Anthocyanins: naturally occuring fruit pigments with functional properties

by Mihaela TURTURICĂ, Ana Maria OANCEA, Gabriela RÂPEANU, Gabriela BAHRIM
Published 2015-08-01

Journal of Food Quality Thermal Degradation of Plum Anthocyanins: Comparison of Kinetics from Simple to Natural Systems

by Mihaela Turturică, Nicoleta Stănciuc, Claudia Mureșan, Gabriela Râpeanu, Constantin Croitoru
Published 2018-01-01

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

by Bogdan Păcularu-Burada, Mihaela Turturică, João Miguel Rocha, Gabriela-Elena Bahrim
Published 2021-06-01

Impact of Wall Materials on Physico-Chemical Properties and Stability of Eggplant Peels Anthocyanin Hydrogels

by Nina-Nicoleta Condurache (Lazăr), Mihaela Turturică, Elena Enachi, Vasilica Barbu, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Constantin Croitoru, Gabriela Râpeanu
Published 2021-06-01

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

by Constantin Croitoru, Claudia Mureșan, Mihaela Turturică, Nicoleta Stănciuc, Doina Georgeta Andronoiu, Loredana Dumitrașcu, Vasilica Barbu, Elena Enachi (Ioniță), Georgiana Horincar (Parfene), Gabriela Râpeanu
Published 2018-11-01