The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

por Culetu, Alina, Duta, Denisa Eglantina, Papageorgiou, Maria, Varzakas, Theodoros
Publicado 2021

Assessing Health Risks Associated with Heavy Metals in Food: A Bibliometric Analysis

por Ungureanu, Elena L., Mocanu, Andreea L., Stroe, Corina A., Duță, Denisa E., Mustățea, Gabriel
Publicado 2023

A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products

por Banovic, Marija, Arvola, Anne, Pennanen, Kyösti, Duta, Denisa E., Sveinsdóttir, Kolbrún, Sozer, Nesli, Grunert, Klaus G.
Publicado 2022

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

por Stamatie, Gabriela Daniela, Susman, Iulia Elena, Bobea, Sabina Andreea, Matei, Elena, Duta, Denisa Eglantina, Israel-Roming, Florentina
Publicado 2022

Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

por Knežević-Jugović, Zorica, Culetu, Alina, Mijalković, Jelena, Duta, Denisa, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, Antov, Mirjana
Publicado 2022

Bioactive’s Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts

por Stoica, Florina, Aprodu, Iuliana, Enachi, Elena, Stănciuc, Nicoleta, Condurache, Nina Nicoleta, Duță, Denisa Eglantina, Bahrim, Gabriela Elena, Râpeanu, Gabriela
Publicado 2021