| HPLC characterization of lactic acid formation and FTIR fingerprint of probiotic bacteria during fermentation processes DC Vodnar, A Paucean, FV Dulf, C Socaciu Notulae Botanicae Horti Agrobotanici Cluj-Napoca 38 (2), 109-113, 2010 | 73 | 2010 |
| 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 |
| Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era AC Farcas, CM Galanakis, C Socaciu, OL Pop, D Tibulca, A Paucean, ... Sustainability 13 (1), 150, 2020 | 69 | 2020 |
| 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 | 60 | 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 | 55 | 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 | 52 | 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 | 46 | 2014 |
| 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 |
| Reintegration of brewers spent grains in the food chain: Nutritional, functional and sensorial aspects AC Fărcaș, SA Socaci, MS Chiș, OL Pop, M Fogarasi, A Păucean, ... Plants 10 (11), 2504, 2021 | 38 | 2021 |
| 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 | 35 | 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 |
| The changes of polyphenols, flavonoids, anthocyanins and chlorophyll content in plum peels during growth phases: From fructification to ripening RA Vlaic, V Muresan, AE Muresan, CC Muresan, A Paucean, V Mitre, ... Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (1), 148-155, 2018 | 34 | 2018 |
| 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 | 33 | 2014 |
| Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC … A Paucean, DC Vodnar, SA Socaci, C Socaciu European Food Research and Technology 237, 679-689, 2013 | 33 | 2013 |
| 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 | 32 | 2020 |
| 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 | 32 | 2019 |
| 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 | 31 | 2021 |
| Antioxidant compounds recovered from food wastes SA Socaci, DO Rugină, ZM Diaconeasa, OL Pop, AC Fărcaș, A Păucean, ... Functional Food-Improve Health through Adequate Food, 3-22, 2017 | 31 | 2017 |
| 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 | 30 | 2021 |
| 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 |