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Journal of Applied Microbiology|January 10, 2023
Characterization of S-layer proteins produced by lactobacilli isolated from Romanian artisan fermented productsSilvia-Simona Grosu-Tudor, Iulia-Roxana Angelescu, Alexandru Brînzan, et al.
Scientific Reports|July 28, 2021
Microbiome pattern of Lucilia sericata (Meigen) (Diptera: Calliphoridae) and feeding substrate in the presence of the foodborne pathogen Salmonella entericaLavinia Iancu, Iulia Roxana Angelescu, Victoria Ioana Paun, et al.
Foods (Basel, Switzerland)|February 27, 2026
Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and WheyIulia-Roxana Angelescu, Ecaterina-Teodora Chirea, Emanuela-Cătălina Ionetic, et al.
Microorganisms|December 23, 2022
Non-Dairy Fermented Beverages Produced with Functional Lactic Acid BacteriaMedana Zamfir, Iulia-Roxana Angelescu, Catalina Voaides, et al.
Biomedicines|November 11, 2022
Lactobacillus Strains for Vegetable Juice Fermentation-Quality and Health AspectsCatalina Voaides, Oana Boiu-Sicuia, Florentina Israel-Roming, et al.
World Journal of Microbiology & Biotechnology|September 9, 2022
Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9Iulia-Roxana Angelescu, Silvia-Simona Grosu-Tudor, Lucia-Roxana Cojoc, et al.
NPJ Science of Food|January 27, 2026
Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiativeAnnina R Meyer, Thomas Gettemans, Jan Patrick Tan, et al.
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