1.Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

作　　者：Georgiana Gabriela Codină ;Adriana Dabija ;Mircea Oroian

出　　处：Foods. 2019 ;8(10):1-8.doi:10.3390/foods8100447

出版社：MDPI Publishing

文章 ID：241057114

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2.Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

作　　者：Georgiana Gabriela Codină ;Ana Maria Istrate ;Ioan Gontariu 等

出　　处：Foods. 2019 ;8(8):1-15.doi:10.3390/foods8080333

出版社：MDPI Publishing

文章 ID：236985501

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3.Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

作　　者：Camelia ARGHIRE ;Silvia MIRONEASA ;Georgiana Gabriela CODINĂ

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2016 ;40(1):32-42.

出版社：Galati University Press

文章 ID：200744976

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4.The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

作　　者：Andreea Voinea ;Silviu-Gabriel Stroe ;Georgiana Gabriela Codină

出　　处：Foods. 2020 ;9(10):1465-1484.doi:10.3390/foods9101465

出版社：MDPI Publishing

文章 ID：257044210

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5.Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

作　　者：Silvia Mironeasa ;Georgiana Gabriela Codină

出　　处：Foods. 2019 ;8(12):626-640.doi:10.3390/foods8120626

出版社：MDPI Publishing

文章 ID：257044790

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6.The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

作　　者：Andreea Voinea ;Silviu-Gabriel Stroe ;Georgiana Gabriela Codină

出　　处：Foods. 2020 ;9(5):610-624.doi:10.3390/foods9050610

出版社：MDPI Publishing

文章 ID：257045324

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7.Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties

作　　者：Georgiana Gabriela CODINĂ ;Camelia ARGHIRE ;Micșunica RUSU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2017 ;41(2):115-126.

出版社：Galati University Press

文章 ID：216816526

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8.Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

作　　者：Denisa Atudorei ;Olivia Atudorei ;Georgiana Gabriela Codină

出　　处：Foods. 2021 ;10(7):1542.doi:10.3390/foods10071542

出版社：MDPI Publishing

文章 ID：263568586

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	Silviu-Gabriel Stroe	2篇
	Adriana Dabija	1篇
	Ana Maria Istrate	1篇
	Denisa Atudorei	1篇
	Elena TODOSI-SĂNDULEAC	1篇
	Ioan Gontariu	1篇
	Micșunica RUSU	1篇
	Mircea Adrian OROIAN	1篇
	Mircea Oroian	1篇
	Olivia Atudorei	1篇
	Silvia MIRONEASA	1篇

	食品工业	6篇
	营养卫生、食品卫生	2篇

	瑞士	6篇
	罗马尼亚	2篇

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	Georgiana Gabriela Codină	6篇
	Andreea Voinea	2篇
	Camelia ARGHIRE	2篇
	Georgiana Gabriela CODINĂ	2篇
	Silvia Mironeasa	2篇

	Foods	6篇
	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	2篇

	2021	1篇
	2020	2篇
	2019	3篇
	2017	1篇
	2016	1篇