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Foods (Basel, Switzerland)|October 16, 2025
Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat FlourIoana-Alina Pop, Sylvestre Dossa, Daniela Stoin, et al.
Foods (Basel, Switzerland)|July 29, 2023
Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread MakingSylvestre Dossa, Monica Negrea, Ileana Cocan, et al.
Molecules (Basel, Switzerland)|December 8, 2020
Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing ByproductsCristina-Ramona Metzner Ungureanu, Mariana-Atena Poiana, Ileana Cocan, et al.
Analytical Cellular Pathology (Amsterdam)|March 20, 2018
Phytochemical Screening and Biological Activity of Mentha × piperita L. and Lavandula angustifolia Mill. ExtractsErsilia Alexa, Corina Danciu, Isidora Radulov, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|October 24, 2022
Antioxidant activity and protective effect of the outer scales hydroalcoholic extract of Allium cepa L. var. Tropea on toxicity damage induced by Cadmium in Caco-2 cellsMariangela Marrelli, Maria Pia Argentieri, Ersilia Alexa, et al.
Foods (Basel, Switzerland)|January 25, 2025
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry ProductsChristine Neagu Dragomir, Sylvestre Dossa, Călin Jianu, et al.
Molecules (Basel, Switzerland)|February 27, 2026
Chemical, Nutritional, Antinutritional, Physical and Technological Characterization of Breads Containing Germinated and Non-Germinated Black Lentil Flours Under Different Fermentation ConditionsChristine Neagu Dragomir, Sylvestre Dossa, Ariana Velciov, et al.
Foods (Basel, Switzerland)|October 16, 2025
Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable OilsCristina Adriana Dehelean, Sergio Liga, Mariana-Atena Poiana, et al.
Foods (Basel, Switzerland)|December 11, 2025
Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit PowdersDaniela Stoin, Mariana-Atena Poiana, Ersilia Alexa, et al.
Molecules (Basel, Switzerland)|January 25, 2020
Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt RootlesMaria Simona Chiş, Anamaria Pop, Adriana Păucean, et al.
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