| 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 |
| Acetylcholinesterase voltammetric biosensors based on carbon nanostructure-chitosan composite material for organophosphate pesticides AC Ion, I Ion, A Culetu, D Gherase, CA Moldovan, R Iosub, A Dinescu Materials Science and Engineering: C 30 (6), 817-821, 2010 | 80 | 2010 |
| 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 | 62 | 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 |
| Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads A Culetu, B Fernandez-Gomez, M Ullate, MD del Castillo, W Andlauer Food Chemistry 197, 14-23, 2016 | 58 | 2016 |
| 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 | 50 | 2019 |
| Carbon-based nanomaterials. Environmental applications AC Ion, I Ion, A Culetu, D Gherase Romania, 2010 | 46 | 2010 |
| Pedot modified electrodes in amperometric sensing for analysis of red wine samples L Pigani, A Culetu, A Ulrici, G Foca, M Vignali, R Seeber Food chemistry 129 (1), 226-233, 2011 | 39 | 2011 |
| Study on phenol adsorption from aqueous solutions on exfoliated graphitic nanoplatelets AC Ion, A Alpatova, I Ion, A Culetu Materials Science and Engineering: B 176 (7), 588-595, 2011 | 38 | 2011 |
| 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 M Negoiță, A Culețu Journal of the Brazilian Chemical Society 27, 1782-1791, 2016 | 28 | 2016 |
| 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 |
| 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 I Ion, A Culetu, J Costa, C Luca, AC Ion Desalination 259 (1-3), 38-43, 2010 | 25 | 2010 |
| 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 |
| Lead adsorption onto exfoliated graphitic nanoplatelets in aqueous solutions AC Ion, I Ion, A Culetu Materials Science and Engineering: B 176 (6), 504-509, 2011 | 20 | 2011 |
| Exploratory Study of Physicochemical, Textural and Sensory Characteristics of Sugar‐Free Traditional Plum Jams A Culetu, FA Manolache, DE 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 |
| Electrochemical and EQCM investigation of L-selenomethionine in adsorbed state at gold electrodes A Bănică, A Culeţu, FG Bănică Journal of Electroanalytical Chemistry 599 (1), 100-110, 2007 | 16 | 2007 |
| 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 |
