| 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 |
| Effect of select parameters of the sourdough rye fermentation on the activity of some mixed starter cultures I Banu, I Vasilean, I Aprodu Food Biotechnology 25 (4), 275-291, 2011 | 47 | 2011 |
| Comparative evaluation of wet gluten quantity and quality through different methods V Ionescu, G Stoenescu, I Vasilean, I Aprodu, I Banu The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2010 | 36 | 2010 |
| Quality evaluation of the sourdough rye breads I Banu, I Vasilean, I Aprodu The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food …, 2011 | 35 | 2011 |
| 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 | 20 | 2019 |
| Prediction of rye dough behaviour and bread quality using response surface methodology I Banu, I Vasilean, OE Constantin, I Aprodu Irish Journal of Agricultural and Food Research, 239-247, 2011 | 20 | 2011 |
| Evaluation of rheological behaviour of whole rye and buckwheat blends with whole wheat flour using Mixolab. I Banu, I Vasilean, I Aprodu Italian Journal of Food Science/Rivista Italiana di Scienza degli Alimenti …, 2010 | 20 | 2010 |
| Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour L Pătraşcu, I Banu, I Vasilean, I Aprodu Food Science and Technology International 23 (2), 142-155, 2017 | 19 | 2017 |
| 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 | 18 | 2017 |
| Rheological behaviour of different wheat varieties I Banu, G Stoenescu, V Ionescu, I Vasilean, I Aprodu The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2009 | 18 | 2009 |
| Rheological and thermo-mechanical characterization of starch–protein mixtures L Patraşcu, I Banu, I Vasilean, I Aprodu Agriculture and Agricultural Science Procedia 10, 280-288, 2016 | 14 | 2016 |
| 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 | 12 | 2019 |
| The effect of some technological factors on the rye sourdough bread I Banu, I Vasilean, V Barbu, C Iancu Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology …, 2011 | 12 | 2011 |
| Obtaining fermented dairy products with the yogurt culture YF-L 812 I Vasilean, R Segal, A Vasile The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food …, 2011 | 11 | 2011 |
| Prediction the quality of industrial flour using the Mixolab device. G Stoenescu, V Ionescu, I Vasilean, I Aprodu, I Banu | 11 | 2010 |
| 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 | 9 | 2021 |
| Relationships between the rye quality factors I Banu, I Vasilean Scientific Study and Research 10 (3), 265-270, 2009 | 9 | 2009 |
| Impact of germination and fermentation on rheological and thermo-mechanical properties of wheat and triticale flours I Banu, L Patraşcu, I Vasilean, G Horincar, I Aprodu Applied Sciences 10 (21), 7635, 2020 | 8 | 2020 |
| Effects of pulsed light treatment on germination efficiency of pulses. I Vasilean, I Aprodu, M Neculau, L PĂTRAŞCU Scientific Papers. Series D. Animal Science 61, 2018 | 8 | 2018 |
| The influence of biosynthesized exopolysaccharides on some characteristics of fermented dairy products I Vasilean, R Segal The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2011 | 8 | 2011 |
