| Current situation of mycotoxin contamination and co-occurrence in animal feed—Focus on Europe E Streit, G Schatzmayr, P Tassis, E Tzika, D Marin, I Taranu, C Tabuc, ... Toxins 4 (10), 788-809, 2012 | 747 | 2012 |
| Effect of papain and bromelin on muscle and collagen proteins in beef meat A Ionescu, I Aprodu, G Pascaru The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2008 | 98 | 2008 |
| 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 | 91 | 2012 |
| 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 | 78 | 2021 |
| Estimation of the baking quality of wheat flours based on rheological parameters of the Mixolab curve I Banu, G Stoenescu, V Ionescu, I Aprodu Czech Journal of Food Sciences 29 (1), 35, 2011 | 77 | 2011 |
| The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart A Ionescu, I Aprodu, A Darabă, L Porneală Meat science 79 (2), 278-284, 2008 | 73 | 2008 |
| Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread I Banu, I Vasilean, I Aprodu Food Science and Technology Research 16 (6), 571-576, 2010 | 72 | 2010 |
| 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 | 68 | 2017 |
| Microencapsulation of anthocyanins from grape skins by whey protein isolates and different polymers N Stănciuc, M Turturică, AM Oancea, V Barbu, E Ioniţă, I Aprodu, ... Food and Bioprocess Technology 10, 1715-1726, 2017 | 68 | 2017 |
| 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 | 68 | 2013 |
| Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat I Aprodu, I Banu Journal of cereal science 77, 42-48, 2017 | 62 | 2017 |
| Effect of the addition of wheat bran stream on dough rheology and bread quality B Iuliana, S Georgeta, IV Sorina, A Iuliana The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2012 | 62 | 2012 |
| Structural and antigenic properties of thermally treated gluten proteins N Stănciuc, I Banu, C Bolea, L Patraşcu, I Aprodu Food Chemistry 267, 43-51, 2018 | 61 | 2018 |
| 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 | 60 | 2020 |
| Physicochemical and rheological analysis of flour mill streams B Iuliana, S Georgeta, I Violeta, A Iuliana Cereal Chemistry 87 (2), 112-117, 2010 | 57 | 2010 |
| Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract G Horincar, E Enachi, C Bolea, G Râpeanu, I Aprodu Molecules 25 (3), 731, 2020 | 55 | 2020 |
| 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 | 55 | 2016 |
| Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread I Aprodu, I Banu Food Science and Biotechnology 24, 1301-1307, 2015 | 52 | 2015 |
| Chemical and functional characterization of chickpea protein derivates A Ionescu, I Aprodu, A Darabă, G Gurău, C Baciu, A Nichita The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2009 | 51 | 2009 |
| 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 Ioniţă, G Bahrim, G Râpeanu, ... Journal of Food Engineering 210, 83-90, 2017 | 50 | 2017 |
