Mureșan V - Search Results

1

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours.

Paucean A, Moldovan OP, Mureșan V, Socaci SA, Dulf FV, Alexa E, Man SM, Mureșan AE, Muste S. Paucean A, et al. Among authors: muresan ae, muresan v. Chem Cent J. 2018 Aug 4;12(1):88. doi: 10.1186/s13065-018-0456-8. Chem Cent J. 2018. PMID: 30078060 Free PMC article.

2

In situ analysis of lipid oxidation in oilseed-based food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example.

Mureșan V, Danthine S, Mureșan AE, Racolța E, Blecker C, Muste S, Socaciu C, Baeten V. Mureșan V, et al. Among authors: muresan ae. Talanta. 2016 Aug 1;155:336-46. doi: 10.1016/j.talanta.2016.04.019. Epub 2016 Apr 8. Talanta. 2016. PMID: 27216691

3

Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities.

Semeniuc CA, Socaciu MI, Socaci SA, Mureșan V, Fogarasi M, Rotar AM. Semeniuc CA, et al. Among authors: muresan v. Molecules. 2018 Sep 5;23(9):2261. doi: 10.3390/molecules23092261. Molecules. 2018. PMID: 30189606 Free PMC article.

4

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.

Păucean A, Man SM, Chiş MS, Mureşan V, Pop CR, Socaci SA, Mureşan CC, Muste S. Păucean A, et al. Among authors: muresan v, muresan cc. Foods. 2019 Sep 26;8(10):443. doi: 10.3390/foods8100443. Foods. 2019. PMID: 31561605 Free PMC article.

5

Oleogels in Food: A Review of Current and Potential Applications.

Pușcaș A, Mureșan V, Socaciu C, Muste S. Pușcaș A, et al. Among authors: muresan v. Foods. 2020 Jan 8;9(1):0. doi: 10.3390/foods9010070. Foods. 2020. PMID: 31936353 Free PMC article. Review.

6

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429.

Chiş MS, Păucean A, Man SM, Mureşan V, Socaci SA, Pop A, Stan L, Rusu B, Muste S. Chiş MS, et al. Among authors: muresan v. Foods. 2020 Mar 20;9(3):363. doi: 10.3390/foods9030363. Foods. 2020. PMID: 32245079 Free PMC article.

7

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.

Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Mureșan V, Chiş MS, Salanță L, Popescu I, Berbecea A, Muste S. Pop A, et al. Among authors: muresan v. Molecules. 2020 May 8;25(9):2214. doi: 10.3390/molecules25092214. Molecules. 2020. PMID: 32397336 Free PMC article.

8

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins.

Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, Beldean Tătar BV, Pop CR, Mureşan V, Muste S. Chiş MS, et al. Among authors: muresan v. Foods. 2020 Jun 22;9(6):822. doi: 10.3390/foods9060822. Foods. 2020. PMID: 32580442 Free PMC article.

9

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil.

Socaciu MI, Fogarasi M, Semeniuc CA, Socaci SA, Rotar MA, Mureşan V, Pop OL, Vodnar DC. Socaciu MI, et al. Among authors: muresan v. Polymers (Basel). 2020 Aug 5;12(8):1748. doi: 10.3390/polym12081748. Polymers (Basel). 2020. PMID: 32764387 Free PMC article.

10

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening.

Mureşan CC, Marc RAV, Anamaria Semeniuc C, Ancuţs Socaci S, Fărcaş A, Fracisc D, Rodica Pop C, Rotar A, Dodan A, Mureşan V, Mureşan AE. Mureşan CC, et al. Among authors: muresan ae, muresan v. Foods. 2021 Jan 27;10(2):258. doi: 10.3390/foods10020258. Foods. 2021. PMID: 33513708 Free PMC article.

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