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Author publications

Georgiana Gabriela Codina

13 linked publication records

Author: Georgiana Gabriela CodinaSubject: Advances in Biotechnologyclear all

Showing 1-13 of 13 records

SWS 2026 Conference Preprints

Publication

EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH

(STEF92 Technology, 2026, Georgiana Gabriela Codina, Corina Caracaci, Aliona Ghendov-Mosanu, Silviu-Gabriel Stroe, Olga Boestean)

Advances in Biotechnology2026

SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

Publication

EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH

(STEF92 Technology, 2023-12-15, Georgiana Gabriela Codină, Sorina Ropciuc, Mircea Oroian, Florina Dranca, Ana Leahu)

Advances in Biotechnology2023

DOIoleogel rheological properties dough fermentation FT-IR analysis physical-chemical characteristics

SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

Publication

FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION

(STEF92 Technology, 2023-12-15, Sorina Ropciuc, Georgiana Gabriela Codină, Mircea Oroian, Florina Dranca, Ana Leahu, Ancuța Elena Prisacaru)

Advances in Biotechnology2023

DOIvegetable oils oleogels physical-chemical properties textural properties rheological properties

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

Publication

CHEMICAL CHARACTERIZATION OF WHEAT-GERMINATED LEGUMES COMPOSITE FLOURS

(STEF92 Technology, 2021-12-20, Georgiana Gabriela Codină, Mădălina Ungureanu‐Iuga, Silviu Stroe, Silvia Mironeasa)

Advances in Biotechnology2021

DOIlegumes germination wheat flour chemical characteristics minerals

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

Publication

EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY

(STEF92 Technology, 2021-12-20, Andreea Voinea, Silviu-Gabriel Stroe, Sorina Ropciuc, Georgiana Gabriela Codină)

Advances in Biotechnology2021

DOImixing extension pasting fermentation bread quality

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

Publication

EFFECTS OF ROSEMARY EXTRACT ON BREAD QUALITY AND IT ACRYLAMIDE CONTENT

(STEF92 Technology, 2021-12-20, Cristina Valentina Sarion, Adriana Dabija, Georgiana Gabriela Codină)

Advances in Biotechnology2021

DOIbrown flour bread quality microstructure acrylamide sensory analysis

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

(STEF92 Technology, 2018-06-20, Georgiana Gabriela Codină)

Advances in Biotechnology2018

DOIwheat flour 1250 type magnesium lactate bread quality

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

(STEF92 Technology, 2018-06-20, Georgiana Gabriela Codină)

Advances in Biotechnology2018

DOIwheat flour 1250 type magnesium lactate bread quality

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

(STEF92 Technology, 2018-06-20, Georgiana Gabriela Codină)

Advances in Biotechnology2018

DOIwheat flour dynamic rheological properties calcium lactate bread quality

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

(STEF92 Technology, 2018-06-20, Georgiana Gabriela Codină)

Advances in Biotechnology2018

DOIwheat flour dynamic rheological properties calcium lactate bread quality

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

DYNAMIC AND EMPIRICAL RHEOLOGICAL PROPERTIES OF DOUGH AS AFFECTED BY MAGNESIUM SALT FROM VARIOUS SOURCES

(STEF92 Technology, 2017-11-20, Sorina ROPCIUC, Georgiana Gabriela CODINA, Dumitru ZAHARIA, Silviu Gabriel STROE)

Advances in Biotechnology2017

DOIwhite wheat flour fundamental rheological properties dynamic rheological properties magnesium salts

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

EFFECT OF DIFFERENT FIBRE TYPES ADDITION ON THE YOGURT`S QUALITY

(STEF92 Technology, 2017-06-20, Adriana Dabija, Georgiana Gabriela Codina, Anca-Mihaela Sidor)

Advances in Biotechnology2017

DOIfunctional products inulin fibres pea fibres rheological characteristics

SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

Publication

STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY

(STEF92 Technology, 2017-06-20, Adriana Dabija, Georgiana Gabriela Codina, Anca-Mihaela Sidor)

Advances in Biotechnology2017

DOIbread quality lysine deficiency microstructure rheology bread texture

Showing 1-13 of 13 records