Silvia Mironeasa

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 32

Top Topics

Physical Activity

Municipal Solid Waste

Drosophila Melanogaster

Top Venues

Foods (Basel, Switzerland)

Plants (Basel, Switzerland)

Gels (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Florina Dranca, Silvia Mironeasa
Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels (Basel, Switzerland) 10 (4) (2024)
Florina Dranca, Silvia Mironeasa
Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels (Basel, Switzerland) 10 (4) (2024)
Florina Dranca, Silvia Mironeasa
Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels (Basel, Switzerland) 10 (4) (2024)
Ana Batariuc, Ionica Coțovanu, Silvia Mironeasa
Sorghum Flour Features Related to Dry Heat Treatment and Milling. Foods (Basel, Switzerland) 12 (11) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants (Basel, Switzerland) 12 (4) (2023)
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods (Basel, Switzerland) 12 (6) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants (Basel, Switzerland) 12 (4) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants (Basel, Switzerland) 12 (4) (2023)
Mădălina Iuga, Silvia Mironeasa
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties. Gels (Basel, Switzerland) 9 (6) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. Plants (Basel, Switzerland) 12 (4) (2023)
Mădălina Iuga, Silvia Mironeasa
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties. Gels (Basel, Switzerland) 9 (6) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread. Foods (Basel, Switzerland) 12 (8) (2023)
Ionica Coțovanu, Costel Mironeasa, Silvia Mironeasa
Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread. Foods (Basel, Switzerland) 12 (8) (2023)
Mădălina Iuga, Silvia Mironeasa
Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties. Gels (Basel, Switzerland) 9 (6) (2023)
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods (Basel, Switzerland) 12 (6) (2023)
Silvia Mironeasa, Ionica Coțovanu, Costel Mironeasa, Mădălina Iuga
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel, Switzerland) 12 (7) (2023)
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods (Basel, Switzerland) 12 (1) (2022)
Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină
Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality. Foods (Basel, Switzerland) 11 (19) (2022)
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods (Basel, Switzerland) 12 (1) (2022)
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods (Basel, Switzerland) 12 (1) (2022)
Violeta Popovici, Laura Bucur, Cerasela Elena Gîrd, Dan Rambu, Suzana Ioana Calcan, Elena Iulia Cucolea, Teodor Costache, Mădălina Iuga, Mircea Oroian, Silvia Mironeasa, Verginica Schroder, Emma-Adriana Ozon, Dumitru Lupuliasa, Aureliana Caraiane, Victoria Badea
Antioxidant, Cytotoxic, and Rheological Properties of Canola Oil Extract of Usnea barbata (L.) Weber ex F.H. Wigg from Călimani Mountains, Romania. Plants (Basel, Switzerland) 11 (7) (2022)
Ionica Coțovanu, Silviu-Gabriel Stroe, Florin Ursachi, Silvia Mironeasa
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods (Basel, Switzerland) 12 (1) (2022)
Ionica Coțovanu, Silvia Mironeasa
Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features. Foods (Basel, Switzerland) 10 (7) (2021)
Ionica Coțovanu, Mădălina Iuga, Silvia Mironeasa
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. Plants (Basel, Switzerland) 10 (10) (2021)
Mădălina Iuga, Silvia Mironeasa
Use of Grape Peels By-Product for Wheat Pasta Manufacturing. Plants (Basel, Switzerland) 10 (5) (2021)
Mădălina Iuga, Silvia Mironeasa
Potential of grape byproducts as functional ingredients in baked goods and pasta. Comprehensive reviews in food science and food safety 19 (5) (2020)
Mădălina Iuga, Olga Boestean, Aliona Ghendov-Mosanu, Silvia Mironeasa
Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties. Foods (Basel, Switzerland) 9 (6) (2020)
Raluca Paula Turcu, Tatiana Dumitra Panaite, Arabela Elena Untea, Cristina Șoica, Mădălina Iuga, Silvia Mironeasa
Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality. Animals : an open access journal from MDPI 10 (6) (2020)
Silvia Mironeasa, Georgiana Gabriela Codină
Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours. Foods (Basel, Switzerland) 8 (12) (2019)
Mădălina Iuga, Víctor D Ávila Akerberg, Tanya M González Martínez, Silvia Mironeasa
Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types. Foods (Basel, Switzerland) 8 (11) (2019)
Georgiana Gabriela Codină, Ana Maria Istrate, Ioan Gontariu, Silvia Mironeasa
Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods (Basel, Switzerland) 8 (8) (2019)
Mădălina Iuga, Silvia Mironeasa
A review of the hydrothermal treatments impact on starch based systems properties. Critical reviews in food science and nutrition 60 (22) (2019)