Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

por Mironeasa, Silvia, Codină, Georgiana Gabriela
Publicado 2019

Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

por Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela
Publicado 2023

Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

por Codină, Georgiana Gabriela, Dabija, Adriana, Oroian, Mircea
Publicado 2019

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

por Sarion, Cristina, Codină, Georgiana Gabriela, Dabija, Adriana
Publicado 2021

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

por Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela
Publicado 2021

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

por Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela
Publicado 2022

Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

por Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela
Publicado 2022

Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal

por Axentii, Marina, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela
Publicado 2023

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

por Voinea, Andreea, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela
Publicado 2020

The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

por Voinea, Andreea, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela
Publicado 2020

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

por Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela
Publicado 2021

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

por Codină, Georgiana Gabriela, Istrate, Ana Maria, Gontariu, Ioan, Mironeasa, Silvia
Publicado 2019

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

por Dabija, Adriana, Ciocan, Marius Eduard, Chetrariu, Ancuța, Codină, Georgiana Gabriela
Publicado 2022

Physicochemical Characteristics and Microstructure of Ancient and Common Wheat Grains Cultivated in Romania

por Golea, Camelia Maria, Stroe, Silviu-Gabriel, Gâtlan, Anca-Mihaela, Codină, Georgiana Gabriela
Publicado 2023

Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

por Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Muntean, Camelia, Codină, Georgiana Gabriela
Publicado 2023

Structuring of Cold Pressed Oils: Evaluation of the Physicochemical Characteristics and Microstructure of White Beeswax Oleogels

por Ropciuc, Sorina, Dranca, Florina, Oroian, Mircea Adrian, Leahu, Ana, Codină, Georgiana Gabriela, Prisacaru, Ancuta Elena
Publicado 2023

The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer

por Salamon, Rozália Veronika, Dabija, Adriana, Ferencz, Ágota, Tankó, György, Ciocan, Marius Eduard, Codină, Georgiana Gabriela
Publicado 2022