| Oleogels in Food: A Review of Current and Potential Applications A Pușcaș, V Mureșan, C Socaciu, S Muste Foods 9 (1), 70, 2020 | 286 | 2020 |
| 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 | 99 | 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 | 82 | 2014 |
| 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 | 77 | 2021 |
| 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 | 73 | 2021 |
| 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 | 71 | 2018 |
| Implementation of an Analytical Method for Spectrophotometric Evaluation of Total Phenolic Content in Essential Oils D Michiu, MI Socaciu, M Fogarasi, AM Jimborean, F Ranga, V Mureşan, ... Molecules 27 (4), 1345, 2022 | 68 | 2022 |
| 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 | 68 | 2018 |
| 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 | 56 | 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 | 52 | 2017 |
| 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 | 51 | 2021 |
| Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review A Pușcaș, V Mureșan, S Muste Polymers 13 (12), 1934, 2021 | 51 | 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 | 50 | 2014 |
| 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 | 48 | 2020 |
| Food fortification through innovative technologies VR Alina, MC Carmen, M Sevastita, M Andruţa, M Vlad, S Ramona, ... Food engineering, 1-25, 2019 | 45 | 2019 |
| Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns A Sturza, A Păucean, MS Chiș, V Mureșan, DC Vodnar, SM Man, ... Applied Sciences 10 (22), 7969, 2020 | 44 | 2020 |
| 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 | 44 | 2018 |
| Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products AE Tanislav, A Pușcaș, A Păucean, AE Mureșan, CA Semeniuc, ... Gels 8 (5), 317, 2022 | 42 | 2022 |
| 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 | 42 | 2020 |
| The Physicochemical and Antioxidant Properties of Sambucus nigra L. and Sambucus nigra Haschberg during Growth Phases: From Buds to Ripening G Martis, V Mureșan, CC Mureșan, CR Pop, G Buzgău, AE Mureșan, ... Antioxidants 10 (7), 1093, 2021 | 41 | 2021 |
sonia socaciUSAMV Cluj-Napoca, University of Agricultural Sciences and Veterinary Medicine Cluj-NapocaVerified email at usamvcluj.ro
