MARIA SIMONA CHIS

Food Science · FOOD Engineering

UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE FROM CLUJ-NAPOCA

Author

APID

3917

ORCID

0000-0002-3536-7449

Google Scholar

https://scholar.google.com/citations?hl=en&user=uXfY8yUAAAAJ

Location

CLUJ-NAPOCA, romania, ROMANIA

Expertise

food science, bioactive compounds, lactic acid bacteria, fermentation, bakery, food control, functional food

Areas of interest

fermentation, gluten free products, functional compounds

Member since

September 2023

Biography

Dr. Maria Simona Chis, Lecturer PhD Habil, at University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania, Faculty of Food Science and Technology, Department of Food Technology. Research interest: Bioactive compounds, by-products, lyophilization, gluten free products, lactic acid bacteria, functional products, food safety control, food technology, bakery, pastry, confectionary and gastronomy products, by-products, sustainability, circular economy.

Publications

1. 2. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles, Molecules
2. 3. Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds, Applied Sciences
3. 4. Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough, CYTA Journal of Food
4. 5. Maria Simona Chis, Adriana Păucean, Simona Maria Man, Vlad Muresan, Sonia Ancuta Socaci, Anamaria Pop, Laura Stan, Bogdan Rusu and Sevastita Muste: Textural and Sensory Features Changes of Gluten Free Muffns Based on rice Sourdough Fermented with Lactobacillus spicheri DSM 15429, Foods
5. 6. The Impact of Insect Flour on Sourdough Fermentation- Fatty Acids, Amino-Acids, Minerals and Volatile Profile, Insects 13 (7): 1-19,
6. Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins, Foods