| 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 | 180 | 2015 |
| Non-alcoholic and craft beer production and challenges LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ... Processes 8 (11), 1382, 2020 | 177 | 2020 |
| Exploitation of brewing industry wastes to produce functional ingredients AC Fărcaş, SA Socaci, E Mudura, FV Dulf, DC Vodnar, M Tofană, ... Brewing technology 1, 1-40, 2017 | 114 | 2017 |
| Current functionality and potential improvements of non-alcoholic fermented cereal beverages MV Ignat, LC Salanță, OL Pop, CR Pop, M Tofană, E Mudura, TE Coldea, ... Foods 9 (8), 1031, 2020 | 110 | 2020 |
| Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips TE Coldea, C Socaciu, E Mudura, SA Socaci, F Ranga, CR Pop, ... Food Chemistry 320, 126643, 2020 | 82 | 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 |
| Functionality of special beer processes and potential health benefits LC Salanță, TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura, ... Processes 8 (12), 1613, 2020 | 74 | 2020 |
| 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 | 68 | 2014 |
| Beer safety: New challenges and future trends within craft and large-scale production C Ciont, A Epuran, AD Kerezsi, TE Coldea, E Mudura, A Pasqualone, ... Foods 11 (17), 2693, 2022 | 64 | 2022 |
| Strategies to improve the potential functionality of fruit-based fermented beverages AL Keșa, CR Pop, E Mudura, LC Salanță, A Pasqualone, C Dărab, ... Plants 10 (11), 2263, 2021 | 57 | 2021 |
| An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies PC Calugar, TE Coldea, LC Salanță, CR Pop, A Pasqualone, ... Processes 9 (3), 502, 2021 | 55 | 2021 |
| Bors, a, A TE Coldea, MV Ignat, CR Pop, M Tofană, E Mudura Pasqualone, A, 0 | 50 | |
| Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran A Pasqualone, C Summo, B Laddomada, E Mudura, TE Coldea Food chemistry 265, 242-252, 2018 | 44 | 2018 |
| Minor volatile compounds in traditional homemade fruit brandies from Transylvania-Romania, as determined by GC-MS analysis TE Coldea, C Socaciu, Z Moldovan, E Mudura Notulae botanicae horti agrobotanici cluj-napoca 42 (2), 530-537, 2014 | 44 | 2014 |
| 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 |
| Plants of the spontaneous flora with beneficial action in the management of diabetes, hepatic disorders, and cardiovascular disease MV Ignat, TE Coldea, LC Salanță, E Mudura Plants 10 (2), 216, 2021 | 34 | 2021 |
| Salant, ă, L OL Pop, E Mudura Feier, D, 79-91, 2019 | 33 | 2019 |
| Advances in distilled beverages authenticity and quality testing TE Coldea, E Mudura, C Socaciu Ideas and applications toward sample preparation for food and beverage …, 2017 | 31 | 2017 |
| Fruit-based fermented beverages: contamination sources and emerging technologies applied to assure their safety AC Avîrvarei, LC Salanță, CR Pop, E Mudura, A Pasqualone, O Anjos, ... Foods 12 (4), 838, 2023 | 30 | 2023 |
| Hop-derived prenylflavonoids and their importance in brewing technology: a review E Mudura, T Coldea BUASVM Food Science and Technology 72 (1), 1-10, 2015 | 26 | 2015 |
