Articole ISI – Clarivate Analytics

1. Solomon, I., & Solomon, N. (2010). Effect of cobalt on the corrosion behaviour of amorphous Fe-Co-Cr-B-Si alloys in dilute mineral acids. Canadian Metallurgical Quarterly, 49(3), 319-324. https://www.tandfonline.com/doi/abs/10.1179/cmq.2010.49.3.319
2. Solomon, I., & Solomon, N. (2010). Effect of die shape on the metal flow pattern during direct extrusion process. Revista de metalurgia, 46(5), 396. file:///C:/Users/E219-2/NetHood/Downloads/1131-Texto%20del%20art%C3%ADculo-1148-1-10-20110119.pdf
3. Solomon, I., & Solomon, N. (2010). Electrical, magnetic and thermal characterization of amorphous Fe-Co-Cr-B-Si alloys. Canadian Metallurgical Quarterly, 49(3), 311-318. https://www.tandfonline.com/doi/abs/10.1179/cmq.2010.49.3.311
4. Solomon, I., & Solomon, N. (2010). Effect of cobalt on the corrosion behaviour of amorphous Fe-Co-Cr-B-Si alloys in dilute mineral acids. Canadian Metallurgical Quarterly, 49(3), 319-324. https://www.tandfonline.com/doi/abs/10.1179/cmq.2010.49.3.319
5. Gabriela, C. G., & Daniela, V. (2010). The influence of different forms of backery yeast Saccharomyces cerevisie type strain on the concentration of individual sugars and their utilization during fermentation. Romanian Biotechnological Letters, 15(4), 5418. http://www.rombio.eu/rbl4vol15/8%20Codina%20Georgiana.pdf
6. Vasilache, V., Gutt, S., Vasilache, T., & Gutt, G. H. E. O. R. G. H. E. (2010). Studies about magneto-optic Kerr effect on electrodeposited nickel layers. Revista Chimie, 61, 471-474. https://www.revistadechimie.ro/pdf/VASILACHE%20V.pdf%205%2010.pdf
7. Solomon, N., & Solomon, I. (2010). Deformation induced martensite in AISI 316 stainless steel. Revista de metalurgia, 46(2), 121. https://core.ac.uk/download/pdf/189088017.pdf
8. Gutt, S., Gutt, G., & Winkler, I. (2011). Contributions to the development of photometric and spectrophotometric portable kits for water analysis. In Advanced Water Supply and Wastewater Treatment: A Road to Safer Society and Environment(pp. 247-256). Springer, Dordrecht. https://link.springer.com/chapter/10.1007/978-94-007-0280-6_23
9. Gutt, G., Gutt, S., & Winkler, I. (2011). A New Generation of Instrumental Analytical Devices for Controlling and Monitoring of Water Quality. In Advanced Water Supply and Wastewater Treatment: A Road to Safer Society and Environment(pp. 257-266). Springer, Dordrecht. https://link.springer.com/chapter/10.1007/978-94-007-0280-6_24
10. Codină, G. G., Mironeasa, S., Bordei, D., & Leahu, A. (2010). Mixolab versus alveograph and falling number. Czech Journal of Food Sciences, 28(3), 185-191. https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=169_2008-CJFS
11. POROCH-SERIŢAN, M., GUTT, S., GUTT, G., BOBU, M. M., & SEVERIN, T. Synthesis and characterization of nickel iron alloys by electrodeposition. https://www.researchgate.net/profile/Traian_Severin/publication/228836173_Synthesis_and_characterization_of_nickel_iron_alloys_by_electrodeposition/links/00b495187b2e348400000000/Synthesis-and-characterization-of-nickel-iron-alloys-by-electrodeposition.pdf
12. GUTT, S., GUTT, G., VASILACHE, V., & POROCH-SERITAN, M. Contributions to determination of layer thickness and brightness directly into submission of galvanic baths. http://metal2013.tanger.cz/files/proceedings/metal_10/lists/papers/316.pdf
13. GUTT, G., GUTT, S., VASILACHE, V., & SEVERIN, T. L. (2010). Research on universal dynamic hardness test.  Pod. Radhostem, 5, 1-8. http://metal2013.tanger.cz/files/proceedings/metal_10/lists/papers/314.pdf
14. VASILACHE, T., GUTT, S., Vasilache, F., & GUTT, G. (2010). Studies Regarding Nickel Electrodeposition from Watts bath with addition of Polyvinylpirrolidone and Sodium Lauryl Sulfate. METAL, Roznov pod Radhostem, Czech Republic, EU. http://metal2013.tanger.cz/files/proceedings/metal_10/lists/papers/325.pdf
15. VASILACHE, V., GUTT, S., VASILACHE, T., & GUTT, G. THE INFLUENCE OF WORKING PARAMETERS AGAINST COMPOSITION OF ZINC-COBALT ALLOY CO-DEPOSITED LAYERS. reactions, 1, 2. http://konsys-t.tanger.cz/files/proceedings/metal_10/lists/papers/293.pdf
16. Mironeasa, C., & Mironeasa, S. (2009). Considerations on the concept of process and process approach. Metalurgia International, 14(6), 89-93.
17. Mironeasa, C., & Mironeasa, S. (2009). THE PROCESS APPROACH AND THE GENERATED VALUE AT THE PROCESS LEVEL. Metalurgia, 61(5). http://eds.a.ebscohost.com/abstract?site=eds&scope=site&jrnl=04619579&AN=41140271&h=0tQELlkPFc7rYpgKjOIaZQ16ny%2f8R2TIT5zRbOOJIt3mqlWsb3z4kY7VVSUbbUC5t7lukFE9X9d%2bBKdHWZ0%2fNQ%3d%3d&crl=c&resultLocal=ErrCrlNoResults&resultNs=Ehost&crlhashurl=login.aspx%3fdirect%3dtrue%26profile%3dehost%26scope%3dsite%26authtype%3dcrawler%26jrnl%3d04619579%26AN%3d41140271

1. Poroch-Seritan, M., Gutt, S., Gutt, G., Cretescu, I., Cojocaru, C., & Severin, T. (2011). Design of experiments for statistical modeling and multi-response optimization of nickel electroplating process. Chemical Engineering Research and Design, 89(2), 136-147. https://www.sciencedirect.com/science/article/pii/S0263876210001772
2. Leahu, A., Codina, G. G., & Avramiuc, M. (2011). Modification of the versatile forms of macro and microelements from the soil under the influence of fertilisers and amendments. Journal of Environmental Protection and Ecology, 12(3), 945-951. https://www.cabdirect.org/cabdirect/abstract/20123369597
3. Codina, G. G., Paslaru, V., & Leahu, A. (2011). Influence of inulin and pea fibre addition on the rheological properties of dough and bread quality. Journal of Environmental Protection and Ecology, 12(3), 1132-1139. https://www.cabdirect.org/cabdirect/abstract/20123369613
4. Leahu, A., Gutt, S., Gutt, G., & Hretcanu, C. (2011). The Impact of Fertiliser Types on Soil’s Macronutrients and Microlements Content. Environmental Engineering, 1-3 https://www.researchgate.net/profile/Cristina-Elena-Hretcanu/publication/287536050_The_impact_of_fertiliser_types_on_soil%27s_macronutrients_and_microlements_content/links/5f577b1f458515e96d395928/The-impact-of-fertiliser-types-on-soils-macronutrients-and-microlements-content.pdf

1. Oroian, M. (2012). Physicochemical and rheological properties of Romanian honeys. Food Biophysics, 7(4), 296-307. file:///C:/Users/E219-2/NetHood/Downloads/Oroian2012_Article_PhysicochemicalAndRheologicalP.pdf
2. Vasilache, V., Apostol, N. G., Lungu, G. A., Macovei, D., & Teodorescu, C. M. (2012). Manganese-based room temperature ferromagnetism in gallium arsenide. Optoelectronics and Advanced Materials-Rapid Communications, 6(11-12), 1054-1060. https://bib-pubdb1.desy.de/record/140986/files/22Vasilache.pdf
3. VASILACHE, T., STAMATE, M., NEDEFF, V., LAZAR, G., & VASILACHE, V. Influence of Working Parameters on Some Properties of TiO. https://www.semanticscholar.org/paper/Influence-of-Working-Parameters-on-Some-Properties-Vasilache-Stamate/a56fdbe4bd1b84f824a289da9999f5fdb7d5a425?p2df
4. Codinǎ, G. G., Mironeasa, S., & Mironeasa, C. (2012). Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α‐amylase addition. Journal of the Science of Food and Agriculture, 92(10), 2162-2170. https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5603
5. Vasilache, V., Filote, C., Cretu, M. A., Sandu, I., Coisin, V., Vasilache, T., & Maxim, C. (2012). Monitoring of groundwater quality in some vulnerable areas in botosani county for nitrates and nitrites based pollutants. Environmental Engineering and Management Journal, 11(2), 471-479. https://www.researchgate.net/profile/Constantin_Filote/publication/233987134_Groundwater_Quality_for_Nitrate_and_Nitrite_Pollutants_in_some_Vulnerable_Areas_in_Botosani_County/links/0912f50debe40dc696000000/Groundwater-Quality-for-Nitrate-and-Nitrite-Pollutants-in-some-Vulnerable-Areas-in-Botosani-County.pdf
6. Codină, G. G., Mironeasa, S., Mironeasa, C., Popa, C. N., & Tamba‐Berehoiu, R. (2012). Wheat flour dough Alveograph characteristics predicted by Mixolab regression models. Journal of the Science of Food and Agriculture, 92(3), 638-644. https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.4623
7. Mironeasa, S., CODINĂ, G. G., & Mironeasa, C. (2012). The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by Mixolab. Journal of Texture Studies, 43(1), 40-48. https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2011.00315.x
8. Vasilache, V., Popa, C., & Vasilache, T. Studies about structure and some physical properties of nickel and zinc-nickel alloy layers electrochemically deposited. http://metal2014.tanger.cz/files/proceedings/02/reports/458.pdf
9. Solomon, H., & Solomon, N. (2012). Effect of crystallization on the electrical resistance and structure of amorphous Fe-Co-Cr-B-Si alloys. Archives of Metallurgy and Materials, 57, 1031-1039. http://yadda.icm.edu.pl/baztech/element/bwmeta1.element.baztech-article-BWM1-0011-0038

1. Oroian, M. (2013). Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. Journal of Food Engineering, 119(1), 167-172. https://www.sciencedirect.com/science/article/pii/S0260877413002641
2. Codina, G. G., & Mironeasa, S. (2013). Influence of mixing speed on dough microstructure and rheology. Food Technology and Biotechnology, 51(4), 509. https://core.ac.uk/download/pdf/19543718.pdf
3. Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2013). A viscoelastic model for honeys using the time–temperature Superposition Principle (TTSP). Food and Bioprocess Technology, 6(9), 2251-2260. https://link.springer.com/article/10.1007/s11947-012-0893-7
4. Ghinea, C., & Gavrilescu, M. (2013). Inter-reggio: concept of restoration projects of local streams. Environmental Engineering & Management Journal (EEMJ), 12(8). https://www.researchgate.net/profile/Maria_Gavrilescu/publication/286377599_Inter-Reggio_Concept_of_restoration_projects_of_local_streams/links/56f92e3508ae7c1fda311197.pdf
5. IULIANA, C., Sorina, R., & Leahu, A. (2013). Evaluation of rosehip fruit productivity and total acidity in response to climatic factors. Romanian Biotechnological Letters, 18(4), 8403-8412. https://e-repository.org/rbl/vol.18/iss.4/3.pdf
6. Crasmareanu, M., HREŢCANU, C. E., & Munteanu, M. I. (2013). Golden-and product-shaped hypersurfaces in real space forms. International Journal of Geometric Methods in Modern Physics, 10(04), 1320006. https://www.worldscientific.com/doi/abs/10.1142/S0219887813200065
7. Mironeasa, C., & Codină, G. G. (2013). A new approach of audit functions and principles. Journal of cleaner production, 43, 27-36. https://www.sciencedirect.com/science/article/pii/S0959652612006646
8. Hretcanu, C. E., & Crasmareanu, M. (2013). Metallic structures on Riemannian manifolds.  Un. Mat. Argentina, 54(2), 15-27. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.650.9987&rep=rep1&type=pdf
9. Codină, G. G., Mironeasa, S., Voica, D. V., & Mironeasa, C. (2013). Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech Journal of Food Sciences, 31(3), 222-229. https://www.agriculturejournals.cz/publicFiles/216_2012-CJFS.pdf
10. Vasilache, V., Lungu, G. A., Logofatu, C., Medianu, R. V., & Teodorescu, C. M. (2013). FERROMAGNETISM AND REACTIVITY OF FE DEPOSITED ON GaAs (001) BY MAGNETRON SPUTTERING. Digest Journal of Nanomaterials & Biostructures (DJNB), 8(1). https://chalcogen.ro/255_Vasilache.pdf
11. Ropciuc, S., Leahu, A., & CREȚESCU, I. (2013). The influence of solar radiation on the vitamin C content in Rosa Canina fruits. Romanian Biotechnological Letters, 18(1), 8026-8033. http://www.rombio.eu/rbl2013ian/18%20Sorina%20ropciuc.pdf
12. Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2013). Rheological aspects of Spanish honeys. Food and bioprocess technology, 6(1), 228-241. file:///C:/Users/E219-2/NetHood/Downloads/Oroian2013_Article_RheologicalAspectsOfSpanishHon%20(1).pdf
13. Dabija, A., Sion, I., Tita, M. A., & Constantinescu, G. (2013). EXPERIMENTAL STUDIES ON QUALITY OF RAW MILK FROM SUCEAVA COUNTY. International Multidisciplinary Scientific GeoConference: SGEM, 147. https://search.proquest.com/openview/709278b6314384c234553077f5b2fe2c/1?cbl=1536338&pq-origsite=gscholar
14. Dinu, M., Constantinescu, G., & Oroian, M. (2013). Research on obtaining a mixture from flour for manufacture bakery products with high nutritional value. International Multidisciplinary Scientific GeoConference: SGEM, 227. https://search.proquest.com/openview/709278b6314384c242f5a96e14c25c47/1?pq-origsite=gscholar&cbl=1536338

1. Buculei, A., Amariei, S., Oroian, M., Gutt, G., Gaceu, L., & Birca, A. (2014). Metals migration between product and metallic package in canned meat. LWT-Food Science and Technology, 58(2), 364-374. https://www.sciencedirect.com/science/article/pii/S0023643813002090
2. Ghinea, C., Petraru, M., Simion, I. M., Bressers, D. S. H. T. A., & Gavrilescu, M. (2014). Life cycle assessment of waste management and recycled paper systems. Environmental Engineering & Management Journal (EEMJ), 13(8). https://www.researchgate.net/profile/Maria_Gavrilescu/publication/286021179_Life_cycle_assessment_of_waste_management_and_recycled_paper_systems/links/566824b308aef42b578a09ca/Life-cycle-assessment-of-waste-management-and-recycled-paper-systems.pdf
3. Amariei, S., Ropciuc, S., Gutt, G., & Oroian, M. (2014). Influence of packing materials and temperature on yeast activity. Romanian Biotechnological Letters, 19(4), 9476. http://www.rombio.eu/vol19nr4/lucr%204_Amariei-Gut_rec%2020.02.2014_ac%2020.06.2014%20Amariei%20-Final.pdf
4. Oroian, M., Amariei, S., & Gutt, G. (2014). Patulin in apple juices from the Romanian market. Food Additives & Contaminants: Part B, 7(2), 147-150. https://www.tandfonline.com/doi/abs/10.1080/19393210.2013.861518
5. Vasilache, V., Moldoveanu, C., Fartais, L., & Risca, I. M. (2014). Effect of Some New Imidazole Derivatives on Wheat (Triticum Aestivum) Germination. REVISTA DE CHIMIE, 65(2), 177-180. https://www.revistadechimie.ro/pdf/VASILACHE%20VIOLETA.pdf%202%2014.pdf
6. Poroch-Seriţan, M., Bulai, P., Severin, T. L., & Gutt, G. (2014). Modelling and Optimization Study on Hardness of Ni-Fe Alloy Thin Films through Electroplating Process. In Applied Mechanics and Materials(Vol. 657, pp. 286-290). Trans Tech Publications Ltd. https://www.scientific.net/AMM.657.286
7. Hutanu, F., Marcu, M., & Gutt, G. (2014). Nanostructured god/tio2/scpe electrode for amperometric glucose biosensors.  Roum. Chim, 59(1), 35-40. http://revroum.lew.ro/wp-content/uploads/2014/1/Art%2005.pdf
8. Oroian, M., Amariei, S., Escriche, I., Leahu, A., Damian, C., & Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties, 17(10), 2228-2240. https://www.tandfonline.com/doi/full/10.1080/10942912.2013.791835
9. Radu-Rusu, R. M., Usturoi, M. G., Leahu, A., Amariei, S., Radu-Rusu, C. G., & Vacaru-Opriş, I. (2014). Chemical features, cholesterol and energy content of table hen eggs from conventional and alternative farming systems. South African Journal of Animal Science, 44(1), 33-42. https://www.ajol.info/index.php/sajas/article/view/102568

1. Oroian, M., Amariei, S., Rosu, A., & Gutt, G. (2015). Classification of unifloral honeys using multivariate analysis. Journal of Essential Oil Research, 27(6), 533-544. https://www.tandfonline.com/doi/abs/10.1080/10412905.2015.1073183
2. Oroian, M. (2015). Influence of temperature, frequency and moisture content on honey viscoelastic parameters–Neural networks and adaptive neuro-fuzzy inference system prediction. LWT-Food Science and Technology, 63(2), 1309-1316. https://www.sciencedirect.com/science/article/pii/S0023643815003333
3. Oroian, M., & Escriche, I. (2015). Antioxidants: Characterization, natural sources, extraction and analysis. Food Research International, 74, 10-36. https://www.sciencedirect.com/science/article/pii/S0963996915001817
4. Oroian, M., Ropciuc, S., Amariei, S., & Gutt, G. (2015). Correlations between density, viscosity, surface tension and ultrasonic velocity of different mono-and di-saccharides. Journal of Molecular Liquids, 207, 145-151. https://www.sciencedirect.com/science/article/pii/S0167732215001798
5. Damian, C., Leahu, A., Oroian, M., & Ropciuc, S. (2015). Analytical characterization of some pasteurized apple juices during storage. Ovidius University Annals of Chemistry, 26(1), 7-11. https://content.sciendo.com/view/journals/auoc/26/1/article-p7.xml
6. Oroian, M., Amariei, S., Leahu, A., & Gutt, G. (2015). Multi-element composition of honey as a suitable tool for its authenticity analysis. Polish Journal of Food and Nutrition Sciences, 65(2), 93-100. https://content.sciendo.com/view/journals/pjfns/65/2/article-p93.xml
7. Oroian, M., Amariei, S., & Gutt, G. (2015). Acrylamide in Romanian food using HPLC-UV and a health risk assessment. Food Additives & Contaminants: Part B, 8(2), 136-141. https://www.tandfonline.com/doi/abs/10.1080/19393210.2015.1010240
8. Marusic, G., Sandu, I., Vasilache, V., Filote, C., Sevcenco, N., & Cretu, M. A. (2015). Modeling of Spacio-temporal Evolution of Fluoride Dispersion in River-type Systems.  Chim.(Bucharest), 66, 503-506. https://www.researchgate.net/profile/Constantin_Filote/publication/274457729_Modeling_of_Spatio-temporal_Evolution_of_Fluoride_Dispersion_in_River-type_Systems/links/552061700cf29dcabb0b4476.pdf
9. Poroch-Seritan, M., Cretescu, I., Cojocaru, C., Amariei, S., & Suciu, C. (2015). Experimental design for modelling and multi-response optimization of Fe–Ni electroplating process. Chemical Engineering Research and Design, 96, 138-149. https://www.sciencedirect.com/science/article/pii/S0263876215000556
10. VASILACHE, V., CRETU, M. A., PASCU, L. F., RISCA, M., CIORNEA, E., MAXIM, C., & CIOBANU, C. I. (2015). DEHYDROGENASES ACTIVITY IN SLUDGE SAMPLES OF SUCEAVA RIVER. International Journal of Conservation Science, 6(1). http://eds.a.ebscohost.com/abstract?site=eds&scope=site&jrnl=2067533X&AN=101848662&h=fbszxjRqn%2burBeEQrzt94rto%2bpS9eHeR6LRMm6LJMFC3H7L3qFJgXlgcoAY7VgEVxYwwZ77YJC84pEZlXErMJQ%3d%3d&crl=c&resultLocal=ErrCrlNoResults&resultNs=Ehost&crlhashurl=login.aspx%3fdirect%3dtrue%26profile%3dehost%26scope%3dsite%26authtype%3dcrawler%26jrnl%3d2067533X%26AN%3d101848662
11. Apostol, L. C., Smaranda, C., Diaconu, M., & Gavrilescu, M. (2015). Preliminary ecotoxicological evaluation of erythrosin b and its photocatalytic degradation products. Environmental Engineering & Management Journal (EEMJ), 14(2). http://www.eemj.icpm.tuiasi.ro/pdfs/vol14/no2/full/23_968_Apostol_14.pdf
12. Iuliana, C., Rodica, C., Sorina, R., & Oana, M. (2015). Impact of microwaves on the physico-chemical characteristics of cow milk. Romanian Reports in Physics, 67(2), 423-430. https://www.semanticscholar.org/paper/IMPACT-OF-MICROWAVES-ON-THE-PHYSICO-CHEMICAL-OF-COW-Iuliana-Rodica/3196c64de382accd1d23433250fec890683e4482?p2df
13. Street, R. (2015). Particularities of FSSC 22000–food safety management system. Journal of Environmental Protection and Ecology, 16(1), 274-279. https://www.researchgate.net/profile/G_Constantinescu/publication/284981310_Particularities_of_FSSC_22000_-_Food_safety_management_system/links/56b3275a08ae5ec4ed4bfbbc.pdf
14. Moldoveanu, C., Vasilache, V., & Risca, I. M. (2015). Biological effects of some new imidazole derivatives on spruce (Picea abies) germination. Revista de Chimie, 66(1), 104-108. https://www.researchgate.net/profile/Ioan-Marian_Risca/publication/270647522_Biological_Effects_of_Some_New_Imidazole_Derivatives_on_Spruce_Picea_Abies_Germination/links/54b18aee0cf220c63cd12798/Biological-Effects-of-Some-New-Imidazole-Derivatives-on-Spruce-Picea-Abies-Germination.pdf
15. Comaniţă, E. D., Ghinea, C., Roşca, M., Simion, I. M., Petraru, M., & Gavrilescu, M. (2015, November). Environmental impacts of polyvinyl chloride (PVC) production process. In 2015 E-Health and Bioengineering Conference (EHB)(pp. 1-4). IEEE. https://ieeexplore.ieee.org/abstract/document/7391486

1. Codină, G. G., & Mironeasa, S. (2016). Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties. Journal of food science and technology, 53(12), 4149-4158. file:///C:/Users/E219-2/NetHood/Downloads/Codin%C4%83-Mironeasa2016_Article_UseOfResponseSurfaceMethodolog.pdf
2. Ghinea, C., Drăgoi, E. N., Comăniţă, E. D., Gavrilescu, M., Câmpean, T., Curteanu, S. I. L. V. I. A., & Gavrilescu, M. (2016). Forecasting municipal solid waste generation using prognostic tools and regression analysis. Journal of environmental management, 182, 80-93. https://www.sciencedirect.com/science/article/pii/S0301479716304637
3. Codină, G. G., Franciuc, S. G., & Mironeasa, S. (2016). Rheological characteristics and microstructure of milk yogurt as influenced by quinoa flour addition. Journal of Food Quality, 39(5), 559-566. https://onlinelibrary.wiley.com/doi/full/10.1111/jfq.12210
4. Antoci, V., Humelnicu, I., Vasilache, V., & Mantu, D. (2016). Synthesis, Structure and Biological Activity of Some Hybrid Benzimidazole/Quinoline Derivatives. REVISTA DE CHIMIE, 67(9), 1713-1716. https://www.revistadechimie.ro/pdf/ANTOCI%20V%209%2016.pdf
5. Amariei, S., Poroch-Seriţan, M., Gutt, G., Oroian, M., & Ciornei, E. (2020). Rosemary, thyme and oregano essential oils influence on physicochemical properties and microbiological stability of minced meat. Journal of Microbiology, Biotechnology and Food Sciences, 9(6), 670-676. https://www.jmbfs.org/jmbfs-0965-amariei/?issue_id=4253&article_id=7
6. Dranca, F., & Oroian, M. (2016). Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrasonics sonochemistry, 31, 637-646. https://www.sciencedirect.com/science/article/pii/S1350417715300742
7. Pădureţ, S. E. R. G. I. U., Amariei, S., Gutt, G., & Piscuc, B. (2016). The evaluation of dandelion (Taraxacum officinale) properties as a valuable food ingredient. Rom Biotechnol Lett, 21, 11569-75. http://www.rombio.eu/rbl3vol21/16.%20Sergiu%20Paduret.pdf
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
9. Prisacaru, A. E. (2016). Effect of antioxidants on polyunsaturated fatty acids–review. Acta Scientiarum Polonorum Technologia Alimentaria, 15(2), 121-129. https://www.food.actapol.net/volume15/issue2/abstract-1.html
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8. Puscaselu, R., Gutt, G., & Amariei, S. (2019). Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks. Molecules, 24(17), 3136. https://www.mdpi.com/1420-3049/24/17/3136
9. Burducea, M., Lobiuc, A., Asandulesa, M., Zaltariov, M. F., Burducea, I., Popescu, S. M., & Zheljazkov, V. D. (2019). Effects of sewage sludge amendments on the growth and physiology of sweet basil. Agronomy, 9(9), 548. https://www.mdpi.com/2073-4395/9/9/548
10. Codină, G. G., Ropciuc, S., & Dabija, A. (2019). Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties. Journal of Food Process Engineering, 42(6), e13219. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13219
11. Mironeasa, S., & Mironeasa, C. (2019). Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties. Journal of Food Process Engineering, 42(6), e13207. https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.13207
12. Dranca, F., & Oroian, M. (2019). Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’Apple Pomace. Processes, 7(8), 488. https://www.mdpi.com/2227-9717/7/8/488
13. Codină, G. G., Istrate, A. M., Gontariu, I., & Mironeasa, S. (2019). Rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features. Foods, 8(8), 333. https://www.mdpi.com/2304-8158/8/8/333
14. Dranca, F., & Oroian, M. (2019). Kinetic improvement of bioactive compounds extraction from red grape (Vitis vinifera Moldova) pomace by ultrasonic treatment. Foods, 8(8), 353. https://www.mdpi.com/2304-8158/8/8/353
15. Scripcă, L. A., Norocel, L., & Amariei, S. (2019). Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys. Molecules, 24(16), 2932. https://www.mdpi.com/1420-3049/24/16/2932/htm
16. POP, G. C., Buculei, A., & Alexe, P. (2019). Migration of metallic ions from food packages during long term storage. A case study: tomato paste. Biotechnol Lett, 24(4), 595-606. https://www.e-repository.org/rbl/vol.24/iss.4/5.pdf
17. Vodă, A. I., Covatariu, D., & Ghiuță, O. A. (2019). Student’s entrepreneurial intentions: role of entrepreneurial education and risk taken ability. Environmental Engineering & Management Journal (EEMJ), 18(7). http://eds.a.ebscohost.com/eds/detail/detail?vid=0&sid=61c242bf-ba11-4d64-8523-66a0f33e18cc%40sessionmgr4008&bdata=Jmxhbmc9cm8mc2l0ZT1lZHMtbGl2ZQ%3d%3d#AN=137957532&db=8gh
18. Puscaselu, R., Gutt, G., & Amariei, S. (2019). Biopolymer-based films enriched with stevia rebaudiana used for the development of edible and soluble packaging. Coatings, 9(6), 360. https://www.mdpi.com/2079-6412/9/6/360
19. Dranca, F., & Oroian, M. (2019). Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’Apple Pomace with Celluclast 1.5 L. Molecules, 24(11), 2158. https://www.mdpi.com/1420-3049/24/11/2158
20. Codină, G. G., Dabija, A., Stroe, S. G., & Ropciuc, S. (2019). Optimization of iron–oligofructose formulation on wheat flour dough rheological properties. Journal of Food Processing and Preservation, 43(6), e13857. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13857
21. Dabija, A., Codină, G. G., Ropciuc, S., & Stroe, S. G. (2019). Studies regarding the production of a novel yogurt using some local plant raw materials. Journal of Food Processing and Preservation, 43(6), e13826. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13826
22. LUCA, L., & OROIAN, M. (2019). The impact of potential prebiotics inulin, oligofructose and potato starch on the growth of Lactobacillus casei. AgroLife Scientific Journal, 8(1), 153-159. http://www.agrolifejournal.usamv.ro/pdf/vol.VIII_1/Art20.pdf
23. Ghinea, C., & Ghiuta, O. A. (2019). Household food waste generation: young consumers behaviour, habits and attitudes. International Journal of Environmental Science and Technology, 16(5), 2185-2200. https://link.springer.com/article/10.1007/s13762-018-1853-1
24. Burducea, M., Zheljazkov, V. D., Lobiuc, A., Pintilie, C. A., Virgolici, M., Silion, M., … & Zamfirache, M. M. (2019). Biosolids application improves mineral composition and phenolic profile of basil cultivated on eroded soil. Scientia Horticulturae, 249, 407-418. https://www.sciencedirect.com/science/article/pii/S0304423819300822
25. Panaite, T. D., Mironeasa, S., Iuga, M., & Vlaicu, P. A. (2019). Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet. Emirates Journal of Food and Agriculture, 304-314. https://www.ejfa.me/index.php/journal/article/view/1937
26. Norocel, L., & Gutt, G. (2019). Development and performance testing of an electrochemical sensor for determination of iron ions in wine. Australian journal of grape and wine research, 25(2), 161-164. https://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12375
27. Cojocaru, F. D., Balan, V., Popa, M. I., Lobiuc, A., Antoniac, A., Antoniac, I. V., & Verestiuc, L. (2019). Biopolymers–Calcium phosphates composites with inclusions of magnetic nanoparticles for bone tissue engineering. International journal of biological macromolecules, 125, 612-620. https://www.sciencedirect.com/science/article/pii/S0141813018346646
28. PUSCASELU, R., SEVERIN, T. L., & AMARIEI, S. (2019). Use of Biopolymers in Designing Edible Packaging Materials for Food Industry. MATERIALE PLASTICE, 56(1), 199. https://revmaterialeplastice.ro/pdf/40%20PUSCASELU%201%2019.pdf
29. Oroian, M., & Ropciuc, S. (2019). Romanian honey authentication using voltammetric electronic tongue. Correlation of voltammetric data with physico-chemical parameters and phenolic compounds. Computers and Electronics in Agriculture, 157, 371-379. https://www.sciencedirect.com/science/article/pii/S0168169917307354
30. Ghinea, C., Apostol, L. C., Prisacaru, A. E., & Leahu, A. (2019). Development of a model for food waste composting. Environmental Science and Pollution Research, 26(4), 4056-4069. https://link.springer.com/article/10.1007/s11356-018-3939-1
31. Mironeasa, S., Iuga, M., Zaharia, D., & Mironeasa, C. (2019). Rheological analysis of wheat flour dough as influenced by grape peels of different particle sizes and addition levels. Food and Bioprocess Technology, 12(2), 228-245. file:///C:/Users/E219-2/NetHood/Downloads/Mironeasa2019_Article_RheologicalAnalysisOfWheatFlou.pdf
32. Barhalescu, M. L., Jarcau, M., Poroch–Seritan, M., Costescu, E., Vaideanu, D., & Petrescu, T. C. (2019, August). The behaviour of “liquid wood” when exposed to some physico-chemical factors. In IOP Conference Series: Materials Science and Engineering(Vol. 591, No. 1, p. 012034). IOP Publishing. https://iopscience.iop.org/article/10.1088/1757-899X/591/1/012034/meta
33. Pădureţ, S. (2019). Influence of maturity stages and variety on viscoelastic properties and mechanical toughness of the strawberries. Ukrainian Food Journal, 8(4), 733-905. file:///C:/Users/E219-2/NetHood/Downloads/UKRAINIAN%20FOOD%20JOURNAL%202019%20V.8%20Is.4.pdf
34. Iuga, M., & Mironeasa, S. (2019). Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size. Ukrainian Food Journal, 799. https://www.researchgate.net/profile/Madalina_Iuga/publication/338908030_Grape_seeds_effect_on_refined_wheat_flour_dough_rheology_optimal_amount_and_particle_size/links/5e6fd740a6fdccc06e9485bb/Grape-seeds-effect-on-refined-wheat-flour-dough-rheology-optimal-amount-and-particle-size.pdf
35. Sănduleac, E. T., & Gutt, G. (2019). Effect of wet aging time on beef meat and correlations with rheological properties, color of meat emulsions, and textural parameters of gels. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(3), 451-461. http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4940
36. Jones, A. D., Boundy-Mills, K. L., Barla, G. F., Kumar, S., Ubanwa, B., & Balan, V. (2019). Microbial lipid alternatives to plant lipids. In Microbial Lipid Production(pp. 1-32). Humana, New York, NY. https://link.springer.com/protocol/10.1007/978-1-4939-9484-7_1
37. Puşcăşelu, R., & Amariei, S. (2019). Carob powder and its potential applications in edible biopolymers-based films for food industry packaging. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(2), 265-275. file:///C:/Users/E219-2/NetHood/Downloads/CSCC6201902V02S01A0011%20(1).pdf
38. Georgiana, C., Sorina, R., Andreea, V., & Adriana, D. (2019). Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate. Foods and Raw materials, 7(1). https://cyberleninka.ru/article/n/evaluation-of-rheological-parameters-of-dough-with-ferrous-lactate-and-ferrous-gluconate
39. MIRONEASA, S., IUGA, M., ZAHARIA, D., & MIRONEASA, C. (2019). Optimization of white wheat flour dough rheological properties with different levels of grape peels flour addition. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 76(1), 27-39. https://journals.usamvcluj.ro/index.php/fst/article/view/13282/0
40. IUGA, M., MIRONEASA, C., & MIRONEASA, S. (2019). Oscillatory rheology and creep-recovery behaviour of grape seed-wheat flour dough: Effect of grape seed particle size, variety and addition level. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 76(1), 40-51. https://journals.usamvcluj.ro/index.php/fst/article/view/13283/0
41. Mironeasa, S., Iuga, M., Zaharia, D., & Mironeasa, C. (2019). Optimization of grape peels particle size and flour substitution in white wheat flour dough. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 20(1), 29-42. file:///C:/Users/E219-2/NetHood/Downloads/CSCC6201901V01S01A0004.pdf
42. Hretcanu, C. E., & Blaga, A. M. (2019). Hemi-slant submanifolds in metallic Riemannian manifolds. Carpathian Journal of Mathematics, 35(1), 59-68. https://www.jstor.org/stable/26603386?seq=1
43. Ghinea, C., & Gavrilescu, M. (2019). Solid Waste Management for Circular Economy: Challenges and Opportunities in Romania–The Case Study of Iasi County. In Towards Zero Waste(pp. 25-60). Springer, Cham. https://link.springer.com/chapter/10.1007/978-3-319-92931-6_3

1.            Amariei, S., Norocel, L., & Scripcă, L. A. (2020). An innovative method for preventing honey crystallization. Innovative Food Science & Emerging Technologies, 66, 102481. https://www.sciencedirect.com/science/article/pii/S1466856420304276
2.            Ancuța, P., & Sonia, A. (2020). Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. Applied Sciences, 10(21), 7432. https://www.mdpi.com/2076-3417/10/21/7432
3.            Ursachi, V. F., & Gutt, G. (2020). Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws. Applied Sciences, 10(21), 7638. https://www.mdpi.com/2076-3417/10/21/7638
4.            Dranca, F., Ursachi, F., & Oroian, M. (2020). Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization. Foods, 9(10), 1358. https://www.mdpi.com/2304-8158/9/10/1358
5.            Coțovanu, I., Batariuc, A., & Mironeasa, S. (2020). Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough. Applied Sciences, 10(20), 7225. https://www.mdpi.com/2076-3417/10/20/7225
6.            Voinea, A., Stroe, S. G., & Codină, G. G. (2020). The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough. Foods, 9(10), 1465. https://www.mdpi.com/2304-8158/9/10/1465
7.            Hretcanu, C. E., & Blaga, A. M. (2018). Warped product submanifolds in metallic Riemannian manifolds. arXiv preprint arXiv:1806.08820. https://arxiv.org/abs/1806.08820
8.            Atudorei, D., & Codină, G. G. (2020). Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. Applied Sciences, 10(18), 6244. https://www.mdpi.com/2076-3417/10/18/6244
9.            Chetrariu, A., & Dabija, A. (2020). Brewer’s spent grains: Possibilities of valorization, a review. Applied Sciences, 10(16), 5619. https://www.mdpi.com/2076-3417/10/16/5619
10. Ungureanu-Iuga, M., Dimian, M., & Mironeasa, S. (2020). Development and quality evaluation of gluten-free pasta with grape peels and whey powders. LWT, 109714. https://www.sciencedirect.com/science/article/pii/S0023643820307039
11. Iuga, M., & Mironeasa, S. (2020). Potential of grape byproducts as functional ingredients in baked goods and pasta. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2473-2505. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12597
12. Leahu, A., Ghinea, C., & Oroian, M. A. (2020). Osmotic dehydration of apple and pear slices: color and chemical characteristics. Ovidius University Annals of Chemistry, 31(2), 73-79. https://content.sciendo.com/view/journals/auoc/31/2/article-p73.xml
13. Sarion, C., Dabija, A., Oroian, M., Negoiță, M., & Codină, G. G. (2020). Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period. The EuroBiotech Journal, 4(3), 127-133. https://content.sciendo.com/view/journals/ebtj/4/3/article-p127.xml?language=en&utm_campaign=The_EuroBiotech_Journal_TrendMD_0&utm_medium=cpc&utm_source=TrendMD
14. Gâtlan, A. M., Gutt, G., & Naghiu, A. (2020). Capitalization of sea buckthorn waste by fermentation: Optimization of industrial process of obtaining a novel refreshing drink. Journal of Food Processing and Preservation, 44(8), e14565. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14565
15. Iuga, M., Boestean, O., Ghendov-Mosanu, A., & Mironeasa, S. (2020). Impact of dairy ingredients on wheat flour dough rheology and bread properties. Foods, 9(6), 828. https://www.mdpi.com/2304-8158/9/6/828
16. Voinea, A., Stroe, S. G., & Codină, G. G. (2020). Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties. Applied Sciences, 10(11), 4039. https://www.mdpi.com/2076-3417/10/11/4039
17. Oroian, M., Ursachi, F., & Dranca, F. (2020). Influence of ultrasonic amplitude, temperature, time and solvent concentration on bioactive compounds extraction from propolis. Ultrasonics Sonochemistry, 64, 105021. https://www.sciencedirect.com/science/article/pii/S1350417719318656
18. Amariei, S., Norocel, L., & Gutt, G. (2020). New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries. Foods, 9(5), 562. https://www.mdpi.com/2304-8158/9/5/562
19. Voinea, A., Stroe, S. G., & Codină, G. G. (2020). The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties. Foods, 9(5), 610. https://www.mdpi.com/2304-8158/9/5/610
20. Pauliuc, D., Dranca, F., & Oroian, M. (2020). Raspberry, Rape, Thyme, Sunflower and Mint Honeys Authentication Using Voltammetric Tongue. Sensors, 20(9), 2565. https://www.mdpi.com/1424-8220/20/9/2565
21. Solomon, N., & Solomon, I. (2020). INJECTION MOLDED PART MATERIAL FAILURE ANALYSIS. REVUE ROUMAINE DE CHIMIE, 65(4), 329-341. http://revroum.lew.ro/wp-content/uploads/2020/04/Art%2002.pdf
22. Oroian, M., Ursachi, F., & Dranca, F. (2020). Ultrasound-Assisted Extraction of Polyphenols from Crude Pollen. Antioxidants, 9(4), 322. https://www.mdpi.com/2076-3921/9/4/322
23. Pauliuc, D., Dranca, F., & Oroian, M. (2020). Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication. Foods, 9(3), 306. https://www.mdpi.com/2304-8158/9/3/306
24. Ghinea, C., & Leahu, A. (2020). Monitoring of Fruit and Vegetable Waste Composting Process: Relationship between Microorganisms and Physico-Chemical Parameters. Processes, 8(3), 302. https://www.mdpi.com/2227-9717/8/3/302
25. Dranca, F., Vargas, M., & Oroian, M. (2020). Physicochemical properties of pectin from Malus domestica ‘Fălticeni’apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids, 100, 105383. https://www.sciencedirect.com/science/article/pii/S0268005X19311828
26. Gutt, G., & Amariei, S. (2020). The Use of Edible Films Based on Sodium Alginate in Meat Product Packaging: An Eco-Friendly Alternative to Conventional Plastic Materials. Coatings, 10(2), 166. https://www.mdpi.com/2079-6412/10/2/166
27. IDRICEANU, L., MIRONEASA, S., GHEORGHE, A., LEFTER, N. A., IUGA, M., GRIGORE, D. M., & HABEANU, M. (2020). Effects of the extruded linseed and walnut meal on some quality characteristics of Longissimus dorsi and Semitendinosus muscle of pigs. Scientific Papers: Series D, Animal Science-The International Session of Scientific Communications of the Faculty of Animal Science, 63(1). http://animalsciencejournal.usamv.ro/pdf/2020/issue_1/Art17.pdf
28. VLAICU, P. A., TURCU, R. P., MIRONEASA, S., & PANAITE, T. D. (2020). Meat quality of breast from broilers fed a diet supplemented with orange and red grapefruit dried peel. Scientific Papers: Series D, Animal Science-The International Session of Scientific Communications of the Faculty of Animal Science, 63(1). http://animalsciencejournal.usamv.ro/pdf/2020/issue_1/Art22.pdf
29. Ciocan, M., Dabija, A., & Codină, G. G. (2020). Effect of some unconventional ingredients on the production of black beer. Ukrainian Food Journal, 9(2). http://ufj.ho.ua/Archiv/UKRAINIAN%20FOOD%20JOURNAL%202020%20V.9%20Is.2.pdf#page=42
30. Norocel, L., & Pădureţ, S. (2020). EVALUATION OF BIRCH SAP (BETULA PENDULA) QUALITY DURING STORAGE. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 21(2), 217-226. file:///C:/Users/E219-2/NetHood/Downloads/CSCC6202002V02S01A0007.pdf
31. Zimbru, R. O., Pădureţ, S., & Amariei, S. (2020). Effect of aeration on physicochemical, color and texture characteristics of confectionery foams. Ukrainian Food Journal, 9(1). https://www.researchgate.net/profile/Bartosz_Solowiej/publication/341120528_Application_of_plant-based_natural_additives_to_improve_the_bioactive_properties_of_organic_artisanal_cheeses/links/5eafd79245851592d6b861cd/Application-of-plant-based-natural-additives-to-improve-the-bioactive-properties-of-organic-artisanal-cheeses.pdf#page=99
32. Dabija, A., Oroian, M., Codină, G. G., & Rusu, L. (2020). ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY. Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry, 21(1), 83-94. file:///C:/Users/E219-2/NetHood/Downloads/CSCC6202001V01S01A0008.pdf
33. Oroian, M., Dranca, F., & Ursachi, F. (2020). Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis. Journal of Food Science and Technology, 57(1), 70-78. https://link.springer.com/article/10.1007/s13197-019-04031-x
34. Cotovanu, I., Stoenescu, G., Mironeasa, S. (2020). Amaranth influence on wheat flour dough rheology: optimal particle size and amount of flour replacement. Journal of Microbiology Biotechnology and Food Sciences, 10, 366-373. https://www.jmbfs.org/wp-content/uploads/2020/11/jmbfs_3047_Cotavanu.pdf

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
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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
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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
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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
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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
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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
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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
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