Publications by authors named "Simona Maria Man"

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Nutritional composition, carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time.
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man

Food Chem X· June 2024

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: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.
Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R Pop

Foods· December 2023

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Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of ATCC 8014.
Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man

Foods· March 2023

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Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.
Adriana Păucean, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan

Int J Mol Sci· August 2021

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Hemp ( L.) Flour-Based Wheat Bread as Fortified Bakery Product.
Iulian Eugen Rusu, Romina Alina Marc Vlaic, Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Simona Maria Man

Plants (Basel)· July 2021

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Effect of Rice Flour Fermentation with DSM 15429 on the Nutritional Features of Gluten-Free Muffins.
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop

Foods· June 2020

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Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.
Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man

Molecules· May 2020

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Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with DSM 15429.
Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Vlad Mureşan, Sonia Ancuţa Socaci

Foods· March 2020

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Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.
Maria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man

Molecules· January 2020

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Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality.
Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Vlad Mureşan, Carmen Rodica Pop

Foods· September 2019

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