Alina Culetu - Search Results

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Year	Number of Results
2015	1
2016	1
2019	3
2020	1
2021	1
2022	0

Page 1

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.

Culetu A, Duta DE, Papageorgiou M, Varzakas T. Culetu A, et al. Foods. 2021 Dec 16;10(12):3121. doi: 10.3390/foods10123121. Foods. 2021. PMID: 34945672 Free PMC article. Review.

Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats.

Culetu A, Ionescu V, Todasca MC, Duta DE. Culetu A, et al. Food Sci Biotechnol. 2019 Dec 23;29(6):759-767. doi: 10.1007/s10068-019-00720-7. eCollection 2020 Jun. Food Sci Biotechnol. 2019. PMID: 32523785 Free PMC article.

Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product.

Brückner-Gühmann M, Vasil'eva E, Culetu A, Duta D, Sozer N, Drusch S. Brückner-Gühmann M, et al. Among authors: culetu a. J Sci Food Agric. 2019 Oct;99(13):5852-5857. doi: 10.1002/jsfa.9858. Epub 2019 Jul 29. J Sci Food Agric. 2019. PMID: 31206178

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads.

Culetu A, Fernandez-Gomez B, Ullate M, del Castillo MD, Andlauer W. Culetu A, et al. Food Chem. 2016 Apr 15;197(Pt A):14-23. doi: 10.1016/j.foodchem.2015.10.097. Epub 2015 Nov 11. Food Chem. 2016. PMID: 26616919

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions.

Duta DE, Culetu A, Mohan G. Duta DE, et al. Among authors: culetu a. J Food Sci Technol. 2019 Aug;56(8):3823-3835. doi: 10.1007/s13197-019-03853-z. Epub 2019 Jun 11. J Food Sci Technol. 2019. PMID: 31413408 Free PMC article.

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