Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour von Banu, Iuliana, Aprodu, Iuliana

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Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours von Banu, Iuliana, Aprodu, Iuliana

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Assessing the Performance of Different Grains in Gluten-Free Bread Applications von Banu, Iuliana, Aprodu, Iuliana

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Proteases as Tools for Modulating the Antioxidant Activity and Functionality of the Spent Brewer's Yeast Proteins von Dumitrașcu, Loredana, Lanciu Dorofte, Andreea, Grigore-Gurgu, Leontina, Aprodu, Iuliana

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Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours von Banu, Iuliana, Aprodu, Iuliana

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Value-Added Lager Beer Enriched with Eggplant ( Solanum melongena L.) Peel Extract von Horincar, Georgiana, Enachi, Elena, Bolea, Carmen, Râpeanu, Gabriela, Aprodu, Iuliana

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Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa von Aprodu, Iuliana, Banu, Iuliana

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Current situation of mycotoxin contamination and co-occurrence in animal feed--focus on Europe von Streit, Elisabeth, Schatzmayr, Gerd, Tassis, Panagiotis, Tzika, Eleni, Marin, Daniela, Taranu, Ionelia, Tabuc, Cristina, Nicolau, Anca, Aprodu, Iuliana, Puel, Olivier, Oswald, Isabelle P

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Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides von Brumă Călin, Mihaela, Vasilean, Ina, Grigore-Gurgu, Leontina, Banu, Iuliana, Aprodu, Iuliana

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Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread von Aprodu, Iuliana, Banu, Iuliana

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Influence of Rice Variety and Freezing on Flour Properties von Banu, Iuliana, Aprodu, Iuliana

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Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation von Dumitrașcu, Loredana, Borda, Daniela, Aprodu, Iuliana

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Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid von Stănciuc, Nicoleta, Creţu, Alexandra Andreea, Banu, Iuliana, Aprodu, Iuliana

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The Influence of Processing on the Bioactive Compounds of Small Berries von Dumitrașcu, Loredana, Banu, Iuliana, Patraşcu, Livia, Vasilean, Ina, Aprodu, Iuliana

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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations von Banu, Iuliana, Patrașcu, Livia, Vasilean, Ina, Dumitrașcu, Loredana, Aprodu, Iuliana

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Microencapsulation of Anthocyanins from Grape Skins by Whey Protein Isolates and Different Polymers von Stănciuc, Nicoleta, Turturică, Mihaela, Oancea, Ana Maria, Barbu, Vasilica, Ioniţă, Elena, Aprodu, Iuliana, Râpeanu, Gabriela

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Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins von Dumitrașcu, Loredana, Stănciuc, Nicoleta, Aprodu, Iuliana

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Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology von Dumitraşcu, Loredana, Enachi, Elena, Stănciuc, Nicoleta, Aprodu, Iuliana

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Exploitation of red beet peel powder as a natural food ingredient in whey-fruit based beverage von Stoica, Florina, Rațu, Roxana Nicoleta, Lipșa, Florin Daniel, Motrescu, Iuliana, Cara, Irina Gabriela, Rapeanu, Gabriela, Aprodu, Iuliana, Țopa, Denis, Jităreanu, Gerard

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Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality von (Ursu), Mioara Slavu, Aprodu, Iuliana, Milea, Ștefania Adelina, Enachi, Elena, Râpeanu, Gabriela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta

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