| Effects of α-tocopherol and citric acid on the oxidative stability of alimentary poultry fats during storage at low temperatures F Pop, L Mihalescu International Journal of Food Properties 20 (5), 1085-1096, 2017 | 25 | 2017 |
| Effects of temperature and storage time on the quality of alimentary animal fats. P Flavia, V Zorica, B Delia International Food Research Journal 21 (4), 2014 | 22 | 2014 |
| Effect of microwave heating on quality and fatty acids composition of vegetable oils F Pop Studia UBB Chem 63, 43-52, 2018 | 15 | 2018 |
| Evaluation of oxidation and hydrolysis in milk fat during freezing storage F Pop, D Boltea Journal of Agroalimentary Processes and Technologies 20 (1), 39-45, 2014 | 15 | 2014 |
| Oxidative and hydrolytic stability of alimentary poultry fats under refrigeration and freezing F Pop, CA Semeniuc, L Mihalescu European Journal of Lipid Science and Technology 118 (11), 1795-1798, 2016 | 9 | 2016 |
| Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils F Pop, CA Semeniuc, M Dan, T Dippong Journal of Thermal Analysis and Calorimetry 149 (4), 1403-1417, 2024 | 8 | 2024 |
| Improvement of the nutritional value of biscuits by the addition of Spirulina powder and consumer acceptance. F Pop Journal of Agroalimentary Processes & Technologies 28 (1), 2022 | 8 | 2022 |
| The antioxidant effect of burdock extract on the oxidative stability of lard and goose fat during heat treatment F Pop, T Dippong Foods 13 (2), 304, 2024 | 6 | 2024 |
| Improvement of the nutritional value of pasta by the addition of wheat bran F Pop Journal of Agroalimentary Processes and Technologies 23 (4), 245-249, 2017 | 6 | 2017 |
| The study of chemical composition for animal fats during storage C Laslo, F Pop Carpathian Journal of Food Science and Technology 1 (2), 1-10, 2009 | 6 | 2009 |
| Variation in physicochemical parameters of probiotic yogurt during refrigeration storage A Marinescu, F Pop Carpathian Journal of Food Science and Technology 1 (2), 18-26, 2009 | 6 | 2009 |
| Oxidative stability of avocado and peanut oils under different heating temperatures F Pop, CA Semeniuc Rev. Chim 73, 1-8, 2022 | 4 | 2022 |
| Thermal stability of butter oils produced from sheep's non-pasteurized and pasteurized milk F Pop The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food …, 2011 | 4 | 2011 |
| Effects of heating temperature and β-carotene on quality and fatty acids composition of vegetable oils. F Pop, C Pașcu Studia Universitatis Babes-Bolyai, Chemia 66 (4), 2021 | 3 | 2021 |
| Evaluation of the microbial quality and total phenolic content of a local smoked cheese. Z Vosgan, C Mihali, M Marian, A Dumuța, F Pop, L Mihalescu | 3 | 2020 |
| Study considering the microwave pasteurization of the raw milk used for yogurt production A DUMUŢA, Z VOŞGAN, F Pop, T Dippong, L MIHĂLESCU, C Mihali, ... Romanian Biotechnological Letters 23 (2), 13511, 2018 | 3 | 2018 |
| Controlul calităţii produselor alimentare de origine animală C Laslo, F Pop Risoprint, 2009 | 3 | 2009 |
| The effect of incorporating spirulina in Mozzarella cheese as a functional food Z Voșgan, A Dumuta, M Marian, L Mihalescu, F Pop Journal of Agroalimentary Processes & Technologies 27, 2021 | 2 | 2021 |
| Research Concerning the Fighting of Polystigma rubrum Fungi under the Climate Conditions of Șomcuta Mare Area L Mihalescu, M Marian, S Jelea, F Pop, A Maxim, Z Voşgan Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2019 | 2 | 2019 |
| Chemical stabilization of fats rich in long chain polyunsaturated fatty acids by antioxidants addition F Pop, D Năsui, Z Voşgan, C Mihali, C Butean Studia UBB Chemia 64 (1), 173-184, 2019 | 2 | 2019 |
