Dulf, Francisc Vasile

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016) · Food Chemistry

Phytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis

Cited by 218

Volatile Profile, Fatty Acids Composition and Total Phenolics Content of Brewers’ Spent Grain by-Product with Potential Use in the Development of New Functional Foods

Fărcaş, A. C., Socaci, S. A., Dulf, F. V., Tofană, M., Mudura, E., & Diaconeasa, Z. (2015) · Journal of Cereal Science

Food Nutrient Composition and Product DevelopmentFood composition and properties

Cited by 147

In vitro bioaccessibility of macular xanthophylls from commercial microalgal powders of Arthrospira platensis and Chlorella pyrenoidosa

Tudor, C., Gherasim, E. C., Dulf, F. V., & Pintea, A. (2021) · Food Science & Nutrition

Seaweed-derived Bioactive CompoundsProteins in Food Systems

Cited by 24

Biochemical Changes Induced by the Administration of Cannabis sativa Seeds in Diabetic Wistar Rats

Munteanu, C., Mihai, M., Dulf, F., Ona, A., Muntean, L., Ranga, F., Urdă, C., Pop, D., Mihaiescu, T., Mârza, S. M., et al. (2023) · Nutrients

Natural Antidiabetic Agents StudiesCannabis and Cannabinoid Research

Cited by 7