| Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis Journal of food engineering 79 (3), 1033-1047, 2007 | 1327 | 2007 |
| Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies DE Duta, A Culetu Journal of Food Engineering 162, 1-8, 2015 | 148 | 2015 |
| Foods with increased protein content: A qualitative study on European consumer preferences and perceptions M Banovic, A Arvola, K Pennanen, DE Duta, M Brückner-Gühmann, ... Appetite 125, 233-243, 2018 | 114 | 2018 |
| The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index A Culetu, DE Duta, M Papageorgiou, T Varzakas Foods 10 (12), 3121, 2021 | 59 | 2021 |
| Nutritional and functional properties of gluten-free flours A Culetu, IE Susman, DE Duta, N Belc Applied Sciences 11 (14), 6283, 2021 | 59 | 2021 |
| Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product M Brückner‐Gühmann, E Vasil'eva, A Culetu, D Duta, N Sozer, S Drusch Journal of the Science of Food and Agriculture 99 (13), 5852-5857, 2019 | 49 | 2019 |
| Emerging and traditional technologies for safe, healthy and quality food V Nedović, P Raspor, J Lević, VT Šaponjac, GV Barbosa-Cánovas Springer International Publishing, 2016 | 31 | 2016 |
| Electron-beam processed corn starch: evaluation of physicochemical and structural properties and technical economic aspects of the processing M Brașoveanu, MR Nemțanu, DE Duță Brazilian Journal of Chemical Engineering 30 (4), 847-856, 2013 | 28 | 2013 |
| Reutilization of cereal processing by-products in bread making DE Duţă, A Culeţu, G Mohan Sustainable recovery and reutilization of cereal processing by-products, 279-317, 2018 | 27 | 2018 |
| Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie A Culetu, A Stoica‐Guzun, DE Duta International journal of food science & technology 56 (1), 126-137, 2021 | 26 | 2021 |
| Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta DE Duta, A Culetu, N Sozer International journal of food science & technology 54 (12), 3205-3215, 2019 | 23 | 2019 |
| Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar-Free Traditional Plum Jams A Culetu, F Manolache, D Duta Journal of Texture Studies 45 (2), 138-147, 2014 | 19 | 2014 |
| Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread A Culetu, DE Duta, W Andlauer European Food research and technology 244, 1133-1145, 2018 | 17 | 2018 |
| Type and amount of legume protein concentrate influencing the technological, nutritional, and sensorial properties of wheat bread N Belc, DE Duta, A Culetu, GD Stamatie Applied Sciences 11 (1), 436, 2021 | 14 | 2021 |
| Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions DE Duta, A Culetu, G Mohan Journal of food science and technology 56, 3823-3835, 2019 | 14 | 2019 |
| Organic wheat grains and flour quality versus conventional ones–Consumer versus industry expectations M Draghici, P Niculita, M Popa, D Duta Romanian Biotechnological Letters 16 (5), 6572, 2011 | 14 | 2011 |
| Development of SPE clean-up procedure for acrylamide determination from potato-based products by GC-MS/MS M Negoiță, AL Mihai, GA Horneț, DE Duță Open Agriculture 5 (1), 305-316, 2020 | 11 | 2020 |
| Experimental in vitro cytotoxicity evaluation of plant bioactive compounds and phytoagents BM Tihăuan, LM Berca, M Adascalului, AM Sanmartin, S Nica, ... Romanian Biotechnological Letters 25 (4), 1832-1842, 2020 | 11 | 2020 |
| Impact of different enzymatic processes on antioxidant, nutritional and functional properties of soy protein hydrolysates incorporated into novel cookies Z Knežević-Jugović, A Culetu, J Mijalković, D Duta, A Stefanović, ... Foods 12 (1), 24, 2022 | 10 | 2022 |
| Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats A Culetu, V Ionescu, MC Todasca, DE Duta Food Science and Biotechnology 29, 759-767, 2020 | 10 | 2020 |
