| The potential of grape pomace varieties as a dietary source of pectic substances M Spinei, M Oroian Foods 10 (4), 867, 2021 | 128 | 2021 |
| Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques M Spinei, M Oroian International Journal of Biological Macromolecules 224, 739-753, 2023 | 45 | 2023 |
| Microwave-assisted extraction of pectin from grape pomace M Spinei, M Oroian Scientific Reports 12 (1), 12722, 2022 | 42 | 2022 |
| The influence of extraction conditions on the yield and physico-chemical parameters of pectin from grape pomace M Spinei, M Oroian Polymers 14 (7), 1378, 2022 | 34 | 2022 |
| The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.) M Spinei, M Oroian Ultrasonics 110, 106298, 2021 | 21 | 2021 |
| Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques M Spinei, M Oroian Foods 11 (15), 2274, 2022 | 12 | 2022 |
| Characterization of Băbească Neagră grape pomace and incorporation into jelly candy: evaluation of phytochemical, sensory, and textural properties M Spinei, M Oroian Foods 13 (1), 98, 2023 | 8 | 2023 |
| The potential of grape pomace varieties as a dietary source of pectic substances. Foods, 10 (4), 867 M Spinei, M Oroian | 8 | 2021 |
| Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making S Ropciuc, F Dranca, MA Oroian, A Leahu, AE Prisacaru, M Spinei, ... Gels 10 (3), 194, 2024 | 7 | 2024 |
| The potential of grape pomace varieties as a dietary source of pectic substances. Foods 10: 867 M Spinei, M Oroian | 6 | 2021 |
| The potential of grape pomace varieties as a dietary source of pectic substances. Foods.(2021) M Spinei, M Oroian | 5 | |
| Characterization of biodegradable films based on carboxymethyl cellulose and citrus pectin films enriched with bee bread oil and thyme oil M Spinei, M Oroian, VF Ursachi LWT 214, 117088, 2024 | 3 | 2024 |
| Development and characterization of biodegradable films based on cellulose derivatives and citrus pectin: A comparative study VF Ursachi, M Oroian, M Spinei Industrial Crops and Products 219, 119052, 2024 | 1 | 2024 |
| Extraction temperature and pH as decisive factors for the yield and purity of grape pomace pectin M Spinei, M Oroian Food and Environment Safety Journal 20 (4), 2022 | 1 | 2022 |
