Dissemination of the results

Papers published in ISI indexed journals

Stănciuc N., Banu I., Turturică M., Aprodu I. 2016. pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties. International Journal of Biological Macromolecules, 93, 572-581. http://dx.doi.org/10.1016/j.ijbiomac.2016.09.025 (FI 3.671)

Patraşcu L., Banu I., Vasilean I., Aprodu I. 2016. Rheological and thermo-mechanical characterization of starch–protein mixtures. Agriculture and Agricultural Science Procedia, 10, 280-288.

http://dx.doi.org/10.1016/j.aaspro.2016.09.065

Patraşcu L., Banu I., Vasilean I., Aprodu I. 2017. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour. Food Science and Technology International, 23(2), 142-155. doi:10.1177/1082013216665722 (FI 1.081)

Patrascu L., Vasilean I., Banu I., Aprodu, I. 2017. Functional properties of pulse flours and their opportunities in spreadable food products. Quality Assurance and Safety of Crops & Foods, 9(1), 67-78. DOI: http://dx.doi.org/10.3920/QAS2015.0770 (FI 0.558)

Stănciuc, N., Banu, I., Bolea, C., Patraşcu, L. and Aprodu, I. 2018. Structural and antigenic properties of thermally treated gluten proteins. Food Chemistry, 267, 43-51.

https://doi.org/10.1016/j.foodchem.2017.03.018 (FI 5.399)

Stănciuc N., Crețu A.A., Banu I., Aprodu I. 2018. Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid. Journal of the Science of Food and Agriculture, 98(8), 3119-3128. https://doi.org/10.1002/jsfa.8813 (FI 2.422)

Dumitrașcu L., Stănciuc N., Grigore-Gurgu L., Aprodu I. 2019. Spectroscopic and molecular modeling investigations on heat induced behaviour of soy proteins. Emirates Journal of Food & Agriculture, 31(9).

http://www.ejfa.me/index.php/journal/article/view/1984 (FI 0.921)

Papers published in journals indexed in international databases

Patraşcu L., Banu I., Vasilean I., Aprodu I. 2016. Effects of germination and fermentation on the functionality of whole soy flour. Bulletin of University of Agricultural Sciences and Veterinary Medicine. Animal Science and Biotechnologies, 73(2), 126-134. DOI:10.15835/buasvmcn-asb:12150

Aprodu I., Banu I. 2016. Comparative analyses of physicochemical and technological properties of triticale, rye and wheat. The Annals of the University Dunarea de Jos of Galati, Fascicle VI Food Technology, 40(2), 31-39 (http://www.ann.ugal.ro/tpa/ft_2016_no_2.htm)

Patraşcu L., Aprodu I., Vasilean I., Banu I. 2017. Effect of transglutaminase and neutrase on the properties of protein enriched rice flour. Scientific Papers. Series D. Animal Science, Vol LX, 291-299

(http://animalsciencejournal.usamv.ro/pdf/2017/Art51.pdf)

Patent application registered at OSIM

Patraşcu L., Aprodu I., Vasilean I., Banu I. Procedeu de obținere a unei băuturi fermentate limpezi slab alcoolice din soia germinată și băutura astfel obținută. A 00164/20.03.2017

Participation to international conferences

Aprodu I., Stanciuc N., Turturica M., Banu I. 2016. Investigations on the effects of thermal and non-thermal treatments on ovalbumin conformation and allergenicity. European Biotechnology Congress, 5-7 May 2016, Riga, Latvia. http://www.eurobiotech2016.eu/ (poster presentation) 

Abstract published in ISI indexed journals

Aprodu I., Stanciuc N., Turturica M., Banu, I. 2016. Investigations on the effects of thermal and non-thermal treatments on ovalbumin conformation and allergenicity. Journal of Biotechnology, 231, S49. DOI 10.1016/j.jbiotec.2016.05.186 (SRI 1.306)

Patraşcu L., Banu I., Vasilean I., Aprodu I. 2016. Effects of germination and fermentation on the functionality of whole soy flour. The 15th International Symposium: “Prospects for the 3rd Millennium Agriculture”, 8-10 June 2016, Bucharest, Romania (oral presentation)

http://agricultureforlife.usamv.ro/index.php/en/

Patraşcu L., Banu I., Vasilean I., Aprodu I., 2016. Rheological and thermo-mechanical characterization of starch–protein mixtures. International Conference "Agriculture for Life, Life for Agriculture" 29 September – 1 October 2016, Cluj Napoca, Romania (oral presentation)

http://symposium.usamvcluj.ro/

Aprodu I., Bolea C.A., Banu, I. Stanciuc N. 2016. Properties of thermally treated gluten proteins. First Food Chemistry Conference, 30 October – 1 November, 2016, Amsterdam, Holland (poster presentation)

http://www.foodchemistryconference.com/

Patraşcu L., Aprodu I., Vasilean I., Banu I. 2017. Effect of transglutaminase and neutrase on the properties of protein enriched rice flour. International Conference: “Agriculture for Life, Life for Agriculture”, 8-10 June 2017, Bucharest, Romania (oral presentation)

http://agricultureforlife.usamv.ro/documents/2017/Section_3_Program.pdf

Aprodu I., Patraşcu L., Banu I. 2017. Impact of neutrase and transglutaminase treatment on the antigenicity of soy and wheat proteins. European Biotechnology Congress, 25-27 May 2017, Dubrovnik, Croaţia (poster)

http://www.eurobiotech2017.eu/.

Abstract published in ISI indexed journals

Aprodu I., Patraşcu L., Banu I. 2017. Impact of neutrase and transglutaminase treatment on the antigenicity of soy and wheat proteins. Journal of Biotechnology, 256, S65. DOI 10.1016/j.jbiotec.2017.06.1021 (SRI 1,306)

Bolea C., Turturică M., Patrașcu L., Banu I., Stănciuc N., Aprodu I. 2017. Investigations on the stability of soy proteins under different processing condition. Scientific Conference of Doctoral Schools SCDS-UDJG “Perspectives and challenges in doctoral research”, 8-9 June 2017, Galaţi, România (poster)

http://www.cssd-udjg.ugal.ro/index.php/programme-2017

Patrașcu L. 2017. Rheological characterization of food products. Rheology Summer School. 18-23 June2017, Gura Humorului, România

http://www.reologie.ro/tag/rheology-summer-school/

Dumitraşcu L., Aprodu I., Stănciuc N. 2017. Ph and heat induced structural changes upon soy protein isolates: a fluorescence study. The 8^th International Symposium EuroAliment – Mutatis mutandis in Food, 7-8 September 2017, Galaţi, România (poster)

http://www.euroaliment.ugal.ro/programme-ea17.htm

Banu I., Patrașcu L., Vasilean I., Aprodu I. 2017. Germination and fermentation as tools for modulating antigenicity and rheological behaviour of soy flour. The 8^th International Symposium EuroAliment – Mutatis mutandis in Food, 7-8 September 2017, Galaţi, România (poster) http://www.euroaliment.ugal.ro/programme-ea17.htm

Patrașcu L., Banu I., Vasilean I., Aprodu I. 2019. Impact of ultrasounds on the antigenic and functional properties of gluten and soy proteins. The 9^th International Symposium EuroAliment – Innovative Minds for Future Food, 5-6 September 2019, Galaţi, România (poster) http://www.euroaliment.ugal.ro/programme-ea19.htm

Patrașcu L., Banu I., Vasilean I., Aprodu I. 2019. Molecular modelling investigations on the effect of processing on the affinity between allergen proteins and IgE antibodies. The 9^th International Symposium EuroAliment – Innovative Minds for Future Food, 5-6 September 2019, Galaţi, România (poster) http://www.euroaliment.ugal.ro/programme-ea19.htm