Articole ISI – Clarivate Analytics

Articole ISI publicate în anul 2025

1. Cobuz, C., Ungureanu-Iuga, M., & Cobuz, M. (2025). Neonatal and Birth Risk Factors for Type 1 Diabetes Mellitus: Prediction Using an Artificial Neural Network. Life, 15(12), 1800.
2. Iacoban, C., Buculei, A., Cuciurean, C. I., & Leca, S. (2025). INFLUENCE OF THE COVID-19 PERIOD ON THE ATMOSPHERIC DEPOSITION IN FOREST ECOSYSTEMS FROM ROMANIA. Environmental Engineering & Management Journal (EEMJ), 24(2).
3. LEAHU, A., ROPCIUC, S., GHINEA, C., DAMIAN, C., & APOSTOL, L. C. (2025). Effects of natural pigments from flowers and leaves in non-heat-treated foods, Ovidius University Annals of Chemistry, 35(1), 42-50.
4. Dabija, A., Afloarei, C. Ș., Dabija, D., & Chetrariu, A. (2025). Conventional and Innovative Methods for Reducing the Incidence of Listeria monocytogenes in Milk and Dairy Products. Applied Sciences, 15(12), 6580.
5. Antache, A., Simionov, I. A., Petrea, Ș. M., Nica, A., Georgescu, P. L., Oprică, L., … & Poroch, V. (2025). Insect–Antioxidants Symbiotic Nexus—Pathway for Sustainable and Resilient Aquaculture: A Case Study for Evaluating Koi Carp Growth and Oxidative Stress Status. Antioxidants, 14(4), 371.
6. Ghinea, C., Ungureanu-Comăniță, E. D., Țâbuleac, R. M., Oprea, P. S., Coșbuc, E. D., & Gavrilescu, M. (2025). Cost-benefit analysis of enzymatic hydrolysis alternatives for food waste management. Foods, 14(3), 488.
7. Leahu, A., Ghinea, C., Ropciuc, S., & Damian, C. (2025). Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels. Gels, 11(1), 46.
8. Luca, L., Pauliuc, D., Ursachi, F., & Oroian, M. (2025). Physicochemical parameters, microbiological quality, and antibacterial activity of honey from the Bucovina region of Romania. Scientific Reports, 15(1), 4358.
9. Prisacaru, A. E., Ghinea, C., Albu, E., & Pădureţ, S. (2025). Storage Impact on the Physicochemical and Microbiological Stability of Apricot, Cherry, Raspberry, and Strawberry Jams. Foods, 14(10), 1695.

• Chetrariu, A., Dabija, A., Caisin, L., Agapii, V., & Avrămia, I. (2025). Sustainable valorization of wine lees: From waste to value-added products. Applied Sciences, 15(7), 3648.
• Diaconu, D., Savu, M., Ciobanu, C., Mangalagiu, V., & Mangalagiu, I. I. (2025). Current strategies in design and synthesis of antifungals hybrid and chimeric diazine derivatives. Bioorganic & Medicinal Chemistry, 118069.
• Lupăescu, A. V., & Oroian, M. (2025). Advancements and obstacles in acrylamide detection and mitigation in food products. Food Chemistry: X, 102593.
• Blejan, A. M., Nour, V., Corbu, A. R., & Codină, G. G. (2025). Corn-Based Extruded Snacks Supplemented with Bilberry Pomace Powder: Physical, Chemical, Functional, and Sensory Properties. Applied Sciences, 15(5), 2468.
• Nour, V., Blejan, A. M., & Codină, G. G. (2025). Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies. Applied Sciences, 15(10), 5247.
• Petraru, A., Amariei, S., & Senila, L. (2025). Flaxseed Oilcake: An Ingredient with High Nutritional Value in the Realization of Innovative Food Products. Foods, 14(7), 1087.
• Flaiş, D., Spinei, M., & Oroian, M. (2025). Tomato Pomace as a Valuable Resource: Characterization of Sunflower and Rapeseed Oil Extracts from Ox Heart Tomato (Lycopersicon esculentum). Foods, 14(10), 1662.
• Ghendov-Mosanu, A., Ropciuc, S., Dabija, A., Saitan, O., Boestean, O., Paiu, S., … & Codină, G. G. (2024). Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. Foods, 14(1), 41.
• Ropciuc, S., Ghinea, C., & Leahu, A. (2025). Effects of red lentil flour gels on the development and rheological parameters of dough and bread texture. Gels, 11(11), 894.
• Blejan, A. M., Nour, V., Corbu, A. R., & Codină, G. G. (2025). Corn-Based Extruded Snacks Supplemented with Bilberry Pomace Powder: Physical, Chemical, Functional, and Sensory Properties. Applied Sciences, 15(5), 2468.
• Năstase, C., Dabija, A., Chetrariu, A., & Dabija, D. (2025). EMERGING TRENDS IN CONSUMER PREFERENCES LEVERAGING PRODUCTS DERIVED FROM FOOD INDUSTRY BY-PRODUCTS. The AMFITEATRU ECONOMIC journal, 27(69), 470-470.
• Șuian, B., & Amariei, S. (2025). Extraction and Characterization of Bioactive Compounds in Horseradish (Armoracia rusticana): Focus on Polyphenols, Vitamin C, and Fatty Acids. Applied Sciences, 15(12), 6534.
• Pădureț, S. (2025). EFFECTS OF FATTY ACID COMPOSITION AND TEMPERATURE ON TEXTURE AND SPREADABILITY: A COMPARATIVE STUDY OF BUTTER AND LARD. Carpathian Journal of Food Science & Technology, 17(1).
• Fediuc, G., & Oroian, M. (2025). FTIR analysis for authentication and fatty acid determination of walnut oil adulterated with common vegetable oils. LWT, 118589.
• Balaes, T., Mangalagiu, V., Antoci, V., Amariucai-Mantu, D., Diaconu, D., & Mangalagiu, I. I. (2025). Hybrid Bis-(Imidazole/Benzimidazole)-Pyridine Derivatives with Antifungal Activity of Potential Interest in Medicine and Agriculture via Improved Efficiency Methods. Pharmaceuticals, 18(4), 495.
• Spinei, M., & Oroian, M. (2025). Identification and quantification of intentionally and non-intentionally added substances occurring from biodegradable food packaging: A review. Food Research International, 116880.
• Petraru, A., Amariei, S., & Senila, L. (2025). Lipids from Oilcakes—High Quality Ingredients for Functional Food Products. Molecules, 30(17), 3640.
• Codină, G. G., Ursachi, F., Dabija, A., Paiu, S., Rumeus, I., Leatamborg, S., … & Ghendov-Mosanu, A. (2025). Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova. Molecules, 30(6), 1233.
• Fediuc, G., Spinei, M., & Oroian, M. (2025). Cold-Pressed Walnut-Oil Adulteration with Edible Oils Detection Using Vis-NIR Spectroscopy. Foods, 14(22), 3877.
• Axentii, M., Rotaru, A., & Codină, G. G. (2025). Exploring the potential of rapeseed protein isolate in innovative pasta formulations. Applied Food Research, 5(2), 101401.
• Pădureţ, S. (2025). Textural Evaluation of Milk Products: Instrumental Techniques, Parameters, and Challenges. Dairy, 6(5), 58.
• Huber, E. R., Dabija, A., & Chetrariu, A. (2025). RESEARCH ON THE USE OF DEPROTEINISED WHEY IN BEER PRODUCTION. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 26(3), 401-411.
• Șuian, B., Amariei, S., & Petraru, A. (2025). Comprehensive Characterization of Armoracia rusticana Roots and Leaves: Physicochemical Properties, Functional Potential, and Nutritional Composition. International Journal of Molecular Sciences, 26(19), 9462.
• Luca, M. I., Ungureanu-Iuga, M., & Mironeasa, S. (2025). INFLUENCE OF CARROT POMACE FROM DIFFERENT VARIETIES ON COMMON AND DURUM WHEAT FLOUR MIXTURES PROPERTIES. Carpathian Journal of Food Science & Technology, 17(1).
• Pauliuc, D., Dranca, F., Spinei, M., Ropciuc, S., & Oroian, M. (2025). Honey–Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders. Gels, 11(10), 800.
• Chira, M. N., Amariei, S., & Petraru, A. (2025). The Impact of Heavy Metal Contamination on the Fatty Acid Profile on Milk and on the Oxidative Stability of Dairy Products: Nutritional and Food Safety Implications. Applied Sciences, 15(24), 13193.
• Mititiuc, C., Dabija, A., & Avramia, I. (2025). Unconventional Yeast in the Bakery Industry: A Review. Applied Sciences (2076-3417), 15(17).
• Ghiuță, O. A., & Nistor, A. (2025, March). Analysis of Consumer Behavioral Factors Between Online Shopping and Physical Store Experience in the M-Commerce Era. In Telecom(Vol. 6, No. 1, p. 17). MDPI.
• Hreţcanu, C. E., & Şutu, V. (2025). On the Geometry of the Kähler Golden Manifold. Axioms, 14(8), 564.
• Mironeasa, S., Ungureanu-Iuga, M., Mironeasa, C., Oroian, M. A., & Rotaru, G. M. (2025). Characterization and possible valorization of grape skin in extruded crisps. Future Foods, 100727.
• Ungureanu-Iuga, M., & Nicula, E. A. (2025). A Consumer Perspective on the Valorization of Forest Fruit By-Products in a Dairy Product: Opportunity or Challenge?. Sustainability, 17(14), 6611.
• Ungureanu-Iuga, M., Mironeasa, S., Mironeasa, C., Oroian, M. A., & Rotaru, G. M. (2025). Assessing changes in grape pomace-maize flour mixtures and extruded products. Food Hydrocolloids, 112281.
• Gurev, A., Bulgaru, V., Dragancea, V., Smerea, O., Baerle, A., Codină, G. G., & Ghendov-Mosanu, A. (2025). Antioxidant Potential of Jostaberry Phytochemicals Encapsulated in Biopolymer Matrices During Storage. Foods, 14(17), 3092.
• Corbu, A. R., Nour, V., Atudorei, O., & Codină, G. G. (2025). Effect of emulsion gels from soy and pea protein isolates stabilized with chitosan as margarine-replacers on the physicochemical and sensory properties of doughs and cookies. Applied Food Research, 101547.
• Hreţcanu, C. E., & Blaga, A. M. (2025). On the Geometry of Slant Submanifolds in Almost Hermitian Metallic Manifolds: CE Hreţcanu and AM Blaga. Mediterranean Journal of Mathematics, 22(8), 193.
• Ispas, L., Mironeasa, C., Severin, T. L., Cerlincă, D. A., & Mironeasa, S. (2025). Artificial Intelligence Applications in Risk Management Within Integrated Management Systems: A Review. Systems, 13(11), 967.
• Luca, M. I., Ungureanu-Iuga, M., Batariuc, A., & Mironeasa, S. (2025). Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties. Gels, 11(7), 481.
• Druta-Romaniuc, S. L., Hretcanu, C. E., & Gezer, A. (2025). New structures of golden type on the tangent bundle. Turkish Journal of Mathematics, 49(6), 850-871.
• Flaiș, D., & Oroian, M. (2025). Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (Lycopersicon esculentum). Foods, 14(15), 2627.
• Luca, M. I., Ungureanu-Iuga, M., Batariuc, A., & Mironeasa, S. (2025). Effect of carrot pomace addition on the rheological and textural properties of soft wheat pasta dough. Ukrainian Food Journal, 14(2).
• Ghinea, C., & Leahu, A. (2025). Oleogels, Bigels, and Emulgels: Fabrication, Application and Research Trends. Gels, 11(10), 816.
• Codină, G. G., & Dabija, A. (2025). Food Gels: New Trends, Applications, and Challenges in the Food Industry. Gels, 11(11), 899.
• Leahu, A., Moya, M. S. P., & Ghinea, C. (2025). Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement. Foods, 14(11), 1992.
• Flaiș, D., & Oroian, M. (2024). Extraction of Bioactive Compounds from Oxheart Tomato Pomace (Lycopersicon esculentum L.) Using Different Solvents: Characterization of Extracts. Applied Sciences, 14(16), 7143.
• Cobuz, C., Ungureanu-Iuga, M., Anton-Paduraru, D. T., & Cobuz, M. (2025). Possible Use of the SUDOSCAN Nephropathy Risk Score in Chronic Kidney Disease Diagnosis: Application in Patients with Type 2 Diabetes. Biosensors, 15(9), 620.

Articole ISI publicate în anul 2024

1. Albu, E., Prisacaru, A. E., Ghinea, C., Ursachi, F., & Apostol, L. C. (2024). Ready-to-Use Vegetable Salads: Physicochemical and Microbiological Evaluation. Applied Sciences, 14(7), 3068.
2. Anchidin-Norocel, L., Gutt, G., Tătăranu, E., & Amariei, S. (2024). Electrochemical Sensors and Biosensors: Effective Tools for Detecting Heavy Metals in Water and Food with Possible Implications for Children’s Health. International Journal of Electrochemical Science, 100643.
3. Avrămia, I., Oroian, M. A., & Oiţă, R. C. (2024). A Review of Current Trends of Vitamin Identification and Quantification by Chromatography From Food Samples. Journal of Food Composition and Analysis, 106244.
4. Axentii, M., & Codină, G. G. (2024). Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes. Plants, 13(9), 1195.
5. Balaes, T., Marandis, C. G., Mangalagiu, V., Glod, M., & Mangalagiu, I. I. (2024). New insides into chimeric and hybrid azines derivatives with antifungal activity. Future Medicinal Chemistry, 1-18.
6. Blejan, A. M., Nour, V., & Codină, G. G. (2024). Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders. Agronomy, 14(9).
7. Blejan, A. M., Nour, V., Corbu, A. R., & Codină, G. G. (2024). Influence of bilberry pomace powder addition on the physicochemical, functional, rheological, and sensory properties of stirred yogurt. Gels, 10(10), 616.
8. Chioru, A., Chirsanova, A., Dabija, A., Avrămia, I., Boiştean, A., & Chetrariu, A. (2024). Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies. Foods, 13(24), 3982.
9. Cîrstea, N., Nour, V., Corbu, A. R., & Codină, G. G. (2024). Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils. Gels, 10(8), 534.
10. Codină, G. G., & Dabija, A. (2024). Innovative Grain Processing: Trends and Technologies. Applied Sciences, 14(23), 10954.
11. Cuciurean, C. I., Sidor, C. G., Camarero, J. J., Buculei, A., & Badea, O. (2024). Detecting changes in industrial pollution by analyzing heavy metal concentrations in tree-ring wood from Romanian conifer forests. Environmental Research, 252, 118884.
12. Dabija, D., Nastase, C. E., Chetrariu, A., & Dabija, A. (2024). Multi-Criteria Analysis in Circular Economy Principles: Using AHP Model for Risk Assessment in Sustainable Whisky Production. Computation, 12(10), 206.
13. Dana, H., & Sonia, A. (2024). Effect of Apple Puree as a Substitute for Fat and Sugar on the Texture and Physical Properties of Muffins. Applied Sciences, 14(19), 9009.
14. Dana, H., & Sonia, A. (2024). Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products. Applied Sciences, 14(5), 2011.
15. Dana, H., & Sonia, A. (2024). Possibility of Replacing Sugar with Apple Puree in Muffins. Applied Sciences, 14(18), 8511.
16. Dana, H., & Sonia, A. (2024). Substituting sugar in pastry and bakery products with functional ingredients. Applied Sciences, 14(18), 8563.
17. Dranca, F., & Mironeasa, S. (2024). Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels, 10(4), 228.
18. Dranca, F., & Mironeasa, S. (2024). Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties. International Journal of Biological Macromolecules, 265, 131063.
19. Flaiș, D., & Oroian, M. (2024). Extraction of Bioactive Compounds from Oxheart Tomato Pomace (Lycopersicon esculentum L.) Using Different Solvents: Characterization of Extracts. Applied Sciences, 14(16), 7143.
20. Ghendov-Mosanu, A., Popa, N., Paiu, S., Boestean, O., Bulgaru, V., Leatamborg, S., … & Codină, G. G. (2024). Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars. Foods, 13(11), 1671.
21. Roxana Elena Gheorghita, Ancuta Veronica Lupaescu, Anca Mihaela Gâtlan, Dadiana Dabija, Andrei Lobiuc, Oana Camelia Iatcu, Amelia Buculei, Alexandru Andriesi, Adriana Dabija (2024). Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products. Gels, 10(1), 71.
22. Ghinea, C., Prisacaru, A. E., Paduret, S., & Leahu, A. (2023, November). Consumer Preferences for Yogurt Attributes: Survey and Sensory Evaluation. In International Conference on e-Health and Bioengineering(pp. 452-460). Cham: Springer Nature Switzerland.
23. Hretcanu, C. E. (2024). Preface to: Submanifolds in Metric Manifolds. Mathematics, 12(7), 1102.
24. Hreţcanu, C. E., & Druţă-Romaniuc, S. L. (2024). On the Geometry of Semi-Invariant Submanifolds in (α, p)-Golden Riemannian Manifolds. Mathematics (2227-7390), 12(23).
25. Leahu, A., Ghinea, C., & Ropciuc, S. (2023, November). Apple Pomace: Influence on the Physico-Chemical and Textural Characteristics of Gluten-Free Biscuits. In International Conference on e-Health and Bioengineering(pp. 542-550). Cham: Springer Nature Switzerland.
26. LEAHU, A., GHINEA, C., & ROPCIUC, S. (2024). Physical and sensory properties of berry craft sorbet with inulin and effect of storage on total monomeric anthocyanins. Ovidius University Annals of Chemistry. Volume 35, Number 1, pp. 51 – 57, 2024.
27. Luca, L., Pauliuc, D., & Oroian, M. (2024). Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey–A review. Food Chemistry: X, 101524.
28. Mironeasa, S., & Ungureanu-Iuga, M. (2024). Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health. Applied Sciences, 14(7), 2800.
29. Necula, D., Ungureanu-Iuga, M., & Ognean, L. (2024). Beyond the Traditional Mountain Emmental Cheese in “Ţara Dornelor”, Romania: Consumer and Producer Profiles, and Product Sensory Characteristics. Agriculture, 14(4), 621.
30. Necula, D., Ungureanu-Iuga, M., Máthé, E., Pecsenye, B., Surdu, I., Turcuş, V., & Ognean, L. (2024). Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese. Agriculture, 14(12), 2149.
31. Netreba, N., Sergheeva, E., Gurev, A., Dragancea, V., Codină, G. G., Sturza, R., & Ghendov-Mosanu, A. (2024). The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage. Applied Sciences, 14(15), 6671.
32. Oroian, M. (2024). A new perspective regarding the adulteration detection of cold-pressed oils. LWT, 116025.
33. PĂDUREŢ, S. (2024). Chemical composition and storage temperature influence on textural characteristics of bakery fats derived from plant sources. Ovidius University Annals of Chemistry. Volume 35, Number 1, pp. 73 – 82, 2024.
34. Pădureţ, S., Ghinea, C., Prisacaru, A. E., & Leahu, A. (2024). Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace. Foods, 13(20), 3231.
35. Petraru, A., & Amariei, S. (2024). Rapeseed—An Important Oleaginous Plant in the Oil Industry and the Resulting Meal a Valuable Source of Bioactive Compounds. Plants, 13(21), 3085.
36. Popescu, M. V., Dabija, A., & Chetrariu, A. (2024). ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 25(3), 287-299.
37. Prisacaru, A. E., Ghinea, C., Albu, E., & Ilaș, A. (2023, November). Quality Assessment of Commercial Eggs: Effects of Oil Coating, Storage Time and Temperature on Physico-Chemical and Microbiological Characteristics. In International Conference on e-Health and Bioengineering(pp. 471-479). Cham: Springer Nature Switzerland.
38. Ropciuc, S., Dranca, F., Oroian, M. A., Leahu, A., Prisacaru, A. E., Spinei, M., & Codină, G. G. (2024). Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making. Gels, 10(3), 194.
39. Ropciuc, S., Ghinea, C., Leahu, A., Prisacaru, A. E., Oroian, M. A., Apostol, L. C., & Dranca, F. (2024). Development and Characterization of New Plant-Based Ice Cream Assortments Using Oleogels as Fat Source. Gels, 10(6), 397.
40. Spinei, M., & Oroian, M. (2023). Characterization of Băbească Neagră grape pomace and incorporation into jelly candy: evaluation of phytochemical, sensory, and textural properties. Foods, 13(1), 98.
41. Spinei, M., Oroian, M., & Ursachi, V. F. (2024). Characterization of biodegradable films based on carboxymethyl cellulose and citrus pectin films enriched with bee bread oil and thyme oil. LWT, 214, 117088.
42. Ungureanu‐Iuga, M., Surdu, I., & Necula, D. Characteristics of mountain vs. lowland dairy products. International Journal of Food Science & Technology. Volume59, Issue7, pag 4359-4373.
43. Ursachi, V. F., Oroian, M., & Spinei, M. (2024). Development and characterization of biodegradable films based on cellulose derivatives and citrus pectin: A comparative study. Industrial Crops and Products, 219, 119052.
44. Ungureanu-Iuga, M., Mironeasa, S., Batariuc, A., Mironeasa, C., & Oroian, M. A. (2024). Extruded snacks from maize flour with red grape pomace. Ukrainian Food Journal, 13(3), 557.
45. Mironeasa, S., Ungureanu-Iuga, M., Mironeasa, C., (2024). Assessing of maize-based snacks formulated with whole and seedless white grape pomace. Carpathian Journal of Food Science and Technology, 2024, 16(4), 5-17.
46. Mangalagiu,V.; Danac, R.; Diaconu, D.; Zbancioc, G.; Mangalagiu, I.I.* Hybrids diazine: Recent Advancements in Modern Antimicrobial Therapy. Current Medicinal Chemistry (Curr. Med. Chem.) 2024, 31(19), 2687-2705. Bentham Science Publishers, ISSN (Print): 0929-8673; ISSN (Online): 1875-533X DOI: 10.2174/0929867330666230418104409
47. Balaes, T.; Marandis, C.G.; Mangalagiu, V.; Glod, M.; Mangalagiu, I.I.* New insides into chimeric and hybrid azines derivatives with antifungal activity. Future Medicinal Chemistry (Future Med. Chem.) 2024, 16(11), 1163–1180. https://doi.org/10.1080/17568919.2024.2351288

ARTICOLE ISI

1. Golea, C. M.; Codină, G. G.; Oroian, M. Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR). Food Control 2023, 143, 109318. https://doi.org/10.1016/j.foodcont.2022.109318,
2. Spinei, M.; Oroian, M. Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques. International Journal of Biological Macromolecules 2023, 224, 739-753. 1016/j.ijbiomac.2022.10.162, https://www.sciencedirect.com/science/article/abs/pii/S0141813022024059
3. Ghinea, C.; Leahu, A. Life cycle assessment of sheep cheese production in a small dairy factory from Romanian rural area. Environmental Science and Pollution Research 2023, 30(3), 6986-7004. 1007/s11356-022-22644-2, https://link.springer.com/article/10.1007/s11356-022-22644-2
4. Oroian, M., Codină, G. G., & Dabija, A. Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes. Journal of Culinary Science & Technology 2023, 21(6), 1005-1017. https://doi.org/10.1080/15428052.2022.2027306, https://www.tandfonline.com/doi/abs/10.1080/15428052.2022.2027306
5. Crăciun, A. L.; Gutt, G. Optimization of Experimental Parameters in the Solvent Extraction of Trans-Resveratrol from Pruning Waste of Vitis vinifera, Fetească Neagră Variety. Applied Sciences 2023, 13(2), 823. https://doi.org/10.3390/app13020823, https://www.mdpi.com/2076-3417/13/2/823
6. Grigore, D. M.; Mironeasa, S.; Ciurescu, G.; Ungureanu-Iuga, M.; Batariuc, A.; Babeanu, N. E. Carcass Yield and Meat Quality of Broiler Chicks Supplemented with Yeasts Bioproducts. Applied Sciences 2023, 13(3), 1607. https://doi.org/10.3390/app13031607, https://www.mdpi.com/2076-3417/13/3/1607
7. Lungu, C. N.; Mangalagiu, V.; Mangalagiu, I. I.; Mehedinti, M. C. Benzoquinoline Chemical Space: A Helpful Approach in Antibacterial and Anticancer Drug Design. Molecules 2023, 28(3), 1069. https://doi.org/10.3390/molecules28031069, https://www.mdpi.com/1420-3049/28/3/1069
8. Ropciuc, S.; Dranca, F.; Oroian, M. A.; Leahu, A.; Codină, G. G.; Prisacaru, A. E. Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels. Gels 2023, 9(3), 216. https://doi.org/10.3390/gels9030216, https://www.mdpi.com/2310-2861/9/3/216
9. Avramia, I., Amariei, S. A Comparative Study on the Development of Bioactive Films Based on β-glucan from Spent Brewer’s Yeast and Pomegranate, Bilberry, or Cranberry Juices. Applied Sciences 2023, 13(5), 2807. https://doi.org/10.3390/app13052807, https://www.mdpi.com/2076-3417/13/5/2807
10. Coţovanu, I.; Mironeasa, C.; Mironeasa, S. Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants 2023, 12(4), 698. https://doi.org/10.3390/plants12040698, https://www.mdpi.com/2223-7747/12/4/698
11. Begliţa, V.; Ungureanu-Iuga, M.; Mironeasa, S. Assessing the Features of Tomato Pomace Powder in Suspensions. Applied Sciences 2023, 13(4), 2235. https://doi.org/10.3390/app13042235, https://www.mdpi.com/2076-3417/13/4/2235
12. Prisacaru, A. E.; Ghinea, C.; Albu, E.; Ursachi, F. Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 2023, 12(6), 1311. https://doi.org/10.3390/foods12061311, https://www.mdpi.com/2304-8158/12/6/1311
13. Atudorei, D.;Mironeasa, S.; Codină, G. G. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023,12(6), 1316.  https://doi.org/10.3390/foods12061316, https://www.mdpi.com/2304-8158/12/6/1316
14. Pădureţ, S. (2023). The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese. Ovidius University Annals of Chemistry 2023, 34(1), 34-40. 10.2478/auoc-2023-0006, https://intapi.sciendo.com/pdf/10.2478/auoc-2023-0006
15. Golea, C. M.; Galan, P. M.; Leti, L. I.; Codină, G. G. Genetic Diversity and Physicochemical Characteristics of Different Wheat Species (Triticum aestivum L., Triticum monococcum L., Triticum spelta L.) Cultivated in Romania. Applied Sciences 2023, 13(8), 4992. https://doi.org/10.3390/app13084992 , https://www.mdpi.com/2076-3417/13/8/4992
16. Axentii, M.; Stroe, S. G.; Codină, G. G.Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal. Foods 2023, 12(9), 1774. https://doi.org/10.3390/foods12091774 , https://www.mdpi.com/2304-8158/12/9/1774
17. Coţovanu, I.; Mironeasa, C.; Mironeasa, S. Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread. Foods 2023, 12(8), 1730. https://doi.org/10.3390/foods12081730, https://www.mdpi.com/2304-8158/12/8/1730
18. Chetrariu, A.; Dabija, A. Spent Grain: A Functional Ingredient for Food Applications. Foods 2023, 12(7), 1533. https://doi.org/10.3390/foods12071533, https://www.mdpi.com/2304-8158/12/7/1533
19. Ropciuc, S.; Dranca, F.; Pauliuc, D.; Oroian, M. Honey authentication and adulteration detection using emission–excitation spectra combined with chemometrics. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2023, 293, 122459. https://doi.org/10.1016/j.saa.2023.122459, https://www.sciencedirect.com/science/article/abs/pii/S1386142523001440
20. Ciocan, M. E., Salamon, R. V., Ambrus, Á., Codină, G. G., Chetrariu, A., & Dabija, A. Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality. Fermentation 2023, 9(5), 490. https://doi.org/10.3390/fermentation9050490, https://www.mdpi.com/2311-5637/9/5/490
21. Golea, C. M.; Stroe, S. G.; Gâtlan, A. M.;Codină, G. G. Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania. Plants 2023, 12(11), 2138. https://doi.org/10.3390/plants12112138, https://www.mdpi.com/2223-7747/12/11/2138
22. Ungureanu-Iuga, M.; Mironeasa, S. Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties. Gels 2023, 9(6), 449. https://doi.org/10.3390/gels9060449, https://www.mdpi.com/2310-2861/9/6/449.
23. Oniciuc, L.; Amăriucăi-Mantu, D.; Diaconu, D.; Mangalagiu, V.; Danac, R.; Antoci, V.; Mangalagiu, I. I. Benzoquinoline Derivatives: An Attractive Approach to Newly Small Molecules with Anticancer Activity. International Journal of Molecular Sciences 2023, 24(9), 8124. https://doi.org/10.3390/ijms24098124, https://www.mdpi.com/1422-0067/24/9/8124.
24. Batariuc, A.; Coțovanu, I.; Mironeasa, S. Sorghum Flour Features Related to Dry Heat Treatment and Milling. Foods 2023, 12(11), 2248. https://doi.org/10.3390/foods12112248, https://www.mdpi.com/2304-8158/12/11/2248.
25. Dabija, A.; Rusu, L.; Codină, G. G. Studies on the Manufacturing of Food Products Using Unconventional Raw Materials. Applied Sciences 2023, 13(13), 7990. https://doi.org/10.3390/app13137990 , https://www.mdpi.com/2076-3417/13/13/7990
26. Mironeasa, S.; Codină, G. G. Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology. Journal of Culinary Science & Technology 2023, 21(3), 371-386. https://doi.org/10.1080/15428052.2021.1948480, https://www.tandfonline.com/doi/abs/10.1080/15428052.2021.1948480
27. Anchidin-Norocel, L.; Savage, W. K.;  Gheorghita, R.;  Amariei, S. Biopolymers Used for Receptor Immobilization for Nickel-Detection Biosensors in Food. Micromachines 2023, 14(8), 1529. https://doi.org/10.3390/mi14081529, https://www.mdpi.com/2072-666X/14/8/1529
28. Gheorghita, R.; Filip, R.; Lupaescu, A. V.; Iavorschi, M.; Anchidin-Norocel, L.; Gutt, G. Innovative Materials with Possible Applications in the Wound Dressings Field: Alginate-Based Films with Moringa oleifera Extract. Gels 2023, 9(7), 560. https://doi.org/10.3390/gels9070560, https://www.mdpi.com/2310-2861/9/7/560
29. Ejaz, A.; Waliat, S.; Arshad, M. S.; Khalid, W.; Khalid, M. Z.; Suleria, H. A. R.; Mironeasa, S. A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods. Frontiers in Pharmacology, 14. https://doi.org/10.3389/fphar.2023.1198970, https://www.frontiersin.org/articles/10.3389/fphar.2023.1198970/full
30. Mironeasa, S.; Coţovanu, I.; Mironeasa, C.; Ungureanu-Iuga, M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants 2023, 12(7), 1453. https://www.mdpi.com/2076-3921/12/7/1453, https://doi.org/10.3390/antiox12071453.
31. Hretcanu, C. E.; Crasmareanu, M. The (α, p)-Golden Metric Manifolds and Their Submanifolds. Mathematics 2023, 11(14), https://doi.org/10.3390/math11143046, https://www.mdpi.com/2227-7390/11/14/3046
32. Oroian, M.; Dranca, F.; Ropciuc, S.; Pauliuc, D. A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data. Current Research in Food Science 2023, 100642. https://doi.org/10.1016/j.crfs.2023.100642, https://www.sciencedirect.com/science/article/pii/S2665927123002101
33. Cîrstea, N.; Nour, V.; Corbu, A. R.; Muntean, C.; Codină, G. G. Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan. Foods 2023, 12(18), 3455. https://doi.org/10.3390/foods12183455, https://www.mdpi.com/2304-8158/12/18/3455
34. Petraru, A., Amariei, S. A Novel Approach about Edible Packaging Materials Based on Oilcakes—A Review. Polymers 2023, 15(16), 3431. https://doi.org/10.3390/polym15163431 , https://www.mdpi.com/2073-4360/15/16/3431
35. Khalil, E.; Sultan, M. T.; Khalid, W.; Khalid, M. Z.; Rahim, M. A.; Saleem, S. R.; Mironeasa, S. Evaluation of Different Terminalia chebula Varieties and Development of Functional Muffins. Frontiers in Sustainable Food Systems 2023, 7, 1227851. https://doi.org/10.3389/fsufs.2023.1227851, https://www.frontiersin.org/articles/10.3389/fsufs.2023.1227851/full.
36. Tucaliuc, R. A.; Mangalagiu, V.; Mangalagiu, I. I. Pyridazinic Bioisosteres with Potential Applications in Medicinal Chemistry and Agriculture. Processes 2023, 11(8), 2306. https://doi.org/10.3390/pr11082306, https://www.mdpi.com/2227-9717/11/8/2306.
37. Arvinte, O. M.; Senila, L.; Becze, A.; Amariei, S. Rowanberry—A Source of Bioactive Compounds and Their Biopharmaceutical Properties. Plants 2023, 12(18), 3225. https://doi.org/10.3390/plants12183225 , https://www.mdpi.com/2223-7747/12/18/3225
38. Cîrstea, N., Nour, V., Corbu, A. R., & Codină, G. G. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers. Gels 2023, 9(12), 970. https://doi.org/10.3390/gels9120970, https://www.mdpi.com/2310-2861/9/12/970
39. Diaconu, D.; Mangalagiu, V.; Dunca, S.; Amariucai-Mantu, D.; Antoci, V.; Roman, T.; Mangalagiu, I. I. Ultrasound assisted synthesis of hybrid quinoline anchored with 4-R-benzenesulfonamide moiety with potential antimicrobial activity. Heliyon 2023, 9(11). https://doi.org/10.1016/j.heliyon.2023.e21518, https://www.sciencedirect.com/science/article/pii/S2405844023087261.
40. Leahu, A.; Ropciuc, S.; Ghinea, C.; Damian, C. Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry. Gels 2023, 9(12), 964. https://doi.org/10.3390/gels9120964 , https://www.mdpi.com/2310-2861/9/12/964
41. Ciocan, M. E.; Salamon, R. V.; Ambrus, Á.; Codină, G. G.; Chetrariu, A.; Dabija, A. Use of Unmalted and Malted Buckwheat in Brewing. Applied Sciences 2023, 13(4), 2199. https://doi.org/10.3390/app13042199, https://www.mdpi.com/2076-3417/13/4/2199.
42. Coțovanu, I.; Stroe, S. G.; Ursachi, F.; Mironeasa, S. Addition of amaranth flour of different particle sizes at established doses in wheat flour to achieve a nutritional improved wheat bread. Foods 2023, 12(1), 133. https://doi.org/10.3390/foods12010133, https://www.mdpi.com/2304-8158/12/1/133
43. Spinei, M.; Oroian, M. Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties. Foods 2023, 13(1), 98. https://doi.org/10.3390/foods13010098. https://www.mdpi.com/2304-8158/13/1/98
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ARTICOLE

1. Oroian, M.; Codină, G.G.; Dabija, A. Quality Characteristics of Yogurt with Different Levels of Cranberries Powder Addition of Different Particle Sizes. Journal of Culinary Science & Technology2022, 1-13. https://doi.org/10.1080/15428052.2022.2027306, https://www.tandfonline.com/doi/full/10.1080/15428052.2022.2027306?scroll=top&needAccess=true&role=tab
2. Ghinea, C.; Prisacaru, A. E.; Leahu, A. Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer. Ovidius University Annals of Chemistry 2022, 33(1), 84-93. https://doi.org/10.2478/auoc-2022-0012, https://sciendo.com/article/10.2478/auoc-2022-0012
3. Golea, M. C.; Şandru, M. D.; Codină, G. G. Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania. Ukrainian Food Journal 2022, 11(1). https://doi.org/24263/2304- 974X-2022-11-1-9, http://www.ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202022%20V.11%20Is.1.pdf#page=78
4. Avramia, I.; Amariei, S. A simple and efficient mechanical cell disruption method using glass beads to extract β-glucans from spent brewer’s yeast. Applied Sciences 2022, 12(2), 648. https://doi.org/10.3390/app12020648, https://www.mdpi.com/2076-3417/12/2/648
5. Coţovanu, I.; Mironeasa, S. Features of bread made from different amaranth flour fractions partially substituting wheat flour. Applied Sciences 2022, 12(2), 897. https://doi.org/10.3390/app12020897, https://www.mdpi.com/2076-3417/12/2/897
6. Coţovanu, I.; Mironeasa, S. Influence of buckwheat seed fractions on dough and baking performance of wheat bread. Agronomy 2022, 12(1), 137. https://doi.org/10.3390/agronomy12010137, https://www.mdpi.com/2073-4395/12/1/137
7. Ciurca, L.; Paun, M. A.; Barhalescu, M.; Jarcau, M.; Dumitras, C.; Corabieru, A.; Paun, V.A.; Agop, M.; Paun, V. P. Non-Linear Behaviors In The Dynamics Of Complex Systems Through A Multifractal Hydrodynamic Model. University Politehnica Of Bucharest Scientific Bulletin-Series A-Applied Mathematics And Physics 2022, 84(4), 149-168. https://infoscience.epfl.ch/record/299871
8. Procopet, O.; Oroian, M. Amaranth seed polyphenol, fatty acid and amino acid profile. Applied Sciences 2022, 12(4), 2181. https://doi.org/10.3390/app12042181, https://www.mdpi.com/2076-3417/12/4/2181
9. Leahu, A.; Ropciuc, S.; Ghinea, C. Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream. Applied Sciences 2022, 12(3), 1754. https://doi.org/10.3390/app12031754, https://www.mdpi.com/2076-3417/12/3/1754
10. Codină, G. G. Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality. Applied Sciences 2022, 12(3), 1035. https://doi.org/10.3390/app12031035, https://www.mdpi.com/2076-3417/12/3/1035
11. Chetrariu, A.; Dabija, A. Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study. Applied Sciences 2022, 12(3), 1441. https://doi.org/10.3390/app12031441, https://www.mdpi.com/2076-3417/12/3/1441
12. Crăciun, A. L.; Gutt, G. Study on kinetics of trans-resveratrol, total phenolic content, and antioxidant activity increase in vine waste during post-pruning storage. Applied Sciences 2022, 12(3), 1450. https://doi.org/10.3390/app12031450, https://www.mdpi.com/2076-3417/12/3/1450
13. Pădureţ, S. The quantification of fatty acids, color, and textural properties of locally produced bakery margarine. Applied Sciences 2022, 12(3), 1731. https://doi.org/10.3390/app12031731, https://www.mdpi.com/2076-3417/12/3/1731
14. Diaconu, D.; Amăriucăi-Mantu, D.; Antoci, V.; Ciorteanu, R.; Mangalagiu, V.; Mangalagiu, I. I. Design and synthesis of new hybrid pyridine-imidazolium/benzimidazolium salts with antibacterial activity. Revue Roumaine de Chimie 2022, 67(1-2), 89-92. 33224/rrch.2022.67.1-2.07 https://revroum.lew.ro/wp-content/uploads/2022/01/Art%2007.pdf
15. Ropciuc, S.; Apostol, L. C.; Damian, C.; Prisacaru, A. E. Effect of hemp seed oil addition on the rheological properties of dough and bread. Applied Sciences 2022, 12(6), 2764. https://doi.org/10.3390/app12062764, https://www.mdpi.com/2076-3417/12/6/2764
16. Atudorei, D.; Ropciuc, S.; Codină, G. G. Possibilities to use germinated lupine flour as an ingredient in breadmaking to improve the final product quality. Agronomy 2022, 12(3), 667. https://doi.org/10.3390/agronomy12030667, https://www.mdpi.com/2073-4395/12/3/667
17. Ghinea, C.; Prisacaru, A. E.; Leahu, A. Physico-Chemical and Sensory Quality of Oven-Dried and Dehydrator-Dried Apples of the Starkrimson, Golden Delicious and Florina Cultivars. Applied Sciences 2022, 12(5), 2350. https://doi.org/10.3390/app12052350, https://www.mdpi.com/2076-3417/12/5/2350
18. Dabija, A.; Ciocan, M. E.; Chetrariu, A.; Codină, G. G. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. Plants 2022, 11(6), 756. https://doi.org/10.3390/plants11060756, https://www.mdpi.com/2223-7747/11/6/756
19. Atudorei, D.; Ropciuc, S.; Codină, G. G. Possibilities to use germinated lupine flour as an ingredient in breadmaking to improve the final product quality. Agronomy 2022, 12(3), 667. https://doi.org/10.3390/agronomy12030667, https://www.mdpi.com/2073-4395/12/3/667
20. Chetrariu, A.; Ursachi, V. F.; Dabija, A. Evaluation of the fatty acids and amino acids profiles in spent grain from brewing and malt whisky. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 2022, 23(2), 167-177. https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202202&vol=2&aid=5429
21. Mocanu, M. L.; Amariei, S. Elderberries—A Source of Bioactive Compounds with Antiviral Action. Plants 2022, 11(6), 740. https://doi.org/10.3390/plants11060740, https://www.mdpi.com/2223-7747/11/6/740
22. Mihalcea, A.; Amariei, S. Study on Contamination with Some Mycotoxins in Maize and Maize-Derived Foods. Applied Sciences 2022, 12(5), 2579. https://doi.org/10.3390/app12052579, https://www.mdpi.com/2076-3417/12/5/2579
23. Mironeasa, S. Current approaches in using plant ingredients to diversify range of bakery and pasta products. Applied Sciences 2022, 12(6), 2794. https://doi.org/10.3390/app12062794, https://www.mdpi.com/2076-3417/12/6/2794/htm
24. Coţovanu, I.; Mironeasa, C.; Mironeasa, S. Insights into the potential of buckwheat flour fractions in wheat bread dough. Applied Sciences 2022, 12(5), 2302. https://doi.org/10.3390/app12052302, https://www.mdpi.com/2076-3417/12/5/2302
25. Mocanu, C. S.; Niculaua, M.; Zbancioc, G.; Mangalagiu, V.; Drochioiu, G. Novel design of neuropeptide-based drugs with β-sheet breaking potential in amyloid-beta cascade: Molecular and structural deciphers. International Journal of Molecular Sciences 2022, 23(5), 2857. https://doi.org/10.3390/ijms23052857, https://www.mdpi.com/1422-0067/23/5/2857
26. Spinei, M.; Oroian, M. The influence of extraction conditions on the yield and physico-chemical parameters of pectin from grape pomace. Polymers 2022, 14(7), 1378. https://doi.org/10.3390/polym14071378, https://www.mdpi.com/2073-4360/14/7/1378
27. Popovici, V.; Bucur, L.; Gîrd, C.E.; Rambu, D.; Calcan, S.I.; Cucolea, E.I.; Costache, T.; Ungureanu-Iuga, M.; Oroian, M.; Mironeasa, S.; Schroder, V.; Ozon, E. A.; Lupuliasa, D.; Caraiane, A.; Badea, V. Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of Usnea barbata (L.) Weber ex FH Wigg from Călimani Mountains, Romania. Plants 2022, 11(7), 854. https://doi.org/10.3390/plants11070854, https://www.mdpi.com/2223-7747/11/7/854
28. Pauliuc, D.; Dranca, F.; Ropciuc, S.; Oroian, M. Advanced characterization of monofloral honeys from Romania. Agriculture 2022, 12(4), 526. https://doi.org/10.3390/agriculture12040526, https://www.mdpi.com/2077-0472/12/4/526
29. Luca, L.; Oroian, M. Oat yogurts enriched with synbiotic microcapsules: Physicochemical, microbiological, textural and rheological properties during storage. Foods 2022, 11(7), 940. https://doi.org/10.3390/foods11070940, https://www.mdpi.com/2304-8158/11/7/940
30. Salamon, R. V.; Dabija, A.; Ferencz, Á.; Tankó, G.; Ciocan, M. E.; Codină, G. G. The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer. Plants 2022, 11(8). 1043. https://doi.org/10.3390/plants11081043, https://www.mdpi.com/2223-7747/11/8/1043
31. Albert, C.; Codină, G. G.; Héjja, M.; András, C. D.; Chetrariu, A.; Dabija, A. Study of Antioxidant Activity of Garden Blackberries (Rubus fruticosus L.) Extracts Obtained with Different Extraction Solvents. Applied Sciences 2022, 12(8), 4004. https://doi.org/10.3390/app12084004, https://www.mdpi.com/2076-3417/12/8/4004
32. Petrescu, T. C.; Paun, M. A.; Jarcau, M.; Ciurca, L.; Paun, V. A.; Dumitras, C.; Paun, V.P.; Agop, M. Self-Structuring Of Cellular And Channel Type In Complex System Dynamics In The Framework Of Scale Relativity Theory. University Politehnica Of Bucharest Scientific Bulletin-Series A-Applied Mathematics And Physics 2022, 84(1), 175-190. https://www.scientificbulletin.upb.ro/rev_docs_arhiva/fulld73_161409.pdf
33. Popovici, V.; Bucur, L.; Gîrd, C.E.; Calcan, S.I.; Cucolea, E.I.; Costache, T.; Rambu, D.; Ungureanu-Iuga, M.; Oroian, M.; Mironeasa, S.; Schroder, V.; Ozon, E.A.; Caraiane, A.; Badea, V. Advances in the Characterization of Usnea barbata (L.) Weber ex FH Wigg from Călimani Mountains, Romania. Applied Sciences 2022, 12(9), 4234. https://doi.org/10.3390/app12094234, https://www.mdpi.com/2076-3417/12/9/4234
34. Voinea, A.; Stroe, S. G.; Ropciuc, S.; Dabija, A.; Codină, G. G. The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality. Applied Sciences 2022, 12(9), 4344. https://doi.org/10.3390/app12094344, https://www.mdpi.com/2076-3417/12/9/4344
35. Atudorei, D.; Atudorei, O.; Codină, G. G. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality. Plants 2022, 11(9), 1225. https://doi.org/10.3390/plants11091225, https://www.mdpi.com/2223-7747/11/9/1225
36. Avramia, I.; Amariei, S. Formulation, Characterization and Optimization of β–Glucan and Pomegranate Juice Based Films for Its Potential in Diabetes. Nutrients 2022, 14(10), 2142. https://doi.org/10.3390/nu14102142, https://www.mdpi.com/2072-6643/14/10/2142
37. Coţovanu, I.; Mironeasa, S. Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics. Scientific Reports 2022, 12(1), 7883. https://doi.org/10.1038/s41598-022-12017-7, https://www.nature.com/articles/s41598-022-12017-7
38. Diaconu, D.; Antoci, V.; Mangalagiu, V.; Amariucai-Mantu, D.; Mangalagiu, I. I. Quinoline–imidazole/benzimidazole derivatives as dual-/multi-targeting hybrids inhibitors with anticancer and antimicrobial activity. Scientific Reports 2022, 12(1), 16988. https://doi.org/10.1038/s41598-022-21435-6, https://www.nature.com/articles/s41598-022-21435-6#citeas
39. Oroian, M.; Codină, G. G. Current Research in Food Safety and Biotechnology. Applied Sciences 2022, 12(13), 6640. https://doi.org/10.3390/app12136640, https://www.mdpi.com/2076-3417/12/13/6640/htm
40. Amariei, S.; Ursachi, F.; Petraru, A. Development of New Biodegradable Agar-Alginate Membranes for Food Packaging. Membranes 2022, 12(6), 576. https://doi.org/10.3390/membranes12060576, https://www.mdpi.com/2077-0375/12/6/576
41. Dragan, V. S.; Paun, M. A.; Jarcau, M.; Dumitras, C.; Placinta, C.; Paun, V. A.; Agop, M.; Paun, V. P.; Rosu, I. A.; Conductive-Type Behaviors In The Dynamics Of Complex Systems Through Scale Relativity Theory. University Politehnica Of Bucharest Scientific Bulletin-Series A-Applied Mathematics And Physics 2022, 84(2), 203-212. https://infoscience.epfl.ch/record/294741
42. Spinei, M.; Oroian, M. Microwave-assisted extraction of pectin from grape pomace. Scientific Reports 2022, 12(1), 12722. https://doi.org/10.1038/s41598-022-16858-0, https://www.nature.com/articles/s41598-022-16858-0
43. Chetrariu, A.; Dabija, A. Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers. Applied Sciences 2022, 12(14), 7163. https://www.mdpi.com/2076-3417/12/14/7163, https://doi.org/10.3390/app12147163
44. Rosu, I. A.; Paun, M. A.; Barhalescu, M.; Saviuc, A. I.; Jarcau, M.; Dumitras, C.; Placinta, C.; Paun, V. A.; Agop, M.; Paun, V. P. Bistable-Type Interactions Of Complex Systems In A Fractal Paradigm Of Motion. University Politehnica Of Bucharest Scientific Bulletin-Series A-Applied Mathematics And Physics 2022, 84, 167-176. https://infoscience.epfl.ch/record/297851
45. Spinei, M.; Oroian, M. Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques. Foods 2022, 11(15), 2274. https://doi.org/10.3390/foods11152274, https://www.mdpi.com/2304-8158/11/15/2274
46. Ghinea, C.; Leahu, A. Life cycle assessment of sheep cheese production in a small dairy factory from Romanian rural area. Environmental Science and Pollution Research 2022, 30(3), 6986-7004. https://doi.org/10.1007/s11356-022-22644-2, https://link.springer.com/article/10.1007/s11356-022-22644-2#citeas
47. Petraru, A.; Amariei, S. Sunflower Oilcake as a Potential Source for the Development of Edible Membranes. Membranes 2022, 12(8), 789. https://doi.org/10.3390/membranes12080789, https://www.mdpi.com/2077-0375/12/8/789
48. Avramia, I.; Amariei, S. Formulation of Fast Dissolving β-Glucan/Bilberry Juice Films for Packaging Dry Powdered Pharmaceuticals for Diabetes. Plants 2022, 11(15), 2040. https://doi.org/10.3390/plants11152040, https://www.mdpi.com/2223-7747/11/15/2040
49. Puscaselu, R. G.; Lobiuc, A.; Gutt, G. The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added. Gels 2022, 8(8), 505. https://doi.org/10.3390/gels8080505, https://www.mdpi.com/2310-2861/8/8/505
50. Luca, M. I.; Ungureanu-Iuga, M.; Mironeasa, S. Carrot Pomace Characterization for Application in Cereal-Based Products. Applied Sciences 2022, 12(16), 7989. https://doi.org/10.3390/app12167989, https://www.mdpi.com/2076-3417/12/16/7989
51. Ghendov-Mosanu, A.; Ungureanu-Iuga, M.; Mironeasa, S.; Sturza, R. Aronia Extracts in the Production of Confectionery Masses. Applied Sciences 2022, 12(15), 7664. https://doi.org/10.3390/app12157664, https://www.mdpi.com/2076-3417/12/15/7664
52. Batariuc, A.; Ungureanu-Iuga, M.; Mironeasa, S. Characterization of Sorghum Processed through Dry Heat Treatment and Milling. Applied Sciences 2022, 12(15), 7630. https://doi.org/10.3390/app12157630, https://www.mdpi.com/2076-3417/12/15/7630
53. Oroian, M.; Dranca, F.; Ursachi, F. Characterization of Romanian bee pollen—an important nutritional source. Foods 2022, 11(17), 2633.  https://doi.org/10.3390/foods11172633, https://www.mdpi.com/2304-8158/11/17/2633
54. Dranca, F.; Ropciuc, S.; Pauliuc, D.; Oroian, M. Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters. LWT 2022, 168, 113910. https://doi.org/10.1016/j.lwt.2022.113910, https://www.sciencedirect.com/science/article/pii/S0023643822008453
55. Atudorei, D.; Mironeasa, S.; Codină, G. G. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods 2022, 11(19), 2982. https://doi.org/10.3390/foods11192982, https://www.mdpi.com/2304-8158/11/19/2982
56. Tița, O.; Constantinescu, M. A.; Tița, M. A.; Opruța, T. I.; Dabija, A.; Georgescu, C. Valorization on the Antioxidant Potential of Volatile Oils of Lavandula angustifolia Mill., Mentha piperita L. and Foeniculum vulgare L. in the Production of Kefir. Applied Sciences 2022, 12(20), 10287. https://doi.org/10.3390/app122010287, https://www.mdpi.com/2076-3417/12/20/10287
57. Coţovanu, I.; Mironeasa, S. An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes. Agronomy 2022, 12(10), 2271. https://doi.org/10.3390/agronomy12102271, https://www.mdpi.com/2073-4395/12/10/2271
58. Amariucai-Mantu, D.; Mangalagiu, V.; Bejan, I.; Aricu, A.; Mangalagiu, I. I. Hybrid Azine Derivatives: A Useful Approach for Antimicrobial Therapy. Pharmaceutics 2022, 14(10), 2026. https://doi.org/10.3390/pharmaceutics14102026, https://www.mdpi.com/1999-4923/14/10/2026
59. Leahu, A.; Ghinea, C.; Ropciuc, S. Rheological, Textural, and Sensorial Characterization of Walnut Butter. Applied Sciences 2022, 12(21), 10976. https://doi.org/10.3390/app122110976, https://www.mdpi.com/2076-3417/12/21/10976
60. Carmen, A. L.; Cristina, G.; Elena, P. A.; Eufrosina, A. Extraction of Active Compounds from Armoracia rusticana Using Maceration and Ultrasound Assisted Extraction. In 2022 E-Health and Bioengineering Conference (EHB) 2022, IEEE, 1-4. 1109/EHB55594.2022.9991577, https://ieeexplore.ieee.org/document/9991577
61. Coțovanu, I.; Stroe, S. G.; Ursachi, F.; Mironeasa, S. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods 2022, 12(1), 133. https://doi.org/10.3390/foods12010133, https://www.mdpi.com/2304-8158/12/1/133

Articole şi studii publicate în reviste cotatate ISI (A) / ERIH in anul 2021

1. Luca, L.; Oroian, M. Influence of Different Prebiotics on Viability of Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnosus Encapsulated in Alginate Microcapsules. Foods 2021, 10, 710. https://doi.org/10.3390/foods10040710, https://www.mdpi.com/2304-8158/10/4/710
2. Solomon, N. Influence of repeated recycling on the quality of molded finished products. Int. J. Environ. Sci. Technol. (2021). https://doi.org/10.1007/s13762-021-03174-9, https://link.springer.com/article/10.1007%2Fs13762-021-03174-9
3. Gâtlan, A.-M.; Gutt, G. Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits. Int. J. Environ. Res. Public Health 2021, 18, 8986. https://doi.org/10.3390/ijerph18178986, https://www.mdpi.com/1660-4601/18/17/8986
4. Chetrariu, A.; Dabija, A. Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds. Molecules 2021, 26, 3236. https://doi.org/10.3390/molecules26113236, https://www.mdpi.com/1420-3049/26/11/3236
5. Spinei, M.; Oroian, M. The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods 2021, 10, 867. https://doi.org/10.3390/foods10040867, https://www.mdpi.com/2304-8158/10/4/867
6. Ciursă, P.; Pauliuc, D.; Dranca, F.; Ropciuc, S.; Oroian, M. Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis. Food Control 2021, 130, doi:10.1016/j.foodcont.2021.108266, https://reader.elsevier.com/reader/sd/pii/S0956713521004047?token=BE8987D2416B5A2BA29DD381C488BAAA2BCA11C46949758380CA68A27F496899AEC652B88B27A38D5F00695BA1ED2E31&originRegion=eu-west-1&originCreation=20220114082913
7. Atudorei, D.; Atudorei, O.; Codină, G.G. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. Foods 2021, 10, 1542. https://doi.org/10.3390/foods10071542, https://www.mdpi.com/2304-8158/10/7/1542
8. Ghinea,C. & Paduret,S. Separation of waste plastic resulting from electrical products by forced aeration flotation. Ovidius University Annals of Chemistry, 2021,32(2) 104-109. https://doi.org/10.2478/auoc-2021-0015, https://www.sciendo.com/article/10.2478/auoc-2021-0015
9. Ciursa, P.; Oroian, M. Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups. Sci. Rep. 2021, 11, 1–11, doi:10.1038/s41598-021-02951-3, https://www.nature.com/articles/s41598-021-02951-3.pdf
10. Pauliuc, D.; Ciursă, P.; Ropciuc, S.; Dranca, F.; Oroian, M. Physicochemical parameters prediction and authentication of different monofloral honeys based on FTIR spectra. J. Food Compos. Anal. 2021, 102, doi:10.1016/j.jfca.2021.104021, https://reader.elsevier.com/reader/sd/pii/S0889157521002210?token=1EBA75451B0CD58D575565CFAF9EA04AA00C76A751A2057ABB5E0BE100DD8D95B60F54D10A8A1F48E95D28E113467F90&originRegion=eu-west-1&originCreation=20220114083406
11. Dabija, A.; Ciocan, M.E.; Chetrariu, A.; Codină, G.G. Maize and Sorghum as Raw Materials for Brewing, a Review. Appl. Sci. 2021, 11, 3139. https://doi.org/10.3390/app11073139, https://www.mdpi.com/2076-3417/11/7/3139#cite
12. Prisacaru, A.E.; Ghinea, C.; Apostol, L.C.; Ropciuc, S.; Ursachi, V.F. Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion. Processes 2021, 9, 1193. https://doi.org/10.3390/pr9071193, https://www.mdpi.com/2227-9717/9/7/1193
13. Scripcă, L.A.; Amariei, S. The Influence of Chemical Contaminants on the Physicochemical Properties of Unifloral and Multifloral Honey. Foods 2021, 10, 1039. https://doi.org/10.3390/foods10051039, https://www.mdpi.com/2304-8158/10/5/1039
14. Avramia, I.; Amariei, S. Spent Brewer’s Yeast as a Source of Insoluble β-Glucans. Int. J. Mol. Sci. 2021, 22, 825. https://doi.org/10.3390/ijms22020825, https://www.mdpi.com/1422-0067/22/2/825
15. Batariuc, A.; Ungureanu-Iuga, M.; Mironeasa, S. Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics. Appl. Sci. 2021, 11, 11881. https://doi.org/10.3390/app112411881, https://www.mdpi.com/2076-3417/11/24/11881
16. Spinei, M.; Oroian, M. The influence of osmotic treatment assisted by ultrasound on the physico-chemical characteristics of blueberries (Vaccinium myrtillus L.). Ultrasonics 2021, 110, 106298, doi:10.1016/j.ultras.2020.106298, https://reader.elsevier.com/reader/sd/pii/S0041624X20302353?token=16F8065BBA19341F7C712EFE8B03B88E32B6454DC8FF108FE5620C325E2AA9BF11D083C304FD8A9D25D0E4B3E802361F&originRegion=eu-west-1&originCreation=20220114083935
17. Mihalcea, A.; Amariei, S.; Engineering, F. STUDY ON THE IMPORTANCE OF AFLATOXINS ; DEGRADATION METHODS ; MYCOTOXINS PREVALENT IN CORN. 2021, 22, 365–381, https://www.proquest.com/docview/2581883091?pq-origsite=gscholar&fromopenview=true
18. Coțovanu, I.; Mironeasa, S. Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology. Appl. Sci. 2021, 11, 1731. https://doi.org/10.3390/app11041731, https://www.mdpi.com/2076-3417/11/4/1731
19. Pauliuc, D.; Oroian, M.; Ciursa, P. Organic acids content, sugars content and physicochemical parameters of Romanian acacia honey. Ukr. Food J. 2021, 10, 158–170, doi:10.24263/2304-974x-2021-10-1-14, https://nuft.edu.ua/doi/doc/ufj/2021/1/14.pdf
20. Atudorei, D.; Ungureanu-Iuga, M.; Codină, G.G.; Mironeasa, S. Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features. Agronomy 2021, 11, 2588. https://doi.org/10.3390/agronomy11122588, https://www.mdpi.com/2073-4395/11/12/2588
21. Petraru, A.; Ursachi, F.; Amariei, S. Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient. Plants 2021, 10, 2487. https://doi.org/10.3390/plants10112487, https://www.mdpi.com/2223-7747/10/11/2487
22. Gheorghita Puscaselu, R.; Besliu, I.; Gutt, G. Edible Biopolymers-Based Materials for Food Applications—The Eco Alternative to Conventional Synthetic Packaging. Polymers 2021, 13, 3779. https://doi.org/10.3390/polym13213779, https://www.mdpi.com/2073-4360/13/21/3779
23. Ciursa, P.; Oroian, M. Voltammetric E-Tongue for Honey Adulteration Detection. Sensors 2021, 21, 5059. https://doi.org/10.3390/s21155059, https://www.mdpi.com/1424-8220/21/15/5059
24. Pădureţ, S. The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter. Molecules 2021, 26, 4565. https://doi.org/10.3390/molecules26154565, https://www.mdpi.com/1420-3049/26/15/4565
25. Scripcă, L.A.; Amariei, S. The Use of Ultrasound for Preventing Honey Crystallization. Foods 2021, 10, 773. https://doi.org/10.3390/foods10040773, https://www.mdpi.com/2304-8158/10/4/773
26. Sarion, C.; Codină, G.G.; Dabija, A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. Int. J. Environ. Res. Public Health 2021, 18, 4332. https://doi.org/10.3390/ijerph18084332, https://www.mdpi.com/1660-4601/18/8/4332
27. Atudorei, D.; Stroe, S.-G.; Codină, G.G. Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types. Plants 2021, 10, 592. https://doi.org/10.3390/plants10030592, https://www.mdpi.com/2223-7747/10/3/592
28. Codină, G.G.; Voinea, A.; Dabija, A. Strategies for Reducing Sodium Intake in Bakery Products, a Review. Appl. Sci. 2021, 11, 3093. https://doi.org/10.3390/app11073093, https://www.mdpi.com/2076-3417/11/7/3093
29. Chetrariu, A.; Dabija, A. Quality Characteristics of Spelt Pasta Enriched with Spent Grain. Agronomy 2021, 11, 1824. https://doi.org/10.3390/agronomy11091824, https://www.mdpi.com/2073-4395/11/9/1824
30. Coțovanu, I.; Mironeasa, S. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features. Foods 2021, 10, 1539. https://doi.org/10.3390/foods10071539, https://www.mdpi.com/2304-8158/10/7/1539
31. Iuga, M.; Mironeasa, S. Use of Grape Peels By-Product for Wheat Pasta Manufacturing. Plants 2021, 10, 926. https://doi.org/10.3390/plants10050926, https://www.mdpi.com/2223-7747/10/5/926
32. Coţovanu, I.; Ungureanu-Iuga, M.; Mironeasa, S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. Plants 2021, 10, 2150. https://doi.org/10.3390/plants10102150, https://www.mdpi.com/2223-7747/10/10/2150
33. Iuga, M.; Mironeasa, S. Application of heat moisture treatment in wheat pasta production. Food Control 2021, 128, doi:10.1016/j.foodcont.2021.108176, https://reader.elsevier.com/reader/sd/pii/S0956713521003145?token=4C5B689A6C6CE050EDE63D9B7430DA2AAFBCF7BF38B7680333B2B212D9844001E94CF1E4B07DABFA2E9CC1FCAB545704&originRegion=eu-west-1&originCreation=20220114085254
34. Mironeasa, S.; Codină, G.G. Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology. J. Culin. Sci. Technol. 2021, 00, 1–16, doi:10.1080/15428052.2021.1948480, https://www.tandfonline.com/doi/full/10.1080/15428052.2021.1948480
35. Iuga, M.; Batariuc, A.; Mironeasa, S. Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features. Appl. Sci. 2021, 11, 5403. https://doi.org/10.3390/app11125403, https://www.mdpi.com/2076-3417/11/12/5403
36. Ungureanu-Iuga, M.; Mironeasa, S. Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta. Appl. Sci. 2021, 11, 11129. https://doi.org/10.3390/app112311129, https://www.mdpi.com/2076-3417/11/23/11129
37. Iuga, M.; Mironeasa, S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lwt 2021, 150, doi:10.1016/j.lwt.2021.112011, https://reader.elsevier.com/reader/sd/pii/S0023643821011646?token=B3754701235CF023BD678093BCE03852E3527A0A71BFC308218B85076FA4388E31DFB2146D6F3C7ED941259B58F90095&originRegion=eu-west-1&originCreation=20220114092246
38. Leahu, A.; Ghinea, C.; Ropciuc, S. Mass transfer during osmotic dehydration of quince using different osmosis solutions. Ukr. Food J. 2021, 10, 100–111, doi:10.24263/2304-974x-2021-10-1-9, https://nuft.edu.ua/doi/doc/ufj/2021/1/9.pdf
39. Ropciuc, Sorina, Oroian, Mircea, Leahu, Ana and Damian, Cristina. “ Impact of germination properties of the dough and the characteristics of the bread with the addition of purple potato” Ovidius University Annals of Chemistry, vol.32, no.2, 2021, pp.125-131. https://doi.org/10.2478/auoc-2021-0019, https://www.sciendo.com/article/10.2478/auoc-2021-0019
40. Ghinea, C.; Cozma, P.; Gavrilescu, M. Artificial neural network applied in forecasting the composition of municipal solid waste in iasi, romania. J. Environ. Eng. Landsc. Manag. 2021, 29, 368–380, doi:10.3846/jeelm.2021.15553, https://journals.vgtu.lt/index.php/JEELM/article/view/15553/10830
41. Hretcanu, C.E.; Blaga, A.M. Warped Product Submanifolds in Locally Golden Riemannian Manifolds with a Slant Factor. Mathematics 2021, 9, 2125. https://doi.org/10.3390/math9172125, https://www.mdpi.com/2227-7390/9/17/2125
42. Dranca, F.; Talón, E.; Vargas, M.; Oroian, M. Microwave vs. conventional extraction of pectin from Malus domestica ‘Fălticeni’ pomace and its potential use in hydrocolloid-based films. Food Hydrocoll. 2021, 121, doi:10.1016/j.foodhyd.2021.107026, https://reader.elsevier.com/reader/sd/pii/S0268005X21004422?token=791964D7DDB40A10329D00DEEF59FAAC1007CFF21D1D4474915936D1ABB3ABD3FFA92C85230FC7925CC488DA9696EBF7&originRegion=eu-west-1&originCreation=20220114092859
43. Hretcanu, C.E.; Blaga, A.M. Types of Submanifolds in Metallic Riemannian Manifolds: A Short Survey. Mathematics 2021, 9, 2467. https://doi.org/10.3390/math9192467, https://www.mdpi.com/2227-7390/9/19/2467
44. Istrate, A.M., Dabija, A., Codina, G.G., Rusu, L. INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY, SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY, 2021
45. Turcu, R.P.; Panaite, T.D.; Untea, A.E.; Vlaicu, P.A.; Badea, I.A.; Mironeasa, S. Effects of Grape Seed Oil Supplementation to Broilers Diets on Growth Performance, Meat Fatty Acids, Health Lipid Indices and Lipid Oxidation Parameters. Agriculture 2021, 11, 404. https://doi.org/10.3390/agriculture11050404, https://www.mdpi.com/2077-0472/11/5/404
46. Iuga-Ungureanu M., Atudorei D., Codină G.G., Mironeasa S., 2021, Rheological approaches of wheat flour dough enriched with germinated soybean and lentil, Applied Sciences, impact factor 2,474, Q2 category, https://www.mdpi.com/2076-3417/11/24/11706
47. Codină, G.G.; Sarion, C.; Dabija, A. Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content. Agronomy 2021, 11, 1977. – Q1 https://doi.org/10.3390/agronomy11101977, https://www.mdpi.com/2073-4395/11/10/1977
48. AmariucaiMantu, D.; Mangalagiu, V.; Mangalagiu, I.I., [3 + n] Cycloaddition Reactions: AMilestone Approach for Elaborating  Pyridazine of Potential Interest in Medicinal Chemistry and Optoelectronics, Molecules,  26, 3359 (pp. 1-17), 2021, https://doi.org/10.3390/molecules26113359
49. Diaconu, D.; Amariuci-Mantu, D.; Mangalagiu, V.; Antoci, V.; Zbancioc, Ghe.; Mangalagiu, I.I., Ultrasound assisted synthesis of hybrid quinoline-imidazole derivatives: a green synthetic approach, RSC Advanced, 11, 38297–38301, 2021, DOI: 10.1029/d1ra07484a
50. Antoci, V.; Oniciuc, L.; Amariucai-Mantu, D.; Moldoveanu, C.; Mangalagiu, V.; Amarandei, A.M.; Lungu, C.N.; Dunca, S.; Mangalagiu, I.I.; Zbancioc, G, Benzoquinoline Derivatives: A Straightforward and Efficient Route to Antibacterial and Antifungal Agents, Pharmaceuticals, 14, 335 (1-21), 2021, https://doi.org/10.3390/ph14040335
51. Amariucai-Mantu, D.; Mangalagiu, V.; Ciobanu, C.; Antoci, V., Hybrid Pyridine Bis-Anthracene-Imidazolium Salt: NMR Studies on Zn-Acetate Complexation, Molbank, 2021(3), M1280, 2021. https://doi.org/10.3390/M1280
52. Ropciuc, S., Oroian, M., Leahu, A., & Damian, C. (2021). Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato. Ovidius University Annals of Chemistry, 32(2), 125-131
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1. Lobiuc, A., Vasilache, V., Oroian, M., Stoleru, T., Burducea, M., Pintilie, O., & Zamfirache, M. M. (2017). Blue and red LED illumination improves growth and bioactive compounds contents in acyanic and cyanic Ocimum basilicum L. Microgreens. Molecules, 22(12), 2111. https://www.mdpi.com/1420-3049/22/12/2111
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8. Mironeasa, S., Codină, G. G., & Mironeasa, C. (2016). Optimization of wheat-grape seed composite flour to improve alpha-amylase activity and dough rheological behavior. International Journal of Food Properties, 19(4), 859-872. https://www.tandfonline.com/doi/full/10.1080/10942912.2015.1045516
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