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Advances in Biotechnology2026

EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH

Georgiana Gabriela Codina, Corina Caracaci, Aliona Ghendov-Mosanu, Silviu-Gabriel Stroe, Olga Boestean · SWS 2026 Conference Preprints

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Recycling2025

INFLUENCE OF CARROT POMACE ON THE RHEOLOGICAL PROPERTIES OF DURUM WHEAT FLOUR DOUGH

Marian-Ilie Luca, Madalina Ungureanu-Iuga, Silvia Mironeasa · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM2025, Energy and Clean Technologies, Vol25, Issue 4.1

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Advances in Biotechnology2023

EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS

Monica Negrea, Ileana Cocan, Ersilia Alexa, Diana Obiștioiu, Daniela Stoin · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIbread blends high quality psyllium konjac consumer preferences.

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Advances in Biotechnology2023

NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.)

Sylvestre Dossa, C. Dragomir, Loredana Plustea, Monica Negrea, Adrian Riviş · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOINutritional Muffins Phytochemical and Baobab Pulp Flour.

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Advances in Biotechnology2023

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES

Daniela Stoin, Călin Jianu, Ariana Bianca Velciov, Monica Negrea, Mariana-Atena Poiană · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOImalted barley flour functional bread quality evaluation

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Advances in Biotechnology2021

CHEMICAL CHARACTERIZATION OF WHEAT-GERMINATED LEGUMES COMPOSITE FLOURS

Georgiana Gabriela Codină, Mădălina Ungureanu‐Iuga, Silviu Stroe, Silvia Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOIlegumes germination wheat flour chemical characteristics minerals

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Advances in Biotechnology2019

QUALITY IMPROVING OF WHOLE WHEAT BREAD BY USING XYLANASE

Daniela Maria Diaconescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIwhole wheat flour xylanase quality

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Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour 1250 type magnesium lactate bread quality

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Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour 1250 type magnesium lactate bread quality

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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIalpha amylase xylanase wheat flour baking sample

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Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIalpha amylase xylanase wheat flour baking sample

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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour dynamic rheological properties calcium lactate bread quality

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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour dynamic rheological properties calcium lactate bread quality

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Advances in Biotechnology2018

THE INFLUENCE OF LIPASE AND CARBOXYLESTERASE ENZYMES ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

Ioan David · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIlipase carboxylesterase wheat flour lipid content alveographic method

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Advances in Biotechnology2018

THE INFLUENCE OF LIPASE AND CARBOXYLESTERASE ENZYMES ON THE RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

Ioan David · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIlipase carboxylesterase wheat flour lipid content alveographic method

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Advances in Biotechnology2017

DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES

Sorina ROPCIUC, Georgiana Gabriela CODINA, Dumitru ZAHARIA, Silviu Gabriel STROE · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwhite wheat flour fundamental rheological properties dynamic rheological properties magnesium salts

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Advances in Biotechnology2017

EFFECTS OF GRAPE SEEDS FLOUR ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Madalina Iuga, Silvia MironeasA, Dumitru Zaharia, Sorina Ropciuc, Costel Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour grape seeds fermentation process particle size

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Advances in Biotechnology2017

EVALUATION OF DOUGH EMPIRICAL RHEOLOGICAL PROPERTIES AS AFFECTED BY DIFFERENT CALCIUM SALT ADDITION

Gabriela Georgiana Codina, Sorina Ropciuc, Dumitru Zaharia, Mircea Adrian OROIAN · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour empirical rheological properties calcium salts

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Advances in Biotechnology2017

INFLUENCE OF PARTICLE SIZES AND ADDITION LEVEL OF GRAPE SEEDS ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Silvia Mironeasa, Madalina Iuga, Dumitru Zaharia, Adriana Dabija, Costel Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour grape seeds mixing pasting fermentation process

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Advances in Biotechnology2017

OPTIMIZATION OF WHEAT FLOUR ENZYMATIC HYDROLYSIS FOR LACTOBACILLUS RHAMNOSUS SUBMERGED FERMENTATION

Boris Karetkin · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIcentral composite design optimization wheat lactobacilli fermentation

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