I. Susman

发表

Byproducts (Flour, Meals, and Groats) from the Vegetable Oil Industry as a Potential Source of Antioxidants

N. Belc, M. Mulțescu, I. Marinaș, 2022, Foods.

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

L. Apostol, L. Gaceu, O. Oprea, 2022, Foods.

Nutritional and Functional Properties of Gluten-Free Flours

D. Duță, A. Culetu, N. Belc, 2021, Applied Sciences.

SOURDOUGH FERMENTATION IN GLUTEN-FREE BREAD: A SHELF-LIFE IMPROVEMENT

M. Popa, I. Susman, G. Stamatie, 2021 .

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

D. Duță, F. Israel-Roming, I. Susman, 2022, Foods.

Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

Mona Elena Popa, Iulia Elena Susman, Marina Schimbator, 2021 .

Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics

N. Belc, M. Mulțescu, I. Susman, 2023, Processes.

Digestibility of proteins from different sources

D. Duță, I. Susman, Marina Schimbator, 2020 .