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Livia Patrascu
Titlu
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The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules
C Dima, L Pătrașcu, A Cantaragiu, P Alexe, Ș Dima
Food chemistry 195, 39-48, 2016
2492016
Structural and antigenic properties of thermally treated gluten proteins
N Stănciuc, I Banu, C Bolea, L Patrașcu, I Aprodu
Food Chemistry 267, 43-51, 2018
532018
The antioxidant activity of selected Romanian honeys
I Dobre, G Gâdei, L Patrascu, AM Elisei, R Segal
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2010
402010
The preparation of mayonnaise containing spent brewer’s yeast β-glucan as a fat replacer
G Marinescu, A Stoicescu, L Patrascu
Romanian Biotechnological Letters 16 (2), 6017-6025, 2011
302011
Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products
L Mihalcea, M Turturică, V Barbu, E Ioniță, L Pătrașcu, M Cotârleț, ...
Food chemistry 262, 30-38, 2018
232018
Quality parameters of fruit beers available on Romanian market
L Patrașcu, I Banu, M Bejan, I Aprodu
Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2018
202018
Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour
L Pătrașcu, I Banu, I Vasilean, I Aprodu
Food science and technology international 23 (2), 142-155, 2017
192017
Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs
I Aprodu, I Vasilean, C Muntenită, L Patrascu
Food chemistry 293, 520-528, 2019
182019
Functional properties of pulse flours and their opportunities in spreadable food products
L Patrascu, I Vasilean, I Banu, I Aprodu
Quality assurance and safety of crops & foods 9 (1), 67-78, 2017
162017
Efficacy of two stabilizers in nanoemulsions with whey proteins and thyme essential oil as edible coatings for zucchini
I Bleoanca, A Lanciu, L Patrașcu, A Ceoromila, D Borda
Membranes 12 (3), 326, 2022
152022
Effect of tumbling time and injection rate on the processing characteristics, tenderness and color of pork biceps femoris muscle
L Pătrașcu, D Ianitchi, I Dobre, P Alexe
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2011
152011
Rheological and thermo-mechanical characterization of starch–protein mixtures
L Patrașcu, I Banu, I Vasilean, I Aprodu
Agriculture and Agricultural Science Procedia 10, 280-288, 2016
142016
Effect of freezing-thawing process on some quality aspects of pork Longissimus dorsi muscle
C Gambuteanu, L Patrașcu, P Alexe
Romanian Biotechnological Letters 19 (1), 8916-8924, 2014
122014
Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
L Patrascu, I Vasilean, M Turtoi, M Garnai, I Aprodu
Quality assurance and safety of crops & foods 11 (3), 269-282, 2019
102019
Preliminary investigations into the use of amylases and lactic acid Bacteria to obtain fermented vegetable products
I Vasilean, I Aprodu, M Garnai, V Munteanu, L Patrașcu
Foods 10 (7), 1530, 2021
82021
Effects of pulsed light treatment on germination efficiency of pulses.
I Vasilean, I Aprodu, M Neculau, L PĂTRAȘCU
Scientific Papers. Series D. Animal Science 61, 2018
82018
Impact of germination and fermentation on rheological and thermo-mechanical properties of wheat and triticale flours
I Banu, L Patrașcu, I Vasilean, G Horincar, I Aprodu
Applied Sciences 10 (21), 7635, 2020
72020
The influence of light wavelength on the germination performance of legumes
I Vasilean, A Cîrciumaru, M Garnai, L Patrascu
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2018
72018
Effect of tumbling time, injection rate and k-carrageenan addition on processing, textural and color characteristics of pork biceps femoris muscle
L Patrascu, I Dobre, P Alexe
The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food …, 2013
62013
Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations
I Banu, L Patrașcu, I Vasilean, L Dumitrașcu, I Aprodu
Applied Sciences 13 (5), 3316, 2023
52023
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