| Determination of acrylamide in bread by gas chromatography–tandem mass spectrometry M Negoiță, M Catană, E Iorga, L Catană, A Adascalului, N Belc Romanian Biotechnological Letters 19 (4), 9561, 2014 | 14 | 2014 |
| Internal validation of the method for determination of acrylamide in bread by gas chromatography tandem mass spectrometry M Negoita, A Adascalului, E Iorga, L Catana, M Catana, N Belc Revista de Chimie 66 (4), 2015 | 10 | 2015 |
| Polycyclic aromatic hydrocarbon occurrence and formation in processed meat, edible oils, and cereal-derived products: a review LM Palade, M Negoiță, AC Adascălului, AL Mihai Applied Sciences 13 (13), 7877, 2023 | 8 | 2023 |
| Evaluation of fatty acids composition of some food samples by using GC-MS and NMR techniques AL Mihai, M Negoita, AC Adascalului, V Ionescu, N Belc Agriculture for Life, Life for Agriculture” Conference Proceedings. June 30 …, 2018 | 8 | 2018 |
| Analysis and Evaluation of the Acrylamide Levels in Some Bread Assortments on the Romanian Market by M Negoita, E Iorga, A Adascalului, L Catana, N Belc, A Stan, D Efstatiade, ... Journal of Environmental Science and Engineering A, 180, 2016 | 8 | 2016 |
| Influence of some factors on the acrylamide content in bread M NEGOIȚĂ, E IORGA, A ADASCĂLULUI, M Catana, N Belc, A Stan Romanian Biotechnological Letters 19 (6), 9933, 2014 | 7 | 2014 |
| Development of a performance method for determination of Cis/Trans isomers of oleic, linoleic and linolenic acids from potato chips by GC-MS. M Negoițǎ, AL Mihai, AC Adascǎlului, E Iorga | 4 | 2019 |
| Influence of potato variety and type of oil used in frying potatoes on acrylamide level GA Horneț, M Negoiță, AL Mihai, AC Adascălului, D Bălan Current Trends in Natural Sciences 10 (19), 99-104, 2021 | 1 | 2021 |
| EFFECT OF REPEATED DEEP-FAT FRYING OF FRENCH FRIES IN SUNFLOWER AND PALM OILS ON THE ACRYLAMIDE CONTENT AL Mihai, M Negoiță, GA Horneț, AC Adascălului Current Trends in Natural Sciences 10 (19), 354-361, 2021 | 1 | 2021 |
| ACRYLAMIDE IN FRENCH FRIES PREPARED IN AT HOME AND FAST FOOD CONDITIONS AC Adascălului, M Negoiță, AL Mihai, GA Horneț Current Trends in Natural Sciences 10 (20), 06-12, 2021 | 1 | 2021 |
| Research regarding the influence of dough preparation process on the acrylamide level in bread. M Negoiță, G Mustățea, E Iorga, A Adascălului, G Spadaro, N Belc, ... | 1 | 2015 |
| INFLUENCE OF MANUFACTURING RECIPE AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BREAD. AL MIHAI, M NEGOIȚĂ, AC ADASCĂLULUI, LM PALADE, N BELC Scientific Bulletin Series F. Biotechnologies 27 (2), 2023 | | 2023 |
| THE INFLUENCE OF POTATO SLICE SIZE ON THE ACRYLAMIDE LEVEL OF POTATOES FRIED UNDER FAST FOOD CONDITIONS AL Mihai, GA Horneț, AC Adascălului, M Negoiță Current Trends in Natural Sciences 11 (22), 295-301, 2022 | | 2022 |
| Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures M Negoita, AL Mihai, A Adascalului, E Iorga, N Belc REVISTA DE CHIMIE 69 (11), 3023-3032, 2018 | | 2018 |
| P58: ASSESSMENT OF FATTY ACID COMPOSITION OF PEANUT BUTTER FAT EXTRACTED THROUGH DIFFERENT EXTRACTION METHODS M Negoiță, AL Mihai, AC Adascălului, G Spadaro, E Iorga | | |
| P59: COMPARATIVE ANALYSIS OF FATTY ACIDS COMPOSITION OF VEGETABLE OILS AND ANIMAL FATS BY APPLICATION OF GC-MS AND NMR TECHNIQUES AL Mihai, M Negoiță, V Ionescu, AC Adascălului, G Spadaro, E Iorga, ... | | |
