Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety RegulationsPetru Alexandru Vlaicu, Alexandra Gabriela Oancea, Arabela Elena Untea et al.|Foods|2023Cited by 137
Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat QualityPetru Alexandru Vlaicu, Gabriela Maria Cornescu, Tatiana Dumitra Panaite et al.|Foods|2022Cited by 58
Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol BioaccessibilityMihaela Sărăcilă, Petru Alexandru Vlaicu, Alexandra Gabriela Oancea et al.|Foods|2024Cited by 32
Rosehip (Rosa canina L.) Meal as a Natural Antioxidant on Lipid and Protein Quality and Shelf-Life of Polyunsaturated Fatty Acids Enriched EggsPetru Alexandru Vlaicu, Mihaela Sărăcilă, Raluca Paula Turcu et al.|Antioxidants|2022Cited by 30
Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid PeroxidationArabela Elena Untea, Mihaela Sărăcilă, Alexandra-Gabriela Oancea et al.|Foods|2024Cited by 24