Vlad Muresan
Vlad Muresan
PhD, Professor, Faculty of Food Science and Technology, University of Agricultural
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Oleogels in Food: A Review of Current and Potential Applications
A Pușcaș, V Mureșan, C Socaciu, S Muste
Foods 9 (1), 70, 2020
Brewers’ spent grain–A new potential ingredient for functional foods
A Fărcaş, M Tofană, S Socaci, E Mudura, S Scrob, L Salanţă, V Mureşan
Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil
MI Socaciu, M Fogarasi, CA Semeniuc, SA Socaci, MA Rotar, V Mureşan, ...
Polymers 12 (8), 1748, 2020
Chemometric comparison and classification of some essential oils extracted from plants belonging to Apiaceae and Lamiaceae families based on their chemical composition and …
C Semeniuc, MI Socaciu, S Socaci, V Mureșan, M Fogarasi, A Rotar
Molecules 23 (9), 2261, 2018
Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours
A Paucean, OP Moldovan, V Mureșan, SA Socaci, FV Dulf, E Alexa, ...
Chemistry Central Journal 12 (1), 88, 2018
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour
SM Man, L Stan, A Păucean, MS Chiş, V Mureşan, SA Socaci, A Pop, ...
Applied Sciences 11 (11), 4791, 2021
Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review
M Temkov, V Mureșan
Foods 10 (6), 1376, 2021
Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period
AE Muresan, S Muste, A Borsa, RA Vlaic, V Muresan
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2014
Poly (vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products
L Mitrea, LF Călinoiu, GA Martău, K Szabo, BE Teleky, V Mureșan, ...
Polymers 12 (3), 532, 2020
Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications
A Păucean, DC Vodnar, V Mureşan, F Fetea, F Ranga, SM Man, S Muste, ...
Acta Alimentaria, 1-8, 2017
Textural and sensory features changes of gluten free muffins based on rice sourdough fermented with Lactobacillus spicheri DSM 15429
MS Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ...
Foods 9 (3), 363, 2020
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product
A Pop, A Păucean, SA Socaci, E Alexa, SM Man, V Mureșan, MS Chiş, ...
Molecules 25 (9), 2214, 2020
Determination of peroxide value in sunflower halva using a spectrophotometric method
V MURESAN, S Muste, E RACOLtA, CA Semeniuc, MAN Simona, ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2010
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
IE Rusu, CC Mureşan, AE Mureşan, V Mureşan, CR Pop, MS Chiş, ...
Plants 10 (8), 1558, 2021
Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review
A Pușcaș, V Mureșan, S Muste
Polymers 13 (12), 1934, 2021
Food fortification through innovative technologies
VR Alina, MC Carmen, M Sevastita, M Andruţa, M Vlad, S Ramona, ...
Food engineering, 1-25, 2019
Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential
MS CHIȘ, A PĂUCEAN, L Stan, V MUREȘAN, RA Vlaic, S Man, ...
Romanian Biotechnological Letters 23 (3), 13581, 2018
The influence of particle size distribution on sunflower tahini rheology and structure
V Muresan, S Danthine, E Racolta, S Muste, C Blecker
Journal of Food Process Engineering 37 (4), 411-426, 2014
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
SM Man, A Păucean, ID Călian, V Mureșan, MS Chiș, A Pop, ...
Journal of Food Quality 2019, 2019
The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening
RA VLAIC, V Muresan, AE MURESAN, CC MURESAN, A Paucean, ...
Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (1), 148-155, 2018
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