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Anca Fărcaș
Researcher at University of Agricultural Sciences, Dharwad
Publications - 19
Citations - 231
Anca Fărcaș is an academic researcher from University of Agricultural Sciences, Dharwad. The author has contributed to research in topics: Innovation economics & Vintage. The author has an hindex of 6, co-authored 19 publications receiving 90 citations. Previous affiliations of Anca Fărcaș include University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca.
Papers
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Journal ArticleDOI
Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency-A Literature-Based Review.
Ioana Rusu,Ramona Suharoschi,Dan Cristian Vodnar,Carmen Pop,Sonia Socaci,Romana Vulturar,Magdalena Istrati,Ioana Moroșan,Anca Fărcaș,Andreea Diana Kerezsi,Carmen Ioana Mureșan,Oana Lelia Pop +11 more
TL;DR: The scientific literature is analyzed for the influence of iron fortification and supplementation on the gut microbiome and the effect of probiotics, prebiotics, and/or synbiotics in iron absorption and availability for the organism.
Journal ArticleDOI
Protein-Based Films and Coatings for Food Industry Applications.
Vlad Mihalca,Andreea Diana Kerezsi,Achim Weber,Carmen Gruber-Traub,Jürgen Schmucker,Dan Cristian Vodnar,Francisc Vasile Dulf,Sonia Socaci,Anca Fărcaș,Carmen Ioana Mureșan,Ramona Suharoschi,Oana Lelia Pop +11 more
TL;DR: In this article, a review of the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives are discussed.
Journal ArticleDOI
Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms.
Melinda Fogarasi,Sonia Socaci,Francisc Vasile Dulf,Zorița Diaconeasa,Anca Fărcaș,Maria Tofană,Cristina Anamaria Semeniuc +6 more
TL;DR: The fruiting bodies of selected Romanian mushrooms are a rich source of bioactive molecules indicating that they may be further exploited as functional ingredients in the composition of innovative food products.
Book ChapterDOI
Antioxidant Compounds Recovered from Food Wastes
Sonia Socaci,D. Rugina,Zorița MariaDiaconeasa,Oana Lelia Pop,Anca Fărcaș,Adriana Paucean,Maria Tofana,Adela Pintea +7 more
TL;DR: The present chapter is underlying the great potential of food wastes to be exploited as sources of antioxidants based on the scientific evidences regarding the possibilities of extraction and purification, health benefits and envisaged applications of antioxidants recovered from these wastes.
Journal ArticleDOI
Cereal Processing By-Products as Rich Sources of Phenolic Compounds and Their Potential Bioactivities
Anca Fărcaș,Georgiana Drețcanu,Teodora Daria Pop,Bianca Enaru,Sonia Socaci,Zorița Diaconeasa +5 more
TL;DR: In this paper, the authors highlight the need to recirculate by-products for the purpose of extraction and use of their key compounds, polyphenols, which have not only antioxidant effects, but also preventive and therapeutic effects against cancer.