All Stories

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

    Article • Quality Assurance and Safety of Crops & Foods, April 2019, Wageningen Academic Publishers

    Iuliana Aprodu

  2. Pulse germination as tool for modulating their functionality in wheat flour sourdoughs

    Article • Quality Assurance and Safety of Crops & Foods, April 2019, Wageningen Academic Publishers

    Iuliana Aprodu, Dr Maria Turtoi

  3. Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Iuliana Aprodu

  4. Phytochemicals content and antioxidant properties of sea buckthorn ( Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches

    Article • Food Chemistry, October 2017, Elsevier

    Iuliana Aprodu

  5. Investigations on binding mechanism of bioactives from elderberry ( Sambucus nigra L.) by whey proteins for efficient microencapsulation

    Article • Journal of Food Engineering, October 2017, Elsevier

    Iuliana Aprodu

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

    Article • Journal of Cereal Science, September 2017, Elsevier

    Iuliana Aprodu

  7. Impact of neutrase and transglutaminase treatment on the antigenicity of soy and wheat proteins

    Article • Journal of Biotechnology, August 2017, Elsevier

    Iuliana Aprodu

  8. Comparative analysis of enzyme activity in wheat, rye, triticale, oat and barley

    Article • Journal of Biotechnology, August 2017, Elsevier

    Iuliana Aprodu

  9. Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums ( Prunus domestica )

    Article • Process Biochemistry, May 2017, Elsevier

    Iuliana Aprodu

  10. Screening the thermal stability of carotenoids-α lactalbumin complex by spectroscopic and molecular modeling approach

    Article • Journal of Macromolecular Science Part A, April 2017, Taylor & Francis

    Iuliana Aprodu

  11. Structural and antigenic properties of thermally treated gluten proteins

    Article • Food Chemistry, March 2017, Elsevier

    Iuliana Aprodu

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

    Article • Quality Assurance and Safety of Crops & Foods, January 2017, Wageningen Academic Publishers

    Iuliana Aprodu

  13. Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Iuliana Aprodu

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

    Article • International Journal of Biological Macromolecules, December 2016, Elsevier

    Iuliana Aprodu

  15. Studies on binding mechanism between carotenoids from sea buckthorn and thermally treated α-lactalbumin

    Article • Journal of Molecular Structure, December 2016, Elsevier

    Iuliana Aprodu

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

    Article • Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies, November 2016, AcademicPres (EAP) Publishing House

    Iuliana Aprodu

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

    Article • Food Science and Technology International, September 2016, SAGE Publications

    Iuliana Aprodu

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

    Article • Journal of Food Processing and Preservation, September 2016, Wiley

    Iuliana Aprodu

  19. Investigations on the effects of thermal and non-thermal treatments on ovalbumin conformation and allergenicity

    Article • Journal of Biotechnology, August 2016, Elsevier

    Iuliana Aprodu

  20. New insights into xanthine oxidase behavior upon heating using spectroscopy and in silico approach

    Article • International Journal of Biological Macromolecules, July 2016, Elsevier

    Iuliana Aprodu

  21. Insights into the binding of ferulic acid to the thermally treated xanthine oxidase

    Article • Luminescence, February 2016, Wiley

    Iuliana Aprodu

  22. Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

    Article • International Journal of Food Engineering, January 2016, De Gruyter

    Iuliana Aprodu

  23. Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures

    Article • Agriculture and Agricultural Science Procedia, January 2016, Elsevier

    Iuliana Aprodu

  24. Probing thermal stability of the β-lactoglobulin–oleic acid complex by fluorescence spectroscopy and molecular modeling

    Article • Journal of Molecular Structure, September 2015, Elsevier

    Iuliana Aprodu

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

    Article • Food Science and Biotechnology, August 2015, Springer Science + Business Media

    Iuliana Aprodu

  26. Effect of thermal treatment on phenolic compounds from black rice

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  27. Spectroscopic and molecular modeling investigations on structural changes of food grade proteins

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  28. Insights from the interaction of ferulic acid with bovine xanthine oxidase

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  29. Exploring the process–structure–function relationship of horseradish peroxidase through investigation of pH- and heat induced conformational changes

    Article • Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy, August 2015, Elsevier

    Iuliana Aprodu

  30. Exploring binding properties of retinol acetate to β-lactoglobulin by fluorescence spectroscopy

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  31. Studies on interaction between polyunsaturated fatty acids and β-lactoglobulin by fluorescence methods

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  32. Spectroscopic assessment of the heat induced changes of xanthine oxidase

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  33. Thermal and high pressure stability of peroxidase extracted from plums

    Article • Journal of Biotechnology, August 2015, Elsevier

    Iuliana Aprodu

  34. Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques

    Article • Journal of Food Science and Technology, July 2015, Springer Science + Business Media

    Iuliana Aprodu

  35. Association of physicochemical with technological properties of wheat

    Article • International Journal of Food Science & Technology, April 2015, Wiley

    Iuliana Aprodu

  36. Monitoring the heat-induced structural changes of alkaline phosphatase by molecular modeling, fluorescence spectroscopy and inactivation kinetics investigations

    Article • Journal of Food Science and Technology, January 2015, Springer Science + Business Media

    Iuliana Aprodu

  37. Investigations towards understanding the thermal denaturation of lactoperoxidase

    Article • International Dairy Journal, September 2014, Elsevier

    Iuliana Aprodu

  38. Advances in structure–function relationships of tyrosinase from Agaricus bisporus – Investigation on heat-induced conformational changes

    Article • Food Chemistry, August 2014, Elsevier

    Iuliana Aprodu

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

    Article • Food Science and Technology International, May 2014, SAGE Publications

    Iuliana Aprodu

  40. New fermented functional product based on soy milk and sea buckthorn syrup

    Article • CyTA - Journal of Food, August 2013, Taylor & Francis

    Iuliana Aprodu

  41. Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis

    Article • Small Ruminant Research, April 2013, Elsevier

    Iuliana Aprodu

  42. Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin

    Article • Journal of Agricultural and Food Chemistry, March 2013, American Chemical Society (ACS)

    Iuliana Aprodu

  43. Relating the biotracing concept to practices in food safety

    Article • Food Control, January 2013, Elsevier

    Professor Anca Ioana Nicolau, Iuliana Aprodu

  44. Antioxidant properties of wheat mill streams

    Article • Journal of Cereal Science, September 2012, Elsevier

    Iuliana Aprodu

  45. Probing thermal behaviour of microbial transglutaminase with fluorescence andin silicomethods

    Article • Journal of the Science of Food and Agriculture, July 2012, Wiley

    Iuliana Aprodu

  46. Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin

    Article • Innovative Food Science & Emerging Technologies, July 2012, Elsevier

    Iuliana Aprodu

  47. pH and heat-induced structural changes of bovine apo-α-lactalbumin

    Article • Food Chemistry, April 2012, Elsevier

    Iuliana Aprodu

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

    Article • European Food Research and Technology, February 2012, Springer Science + Business Media

    Iuliana Aprodu

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

    Article • Food Biotechnology, October 2011, Taylor & Francis

    Iuliana Aprodu

  50. Advanced sample preparation for the molecular quantification of Staphylococcus aureus in artificially and naturally contaminated milk

    Article • International Journal of Food Microbiology, March 2011, Elsevier

    Iuliana Aprodu

  51. Physicochemical and Rheological Analysis of Flour Mill Streams

    Article • Cereal Chemistry, March 2010, Scientific Societies

    Iuliana Aprodu

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

    Article • Food Science and Technology Research, January 2010, Japanese Society for Food Science and Technology

    Iuliana Aprodu

  53. MICROTUBULE-KINESIN MECHANICS BY MOLECULAR MODELING

    Article • Biophysical Reviews and Letters, April 2009, World Scientific Pub Co Pte Lt

    Iuliana Aprodu

  54. Interaction forces and interface properties of KIF1A kinesin-αβ tubulin complex assessed by molecular dynamics

    Article • Journal of Biomechanics, November 2008, Elsevier

    Iuliana Aprodu

  55. Mechanical Characterization of Motor Proteins: A Molecular Dynamics Approach

    Article • Macromolecular Theory and Simulations, October 2008, Wiley

    Iuliana Aprodu

  56. Actomyosin Interaction: Mechanical and Energetic Properties in Different Nucleotide Binding States

    Article • International Journal of Molecular Sciences, October 2008, MDPI AG

    Iuliana Aprodu

  57. The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart

    Article • Meat Science, June 2008, Elsevier

    Iuliana Aprodu

  58. What Molecular Dynamics Simulations Can Tell Us About Mechanical Properties of Kinesin and Its Interaction With Tubulin

    Article • June 2007, ASME International

    Iuliana Aprodu

  59. Mechanical Characterization of Myosin II, Actin and Their Complexes by Molecular Mechanics Approach

    Article • January 2006, ASME International

    Iuliana Aprodu