| How Zoomers’ Eating Habits Should be Considered in Shaping the Food System for 2030—A Case Study on the Young Generation from Romania R Bumbac, M Bobe, R Procopie, C Pamfilie, R, Giușcă, S., Enache Sustainability 12 (18), 7390, 2020 | 38* | 2020 |
| Mărfuri alimentare şi securitatea consumatorului D Dima, I Diaconescu, R Pamfilie, R Procopie, D Popescu, M Bobe, ... Editura Economică, Bucureşti, 247, 2006 | 21 | 2006 |
| Exploring the role of individual food security in the assessment of population’s food safety M Bobe, R Procopie, M Bucur Amfiteatru Econ. J 21, 347-360, 2019 | 14 | 2019 |
| Nutritional planning management of the foodstuff: a systemic approach R Pamfilie, R Procopie, M Bobe, S Vişan International Business: Innovations, Psychology, Economics, vol.2, 2 (nr.1(2)), 2011 | 10 | 2011 |
| Producer’s responsibility concerning the assurance and statement of quality for foods with “organic image” based on the model of a Romanian company M Bobe, R Procopie, R Pamfilie, MA Toma Amfiteatru Economic 16 (35), 215-227, 2014 | 8 | 2014 |
| Innovative Food Quality Models–Developed as an Interface for Modern Consumers and Sustainable Business R Pamfilie, M Bobe, L Cristescu, MA Toma Amfiteatru Economic Journal 18 (43), 663-674, 2016 | 7 | 2016 |
| Managing Eco-Design of Industrial Goods and Consumers’ Protection Nexus R Pamfilie, R Procopie, M Bobe Amfiteatru Economic 12 (28), 454-465, 2010 | 7 | 2010 |
| Innovation-global vision on the product in the socio-economic environment R Procopie, R Pamfilie, M Bobe, M Carceag INDUSTRIA TEXTILA 60 (2), 90-96, 2009 | 7 | 2009 |
| Produsul alimentar: abordare strategică M Bobe Editura ASE, 2005 | 7 | 2005 |
| E-Learning within Cultural Context R Pamfilie, I Maiorescu, R Procopie, M Bobe, S VISAN Proceedings of the 7th International, 240-245, 2011 | 6 | 2011 |
| Organic vs conventional food: a sustainable consumption approach MA Toma, M Bobe, R Procopie Proceedings of the Basic International Conference: New Trends in Sustainable …, 2017 | 5 | 2017 |
| The logistics of information flow in managing the quality of food products R Procopie, M Bobe The AMFITEATRU ECONOMIC journal 10 (24), 70-83, 2008 | 5 | 2008 |
| Fundamentele ştiinţei mărfurilor D Dima, I DIACONESCU, R PAMFILIE, R PROCOPIE, M BOBE, ... Mărfuri alimentare. Bucureşti: Editura ASE, 2005 | 5 | 2005 |
| Design: the answer of contemporary businesses to the requirements of sustainable development R Pamfilie, R Procopie, M Bobe, S Visan Amfiteatru Economic Journal 15 (Special No. 7), 573-582, 2013 | 4 | 2013 |
| Innovation in the food sector: Modeling the future of food security M Bobe, MA Toma, R Bumbac, A Jurconi New Trends in Sustainable Business and Consumption, 1140, 2020 | 3 | 2020 |
| How do Romanian Consumers Perceive Organic Food? A Market Review M Bobe, R Procopie, M Toma Pamfilie, R., Dinu, V., Tachiciu, L., Pleasea, D. and Vasiliu, C., BASIQ …, 2016 | 3 | 2016 |
| The Exploitation of the Traditional Component in Restructuring Modern Food Offer in Romania M Bobe, R Procopie, MA Toma Amfiteatru Economic Journal 18 (Special Issue No. 10), 976-988, 2016 | 3 | 2016 |
| The psycho-sensorial value of the food products-a provocative component in purchase decision M Bobe, R Procopie Amfiteatru Economic 13, 780-789, 2011 | 3 | 2011 |
| Styling opportunities and contraints of the new industrial products R Pamfilie, R Procopie, M Bobe Amfiteatru Economic, 13-17, 2008 | 2 | 2008 |
| Ethical Consideration Regarding The Fool Labelibg M Bobe The AMFITEATRU ECONOMIC journal 10 (23), 55-60, 2008 | 2 | 2008 |
