| Fat replacers: review CF Ognean, N Darie, M Ognean Journal of Agroalimentary Processes and Technologies 12 (2), 433-442, 2006 | 129 | 2006 |
| Rheological effects of some xylanase on doughs from high and low extraction flours M Ognean, CF Ognean, A Bucur Procedia Food Science 1, 308-314, 2011 | 18 | 2011 |
| Rheological evaluation of some laboratory mills D Vizitiu, M Ognean, I Danciu Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2012 | 12 | 2012 |
| Rheological effects of some natural fibers used in breadmaking M Ognean, CF Ognean, N Darie Acta Universitatis Cibiniensis Series E: Food Technology 14 (23), 3-10, 2010 | 11 | 2010 |
| The effect of some commercial fibers on dough rheology CF OGNEAN, M OGNEAN, N DARIE Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2011 | 10 | 2011 |
| Effects of Some Sweeteners on Gingerbread Properties–Water Sorption AT Dorina, M Ognean, CF Ognean, I Danciu Journal of Agroalimentary Processes and Technologies 20 (1), 21-25, 2014 | 6 | 2014 |
| Water content and water activity of bakery products. A Tulbure, M Ognean, CF Ognean, I Danciu | 6 | 2013 |
| Evaluation of rheological properties of flour and potato pulp blends using Brabender farinograph and E6 Haubelt flourgraph ML Iancu, M Ognean, I Danciu, G Haubelt The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2010 | 6 | 2010 |
| Farinographic effects of several commercial xylanases on low extraction wheat flour M OGNEAN, CF OGNEAN, I DANCIU Acta Universitatis Cibiniensis Series E: Food Technology 13 (2), 25, 2009 | 6 | 2009 |
| Obtaining low calories dessert-jelly type CF Ognean, N Darie, V Jâşcanu, A Győngyi, M Tarziu, M Ognean J. of Agroalimentary Processes and Technologies 13 (2), 409-412, 2007 | 6 | 2007 |
| Nutritional and Technological Studies about Using Carboxyl-methyl-cellulose in Low Calories Bakery Products CF Ognean, N Darie, M Ognean Acta Universitatis Cibiniensis, Seria F Chemia 9 (1), 89-101, 2006 | 6 | 2006 |
| Testing of some enzymatic levels in Ocna Sibiului lakes therapeutic mud N Darie, L Oprean, FC Ognean, M Ognean Acta Universitatis Cibiniensis, Seria F Chemia 9, 21-28, 2006 | 6 | 2006 |
| Studies about Obtaining Low Calorie and High Fiber Content Bakery Product Using Wheat Bran M Ognean, N Darie, CF Ognean Acta Universitatis Cibiniensis, Seria F Chemia 9 (1), 55-66, 2006 | 6 | 2006 |
| Factors affecting the viscosities of wheat flours extracts MI Ognean, CF Ognean, OL Draghici, IO Danciu Acta Universitatis Cibiniensis Series E: Food Technology 12 (2), 17, 2008 | 5 | 2008 |
| Hypocaloric and Hypoglucidic Food–Technological Trends CF Ognean, N Darie, M Ognean Alma Mater Publishing House, Sibiu, 2006 | 5 | 2006 |
| THE BEST VEGETABLE OIL FOR PRETERM AND TERM INFANT MASSAGE OM Ognean Maria Livia JURNALUL PEDIATRULUI 20 (77-78), 9-17, 2017 | 4* | 2017 |
| Use of flour-graphics technique in the compatibility parameter extensograph brabender and flourgraph E7 ML Iancu, M Ognean Journal of Microbiology, Biotechnology and Food Sciences 2019, 277-281, 2015 | 4 | 2015 |
| Technological effects of some xylanolytic preparation on white flour M Ognean, CF Ognean, I Danciu Acta Universitatis Cibiniensis, series E Food Technology 14 (1), 19-26, 2010 | 4 | 2010 |
| TECHNOLOGICAL AND NUTRITIONAL AND SENSORIAL INFLUENCES ON USING DIFFERENT TYPES OF HYDROCOLLOIDS ON BREAD M Ognean, V Jâşcanu, N Darie, LM Popa, A Kurti, CF Ognean Journal of Agroalimentary Processes and Technologies 13 (1), 149-156, 2007 | 4 | 2007 |
| BUCKWHEAT, SUSTAINABLE INGREDIENT FOR BREAD BAKING: RHEOLOGICAL AND TECHNOLOGICAL INVESTIGATION. O Mihai, O Claudia Felicia, D Didina Management of Sustainable Development 9 (2), 2017 | 3 | 2017 |
Amelia BUCURAssociate Professor PhD, Lucian Blaga University of SibiuEmail verificata su ulbsibiu.ro