List of works - Sonia Socaci

Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms

scientific article published on 11 December 2018

Biochemical and Histo-Anatomical Responses of Lavandula angustifolia Mill. to Spruce and Beech Bark Extracts Application

scientific article published on 07 July 2020

Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities

article

Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content.

scientific article

Cold pressed pumpkin seed oil fatty acids, carotenoids, volatile compounds profiles and infrared fingerprints as affected by storage time and wax‐based oleogelation

scientific article published in 2022

Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania

scientific article published on 13 December 2021

Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review

scientific article published on 19 December 2019

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

scientific article published on 11 February 2021

Evaluation of the Antioxidant Activity of Nigella sativa L. and Allium ursinum Extracts in a Cellular Model of Doxorubicin-Induced Cardiotoxicity

scientific article published on 11 November 2020

Extracts of the Wild Potato Species Solanum chacoense on Breast Cancer Cells: Biochemical Characterization, In Vitro Selective Cytotoxicity and Molecular Effects

scientific article published on 06 May 2020

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

scientific article published on 21 January 2020

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

scientific article published on 04 August 2018

Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

scientific article published on 05 August 2020

Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation

scientific article published on 28 October 2020

Glucosinolates profile and antioxidant capacity of Romanian Brassica vegetables obtained by organic and conventional agricultural practices.

scientific article published in September 2013

In-tube Extraction and GC-MS Analysis of Volatile Components from Wild and Cultivated sea buckthorn (Hippophae rhamnoidesL. ssp.Carpatica) Berry Varieties and Juice

scientific article published on 15 January 2013

Macroalgae-A Sustainable Source of Chemical Compounds with Biological Activities

scientific article published on 11 October 2020

Nigella Sativa's Anti-Inflammatory and Antioxidative Effects in Experimental Inflammation

scientific article published on 26 September 2020

Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity

scientific article published on 10 November 2019

Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives

scientific article published on 18 April 2019

Predominant and secondary pollen botanical origins influence the carotenoid and fatty acid profile in fresh honeybee-collected pollen

scientific article published on 30 June 2014

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product

scientific article published on 08 May 2020

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

scientific article published on 20 March 2020

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile