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

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

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

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A spectroscopic study on the heat induced changes of glucose oxidase at acidic pH values by Loredana DUMITRAȘCU, Nicoleta STĂNCIUC, Iuliana APRODU, Gabriela BAHRIM

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THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET by Silvius STANCIU, Roxana ION, Nicoleta STANCIUC, Loredana DUMITRASCU, Costel NISTOR

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Research on Fish Consumer Profile Evaluation in Romanian Plain Area by Silvius STANCIU, Costel NISTOR, Loredana DUMITRASCU, Nicoleta STANCIUC, Isabelle METAXA

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Risk in the Trade and Production of Foods by Silvius STANCIU, Nicoleta STANCIUC, Loredana DUMITRASCU, Costel NISTOR, Roxana SÎRBU

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

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

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Modern Approach to Business Continuity Management in Food by Silvius STANCIU, Nicoleta STANCIUC, Loredana DUMITRASCU, Costel NISTOR, Roxana SÎRBU

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Spectroscopic and Molecular Modeling Investigation on the Interaction between Folic Acid and Bovine Lactoferrin from Encapsulation Perspectives by Iuliana Aprodu, Loredana Dumitrașcu, Gabriela Râpeanu, Gabriela-Elena Bahrim, Nicoleta Stănciuc

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Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation by Liliana Mihalcea, Vasilica Barbu, Elena Enachi, Doina Georgeta Andronoiu, Gabriela Râpeanu, Maricica Stoica, Loredana Dumitrașcu, Nicoleta Stănciuc

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Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract by Mioara Gabriela Slavu Ursu, Ștefania Adelina Milea, Bogdan Păcularu-Burada, Loredana Dumitrașcu, Gabriela Râpeanu, Silvius Stanciu, Nicoleta Stănciuc

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Valorizations of Sweet Cherries Skins Phytochemicals by Extraction, Microencapsulation and Development of Value-Added Food Products by Adelina Ștefania Milea, Aida Mihaela Vasile, Adrian Cîrciumaru, Loredana Dumitrașcu, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc

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CO₂ Supercritical Fluid Extraction of Oleoresins from Sea Buckthorn Pomace: Evidence of Advanced Bioactive Profile and Selected Functionality by Liliana Mihalcea, Mihaela Turturică, Elena Iulia Cucolea, George-Mădălin Dănilă, Loredana Dumitrașcu, Gigi Coman, Oana Emilia Constantin, Leontina Grigore-Gurgu, Nicoleta Stănciuc

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Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice by Constantin Croitoru, Claudia Mureșan, Mihaela Turturică, Nicoleta Stănciuc, Doina Georgeta Andronoiu, Loredana Dumitrașcu, Vasilica Barbu, Elena Enachi (Ioniță), Georgiana Horincar (Parfene), Gabriela Râpeanu

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Whey Proteins Isolate-Based Biopolymeric Combinations to Microencapsulate Supercritical Fluid Extracted Oleoresins from Sea Buckthorn Pomace by Liliana Mihalcea, Iuliana Aprodu, Loredana Dumitrașcu, Elena Iulia Cucolea, George-Mădălin Dănilă, Elena Enachi, Vasilica Barbu, Oana Emilia Constantin, Leontina Grigore-Gurgu, Nicoleta Stănciuc

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Lactiplantibacillus plantarum MIUG BL21 paraprobiotics: Evidences on inactivation kinetics and their potential as cytocompatible and antitumor alternatives by Nicoleta Stănciuc, Daniela Borda, Leontina Gurgu-Grigore, Mihaela Cotârleț, Aida Mihaela Vasile, Oana Viorela Nistor, Loredana Dumitrașcu, Marina Pihurov, Bogdan Păcularu-Burada, Gabriela Elena Bahrim

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Cross-contamination of lettuce with Campylobacter spp. via cooking salt during handling raw poultry. by Nânci Santos-Ferreira, Ângela Alves, Maria João Cardoso, Solveig Langsrud, Ana Rita Malheiro, Rui Fernandes, Rui Maia, Mónica Truninger, Luís Junqueira, Anca Ioana Nicolau, Loredana Dumitrașcu, Silje Elisabeth Skuland, Gyula Kasza, Tekla Izsó, Vânia Ferreira, Paula Teixeira

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