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Reviewer’s Profile

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Mr. Chiș Maria Simona

Designation : Food Engineering

Affiliation : University Of Agricultural Sciences And Veterinary Medicine From Cluj-Napoca Cluj-Napoca,, Romania, 400676

Expertise: Food science

Institution Profile Link : https://www.usamvcluj.ro/en/

Offical Email :

Role: Reviewer

Journal: International Journal of Nutritions

About Me

Food Engineering in Food Science at
University Of Agricultural Sciences And Veterinary Medicine From Cluj-Napoca, Cluj-Napoca,, Romania
My expertise are Food science

Recent Publications

  • Chiş MS, Păucean A, Man SM, Bonta V, Pop A, Stan L, Beldean BV, Pop CR, Mureşan V, Muste S. Effect of rice flour fermentation with Lactobacillus spicheri DSM 15429 on the nutritional features of gluten-free muffins. Foods. 2020 Jun 22;9(6):822. https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Effect+of+Rice+Flour+Fermentation+with+Lactobacillus+spicheri+DSM+15429+on+the+Nutritional+Features+of+Gluten-Free+Muffins%2C+Foods&btnG=#d=gs_cit&t=1702970075497&u=%2Fscholar%3Fq%3Dinfo%3A-ehJ_mk9cV4J%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
  • Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles, Molecules https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=+Fatty+Acids%2C+Volatile+and+Sensory+Profile+of+Multigrain+Biscuits+Enriched+with+Spent+Malt+Rootles%2C+Molecules&btnG=#d=gs_cit&t=1702974804071&u=%2Fscholar%3Fq%3Dinfo%3AqKJXGON4GjIJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
  • Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds, Applied Sciences https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=+Quinoa+Sourdough+Fermented+with+Lactobacillus+plantarum+ATCC+8014+Designed+for+Gluten-Free+Muffins%C3%A2%E2%82%AC%E2%80%9DA+Powerful+Tool+to+Enhance+Bioactive+Compounds%2C+Applied+Sciences&btnG=#d=gs_cit&t=1702974880521&u=%2Fscholar%3Fq%3Dinfo%3AOew_47v4aLcJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D0%26hl%3Den
  • Chis MS, Paucean A, Stan L, Suharoschi R, Socaci SA, Man SM, Pop CR, Muste S. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough. CYTA-JOURNAL OF FOOD. 2019 Jan 1;17(1):744-53. https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=++Impact+of+protein+metabolic+conversion+and+volatile+derivatives+on+gluten-free+muffins+made+with+quinoa+sourdough%2C+CYTA+Journal+of+Food&btnG=#d=gs_cit&t=1702974963229&u=%2Fscholar%3Fq%3Dinfo%3AJduIy_eNg1YJ%3Ascholar.google.com%2F%26output%3Dcite%26scirp%3D1%26hl%3Den