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Molecules (Basel, Switzerland)|September 19, 2019
Identification of Resveratrol as Bioactive Compound of Propolis from Western Romania and Characterization of Phenolic Profile and Antioxidant Activity of Ethanolic ExtractsAlexandra Duca, Adrian Sturza, Elena-Alina Moacă, et al.
Molecules (Basel, Switzerland)|January 17, 2018
Synergistic Antifungal, Allelopatic and Anti-Proliferative Potential of Salvia officinalis L., and Thymus vulgaris L. Essential OilsErsilia Alexa, Renata Maria Sumalan, Corina Danciu, et al.
Foods (Basel, Switzerland)|September 9, 2023
Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace PowderMariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, et al.
Molecules (Basel, Switzerland)|April 23, 2020
Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit QualityRenata M Sumalan, Raufdzhon Kuganov, Diana Obistioiu, et al.
Foods (Basel, Switzerland)|July 27, 2022
Lupin (<i>Lupinus</i> spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for BakeryLoredana Plustea, Monica Negrea, Ileana Cocan, et al.
Antibiotics (Basel, Switzerland)|May 28, 2022
Diversity of Monofloral Honey Based on the Antimicrobial and Antioxidant PotentialAnca Hulea, Diana Obiștioiu, Ileana Cocan, et al.
Antibiotics (Basel, Switzerland)|July 2, 2021
Phytochemical Profile and Microbiological Activity of Some Plants Belonging to the Fabaceae FamilyDiana Obistioiu, Ileana Cocan, Emil Tîrziu, et al.
Antioxidants (Basel, Switzerland)|October 28, 2023
<i>Boswellia</i> Essential Oil: Natural Antioxidant as an Effective Antimicrobial and Anti-Inflammatory AgentDiana Obiștioiu, Anca Hulea, Ileana Cocan, et al.
Foods (Basel, Switzerland)|August 28, 2025
The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-ProductsDiana Fluerasu Bălțatu, Christine Neagu, Sylvestre Dossa, et al.
Foods (Basel, Switzerland)|September 27, 2025
Whey Valorization in Functional Jellies: A Nutritional and Technological ApproachDiana Fluerasu Bălțatu, Monica Negrea, Christine Neagu, et al.
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