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Alina Culețu
Observed names:
A. Culetu,
Alina CULEȚU,
Alina Culetu,
Alina Culeţu,
Culetu, Alina,
Culeţu, Alina,
Culețu, Alina
show all 7
Institution:
National Research & Development Institute for Food Bioresources ‒ IBA Bucharest
Observed institutions:
HES-SO University of Applied Sciences and Arts Western Switzerland,
National Research & Development Institute for Food Bioresources ‒ IBA Bucharest,
HES-SO Valais-Wallis,
Universitatea Națională de Știință și Tehnologie Politehnica București
ORCID:
0000-0002-1592-5394
Observed ORCID:
0000-0002-1592-5394
OpenAlex ID:
A5014215135
Nutritional and Functional Properties of Gluten-Free Flours
2021
·
Alina Culetu
, Iulia Elena Susman
, et al.
·
Applied Sciences
·
165
PDF
The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
2021
·
Alina Culetu
, Denisa Eglantina Duta
, et al.
·
Foods
·
141
PDF
Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies
2015
·
Denisa Eglantina Duta
, Alina Culetu
·
Journal of Food Engineering
·
130
Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product
2019
·
Monika Brückner‐Gühmann
, Elena Vasil'eva
, et al.
·
Journal of the Science of Food and Agriculture
·
80
Acetylcholinesterase voltammetric biosensors based on carbon nanostructure-chitosan composite material for organophosphate pesticides
2010
·
Alina C Ion
, Ion Ion
, et al.
·
Materials Science and Engineering C
·
58
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
2015
·
Alina Culetu
, Beatriz Fernandez-Gomez
, et al.
·
Food Chemistry
·
52
Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie
2020
·
Alina Culetu
, Anicuta Stoica‐Guzun
, et al.
·
International Journal of Food Science & Technology
·
47
Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread
2021
·
Nastasia Belc
, Denisa Eglantina Duta
, et al.
·
Applied Sciences
·
44
PDF
Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes
2024
·
Mihaela Multescu
, Alina Culetu
, et al.
·
Foods
·
39
Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies
2022
·
Zorica Knežević-Jugović
, Alina Culetu
, et al.
·
Foods
·
37
PDF
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta
2019
·
Denisa E. Duta
, Alina Culetu
, et al.
·
International Journal of Food Science & Technology
·
34
Pedot modified electrodes in amperometric sensing for analysis of red wine samples
2011
·
L. Pigani
, A. Culetu
, et al.
·
Food Chemistry
·
30
Reutilization of cereal processing by-products in bread making
2018
·
Denisa E. Duţă
, Alina Culeţu
, et al.
·
Elsevier eBooks
·
29
Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions
2019
·
Denisa E. Duta
, Alina Culetu
, et al.
·
Journal of Food Science and Technology
·
28
Study on phenol adsorption from aqueous solutions on exfoliated graphitic nanoplatelets
2011
·
Alina C. Ion
, Alla Alpatova
, et al.
·
Materials Science and Engineering B
·
26
Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
2016
·
Mioara Negoiță
, Alina Culețu
·
Journal of the Brazilian Chemical Society
·
22
PDF
Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar‐Free Traditional Plum Jams
2013
·
A. Culetu
, F.A. Manolache
, et al.
·
Journal of Texture Studies
·
19
Polyvinyl chloride-based membranes of 3,7,11-tris (2-pyridylmethyl)-3,7,11,17-tetraazabicyclo [11.3.1] heptadeca-1(17),13,15-triene as a Pb(II)-selective sensor
2010
·
I. Ion
, Alina Culetu
, et al.
·
Desalination
·
17
Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread
2018
·
Alina Culetu
, Denisa Eglantina Duta
, et al.
·
European Food Research and Technology
·
15
Lead adsorption onto exfoliated graphitic nanoplatelets in aqueous solutions
2010
·
Alina Catrinel Ion
, Ion Ion
, et al.
·
Materials Science and Engineering B
·
15
Electrochemical and EQCM investigation of l-selenomethionine in adsorbed state at gold electrodes
2006
·
Ana Bănică
, Alina Culeţu
, et al.
·
Journal of Electroanalytical Chemistry
·
15
Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics
2023
·
Alina Culețu
, Iulia Elena Susman
, et al.
·
Processes
·
14
PDF
Quantification of Anethole in Fennel and Anise Essential Oils using Gas Chromatography and 1H-NMR-Spectroscopy
2019
·
Denisa Eglantina DUȚĂ
, Alina CULEȚU
, et al.
·
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology
·
13
Valorisation of theanine from decaffeinated tea dust in bakery functional food
2014
·
Alina Culetu
, Julien Héritier
, et al.
·
International Journal of Food Science & Technology
·
12
Digestibility of proteins from different sources
2020
·
Marina Schimbator
, Alina Culețu
, et al.
·
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology
·
11
PDF
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Works count:
70
Citation count:
1,184
H-index:
17
I10-index:
28
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