-9, 2018 | 58 | 2018 |
| Nutritional, sensory, texture properties and volatile compounds profile of biscuits with roasted flaxseed flour partially substituting for wheat flour SM Man, L Stan, A Păucean, MS Chiş, V Mureşan, SA Socaci, A Pop, ... Applied Sciences 11 (11), 4791, 2021 | 56 | 2021 |
| Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds MS Chiş, A Păucean, SM Man, DC Vodnar, BE Teleky, CR Pop, L Stan, ... Applied Sciences 10 (20), 7140, 2020 | 51 | 2020 |
| Preparation and quality evaluation of gluten-free biscuits S Man, A Pãucean, S Muste Bulletin UASVM Food Science and Technology 71 (1), 38-44, 2014 | 47 | 2014 |
| Herbs and spices in terms of food preservation and shelf life. A Pop, S Muste, A Pǎucean, S Chis, S Man, L Salanțǎ, R Marc, A Murşan, ... | 42 | 2019 |
| Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications A Păucean, DC Vodnar, V Mureșan, F Fetea, F Ranga, SM Man, S Muste, ... Acta alimentaria 46 (4), 420-427, 2017 | 42 | 2017 |
| Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product IE Rusu, RA Marc, CC Mureşan, AE Mureşan, V Mureşan, CR Pop, ... Plants 10 (8), 1558, 2021 | 41 | 2021 |
| Determination of peroxide value in sunflower halva using a spectrophotometric method V MURESAN, S Muste, E RACOLtA, CA Semeniuc, MAN Simona, ... Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2010 | 38 | 2010 |
| Quality characteristics and volatile profile of macarons modified with walnut oilcake by-product A Pop, A Păucean, SA Socaci, E Alexa, SM Man, V Mureșan, MS Chiş, ... Molecules 25 (9), 2214, 2020 | 36 | 2020 |
| Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429 MS Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ... Foods 9 (3), 363, 2020 | 35 | 2020 |
| Studies on the formulation and quality characteristics of gluten free muffins S Man, A Păucean, S Muste, A Pop Journal of Agroalimentary Processes and Technologies 20 (2), 122-127, 2014 | 35 | 2014 |
| Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates M Igual, MS Chiş, A Păucean, DC Vodnar, S Muste, S Man, ... Foods 10 (11), 2787, 2021 | 32 | 2021 |
| Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour SM Man, A Păucean, ID Călian, V Mureșan, MS Chiș, A Pop, ... Journal of Food Quality 2019 (1), 8635806, 2019 | 31 | 2019 |
| Influence of buckwheat and buckwheat sprouts flours on the nutritional and textural parameters of wheat buns A Sturza, A Păucean, MS Chiș, V Mureșan, DC Vodnar, SM Man, ... Applied Sciences 10 (22), 7969, 2020 | 30 | 2020 |
| Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential MS Chiș, A Păucean, L Stan, V Mureșan, RA Vlaic, S Man, S Muste Romanian Biotechnological Letters 23 (3), 13581-13591, 2018 | 30 | 2018 |
| Ancient wheat species: Biochemical profile and impact on sourdough bread characteristics—A review LR Șerban, A Păucean, SM Man, MS Chiş, V Mureşan Processes 9 (11), 2008, 2021 | 29 | 2021 |
| Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins MS Chiş, A Păucean, SM Man, V Bonta, A Pop, L Stan, BV Beldean, ... Foods 9 (6), 822, 2020 | 29 | 2020 |
| Sensory evaluation of bakery products and its role in determining of the consumer preferences C Muresan, L Stan, S Man, S Scrob, S Muste Journal of Agroalimentary Processes and Technologies 18 (4), 304-306, 2012 | 29 | 2012 |
| Fatty acids, volatile and sensory profile of multigrain biscuits enriched with spent malt rootles MS Chiş, A Pop, A Păucean, SA Socaci, E Alexa, SM Man, M Bota, ... Molecules 25 (3), 442, 2020 | 26 | 2020 |