Potential Application of Hippophae Rhamnoides in Wheat Bread Production A Ghendov-Mosanu, E Cristea, A Patras, R Sturza, S Padureanu, ... Molecules 25 (6), 1272, 2020 | 49 | 2020 |
Rose hips, a valuable source of antioxidants to improve gingerbread characteristics A Ghendov-Mosanu, E Cristea, A Patras, R Sturza, M Niculaua Molecules 25 (23), 5659, 2020 | 43 | 2020 |
Impact of dairy ingredients on wheat flour dough rheology and bread properties M Iuga, O Boestean, A Ghendov-Mosanu, S Mironeasa Foods 9 (6), 828, 2020 | 36 | 2020 |
Saponification Value of Fats and Oils as Determined from 1H-NMR Data: The Case of Dairy Fats M Ivanova, A Hanganu, R Dumitriu, M Tociu, G Ivanov, C Stavarache, ... Foods 11 (10), 1466, 2022 | 30 | 2022 |
Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract E Cristea, R Sturza, P Jauregi, M Niculaua, A Ghendov‐Moșanu, ... Journal of Food Biochemistry 43 (4), e12788, 2019 | 29 | 2019 |
Antimicrobial activity of rose hip and hawthorn powders on pathogenic bacteria A Ghendov-Moşanu, D Cojocari, G Balan, R Sturza Journal of Engineering Sciences, 100-107, 2018 | 27 | 2018 |
Compuşi biologic activi de origine horticolă pentru alimente funcţionale A GHENDOV-MOŞANU | 27 | 2018 |
Effect of lipophilic sea buckthorn extract on cream cheese properties A Ghendov-Moşanu, R Sturza, O Opriş, I Lung, L Popescu, V Popovici, ... Journal of food science and technology 57, 628-637, 2020 | 25 | 2020 |
Chemometric optimization of biologically active compounds extraction from grape marc: Composition and antimicrobial activity A Ghendov-Mosanu, D Cojocari, G Balan, A Patras, I Lung, ML Soran, ... Molecules 27 (5), 1610, 2022 | 24 | 2022 |
The influence of temperature, storage conditions, pH, and ionic strength on the antioxidant activity and color parameters of rowan berry extracts E Cristea, A Ghendov-Mosanu, A Patras, C Socaciu, A Pintea, C Tudor, ... Molecules 26 (13), 3786, 2021 | 22 | 2021 |
Impact of apple pomace powder on the bioactivity, and the sensory and textural characteristics of yogurt L Popescu, T Ceșco, A Gurev, A Ghendov-Mosanu, R Sturza, R Tarna Foods 11 (22), 3565, 2022 | 19 | 2022 |
Assessment of quality indices and their influence on the texture profile in the dry-aging process of beef V Bulgaru, L Popescu, N Netreba, A Ghendov-Mosanu, R Sturza Foods 11 (10), 1526, 2022 | 14 | 2022 |
Synthetic dye’s substitution with chokeberry extract in jelly candies A Ghendov-Mosanu, E Cristea, R Sturza, M Niculaua, A Patras Journal of food science and technology 57, 4383-4394, 2020 | 14 | 2020 |
Major and trace elements in moldavian orchard soil and fruits: Assessment of anthropogenic contamination I Zinicovscaia, R Sturza, O Duliu, D Grozdov, S Gundorina, ... International Journal of Environmental Research and Public Health 17 (19), 7112, 2020 | 14 | 2020 |
Antimicrobial effects of berries on Listeria monocytogenes E Sandulachi, D Cojocari, G Balan, L Popescu, A Ghendov-Moşanu, ... Food and Nutrition Sciences, 2020 | 12 | 2020 |
Fondant Candies Enriched with Antioxidants from Aronia Berries and Grape Marc O OPRIS, I LUNG, ML SORAN, R STURZA, A GHENDOV-MOSANU Revista de Chimie 71 (2), 74-79, 2020 | 11 | 2020 |
The use of dog-rose hips (Rosa canina) fruits in the production of marshmallow-type candy A GHENDOV-MOȘANU Food Engineering Faculty, Stefan cel Mare University of Suceava, 2018 | 11 | 2018 |
Controlling the risk of Bacillus in food using berries R SANDULACHI, E., BULGARU, V., GHENDOV-MOSANU, A., STURZA Food and Nutrition Sciences, 557-577, 2021 | 10 | 2021 |
Antimicrobial properties of berry powders in cream cheese R Sturza, E Sandulachi, D Cojocari, G Balan, L Popescu, ... Journal of Engineering Sciences, 125-136, 2019 | 10 | 2019 |
Valorization of wine-making by-products in the production of jelly candies. PA Ghendov-Moşanu A., Sturza R., Chiriţa E. Online Magazine Italian Food Materials and Machinery, 12-15, 2016 | 10* | 2016 |