I. Banu

发表

Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread

I. Aprodu, I. Banu, 2015, Food Science and Biotechnology.

EFFECT OF TRANSGLUTAMINASE AND NEUTRASE ON THE PROPERTIES OF PROTEIN ENRICHED RICE FLOUR

I. Aprodu, I. Banu, L. Pătraşcu, 2017 .

DEGRADATION OF ZEARALENONE BY LACCASE ENZYME

I. Aprodu, A. Lupu, I. Banu, 2013 .

Co-occurrence of fumonisins and T-2 toxins in milling maize fractions under industrial conditions

I. Aprodu, I. Banu, 2015 .

Effect of transglutaminase treatment on skimmed yogurt properties.

I. Aprodu, I. Banu, C. E. Masgras, 2012 .

Heat inactivation of thermolabile polygalacturonase down to single molecule level. Systematic investigation and molecular modeling

I. Aprodu, A. Serrano-Martínez, E. Núñez-Delicado, 2021 .

RELATIONSHIPS BETWEEN THE RYE QUALITY FACTORS

I. Banu, I. Vasilean, 2009 .

Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures

I. Aprodu, I. Banu, L. Pătraşcu, 2016 .

Assessing the Performance of Different Grains in Gluten-Free Bread Applications

I. Aprodu, I. Banu, 2020, Applied Sciences.

COMPARATIVE ANALYSES OF PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES OF TRITICALE , RYE AND WHEAT

I. Aprodu, I. Banu, 2017 .

Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

I. Aprodu, I. Banu, L. Pătraşcu, 2016 .

Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends

I. Aprodu, I. Banu, C. Neagu, 2021, Romanian Biotechnological Letters.

The influence of processing on the bioactive compounds of multigrain flours based on wheat, rye and triticale

I. Aprodu, I. Banu, V. Iancu, 2020 .

Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

I. Aprodu, I. Banu, Alina Simion, 2017 .

Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve.

I. Aprodu, V. Ionescu, I. Banu, 2018 .

Rheological properties of the wheat flour supplemented with different additives.

V. Ionescu, I. Banu, G. Stoenescu, 2011 .

Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods.

N. Stănciuc, I. Aprodu, G. Bahrim, 2013, Journal of the science of food and agriculture.

Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures

I. Aprodu, I. Banu, I. Vasilean, 2011 .

Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa

I. Aprodu, I. Banu, 2021, Journal of Food Measurement and Characterization.

Impact of brown foxtail millet ( Setaria italica ) flour on thermo‐mechanical properties of flours from different rice varieties

I. Aprodu, I. Banu, 2020, International Journal of Food Science & Technology.

Antioxidant properties of wheat mill streams

I. Aprodu, I. Banu, 2012 .

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

I. Aprodu, I. Banu, I. Vasilean, 2010 .

EFFECT OF THE ADDITION OF WHEAT BRAN STREAM ON DOUGH RHEOLOGY AND BREAD QUALITY

I. Aprodu, V. Ionescu, I. Banu, 2012 .

pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties.

N. Stănciuc, I. Aprodu, I. Banu, 2016, International journal of biological macromolecules.

Structural and antigenic properties of thermally treated gluten proteins.

N. Stănciuc, I. Aprodu, I. Banu, 2017, Food chemistry.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

I. Aprodu, I. Banu, L. Pătraşcu, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran

I. Aprodu, I. Banu, Ionica Măcelaru, 2017 .

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours

I. Aprodu, I. Banu, 2022, Foods.

TRENDS IN THE DEVELOPMENT OF GLUTEN-FREE BAKERY PRODUCTS

I. Aprodu, I. Banu, E. Badiu, 2014 .

Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation

I. Aprodu, I. Banu, 2012, European Food Research and Technology.

Prediction of rye dough behaviour and bread quality using response surface methodology

I. Aprodu, O. Constantin, I. Banu, 2011 .

MICROMILL DESIGNED FOR THE MEASUREMENT OF THE WHEAT KERNEL GRINDING RESISTANCE, IN THE GRINDING PROCESS

I. Danciu, C. Danciu, I. Banu, 2010 .

Influence of Rice Variety and Freezing on Flour Properties

I. Aprodu, I. Banu, 2021, Applied Sciences.

Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

I. Aprodu, L. Dumitrașcu, I. Banu, 2023, Applied Sciences.

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

I. Aprodu, I. Banu, 2015, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Functional properties of pulse flours and their opportunities in spreadable food products

I. Aprodu, I. Banu, I. Vasilean, 2017 .

Investigation on Functional, Thermo-Mechanical, and Bread-Making Properties of Some White and Black Rice Flours

I. Aprodu, I. Banu, 2022, Applied Sciences.

From wheat to sourdough bread: a laboratory scale study on the fate of deoxynivalenol content

I. Aprodu, I. Banu, L. Dragoi, 2014 .

EFFECTS OF INDUSTRIAL CLEANING ON WHEAT MICROBIAL BURDEN AND DEOXYNIVALENOL LEVELS

I. Aprodu, A. Nicolau, I. Banu, 2012 .

Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours

I. Aprodu, I. Banu, I. Vasilean, 2020, Applied Sciences.

Potential of Maize Cobs for Removal Zn(II) and Ni(II) in Aqueous Systems

I. Banu, 2009 .

COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS

I. Aprodu, V. Ionescu, I. Banu, 2010 .

Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat

I. Aprodu, I. Banu, 2017 .

Technological performance of various flours obtained through multigrain milling

D. Andronoiu, I. Aprodu, I. Banu, 2019, Innovative Food Science & Emerging Technologies.

Comparative analyses of technological performance of multigrain milling with two experimental roller mills

I. Aprodu, G. Blaga, I. Banu, 2019, Quality Assurance and Safety of Crops & Foods.

Evaluation of rheological behaviour of whole rye and buckwheat blends with whole wheat flour using Mixolab.

I. Aprodu, I. Banu, I. Vasilean, 2010 .

Study of the interaction between myosin and adenine nucleotides

A. Redaelli, M. Soncini, I. Aprodu, 2006 .

Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid.

N. Stănciuc, I. Aprodu, I. Banu, 2018, Journal of the science of food and agriculture.

Thermo-mechanical and baking properties of the quinoa-rice composite flour

I. Aprodu, I. Banu, 2022, The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology.

MOLECULAR DYNAMICS ANALYSIS OF BONE MORPHOGENETIC PROTEIN-2 CONFORMATIONS AND MECHANICAL PROPERTIES

E. Vasile, I. Aprodu, M. Ioniță, 2013 .