Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Maria Simona Chiş"'
Autor:
Elías Arilla, Javier Martínez-Monzó, Maria Simona Chiş, Anca Corina Fǎrcaş, Sonia Ancuţa Socaci, Pilar Codoñer-Franch, Purificación García-Segovia, Marta Igual
Publikováno v:
Foods, Vol 12, Iss 21, p 4025 (2023)
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (R
Externí odkaz:
https://doaj.org/article/16c7627828b348cda5fa3f3b5c0a9993
Autor:
Marta Igual, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó, Maria Simona Chiş
Publikováno v:
Molecules, Vol 27, Iss 6, p 1972 (2022)
The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibit
Externí odkaz:
https://doaj.org/article/c344b9c836664fb589492974af0c88de
Autor:
Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó, Purificación García-Segovia
Publikováno v:
Foods, Vol 10, Iss 11, p 2787 (2021)
Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods
Externí odkaz:
https://doaj.org/article/55ee44d9142f494cadf486f38b388a5b
Autor:
Marta Igual, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Floricuța Ranga, Tania Mihăiescu, Anamaria Iulia Török, Anca Fărcaș, Javier Martínez-Monzó, Purificación García-Segovia
Publikováno v:
Foods, Vol 10, Iss 10, p 2401 (2021)
Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa can
Externí odkaz:
https://doaj.org/article/f509cff290774bbebe703c8fd86cc47b
Autor:
Vasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic
Publikováno v:
Foods, Vol 10, Iss 9, p 2012 (2021)
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, a
Externí odkaz:
https://doaj.org/article/5dd2fa1ed1c84732aab0fd0b46ba35f8
Autor:
Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 8, p 1558 (2021)
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these br
Externí odkaz:
https://doaj.org/article/050f2af1731849ecbb96adc59bdff8da
Autor:
Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4791 (2021)
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis an
Externí odkaz:
https://doaj.org/article/0fe3a2d1d30e461999553ae7bcf38b84
Autor:
Marta Igual, Maria Simona Chiş, Sonia Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó, Purificación García-Segovia
Publikováno v:
Foods, Vol 10, Iss 5, p 928 (2021)
Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the ph
Externí odkaz:
https://doaj.org/article/0e3d29a282324e11ba7a84cbb87aef63
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 219-225 (2015)
Traceability is the ability to identify and trace the history, distribution, location, and application of products, parts, and materials. A traceability system records and follows the trail as products, parts, and materials come from suppliers and ar
Externí odkaz:
https://doaj.org/article/3b3ae1be0a59461d8391e8ebfd57b5cb
Autor:
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, Sevastiţa Muste
Publikováno v:
Applied Sciences, Vol 10, Iss 20, p 7140 (2020)
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was car
Externí odkaz:
https://doaj.org/article/427c4ef32b234aceaf27c17e9038e582