| Biopolymers used in food packaging: a review. D GABOR, O TITA Acta Universitatis Cinbinesis, Series E: Food Technology 16 (2), 2012 | 57 | 2012 |
| Identification and quantification of phenolic compounds from red currant (Ribes rubrum L.) and raspberries (Rubus idaeus L.) F Adina, G Cecilia, G Felicia, D Carmen, T Ovidiu International Journal of Pharmacology, Phytochemistry and Ethnomedicine 6, 30-37, 2017 | 32 | 2017 |
| Bilberry (Vaccinium myrtillus L.) Extracts Comparative Analysis Regarding Their Phytonutrient Profiles, Antioxidant Capacity along with the In Vivo Rescue Effects Tested on a … AA Neamtu, R Szoke-Kovacs, E Mihok, C Georgescu, V Turcus, NK Olah, ... Antioxidants 9 (11), 1067, 2020 | 31 | 2020 |
| Polycyclic aromatic hydrocarbons (PAHs) in smoked fish from three smoke-houses in Brasov County GL Mihalca, O Tita, M Tita, A Mihalca Journal of Agroalimentary Processes and Technologies 17 (4), 392-397, 2011 | 28 | 2011 |
| The composition of bioactive compounds in wine and their possible influence on osteoporosis and on bone consolidation AB Ciubara, RC Tudor, L Nechita, O Tita, A Ciubara, S Turliuc, G Raftu Revista de Chimie 69 (5), 1247-1253, 2018 | 25 | 2018 |
| Phytochemical and Nutritional Profile Composition in Fruits of Different Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Romania CT Ciucure, EI Geana, C Sandru, O Tita, M Botu Separations 9 (3), 66, 2022 | 23 | 2022 |
| Possibilities to develop low-fat products: a review R Tufeanu, O Tiţa Acta Universitatis Cibiniensis. Series E: Food Technology 20 (1), 3-19, 2016 | 22 | 2016 |
| Industrial application of psyllium: an overview R Khaliq, O Tita, MM Antofie, C Sava Acta Universitatis Cibiniensis. Technical Series 67 (1), 210-214, 2015 | 22 | 2015 |
| Use of yoghurt enhanced with volatile plant oils encapsulated in sodium alginate to increase the human body’s immunity in the present fight against stress O Tița, MA Constantinescu, MA Tița, C Georgescu International Journal of Environmental Research and Public Health 17 (20), 7588, 2020 | 21 | 2020 |
| Identification and quantification of valuable compounds in red grape seeds O Tița, E Lengyel, DI Stegăruș, P Săvescu, AB Ciubara, ... Applied Sciences 11 (11), 5124, 2021 | 20 | 2021 |
| Bioactive phytochemical composition of grape pomace resulted from different white and red grape cultivars PA Onache, EI Geana, CT Ciucure, A Florea, DI Sumedrea, RE Ionete, ... Separations 9 (12), 395, 2022 | 18 | 2022 |
| Identification and quantification of phenolic compounds from red grape pomace A Frum, C Georgescu, FG Gligor, E Lengyel, DI Stegarus, CM Dobrea, ... Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2018 | 16 | 2018 |
| The role of the organic acids in the evolution of the wine O Tita, M Bulancea, D Pavelescu, L Martin CHISA 2006–17th International Congress of Chemical and Process Engineering …, 2006 | 16 | 2006 |
| Antimicrobial activity of active biodegradable starch films on pathogenic microorganisms D Nairetti, M Mironescu, O Tita Annals of the Romanian Society for Cell Biology 19 (1), 75, 2014 | 12 | 2014 |
| Valorization of grape pomace and berries as a new and sustainable dietary supplement: development, characterization, and antioxidant activity testing A Frum, CM Dobrea, LL Rus, LI Virchea, C Morgovan, AA Chis, ... Nutrients 14 (15), 3065, 2022 | 11 | 2022 |
| Identification and quantification of total polyphenols in plants with bioactive potentially D Sandru, V Niculescu, E Lengyel, O Tita cancer 4, 47-51, 2016 | 10 | 2016 |
| A comparative study between seeds of sweet basil and psyllium on the basis of proximate analysis. R Khaliq, O Tita, CS Sava | 9 | 2017 |
| Analysis of phenolic compounds extracted from three types of berries. A Frum, E Lengyel, C Georgescu, F Gligor, O Tița | 9 | 2016 |
| Anthocyanins and polyphenols content in red merlot, cabernet sauvignon and pinot noir wines from recas vineyard E Lengyel, L Oprean, R Iancu, O Ketney, O Tita Acta Universitatis Cibiniensis Series E: Food technology 16 (1), 51-56, 2012 | 9 | 2012 |
| The influence of the degree of cheese maturation used as raw materials in the manufacture of processed traditional cheese on emulsifying salts consumption. T Mihaela, K Otto, T Ovidiu, R Muhammad | 8 | 2013 |