Lucrări publicate în reviste indexate ISI
Nour V., Tuțulescu F., Ionică M.E., Corbu A.R. 2017. Dough reology and properties of gluten-free rice breads as affected by addition of hydrocolloids and emulsifiers. Carpathian Journal of Food Science and Technology 9(4),
http://chimie-biologie.ubm.ro/carpathian_journal/index.html