Oana Bianca Oprea

Transylvania University of Brașov — Romania

Nursing · Health Sciences

8h-index172citations35works3.42yr avg
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Research Topics

Food composition and properties(4), Culinary Culture and Tourism(4), Consumer Attitudes and Food Labeling(4), Phytochemicals and Antioxidant Activities(3), Protein Hydrolysis and Bioactive Peptides(3)

Publications35 total

Edible Mushroom Cultivation in Liquid Medium: Impact of Microparticles and Advances in Control Systems
Processes·2025· 4 citedOpen Access
The Pillars of Societal Bioharmonism a Conceptualist Contribution to the Evolution of the Contemporary Society
Challenges·2025· 2 citedOpen Access
HIGH-VALUE UTILIZATION OF MARINE BIOMASS IN THE BAKERY INDUSTRY: CASE STUDY – SACCHARINA LATISSIMA
Annals of the Academy of Romanian Scientists Series on Agriculture Silviculture and Veterinary Medicine·2025Open Access
SUSTAINABLE VEGETABLE FARMING IN MOUNTAIN REGIONS: CHALLENGES, INNOVATIONS, AND ECONOMIC OPPORTUNITIES
SSRN Electronic Journal·2025Open Access
Chemical Composition and Antioxidant Activities of Three Bulgarian Garden Thyme Essential Oils
Applied Sciences·2024· 5 citedOpen Access
The Pillars of the Societal Bioharmonism. A Conceptualist Contribution to the Evolution of the Contemporary Society
Preprints.org·2024Open Access
The Pillars of the Societal Bioharmonism. A Conceptualist Contribution to the Evolution of the Contemporary Society
Preprints.org·2024Open Access
Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread
Foods·2024· 16 citedOpen Access
Potential for Saccharina latissima Flour as a Functional Ingredient in the Baking Sector
Foods·2023· 6 citedOpen Access
Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Foods·2022· 29 citedOpen Access
Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization
Foods·2022· 21 citedOpen Access
Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry
Sustainability·2021· 18 citedOpen Access
Sorghum Flour: A Valuable Ingredient for Bakery Industry?
Applied Sciences·2020· 11 citedOpen Access
Researches Regarding the Superior Valorisation of By-Products From the Winery Industry, and the Obtaining of Bakery Products With Functional Properties
SSRN Electronic Journal·2020· 1 citedOpen Access
Consumer acceptance and sensorial analysis of bread with grape seed flour
E3S Web of Conferences·2020· 3 citedOpen Access
Study of awareness of food labeling among consumers in North-West Russia
E3S Web of Conferences·2020· 3 citedOpen Access
Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery
Revista de Chimie·2019· 5 citedOpen Access
Partially Defatted Pumpkin (Cucurbita maxima) Seeds - a Rich Source of Nutrients for Use in Food Products
Revista de Chimie·2018· 14 citedOpen Access
Irrigation Water Allocation in the Embanked Great Island of Brăila, Danube River, Romania
EGUGA·2018
Cercetari privind compozitia chimica si proprietatile reologice ale mixturilor din faina de grau si epicarp de struguri
Revista de Chimie·2018· 20 citedOpen Access
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Frequent Co-authors

L. Gaceu(25), Livia Apostol(7), R. Gruia(7), Mihaela Badea(3), Mark Shamtsyan(3), Mona Elena Popa(2), Simona Bungău(2), Gabriela Cioca(2), Sigurd Sannan(2), Ignat Tolstorebrov(2), Ingrid Camilla Claussen(2), Claudia Moșoiu(2), Nastasia Belc(2), Dumitru Mnerie(2), Gabriela Victoria Mnerie(2), E. Schur(2), Cristina Popovici(2), Adriana Birca(2), Cristina Luntraru(1), Mihaela Neagu(1)