Vlad Muresan
Vlad Muresan
PhD, Professor, Faculty of Food Science and Technology, University of Agricultural
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Oleogels in Food: A Review of Current and Potential Applications
A Pușcaș, V Mureșan, C Socaciu, S Muste
Foods 9 (1), 70, 2020
Brewers’ spent grain–A new potential ingredient for functional foods
A Fărcaş, M Tofană, S Socaci, E Mudura, S Scrob, L Salanţă, V Mureşan
Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil
MI Socaciu, M Fogarasi, CA Semeniuc, SA Socaci, MA Rotar, V Mureşan, ...
Polymers 12 (8), 1748, 2020
Chemometric comparison and classification of some essential oils extracted from plants belonging to Apiaceae and Lamiaceae families based on their chemical composition and …
C Semeniuc, MI Socaciu, S Socaci, V Mureșan, M Fogarasi, A Rotar
Molecules 23 (9), 2261, 2018
Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours
A Paucean, OP Moldovan, V Mureșan, SA Socaci, FV Dulf, E Alexa, ...
Chemistry Central Journal 12 (1), 88, 2018
Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review
M Temkov, V Mureșan
Foods 10 (6), 1376, 2021
Evaluation of Physical-Chemical Indexes, Sugars, Pigments and Phenolic Compounds of Fruits from Three Apple Varieties at the End of Storage Period
AE Muresan, S Muste, A Borsa, RA Vlaic, V Muresan
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2014
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour
SM Man, L Stan, A Păucean, MS Chiş, V Mureşan, SA Socaci, A Pop, ...
Applied Sciences 11 (11), 4791, 2021
Poly (vinyl alcohol)-Based Biofilms Plasticized with Polyols and Colored with Pigments Extracted from Tomato By-Products
L Mitrea, LF Călinoiu, GA Martău, K Szabo, BE Teleky, V Mureșan, ...
Polymers 12 (3), 532, 2020
Monitoring lactic acid concentrations by infrared spectroscopy: A new developed method for Lactobacillus fermenting media with potential food applications
A Păucean, DC Vodnar, V Mureşan, F Fetea, F Ranga, SM Man, S Muste, ...
Acta Alimentaria, 1-8, 2017
Determination of peroxide value in sunflower halva using a spectrophotometric method
V MURESAN, S Muste, E RACOLtA, CA Semeniuc, MAN Simona, ...
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj …, 2010
Textural and sensory features changes of gluten free muffins based on rice sourdough fermented with Lactobacillus spicheri DSM 15429
MS Chiş, A Păucean, SM Man, V Mureşan, SA Socaci, A Pop, L Stan, ...
Foods 9 (3), 363, 2020
Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product
A Pop, A Păucean, SA Socaci, E Alexa, SM Man, V Mureșan, MS Chiş, ...
Molecules 25 (9), 2214, 2020
Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review
A Pușcaș, V Mureșan, S Muste
Polymers 13 (12), 1934, 2021
Hemp (Cannabis sativa L.) Flour-Based Wheat Bread as Fortified Bakery Product
IE Rusu, CC Mureşan, AE Mureşan, V Mureşan, CR Pop, MS Chiş, ...
Plants 10 (8), 1558, 2021
Food fortification through innovative technologies
VR Alina, MC Carmen, M Sevastita, M Andruţa, M Vlad, S Ramona, ...
Food engineering, 1-25, 2019
Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour
SM Man, A Păucean, ID Călian, V Mureșan, MS Chiș, A Pop, ...
Journal of Food Quality 2019, 2019
Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential
MS CHIȘ, A PĂUCEAN, L Stan, V MUREȘAN, RA Vlaic, S Man, ...
Romanian Biotechnological Letters 23 (3), 13581, 2018
The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening
RA VLAIC, V Muresan, AE MURESAN, CC MURESAN, A Paucean, ...
Notulae Botanicae Horti Agrobotanici Cluj-Napoca 46 (1), 148-155, 2018
The influence of particle size distribution on sunflower tahini rheology and structure
V Muresan, S Danthine, E Racolta, S Muste, C Blecker
Journal of Food Process Engineering 37 (4), 411-426, 2014
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