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Polymers|October 23, 2021
Recent Advances in Biotechnological Itaconic Acid Production, and Application for a Sustainable ApproachBernadette-Emőke Teleky, Dan Cristian Vodnar
Polymers|June 20, 2019
Biomass-Derived Production of Itaconic Acid as a Building Block in Specialty PolymersBernadette-Emőke Teleky, Dan Cristian Vodnar
Foods (Basel, Switzerland)|December 23, 2020
Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy-Wheat Flour Dough FermentationBernadette-Emőke Teleky, Gheorghe Adrian Martău, Dan Cristian Vodnar
Biology|April 23, 2022
Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12Gabriela Precup, Bernadette-Emőke Teleky, Floricuța Ranga, et al.
International Journal of Environmental Research and Public Health|February 15, 2022
Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian ConsumersGabriela Precup, Cristina Bianca Pocol, Bernadette-Emőke Teleky, et al.
International Journal of Environmental Research and Public Health|May 13, 2023
Correction: Precup et al. Awareness, Knowledge, and Interest about Prebiotics-A Study among Romanian Consumers. Int. J. Environ. Res. Public Health 2022, 19, 1208Gabriela Precup, Cristina Bianca Pocol, Bernadette-Emőke Teleky, et al.
Biomolecules|May 24, 2020
Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy FlourBernadette-Emőke Teleky, Adrian Gheorghe Martău, Floricuța Ranga, et al.
Frontiers in Medicine|April 18, 2022
Guts Imbalance Imbalances the Brain: A Review of Gut Microbiota Association With Neurological and Psychiatric DisordersLaura Mitrea, Silvia-Amalia Nemeş, Katalin Szabo, et al.
Frontiers in Microbiology|January 3, 2022
Apple Pomace as a Sustainable Substrate in Sourdough FermentationGheorghe Adrian Martău, Bernadette-Emőke Teleky, Floricuţa Ranga, et al.
Scientific Reports|October 20, 2022
Biofunctional soy-based sourdough for improved rheological properties during storageBernadette-Emőke Teleky, Gheorghe Adrian Martău, Floricuța Ranga, et al.
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