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PhD. Anca Corina Farcas
PhD. Anca Corina Farcas
Faculty of Food Science and Technology, UASVM Cluj-Napoca
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Macroalgae—A sustainable source of chemical compounds with biological activities
ES Biris-Dorhoi, D Michiu, CR Pop, AM Rotar, M Tofana, OL Pop, ...
Nutrients 12 (10), 3085, 2020
1742020
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
1382015
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
1082021
Iron supplementation influence on the gut microbiota and probiotic intake effect in iron deficiency—A literature-based review
IG Rusu, R Suharoschi, DC Vodnar, CR Pop, SA Socaci, R Vulturar, ...
Nutrients 12 (7), 1993, 2020
1072020
Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers’ spent grain
SA Socaci, AC Fărcaş*, ZM Diaconeasa, DC Vodnar, B Rusu, M Tofană
Journal of Cereal Science 80, 180-187, 2018
982018
Exploitation of brewing industry wastes to produce functional ingredients
AC Fărcaş, SA Socaci, E Mudura, FV Dulf, DC Vodnar, M Tofană, ...
Brewing technology, 137-156, 2017
862017
Brewers spent grain-a new potential ingredient for functional foods.
A Fărcaș, M Tofană, S Socaci, S Scrob, D Borș
732014
Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content
SA Socaci, C Socaciu, C Mureşan, A Fărcaş, M Tofană, S Vicaş, A Pintea
Phytochemical Analysis 25 (2), 161-169, 2014
702014
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
682018
Food Security during the Pandemic and the Importance of the Bioeconomy in the New Era
AC Farcas, CM Galanakis, C Socaciu, OL Pop, D Tibulca, A Paucean, ...
Sustainability 13 (1), 150, 2020
632020
Nutritional properties and volatile profile of brewer’s spent grain supplemented bread
AC Fărcaș, SA Socaci, M Tofană, C Mureşan, E Mudura, L Salanţă, ...
Romanian Biotechnological Letters 19 (5), 9705-9714, 2014
532014
Food wastes as valuable sources of bioactive molecules
SA Socaci, AC Farcas, DC Vodnar, M Tofana
Superfood and Functional Food—The Development of Superfoods and Their Roles …, 2017
522017
Elemental composition, antioxidant and antibacterial properties of some wild edible mushrooms from Romania
M Fogarasi, ZM Diaconeasa, CR Pop, S Fogarasi, CA Semeniuc, ...
Agronomy 10 (12), 1972, 2020
512020
An overview of saponins-a bioactive group.
LT Nguyen, AC Fărcaş, SA Socaci, M Tofană, ZM Diaconeasa, OL Pop, ...
472020
Novel delivery systems of polyphenols and their potential health benefits
B Enaru, S Socaci, A Farcas, C Socaciu, C Danciu, A Stanila, ...
Pharmaceuticals 14 (10), 946, 2021
322021
Preliminary study on antioxidant activity and polyphenols content in discharged waste from beer production
A Fărcaş, M Tofană, S Socaci, S Scrob, L Salanţă, A Borşa
J. Agroaliment. Process. Technol 19, 319-324, 2013
302013
Cereal processing by-products as rich sources of phenolic compounds and their potential bioactivities
A Fărcaș, G Drețcanu, TD Pop, B Enaru, S Socaci, Z Diaconeasa
Nutrients 13 (11), 3934, 2021
292021
Antioxidant compounds recovered from food wastes
SA Socaci, DO Rugină, ZM Diaconeasa, OL Pop, AC Fărcaș, A Păucean, ...
Functional Food-Improve Health through Adequate Food, 3-22, 2017
282017
Reintegration of brewers spent grains in the food chain: Nutritional, functional and sensorial aspects
AC Fărcaș, SA Socaci, MS Chiș, OL Pop, M Fogarasi, A Păucean, ...
Plants 10 (11), 2504, 2021
272021
Tomato waste as a source of biologically active compounds
AC Fărcaş, SA Socaci, D Michiu, S Biriş, M Tofană
Bulletin UASVM Food Science and Technology 73 (2), 55-60, 2019
272019
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