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Foods (Basel, Switzerland)|July 9, 2022
Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal FloursIuliana Banu, Iuliana AproduFood Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|May 20, 2014
Rheological, thermo-mechanical, and baking properties of wheat-millet flour blendsIuliana Aprodu, Iuliana BanuInternational Journal of Biological Macromolecules|April 6, 2016
New insights into xanthine oxidase behavior upon heating using spectroscopy and in silico approachLoredana Dumitrașcu, Nicoleta Stănciuc, Iuliana AproduJournal of Biomechanics|October 3, 2008
Interaction forces and interface properties of KIF1A kinesin-alphabeta tubulin complex assessed by molecular dynamicsIuliana Aprodu, Monica Soncini, Alberto RedaelliFoods (Basel, Switzerland)|July 2, 2021
Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy ProteinsLoredana Dumitrașcu, Nicoleta Stănciuc, Iuliana AproduInternational Journal of Molecular Sciences|March 28, 2009
Actomyosin interaction: mechanical and energetic properties in different nucleotide binding statesIuliana Aprodu, Alberto Redaelli, Monica SonciniFoods (Basel, Switzerland)|October 14, 2023
Alternative Processing Options for Improving the Proteins Functionality by Maillard ConjugationLoredana Dumitrașcu, Daniela Borda, Iuliana AproduMolecules (Basel, Switzerland)|March 27, 2025
Aromatic Herbs as a Source of Bioactive Compounds: An Overview of Their Antioxidant Capacity, Antimicrobial Activity, and Major ApplicationsLeontina Grigore-Gurgu, Loredana Dumitrașcu, Iuliana AproduMolecules (Basel, Switzerland)|October 16, 2025
Food Chemistry and Bioactive Compounds in Relation to HealthLeontina Grigore-Gurgu, Elena Enachi, Iuliana AproduMolecules (Basel, Switzerland)|June 26, 2026
Chemistry and Functionality of Health-Promoting Bioactive Compounds: An OverviewElena Enachi, Iuliana Aprodu, Leontina Grigore-GurguPageof 7