| Heavy metals profile in honey as a potential indicator of botanical and geographical origin M Oroian, A Prisacaru, EC Hretcanu, SG Stroe, A Leahu, A Buculei International journal of food properties 19 (8), 1825-1836, 2016 | 115 | 2016 |
| Grape Seed: physico-chemical, structural characteristics and oil content S Mironeasa, A Leahu, GG Codina, SG Stroe, C Mironeasa Journal of Agroalimentary Processes and Technologies 16 (1), 1-6, 2010 | 68 | 2010 |
| Impact of germination on the microstructural and physicochemical properties of different legume types D Atudorei, SG Stroe, GG Codină Plants 10 (3), 592, 2021 | 59 | 2021 |
| Addition of amaranth flour of different particle sizes at established doses in wheat flour to achieve a nutritional improved wheat bread I Coțovanu, SG Stroe, F Ursachi, S Mironeasa Foods 12 (1), 133, 2022 | 20 | 2022 |
| The effect of sodium reduction by sea salt and dry sourdough addition on the wheat flour dough rheological properties A Voinea, SG Stroe, GG Codină Foods 9 (5), 610, 2020 | 20 | 2020 |
| Physical, physiological and minerals changes of different legumes types during the germination process. D Atudorei, SG Stroe, GG Codina | 18 | 2020 |
| Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties GG Codină, D Zaharia, SG Stroe, S Ropciuc CyTA-Journal of Food 16 (1), 884-891, 2018 | 18 | 2018 |
| Studies regarding the production of a novel yogurt using some local plant raw materials A Dabija, GG Codină, S Ropciuc, SG Stroe Journal of Food Processing and Preservation 43 (6), e13826, 2019 | 17 | 2019 |
| The effect of sea salt, dry sourdough and fermented sugar as sodium chloride replacers on rheological behavior of wheat flour dough A Voinea, SG Stroe, GG Codină Foods 9 (10), 1465, 2020 | 9 | 2020 |
| Optimization of iron–oligofructose formulation on wheat flour dough rheological properties GG Codină, A Dabija, SG Stroe, S Ropciuc Journal of Food Processing and Preservation 43 (6), e13857, 2019 | 9 | 2019 |
| Use of response surface methodology to investigate the effects of sodium chloride substitution with potassium chloride on Dough’s rheological properties A Voinea, SG Stroe, GG Codină Applied Sciences 10 (11), 4039, 2020 | 8 | 2020 |
| Equilibrium performances of Crystal-righttm CR100 zeolite used in water softening process L Lazar, B Bandrabur, RE Tataru-Fărmuş, M Drobota, SG Stroe, G Gutt Environmental Engineering and Management Journal 14 (3), 541-549, 2015 | 8 | 2015 |
| Physicochemical characteristics and microstructure of ancient and common wheat grains cultivated in Romania CM Golea, SG Stroe, AM Gâtlan, GG Codină Plants 12 (11), 2138, 2023 | 7 | 2023 |
| Development and quality evaluation of rigatoni pasta enriched with hemp seed meal M Axentii, SG Stroe, GG Codină Foods 12 (9), 1774, 2023 | 7 | 2023 |
| Some Archaeometrical Determinations on a Lot of Cucutenian Ceramic Materials of Site Feteşti-La Schit (Adâncata Commune, Suceava County) M Gramaticu, DD Boghian, N Băncescu, TL Severin, SG Stroe, ... Codrul Cosminului 16 (2), 5-20, 2010 | 7 | 2010 |
| The effect of sodium reduction by sea salt and dry sourdough addition on the wheat flour dough rheological properties. Foods 9: 610 A Voinea, SG Stroe, GG Codina | 6 | 2020 |
| Rheological characteristics of dough from wheat-defatted flaxseed composite flours AM Istrate, I Gontariu, SG Stroe, GG Codină Journal of Agroalimentary Processes and Technologies 26 (4), 299-303, 2020 | 4 | 2020 |
| INFLUENCE OF THE PUMPKIN SEEDS ADDITION ON QUALITY CHARACTERISTICS OF YOGURT A Dabija, GG Codină, SG Stroe, M Boboc International Multidisciplinary Scientific GeoConference: SGEM 18 (6.2), 269-276, 2018 | 4 | 2018 |
| A New simple method for the evaluation of mineral elements in different oilseeds S Mironeasa, GG Codină, SG Stroe Communications in Soil Science and Plant Analysis 47 (15), 1731-1737, 2016 | 4 | 2016 |
| The effect of sea salt with low sodium content on dough rheological properties and bread quality A Voinea, SG Stroe, S Ropciuc, A Dabija, GG Codină Applied Sciences 12 (9), 4344, 2022 | 3 | 2022 |
Georgiana Gabriela CodinăFaculty of Food Engineering, Stefan cel Mare University of Suceava在 fia.usv.ro 的电子邮件经过验证
