Francisc Dulf
Francisc Dulf
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Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus …
FV Dulf, DC Vodnar, C Socaciu
Food chemistry 209, 27-36, 2016
Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems
CI Bunea, N Pop, AC Babeş, C Matea, FV Dulf, A Bunea
Chemistry Central Journal 6, 1-9, 2012
Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania
FV Dulf
Chemistry Central Journal 6, 1-12, 2012
Volatile profile, fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods
AC Fărcaş, SA Socaci, FV Dulf, M Tofană, E Mudura, Z Diaconeasa
Journal of Cereal Science 64, 34-42, 2015
Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste
DC Vodnar, LF Călinoiu, FV Dulf, BE Ştefănescu, G Crişan, C Socaciu
Food chemistry 231, 131-140, 2017
Predominant and secondary pollen botanical origins influence the carotenoid and fatty acid profile in fresh honeybee-collected pollen
R Margaoan, LA Mărghitaş, DS Dezmirean, FV Dulf, A Bunea, ...
Journal of agricultural and food chemistry 62 (27), 6306-6316, 2014
Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state …
FV Dulf, DC Vodnar, EH Dulf, A Pintea
Chemistry Central Journal 11, 1-10, 2017
Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger
FV Dulf, DC Vodnar, EH Dulf, MI Tosa
Journal of agricultural and food chemistry 63 (13), 3489-3500, 2015
Protein-based films and coatings for food industry applications
V Mihalca, AD Kerezsi, A Weber, C Gruber-Traub, J Schmucker, ...
Polymers 13 (5), 769, 2021
Exploitation of brewing industry wastes to produce functional ingredients
AC Fărcaş, SA Socaci, E Mudura, FV Dulf, DC Vodnar, M Tofană, ...
Brewing Technology, 137, 2017
Edible films and coatings functionalization by probiotic incorporation: A review
OL Pop, CR Pop, M Dufrechou, DC Vodnar, SA Socaci, FV Dulf, ...
Polymers 12 (1), 12, 2019
Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition
K Szabo, FV Dulf, Z Diaconeasa, DC Vodnar
Lwt 116, 108558, 2019
Fatty acid composition of lipids in pot marigold (Calendula officinalisL.) seed genotypes
FV Dulf, D Pamfil, AD Baciu, A Pintea
Chemistry Central Journal 7, 1-11, 2013
HPLC characterization of lactic acid formation and FTIR fingerprint of probiotic bacteria during fermentation processes
DC Vodnar, A Paucean, FV Dulf, C Socaciu
Notulae Botanicae Horti Agrobotanici Cluj-Napoca 38 (2), 109-113, 2010
Lipid Classes and Fatty Acid Regiodistribution in Triacylglycerols of Seed Oils of Two Sambucus Species (S. nigra L. and S. ebulus L.)
FV Dulf, I Oroian, DC Vodnar, C Socaciu, A Pintea
Molecules 18 (10), 11768-11782, 2013
Bioactive compounds and volatile profiles of five Transylvanian wild edible mushrooms
M Fogarasi, SA Socaci, FV Dulf, ZM Diaconeasa, AC Fărcaș, M Tofană, ...
Molecules 23 (12), 3272, 2018
Evaluation of the bioactive compounds found in tomato seed oil and tomato peels influenced by industrial heat treatments
K Szabo, FV Dulf, BE Teleky, P Eleni, C Boukouvalas, M Krokida, ...
Foods 10 (1), 110, 2021
Liberation and recovery of phenolic antioxidants and lipids in chokeberry (Aronia melanocarpa) pomace by solid-state bioprocessing using Aspergillus niger and Rhizopus …
FV Dulf, DC Vodnar, EH Dulf, Z Diaconeasa, C Socaciu
Lwt 87, 241-249, 2018
Sea buckthorn oil as a valuable source of bioaccessible xanthophylls
C Tudor, T Bohn, M Iddir, FV Dulf, M Focşan, DO Rugină, A Pintea
Nutrients 12 (1), 76, 2019
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, 1-9, 2018
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