Anca Cozmuta-Mihaly

Victoriei Street 76
Baia Mare, MM 430122, Romania

Last Updated: 09/26/2026

Save publications for later
Sign Up
Not sure about your diagnosis?
Check Your Symptoms
Found 15 publications

Development, Characterization, and In Vitro Hemostatic Assessment of an Alginate-Based Wound Dressing Incorporating Liposomal Curcumin.

Development, Characterization, and In Vitro Hemostatic Assessment of an Alginate-Based Wound Dressing Incorporating Liposomal Curcumin.

Journal: Gels (Basel, Switzerland)
Published: June 22, 2026

FTIR Spectroscopy Coupled with Principal Component Analysis for Rapid Screening of Melamine Adulteration in Brown Rice Flour.

FTIR Spectroscopy Coupled with Principal Component Analysis for Rapid Screening of Melamine Adulteration in Brown Rice Flour.

Journal: Molecules (Basel, Switzerland)
Published: April 27, 2026

Influence of Porosity on the Morpho-Structure, Physical-Chemical and Biochemical Characteristics of Polylactic Acid and/or Polycaprolactone Scaffolds.

Influence of Porosity on the Morpho-Structure, Physical-Chemical and Biochemical Characteristics of Polylactic Acid and/or Polycaprolactone Scaffolds.

Journal: Polymers
Published: August 02, 2025

Beeswax-poly(vinyl alcohol) composite films for bread packaging.

Beeswax-poly(vinyl alcohol) composite films for bread packaging.

Journal: Food chemistry: X
Published: October 29, 2024

The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate-whey protein matrix.

The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate-whey protein matrix.

Journal: Food chemistry: X
Published: July 04, 2024

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures.

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures.

Journal: Foods (Basel, Switzerland)
Published: April 26, 2024

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.

Journal: Foods (Basel, Switzerland)
Published: April 07, 2024

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits.

Yellow Mealworm (Tenebrio molitor) Powder Promotes a High Bioaccessible Protein Fraction and Low Glycaemic Index in Biscuits.

Journal: Nutrients
Published: January 04, 2023

Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA.

Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA.

Journal: Food chemistry
Published: February 08, 2021

Ti2C MXene Modified with Ceramic Oxide and Noble Metal Nanoparticles: Synthesis, Morphostructural Properties, and High Photocatalytic Activity.

Ti2C MXene Modified with Ceramic Oxide and Noble Metal Nanoparticles: Synthesis, Morphostructural Properties, and High Photocatalytic Activity.

Journal: Inorganic chemistry
Published: May 24, 2019

Assessment of TiO2 photoactivity on the lead removal: kinetic and mechanistic processing.

Assessment of TiO2 photoactivity on the lead removal: kinetic and mechanistic processing.

Journal: Water science and technology : a journal of the International Association on Water Pollution Research
Published: June 16, 2017

Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2.

Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2.

Journal: Food chemistry
Published: June 29, 2015
Showing 1-12 of 15

Last Updated: 09/26/2026