Search Results - (Ursu), Mioara Slavu

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    Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality

    Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality by (Ursu), Mioara Slavu, Aprodu, Iuliana, Milea, Ștefania Adelina, Enachi, Elena, Râpeanu, Gabriela, Bahrim, Gabriela Elena, Stănciuc, Nicoleta

    Published in Foods
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  2. 2
    Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

    Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract by Ursu, Mioara Gabriela Slavu, Milea, Ștefania Adelina, Păcularu-Burada, Bogdan, Dumitrașcu, Loredana, Râpeanu, Gabriela, Stanciu, Silvius, Stănciuc, Nicoleta

    Published in Food Chemistry: X
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  3. 3
    Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis

    Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis by Slavu (Ursu), Mioara Gabriela, Banu, Iuliana, Milea, Adelina Ștefania, Aprodu, Iuliana, Enachi, Elena, Cotârleț, Mihaela, Râpeanu, Gabriela, Stănciuc, Nicoleta

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