Duta DE - Search Results

1

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions.

Duta DE, Culetu A, Mohan G. Duta DE, et al. J Food Sci Technol. 2019 Aug;56(8):3823-3835. doi: 10.1007/s13197-019-03853-z. Epub 2019 Jun 11. J Food Sci Technol. 2019. PMID: 31413408 Free PMC article.

2

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.

Brückner-Gühmann M, Vasil'eva E, Culetu A, Duta D, Sozer N, Drusch S. Brückner-Gühmann M, et al. J Sci Food Agric. 2019 Oct;99(13):5852-5857. doi: 10.1002/jsfa.9858. Epub 2019 Jul 29. J Sci Food Agric. 2019. PMID: 31206178

3

Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats.

Culetu A, Ionescu V, Todasca MC, Duta DE. Culetu A, et al. Among authors: duta de. Food Sci Biotechnol. 2019 Dec 23;29(6):759-767. doi: 10.1007/s10068-019-00720-7. eCollection 2020 Jun. Food Sci Biotechnol. 2019. PMID: 32523785 Free PMC article.

4

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.

Culetu A, Duta DE, Papageorgiou M, Varzakas T. Culetu A, et al. Among authors: duta de. Foods. 2021 Dec 16;10(12):3121. doi: 10.3390/foods10123121. Foods. 2021. PMID: 34945672 Free PMC article. Review.

5

Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies.

Knežević-Jugović Z, Culetu A, Mijalković J, Duta D, Stefanović A, Šekuljica N, Đorđević V, Antov M. Knežević-Jugović Z, et al. Foods. 2022 Dec 21;12(1):24. doi: 10.3390/foods12010024. Foods. 2022. PMID: 36613242 Free PMC article.

6

A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products.

Banovic M, Arvola A, Pennanen K, Duta DE, Sveinsdóttir K, Sozer N, Grunert KG. Banovic M, et al. Among authors: duta de. Front Nutr. 2022 Sep 8;9:983856. doi: 10.3389/fnut.2022.983856. eCollection 2022. Front Nutr. 2022. PMID: 36185654 Free PMC article.

7

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake.

Stamatie GD, Susman IE, Bobea SA, Matei E, Duta DE, Israel-Roming F. Stamatie GD, et al. Among authors: duta de. Foods. 2022 Nov 16;11(22):3667. doi: 10.3390/foods11223667. Foods. 2022. PMID: 36429258 Free PMC article.

8

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions.

Banovic M, Arvola A, Pennanen K, Duta DE, Brückner-Gühmann M, Lähteenmäki L, Grunert KG. Banovic M, et al. Among authors: duta de. Appetite. 2018 Jun 1;125:233-243. doi: 10.1016/j.appet.2018.01.034. Epub 2018 Feb 7. Appetite. 2018. PMID: 29425883

9

Bioactive's Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts.

Stoica F, Aprodu I, Enachi E, Stănciuc N, Condurache NN, Duță DE, Bahrim GE, Râpeanu G. Stoica F, et al. Among authors: duta de. Plants (Basel). 2021 Oct 28;10(11):2330. doi: 10.3390/plants10112330. Plants (Basel). 2021. PMID: 34834693 Free PMC article.

10

Assessing Health Risks Associated with Heavy Metals in Food: A Bibliometric Analysis.

Ungureanu EL, Mocanu AL, Stroe CA, Duță DE, Mustățea G. Ungureanu EL, et al. Among authors: duta de. Foods. 2023 Oct 30;12(21):3974. doi: 10.3390/foods12213974. Foods. 2023. PMID: 37959095 Free PMC article. Review.

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