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Denisa Eglantina Duță

Observed names: D. Duta, D. Duţă, D. E. Duta, D.-E. Duta, D.E. Duta, DENISA DUTA, DUTA, Denisa, Denisa Duta, Denisa Duţă, Denisa E. Duta, Denisa E. Duţă, Denisa E. Duță, Denisa Eglantina DUTA, Denisa Eglantina DUȚĂ, Denisa Eglantina Duta, Denisa Eglantina Duţă, Denisa-Eglantina Duță, Duta, Denisa
ORCID: 0000-0002-8821-7268
Observed ORCID: 0000-0002-8821-7268
OpenAlex ID: A5036772751
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
2006 · A. Lazaridou, D. Duta, et al. · Journal of Food Engineering · 997
Nutritional and Functional Properties of Gluten-Free Flours
2021 · Alina Culetu, Iulia Elena Susman, et al. · Applied Sciences · 165
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Foods with increased protein content: A qualitative study on European consumer preferences and perceptions
2018 · Marija Banovic, Anne Arvola, et al. · Appetite · 153
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
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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
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
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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
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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
Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study
2025 · Sophie Scheibenzuber, Emilia Pucci, et al. · Frontiers in Nutrition · 31
Electron-beam processed corn starch: evaluation of physicochemical and structural properties and technical-economic aspects of the processing
2013 · M. Braşoveanu, M. R. Nemţanu, et al. · Brazilian Journal of Chemical Engineering · 30
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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
Assessing Health Risks Associated with Heavy Metals in Food: A Bibliometric Analysis
2023 · Elena L. Ungureanu, Andreea L. Mocanu, et al. · Foods · 27
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Bioactive’s Characterization, Biological Activities, and In Silico Studies of Red Onion (Allium cepa L.) Skin Extracts
2021 · Florina Stoica, Iuliana Aprodu, et al. · Plants · 20
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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
A taste of things to come: Effect of temporal order of information and product experience on evaluation of healthy and sustainable plant-based products
2022 · Marija Banovic, Anne Arvola, et al. · Frontiers in Nutrition · 18
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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
Development of SPE clean-up procedure for acrylamide determination from potato-based products by GC-MS/MS
2020 · Mioara Negoiță, Adriana Laura Mihai, et al. · Open Agriculture · 13
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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
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake
2022 · Gabriela Daniela Stamatie, Iulia Elena Susman, et al. · Foods · 11
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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
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Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review
2020 · Alina CULEȚU, Gabriela MOHAN, et al. · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology · 11
Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats
2019 · Alina Culetu, Valentin Ionescu, et al. · Food Science and Biotechnology · 11
Works count: 64
Citation count: 2,174
H-index: 18
I10-index: 25
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