82 results on '"Rapeanu, Gabriela"'
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2. The development of value-added yogurt based on pumpkin peel powder as a bioactive powder
3. Mitigating eggplant processing waste's environmental impact through functional food developing
4. A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste
5. Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders
6. Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract
7. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers
8. Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications
9. Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers
10. Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers
11. Binding mechanisms between lycopene extracted from tomato peels and bovine β-lactoglobulin
12. Corrigendum to “Mitigating eggplant processing waste's environmental impact through functional food developing.” [Trends in Food Science & Technology (2024) 104414]
13. Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products
14. Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation
15. Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products
16. Editorial Note for the Special Issue: Perspectives and Challenges in Doctoral Research—Selected Papers from the 10th Edition of the Scientific Conference of the Doctoral Schools from the “Dunărea de Jos”
17. Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches
18. A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices
19. Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica)
20. Thermal stability of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides L.) and bovine β-lactoglobulin
21. Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study
22. Advances in structure–function relationships of tyrosinase from Agaricus bisporus – Investigation on heat-induced conformational changes
23. Value-Added White Beer: Influence of Red Grape Skin Extract on the Chemical Composition, Sensory and Antioxidant Properties
24. Chemical Composition and Antioxidant Profile of Sorghum (Sorghumbicolor (L.) Moench) and Pearl Millet (Pennisetumglaucum (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon
25. Thermal inactivation of lactoperoxidase in goat, sheep and bovine milk – A comparative kinetic and thermodynamic study
26. pH and heat-induced structural changes of bovine apo-α-lactalbumin
27. Editorial for Special Issue “Perspectives and Challenges in Doctoral Research—Selected Papers from the 9th Edition of the Scientific Conference of the Doctoral Schools from the “Dunărea de Jos”
28. Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
29. Microorganism Metabolic Activity Stimulation by Polyphenols
30. List of Contributors
31. Chemical Composition and Antioxidant Profile of Sorghum (Sorghum bicolor (L.) Moench) and Pearl Millet (Pennisetum glaucum (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon.
32. IN VITRO ANTIOXIDANT POTENTIAL AND ANTIMICROBIAL ACTIVITY OF SOME CAMEROONIAN PLANT EXTRACTS.
33. Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
34. Effect of pH on thermal and/or pressure inactivation of Victoria grape (Vitis vinifera sativa) polyphenol oxidase: A kinetic study
35. Degradation of phenolic compounds from cherries during thermal treatment – A kinetic study
36. Acrylamide content and antioxidant capacity in thermally processed fruit products
37. Freeze-drying microencapsulation of anthocyanins from sour cherries in the β-lactoglobulin matrices
38. Fluorescence spectroscopy investigation on pH and heat changes of cherries anthocyanin extracts
39. Thermal and high pressure stability of peroxidase extracted from plums
40. Spectroscopic and molecular modeling investigations on structural changes of food grade proteins
41. CRYLAMIDE CONTENT AND ANTIOXIDANT CAPACITY IN THERMALLY PROCESSED FRUIT PRODUCTS.
42. THERMAL AND HIGH PRESSURE INACTIVATION KINETICS OF VICTORIA GRAPE POLYPHENOL OXIDASE: FROM MODEL SYSTEMS TO GRAPE MUST
43. CHARACTERIZATION AND INACTIVATION BY THERMAL AND PRESSURE PROCESSING OF STRAWBERRY (FRAGARIA ANANASSA) POLYPHENOL OXIDASE: A KINETIC STUDY
44. Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa)
45. Thermal and High-Pressure Inactivation Kinetics of Polyphenol Oxidase in Victoria Grape Must
46. THERMAL TREATMENT CAN MODIFY THE SUSCEPTIBILITY OF WHEY PROTEIN CONCENTRATE TO ENZYMATIC HYDROLYSIS.
47. IDENTIFICATION OF ROMANIAN WINE ADULTERATION FROM VRANCEA COUNTY.
48. BIOETHANOL PRODUCTION FROM MOLASSES BY DIFFERENT STRAINS OF SACCHAROMYCES CEREVISIAE.
49. CHANGE OF THE PHYSICO-CHEMICAL INDICES AND THE OXIDATIVE ENZYMATIC ACTIVITIES DURING THE WHITE GRAPES RIPENING.
50. Bioactive Compounds and Total Sugar Contents of Different Open-Pollinated Beetroot Genotypes Grown Organically.
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