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| Buckwheat seeds: impact of milling fractions and addition level on wheat bread dough rheology I Cotovanu, S Mironeasa Applied Sciences 11 (1731), 19, 2021 | 21 | 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 | 19 | 2022 |
| Amaranth influence on wheat flour dough rheology: Optimal particle size and amount of flour replacement I Coţovanu, G Stoenescu, S Mironeasa Journal of Microbiology, Biotechnology and Food Sciences 10 (3), 336–373, 2020 | 19 | 2020 |
| Features of bread made from different amaranth flour fractions partially substituting wheat flour I Coţovanu, S Mironeasa Applied Sciences 12 (2), 897, 2022 | 16 | 2022 |
| Influence of buckwheat seed fractions on dough and baking performance of wheat bread I Coţovanu, S Mironeasa Agronomy 12 (1), 137, 2022 | 12 | 2022 |
| Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics I Coţovanu, S Mironeasa Scientific Reports 12 (1), 7883, 2022 | 10 | 2022 |
| Nutritionally improved wheat bread supplemented with quinoa flour of large, medium and small particle sizes at typical doses I Coţovanu, C Mironeasa, S Mironeasa Plants 12 (4), 698, 2023 | 9 | 2023 |
| An evaluation of the dough rheology and bread quality of replacement wheat flour with different quinoa particle sizes I Coţovanu, S Mironeasa Agronomy 12 (10), 2271, 2022 | 8 | 2022 |
| A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods A Ejaz, S Waliat, MS Arshad, W Khalid, MZ Khalid, HA Rasul Suleria, ... Frontiers in Pharmacology 14, 1198970, 2023 | 7 | 2023 |
| Insights into the potential of buckwheat flour fractions in wheat bread dough I Coţovanu, C Mironeasa, S Mironeasa Applied Sciences 12 (5), 2302, 2022 | 7 | 2022 |
| Sorghum flour features related to dry heat treatment and milling A Batariuc, I Coțovanu, S Mironeasa Foods 12 (11), 2248, 2023 | 5 | 2023 |
| Incorporation of buckwheat flour at different particle sizes and distinctive doses in wheat flour to manufacture an improved wheat bread I Coţovanu, C Mironeasa, S Mironeasa Foods 12 (8), 1730, 2023 | 4 | 2023 |
| A Review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources S Mironeasa, I Coţovanu, C Mironeasa, M Ungureanu-Iuga Antioxidants 12 (7), 1453, 2023 | 3 | 2023 |
| Assessment of physicochemical parameters, and antioxidant properties of mango concentrate during different storage intervals MS Awan, A Ahmad, W Khalid, M Zubair Khalid, I Coţovanu, F Afzal, ... International Journal of Food Properties 27 (1), 71-87, 2024 | 1 | 2024 |
| INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES A Batariuc, I Coțovanu, S Mironeasa Food and Environment Safety Journal 21 (3), 8, 2022 | 1 | 2022 |
| Metabolic syndrome extenuation in rat model by feeding Stevia rebaudiana Bertoni cookies SAFKM Muhammad Farhan Jahangeer Chughtai, Imran Pasha, Samreen Ahsan, Tariq ... Cogent Food & Agriculture 10 (2305513), 15, 2024 | | 2024 |
| Evaluation of different Terminalia chebula varieties and development of functional muffins E Khalil, MT Sultan, W Khalid, MZ Khalid, MA Rahim, SR Saleem, MI Luca, ... Frontiers in Sustainable Food Systems 7, 1227851, 2023 | | 2023 |
