Follow
Mădălina Ungureanu-Iuga
Mădălina Ungureanu-Iuga
Researcher
Verified email at usm.ro
Title
Cited by
Cited by
Year
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
1012020
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
882020
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
722019
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
622020
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
482020
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
412020
Carrot pomace characterization for application in cereal-based products
MI Luca, M Ungureanu-Iuga, S Mironeasa
Applied Sciences 12 (16), 7989, 2022
332022
Investigation of quinoa seeds fractions and their application in wheat bread production
I Coţovanu, M Ungureanu-Iuga, S Mironeasa
Plants 10 (10), 2150, 2021
302021
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
282019
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
242019
Use of grape peels by-product for wheat pasta manufacturing
M Iuga, S Mironeasa
Plants 10 (5), 926, 2021
212021
A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods
A Ejaz, S Waliat, MS Arshad, W Khalid, MZ Khalid, HA Rasul Suleria, ...
Frontiers in Pharmacology 14, 1198970, 2023
192023
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
192019
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
182022
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
182021
Application of heat moisture treatment in wheat pasta production
M Iuga, S Mironeasa
Food Control 128, 108176, 2021
182021
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
182019
A Review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources
S Mironeasa, I Coţovanu, C Mironeasa, M Ungureanu-Iuga
Antioxidants 12 (7), 1453, 2023
162023
Effects of dry heat treatment and milling on sorghum chemical composition, functional and molecular characteristics
A Batariuc, M Ungureanu-Iuga, S Mironeasa
Applied Sciences 11 (24), 11881, 2021
152021
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
152017
The system can't perform the operation now. Try again later.
Articles 1–20