| Potential of grape byproducts as functional ingredients in baked goods and pasta M Iuga, S Mironeasa Comprehensive Reviews in Food Science and Food Safety 19 (5), 2473–2505, 2020 | 78 | 2020 |
| Rheological analysis of wheat flour dough as influenced by grape peels of different particle sizes and addition levels S Mironeasa, M Iuga, D Zaharia, C Mironeasa Food and Bioprocess Technology 12, 228-245, 2019 | 65 | 2019 |
| A review of the hydrothermal treatments impact on starch based systems properties M Iuga, S Mironeasa Critical Reviews in Food Science and Nutrition 60 (22), 3890-3915, 2020 | 60 | 2020 |
| Development and quality evaluation of gluten-free pasta with grape peels and whey powders M Ungureanu-Iuga, M Dimian, S Mironeasa Lwt 130, 109714, 2020 | 50 | 2020 |
| Effects of supplementing grape pomace to broilers fed polyunsaturated fatty acids enriched diets on meat quality RP Turcu, TD Panaite, AE Untea, C Șoica, M Iuga, S Mironeasa Animals 10 (6), 947, 2020 | 41 | 2020 |
| Impact of dairy ingredients on wheat flour dough rheology and bread properties M Iuga, O Boestean, A Ghendov-Mosanu, S Mironeasa Foods 9 (6), 828, 2020 | 36 | 2020 |
| Oscillatory rheology and creep-recovery behaviour of grape seed-wheat flour dough: effect of grape seed particle size, variety and addition level. M Iuga, C Mironeasa, S Mironeasa | 24 | 2019 |
| Investigation of quinoa seeds fractions and their application in wheat bread production I Coţovanu, M Ungureanu-Iuga, S Mironeasa Plants 10 (10), 2150, 2021 | 23 | 2021 |
| Consumer preferences and sensory profile related to the physico-chemical properties and texture of different maize tortillas types M Iuga, VD Ávila Akerberg, TM González Martínez, S Mironeasa Foods 8 (11), 533, 2019 | 21 | 2019 |
| Optimization of grape peels particle size and flour substitution in white wheat flour dough S Mironeasa, M Iuga, D Zaharia, C Mironeasa Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2019 | 18 | 2019 |
| Use of grape peels by-product for wheat pasta manufacturing M Iuga, S Mironeasa Plants 10 (5), 926, 2021 | 17 | 2021 |
| Carrot pomace characterization for application in cereal-based products MI Luca, M Ungureanu-Iuga, S Mironeasa Applied Sciences 12 (16), 7989, 2022 | 16 | 2022 |
| Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania V Popovici, L Bucur, CE Gîrd, D Rambu, SI Calcan, EI Cucolea, ... Plants 11 (7), 854, 2022 | 15 | 2022 |
| Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet TD Panaite, S Mironeasa, M Iuga, PA Vlaicu Emirates Journal of Food and Agriculture, 304-314, 2019 | 15 | 2019 |
| Antioxidant activity and total phenolic content of grape seeds and peels from Romanian varieties M Iuga, S Ropciuc, S Mironeasa Food and Environment Safety Journal 16 (4), 2017 | 15 | 2017 |
| Application of heat moisture treatment in wheat pasta production M Iuga, S Mironeasa Food Control 128, 108176, 2021 | 13 | 2021 |
| Optimization of white wheat flour dough rheological properties with different levels of grape peels flour addition. S Mironeasa, M Iuga, D Zaharia, C Mironeasa | 13 | 2019 |
| Effects of grape peels addition on mixing, pasting and fermentation characteristics of dough from 480 wheat flour type S Mironeasa, D Zaharia, GG Codină, S Ropciuc, M Iuga Bull. UASVM Food Sci. Technol 75, 27-35, 2018 | 13 | 2018 |
| Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil M Ungureanu-Iuga, D Atudorei, GG Codină, S Mironeasa Applied Sciences 11 (24), 11706, 2021 | 12 | 2021 |
| Advances in the Characterization of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania V Popovici, L Bucur, CE Gîrd, SI Calcan, EI Cucolea, T Costache, ... Applied Sciences 12 (9), 4234, 2022 | 10 | 2022 |
Costel MironeasaStefan cel Mare University, Faculty of Mechanical EngineeringVerified email at fim.usv.ro
