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Page 1
Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products.
Foods. 2021 Jul 2;10(7):1530. doi: 10.3390/foods10071530.
Foods. 2021.
PMID: 34359401
Free PMC article.
Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.
Brumă Călin M, Vasilean I, Grigore-Gurgu L, Banu I, Aprodu I.
Brumă Călin M, et al. Among authors: vasilean i.
Molecules. 2024 Mar 16;29(6):1327. doi: 10.3390/molecules29061327.
Molecules. 2024.
PMID: 38542963
Free PMC article.
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Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs.
Aprodu I, Vasilean I, Muntenită C, Patrascu L.
Aprodu I, et al. Among authors: vasilean i.
Food Chem. 2019 Sep 30;293:520-528. doi: 10.1016/j.foodchem.2019.05.007. Epub 2019 May 2.
Food Chem. 2019.
PMID: 31151643
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Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
Pătraşcu L, Banu I, Vasilean I, Aprodu I.
Pătraşcu L, et al. Among authors: vasilean i.
Food Sci Technol Int. 2017 Mar;23(2):142-155. doi: 10.1177/1082013216665722. Epub 2016 Sep 24.
Food Sci Technol Int. 2017.
PMID: 27565175
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