Research Interest: Multi-residue analysis based on MS technology in foodstuff

Research Interest: Nutritional Biochemistry and Functional Foods development of Functional Foods and Nutraceuticals from Plants

Research Interest: Functional carbohydrates, Enzymatic synthesis.

Research Interest: Polysaccharide; Structure; Biological Activity; Conformation; Anti-Inflammatory Activity; Mushroom

Food processing, packaging & preservation; food quality & distribution

Research Interest: Isolation and characterization of bioactive (anti-inflammatory, antioxidant, anti-cancer) compounds in seaweed. Development of anti-obesity functional foods/nutraceuticals Development of natural antioxidants and ingredients that reduce cardiovascular inflammation

Research Interest: Separation & Purification and Quality Control of Food Science New Functional Materials for Food and Pharmaceutical Analysis.

Research Interest: EssentialOils, Antioxidants, Phytochemicals,Chromatography, Phytochemistry, Antioxidant Activity

Marc (maiden name Vlaic) Romina Alina has completed her Ph.D. (Agronomy) in 2015 at the University of Agricultural Sciences and Veterinary Medicine (UASVM) of Cluj-Napoca (Romania). She is PhD Eng., Lecturer and she is responsible for the research activity in the Vegetable food quality control, Rheology in the food industry,  Quality management systems and Food safety of the Faculty of Food Science and Technology,  UASVM Cluj-Napoca. She has published 36 research articles on the development of innovative food products and bioactive compound traceability during processing in reputed journals. She was responsible for 7 research projects and won 2 national awards and 42 international awards. Member in professional associations: Slow Food International; Association of Food Industry Specialists in Romania (ASIAR), from education, research and production; Association of Specialists in Milling and Baking in Romania.

3.  R.A. Vlaic, V. Mureşan, A.E. Mureşan, C.C. Mureşan, A. Păucean, V. Mitre, S.M. Chiş, S. Muste, 2018. The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening, Not Bot Horti Agrobo, 2018, 46(1):148-155, IF 0.648. WOS:000418033200020/ https://doi.org/10.15835/nbha46111017

4. A.E. Mureşan, S. Muste, R.A. Vlaic, O. Bobiş, C. Mureşan, C. Socaciu, Mureşan V., 2015, HPLC Determination and FT-MIR Prediction of Sugars from Juices of Different Apple Cultivars during Fruit Development, Not Bot Horti Agrobo, 43(1):222-228, IF 0.547. WOS:000357000600034/ DOI: https://doi.org/10.15835/nbha4319879

5. M.S Chiș., A. Păucean, L. Stan, V. Mureșan, R.A. Vlaic, S. Man , Biriș-Dorhoi E.S., S. Muste, 2018. Lactobacillus plantarum ATCC 8014 in quinoa sourdough adaptability and antioxidant potential, Romanian Biotechnological Letters, 23(3), 13581-13591, IF 0.412. WOS:000438498900004

6. M.D. Borș, C.A. Semeniuc, S. Socaci, R. Vlaic, O.P. Moldovan, A.V. Pop, M. Tofană, 2017, The influence of variety and processing on the total phenolic content and antioxidant activity of mustard, Romanian Biotechnological Letters 22(3):12514-12519, IF: 0.396. WOS:000408423600018

7. E.A. Mureşan, S. Muste, C.C. Mureşan, E. Mudura, A. Păucean, L. Stan, R.A. Vlaic, C.G. Cerbu, V.Mureşan, 2017, Assessment of Polyphenols, Chlorophylls, and Carotenoids during Developmental Phases of Three Apple Varieties, Romanian Biotechnological Letters 22(3): 12546-12553, IF: 0.396. WOS:000404459100006

8. C.C. Mureşan, A.Fărcaş, S. Man, R. Suharoschi, R.A. Vlaic*, 2017, Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology 74(1):14-22 IF 0.00. WOS:000408457100003/ DOI: 10.15835/buasvmcn-fst:12641

9. R.A. Vlaic, C.C. Mureşan, S. Muste, V. Mureşan, A. Pop, G. Petruţ, A. Mureşan, 2019, Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology 76(1): 46-56, IF 0.00, WOS:000470756300006,

DOI: 10.15835/buasvmcn-fst:2018.0022

10. A.E. Mureşan, S. Muste, G. Petruţ, R.A. Vlaic, S.M. Man, V. Muresan, 2016, New uses of hawthorn fruits in tonic wines technology, Bulletin UASVM Food Science and Technology 73(2): 117-122. WOS:000408454100010

11. Racolţa E., E.A. Mureșan, A. Borșa, R.A. Vlaic, V. Mureșan, 2016, Ultra-Fine Friction Grinding of Sunflower Kernels – Thereof Tahini and Halva Production and Rheological Characterization, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 73(2):167-168. WOS:000408454100025

12. E.A. Muresan, S. Muste, S.M. Man, R.A. Vlaic, A. Pop, V.Muresan, 2016, Assesment of the total antioxidant capacity of apples peels during phisiological falls, Bulletin UASVM Food Science and Technology 73(2): 169-170. WOS:000408454100026

13. M.D. Borş, C.A. Semeniuc, S. Socaci, L. Varva, O. Moldovan, R.A. Vlaic, M. Tofana, 2015, Total Phenolic Content and Antioxidant Capacity of Radish as Influenced by the Variety and Vegetative Stage, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology. WOS:000422190500011

14. A.V Pop, M. Tofană, S.A Socaci, M. Nagy, M.D. Borş, L. Salanţă, R. Vlaic, 2015, Studies on Total Polyphenols Content and Antioxidant Activity of Methanolic Extracts from Selected Salvia Species, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72 (1): 86-90. WOS:000422190500013

15. E.A. Mureşan, S. Muste, R.A. Vlaic, C.C. Mureşan, C.G. Cerbu, V. Mureşan, 2015, The Dynamics of Starch and Total Sugars during Fruit Development for Ionathan, Starkrimson and Golden Delicious Apple Varieties, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72 (1): 120-126. WOS:000422190500019

16. Moldovan O., A. Păucean, R. Vlaic, M.D. Borş, S. Muste, 2015, Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs), Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca,  Food Science and Technology 72 (1):127-132. WOS:000422190500020

17. C. Pop, R. Vlaic, A. Fărcaş, L. Salanţă, D. Ghicăşan, C. Semeniuc, A. M Rotar, 2015, Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt, Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 72 (1): 141-142, WOS:000422190500025

18. Vlaic R.A., A.E. Mureșan, V. Mureșan, C. Mureșan, D. Borș, O. P. Moldovan, S. Muste, 2015, Determination of Starch Changes During Growth and Development of Three Plum Varieties, Bulletin UASVM Food Science and Technology 72(2), WOS:000422194100022

Research Interest: Natural Microbial Communities of The Hot Water Springs, Molecular Phylogenetic Exploration Of Bacterial Diversity, Isozymes Of Beta-Galactosidase from Bacillus Coagulans RCS3, Culture Dependent 23srna Bacterial Asparaginase, Leukemia, Poly Beta Hydroxyl Butyrate Biodegradable Plastics, Bioinformatics in Detecting Molecular Evolution and Phylogeny of Snake Venom Protein of Indian Venomous Species

Research Interest: Characterization of Bioactive And Potentially Toxic Compounds in Food And Biological Samples by Advanced Analytical Techniques (GC-FID And GC-MS; HPLC or Nanolc Coupled with DAD, FLD, And MS Detectors); Development of New Food Enriched of Bioactive Compounds and Characterization and Valorization Of Food Byproducts; Study of Lipid Oxidation And Strategies to Limit it

Research Interest: Atomic Spectrometry, Food Analysis, Nutrition, Micronutrients, Trace Elements

Research Interest: Oxidative Stress Studies, Using Spectroscopic And Kinetic Techniques. Trace Elements Measurement In The Follicular Fluid, Using The ICP-MS Techniques. Characterization And Analytical Studies Of Antioxidants In Biological Media, Using Spectroscopic And Electrochemical Techniques.

Research Interest: Physicochemical Characteristics and Biological Activities of Natural Products of Tea and Other Plants, Tea Deep Processing Technology and Developments for Functional Food

 Dietetics applied to bariatric surgery. Clinical impact of bariatric surgery on patient’s body composition (fat mass and fat-free mass) and Resting Metabolic Rate. Pre- and post-operative treatment of micronutrient deficiencies in patients that underwent bariatric surgery