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Wenjuan Lou, Bo Li & Grevtseva Nataliya. (2021) The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CyTA - Journal of Food 19:1, pages 751-761.
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Georgiana Gabriela Codină, Andreea Voinea & Adriana Dabija. (2021) Strategies for Reducing Sodium Intake in Bakery Products, a Review. Applied Sciences 11:7, pages 3093.
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Carmela Gerardi, Leone D'amico, Danilo Migoni, Angelo Santino, Antonio Salomone, Maria A. Carluccio & Giovanna Giovinazzo. (2020) Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages. Frontiers in Bioengineering and Biotechnology 8.
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Silvia Mironeasa & Costel Mironeasa. (2019) Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties. Journal of Food Process Engineering 42:6.
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Georgiana Gabriela Codină, Ana Maria Istrate, Ioan Gontariu & Silvia Mironeasa. (2019) Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods 8:8, pages 333.
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Matteo Bordiga, Fabiano Travaglia & Monica Locatelli. (2019) Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review. International Journal of Food Science & Technology 54:4, pages 933-942.
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Silvia Mironeasa & Georgiana Gabriela Codină. (2017) The Mixolab Rheological Properties and Dough Microstructure of Defatted Mustard Seed-Wheat Composite Flours. Journal of Food Processing and Preservation 41:5, pages e13130.
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Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová & Lenka Tomášiková. (2017) Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls. Food Science and Technology International 23:6, pages 490-499.
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Javier García-Lomillo & María Luisa González-SanJosé. (2017) Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety 16:1, pages 3-22.
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