| The kinetics of heat-induced structural changes of β-lactoglobulin N Sava, I Van der Plancken, W Claeys, M Hendrickx Journal of Dairy Science 88 (5), 1646-1653, 2005 | 196 | 2005 |
| Effect of thermal treatment on phenolic compounds from plum (Prunus domestica) extracts–A kinetic study M Turturică, N Stănciuc, G Bahrim, G Râpeanu Journal of Food Engineering 171, 200-207, 2016 | 136 | 2016 |
| Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate AM Oancea, M Hasan, AM Vasile, V Barbu, E Enachi, G Bahrim, ... Lwt 95, 129-134, 2018 | 103 | 2018 |
| 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 | 95 | 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 | 87 | 2021 |
| Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products FM Ursache, DG Andronoiu, IO Ghinea, V Barbu, E Ioniţă, M Cotârleţ, ... Journal of Food Engineering 219, 16-24, 2018 | 78 | 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 | 74 | 2020 |
| 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 | 70 | 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 | 70 | 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 | 69 | 2013 |
| 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 | 66 | 2018 |
| An overview of bovine α-lactalbumin structure and functionality N Stănciuc, G Rapeanu The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food …, 2010 | 65 | 2010 |
| Thermal inactivation of lactoperoxidase in goat, sheep and bovine milk–A comparative kinetic and thermodynamic study L Dumitraşcu, N Stănciuc, S Stanciu, G Râpeanu Journal of food engineering 113 (1), 47-52, 2012 | 57 | 2012 |
| 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 | 56 | 2016 |
| 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 | 51 | 2017 |
| Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract AM Oancea, M Turturică, G Bahrim, G Râpeanu, N Stănciuc LWT-Food Science and Technology 82, 139-146, 2017 | 50 | 2017 |
| Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums (Prunus domestica) E Ioniţă, L Gurgu, I Aprodu, N Stănciuc, I Dalmadi, G Bahrim, G Râpeanu Process Biochemistry 56, 177-185, 2017 | 50 | 2017 |
| Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation N Stănciuc, AM Oancea, I Aprodu, M Turturică, V Barbu, E Ioniţă, ... Journal of Food Engineering 223, 197-207, 2018 | 47 | 2018 |
| pH and heat-induced structural changes of bovine apo-α-lactalbumin N Stănciuc, G Râpeanu, G Bahrim, I Aprodu Food chemistry 131 (3), 956-963, 2012 | 46 | 2012 |
| Eggplant peels as a valuable source of anthocyanins: Extraction, thermal stability and biological activities NN Condurache, C Croitoru, E Enachi, GE Bahrim, N Stănciuc, ... Plants 10 (3), 577, 2021 | 45 | 2021 |
