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Nicoleta Stănciuc
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The kinetics of heat-induced structural changes of β-lactoglobulin
N Sava, I Van der Plancken, W Claeys, M Hendrickx
Journal of Dairy Science 88 (5), 1646-1653, 2005
1982005
Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts–A kinetic study
M Turturică, N Stănciuc, G Bahrim, G Râpeanu
Journal of Food Engineering 171, 200-207, 2016
1372016
Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate
AM Oancea, M Hasan, AM Vasile, V Barbu, E Enachi, G Bahrim, ...
Lwt 95, 129-134, 2018
1032018
Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin
N Stănciuc, I Aprodu, G Râpeanu, G Bahrim
Innovative Food Science & Emerging Technologies 15, 50-56, 2012
952012
Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications
I Gheonea, I Aprodu, A Cîrciumaru, G Râpeanu, GE Bahrim, N Stănciuc
Journal of Food Engineering 288, 110166, 2021
902021
Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products
FM Ursache, DG Andronoiu, IO Ghinea, V Barbu, E Ioniță, M Cotârleț, ...
Journal of Food Engineering 219, 16-24, 2018
772018
Thermal degradation kinetics of anthocyanins extracted from purple maize flour extract and the effect of heating on selected biological functionality
I Aprodu, ȘA Milea, E Enachi, G Râpeanu, GE Bahrim, N Stănciuc
Foods 9 (11), 1593, 2020
742020
Analysis of the thermally induced structural changes of bovine lactoferrin
N Stanciuc, I Aprodu, G Râpeanu, I van der Plancken, G Bahrim, ...
Journal of agricultural and food chemistry 61 (9), 2234-2243, 2013
722013
Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment–Quantitative spectroscopic and kinetic approaches
FM Ursache, IO Ghinea, M Turturică, I Aprodu, G Râpeanu, N Stănciuc
Food Chemistry 233, 442-449, 2017
702017
Microencapsulation of anthocyanins from grape skins by whey protein isolates and different polymers
N Stănciuc, M Turturică, AM Oancea, V Barbu, E Ioniță, I Aprodu, ...
Food and Bioprocess Technology 10, 1715-1726, 2017
702017
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
682018
An overview of bovine α-lactalbumin structure and functionality
N Stănciuc, G Rapeanu
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2010
652010
pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties
N Stănciuc, I Banu, M Turturică, I Aprodu
International journal of biological macromolecules 93, 572-581, 2016
572016
Thermal inactivation of lactoperoxidase in goat, sheep and bovine milk–A comparative kinetic and thermodynamic study
L Dumitrașcu, N Stănciuc, S Stanciu, G Râpeanu
Journal of food engineering 113 (1), 47-52, 2012
572012
A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices
AM Oancea, I Aprodu, IO Ghinea, V Barbu, E Ioniță, G Bahrim, G Râpeanu, ...
Journal of Food Engineering 210, 83-90, 2017
512017
Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract
AM Oancea, M Turturică, G Bahrim, G Râpeanu, N Stănciuc
LWT-Food Science and Technology 82, 139-146, 2017
502017
Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica)
E Ioniță, L Gurgu, I Aprodu, N Stănciuc, I Dalmadi, G Bahrim, G Râpeanu
Process Biochemistry 56, 177-185, 2017
492017
Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation
N Stănciuc, AM Oancea, I Aprodu, M Turturică, V Barbu, E Ioniță, ...
Journal of Food Engineering 223, 197-207, 2018
472018
Eggplant peels as a valuable source of anthocyanins: Extraction, thermal stability and biological activities
NN Condurache, C Croitoru, E Enachi, GE Bahrim, N Stănciuc, ...
Plants 10 (3), 577, 2021
462021
pH and heat-induced structural changes of bovine apo-α-lactalbumin
N Stănciuc, G Râpeanu, G Bahrim, I Aprodu
Food chemistry 131 (3), 956-963, 2012
462012
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