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Items: 1 to 20 of 27

1.

Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs.

Aprodu I, Vasilean I, Muntenită C, Patrascu L.

Food Chem. 2019 Sep 30;293:520-528. doi: 10.1016/j.foodchem.2019.05.007. Epub 2019 May 2.

PMID:
31151643
2.

Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions.

Bolea CA, Grigore-Gurgu L, Aprodu I, Vizireanu C, Stănciuc N.

Foods. 2019 Apr 18;8(4). pii: E131. doi: 10.3390/foods8040131.

3.

Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers.

Horincar G, Aprodu I, Barbu V, Râpeanu G, Bahrim GE, Stănciuc N.

Spectrochim Acta A Mol Biomol Spectrosc. 2019 May 15;215:158-167. doi: 10.1016/j.saa.2019.02.100. Epub 2019 Feb 25.

PMID:
30831393
4.

Structural and antigenic properties of thermally treated gluten proteins.

Stănciuc N, Banu I, Bolea C, Patraşcu L, Aprodu I.

Food Chem. 2018 Nov 30;267:43-51. doi: 10.1016/j.foodchem.2017.03.018. Epub 2017 Mar 6.

PMID:
29934187
5.

Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products.

Mihalcea L, Turturică M, Barbu V, Ioniţă E, Pătraşcu L, Cotârleţ M, Dumitraşcu L, Aprodu I, Râpeanu G, Stănciuc N.

Food Chem. 2018 Oct 1;262:30-38. doi: 10.1016/j.foodchem.2018.04.067. Epub 2018 Apr 19.

PMID:
29751918
6.

Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid.

Stănciuc N, Creţu AA, Banu I, Aprodu I.

J Sci Food Agric. 2018 Jun;98(8):3119-3128. doi: 10.1002/jsfa.8813. Epub 2018 Jan 18.

PMID:
29210457
7.

Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment - Quantitative spectroscopic and kinetic approaches.

Ursache FM, Ghinea IO, Turturică M, Aprodu I, Râpeanu G, Stănciuc N.

Food Chem. 2017 Oct 15;233:442-449. doi: 10.1016/j.foodchem.2017.04.107. Epub 2017 Apr 21.

PMID:
28530596
8.

pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties.

Stănciuc N, Banu I, Turturică M, Aprodu I.

Int J Biol Macromol. 2016 Dec;93(Pt A):572-581. doi: 10.1016/j.ijbiomac.2016.09.025. Epub 2016 Sep 9.

PMID:
27616691
9.

Thermal stability of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides L.) and bovine β-lactoglobulin.

Aprodu I, Ursache FM, Turturică M, Râpeanu G, Stănciuc N.

Spectrochim Acta A Mol Biomol Spectrosc. 2017 Feb 15;173:562-571. doi: 10.1016/j.saa.2016.10.010. Epub 2016 Oct 17.

PMID:
27776310
10.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

Pătraşcu L, Banu I, Vasilean I, Aprodu I.

Food Sci Technol Int. 2017 Mar;23(2):142-155. doi: 10.1177/1082013216665722. Epub 2016 Sep 24.

PMID:
27565175
11.

New insights into xanthine oxidase behavior upon heating using spectroscopy and in silico approach.

Dumitrașcu L, Stănciuc N, Aprodu I.

Int J Biol Macromol. 2016 Jul;88:306-12. doi: 10.1016/j.ijbiomac.2016.03.072. Epub 2016 Apr 1.

PMID:
27044347
12.

Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques.

Simion Ciuciu AM, Aprodu I, Dumitrașcu L, Bahrim GE, Alexe P, Stănciuc N.

J Food Sci Technol. 2015 Dec;52(12):8095-103. doi: 10.1007/s13197-015-1949-2. Epub 2015 Jul 18.

13.

Monitoring the heat-induced structural changes of alkaline phosphatase by molecular modeling, fluorescence spectroscopy and inactivation kinetics investigations.

Dumitrașcu L, Stănciuc N, Aprodu I, Ciuciu AM, Alexe P, Bahrim GE.

J Food Sci Technol. 2015 Oct;52(10):6290-300. doi: 10.1007/s13197-015-1719-1. Epub 2015 Jan 20.

14.

pH and heat-dependent behaviour of glucose oxidase down to single molecule level by combined fluorescence spectroscopy and molecular modelling.

Dumitraşcu L, Stănciuc N, Bahrim GE, Ciumac A, Aprodu I.

J Sci Food Agric. 2016 Apr;96(6):1906-14. doi: 10.1002/jsfa.7296. Epub 2015 Jul 6.

PMID:
26058827
15.

Exploring the process-structure-function relationship of horseradish peroxidase through investigation of pH- and heat induced conformational changes.

Stănciuc N, Aprodu I, Ioniță E, Bahrim G, Râpeanu G.

Spectrochim Acta A Mol Biomol Spectrosc. 2015 Aug 5;147:43-50. doi: 10.1016/j.saa.2015.03.023. Epub 2015 Mar 20.

PMID:
25827765
16.

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

Aprodu I, Banu I.

Food Sci Technol Int. 2015 Jul;21(5):342-53. doi: 10.1177/1082013214536175. Epub 2014 May 16.

PMID:
24837596
17.

New insights into heat induced structural changes of pectin methylesterase on fluorescence spectroscopy and molecular modeling basis.

Nistor OV, Stănciuc N, Aprodu I, Botez E.

Spectrochim Acta A Mol Biomol Spectrosc. 2014 Jul 15;128:15-21. doi: 10.1016/j.saa.2014.02.146. Epub 2014 Mar 19.

PMID:
24657465
18.

Advances in structure-function relationships of tyrosinase from Agaricus bisporus - investigation on heat-induced conformational changes.

Ioniţă E, Aprodu I, Stănciuc N, Râpeanu G, Bahrim G.

Food Chem. 2014 Aug 1;156:129-36. doi: 10.1016/j.foodchem.2014.01.089. Epub 2014 Feb 5.

PMID:
24629948
19.

pH-induced structural changes of tyrosinase from Agaricus bisporus using fluorescence and in silico methods.

Ioniţă E, Stănciuc N, Aprodu I, Râpeanu G, Bahrim G.

J Sci Food Agric. 2014 Aug;94(11):2338-44. doi: 10.1002/jsfa.6574. Epub 2014 Feb 20.

PMID:
24425348
20.

Analysis of the thermally induced structural changes of bovine lactoferrin.

Stănciuc N, Aprodu I, Râpeanu G, van der Plancken I, Bahrim G, Hendrickx M.

J Agric Food Chem. 2013 Mar 6;61(9):2234-43. doi: 10.1021/jf305178s. Epub 2013 Feb 25.

PMID:
23410159

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