Mădălina Ungureanu-Iuga
Mădălina Ungureanu-Iuga
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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
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
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
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
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
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
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
Investigation of quinoa seeds fractions and their application in wheat bread production
I Coţovanu, M Ungureanu-Iuga, S Mironeasa
Plants 10 (10), 2150, 2021
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
Carrot pomace characterization for application in cereal-based products
MI Luca, M Ungureanu-Iuga, S Mironeasa
Applied Sciences 12 (16), 7989, 2022
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
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
Use of grape peels by-product for wheat pasta manufacturing
M Iuga, S Mironeasa
Plants 10 (5), 926, 2021
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 31 (4), 304-314, 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
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
Application of heat moisture treatment in wheat pasta production
M Iuga, S Mironeasa
Food Control 128, 108176, 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
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
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
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