Papers in ISI quoted journals

Ursache, F.M., Andronoiu, G.D., Ghinea, I.O., Barbu, V., Ioniță, E., Cotârleț, M., Dumitrașcu, L., Botez, E., Râpeanu, G., Stănciuc, N. Valorizations of carotenoids from sea buckthorn extract by microencapsulation and formulation of value-added food products, Journal of Food Engineering, accepted for publication. https://doi.org/10.1016/j.food eng.2017.09.015 Impact factor 3,099

Stănciuc, N., Oancea, A.M., Aprodu, I., Turturică, M., Barbu, V., Ioniţă, E., Râpeanu, G., Bahrim, G. Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation, submitted to Journal of Food Engineering.

Oancea, A.M., Onofrei, C., Turturică, M., Bahrim, G., Râpeanu, G., Stănciuc, N. The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract, submitted to Food Science and Technology International.

Dumitrașcu, L., Ursache, F.M., Aprodu, I., Stănciuc, N. The effect of calcium and magnesium on the interaction between β-lactoglobulin and carotenoids from sea buckthorn berries extract. Submitted to Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy.

Ursache, F.M., Ghinea, I.O., Turturică, M., Aprodu, I., Râpeanu, G., Stănciuc, N. 2017. Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches, Food Chemistry, 233, 442–449. doi:10.1016/j.foodchem.2017.04.107 Impact factor 4,529

Oancea, A.M., Turturică, M., Bahrim, G., Râpeanu, G., Stănciuc, N. 2017. Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract. LWT - Food Science and Technology, 82, 139-146. https://doi.org/10.1016/j.lwt.2017.04.026 Impact factor 2,329

Oancea, A.M., Aprodu, I., Ghinea, I.O., Barbu, V., Ioniță, E., Bahrim, G., Râpeanu, G., Stănciuc, N. 2017. A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices. Journal of Food Engineering, 210, 83–90. https://doi.org/10.1016/j.jfoodeng.2017.04.033 Impact factor 3,099

Ursache, F.M., Dumitraşcu, L., Aprodu, I., Stănciuc, N. 2017. Screening the thermal stability of carotenoids-α lactalbumin complex by spectroscopic and molecular modeling approach. Journal of Macromolecular Science, Part A - Pure and Applied Chemistry, 54, 316-322. http://dx.doi.org/10.1080/10601325.2017.1294456 Impact factor 0,963

Mihalcea, G., Turturică, M., Ghinea, I.O., Barbu, V., Ioniţă, E., Cotârleț, M., Stănciuc, N. 2017. Encapsulation of carotenoids from sea buckthorn extracted by CO2 supercritical fluids method within whey proteins isolates matrices. Innovative Food Science and Emerging Technologies, 42, 120–129. https://doi.org/10.1016/j.ifset.2017.06.008 Impact factor 2,573

Stănciuc, N., Turturică, M., Oancea A.M., Microencapsulation of anthocyanins from grapes skins by whey proteins isolates and different polymers, Food and Bioprocess Technology – An International Journal, 10, 1715-1726, DOI: 10.1007/s11947-017-1938-8 Impact factor 2,576

Oancea, A.M., Aprodu, I., Bahrim, G., Râpeanu, G., Stănciuc, N. 2017. Binding mechanism of anthocyanins from sour cherries Prunus cerasus L) skins to bovine β-lactoglobulin: A fluorescence and in silico based approach. International Journal of Food Properties, 10.1080/10942912.2017.1343347 Impact factor 1,427

Mahadi, H., Oancea, A.M., Vasilex„, A.V., Barbu, V., Ioniţă, E., Bahrim, G., Râpeanu, G., Silvi, S., Stănciuc, N. Microencapsulation of anthocyanins from sour cherries skins extract in whey proteins isolate, manuscript in preparation.

Dumitrașcu, L., Ursache, F.M., Stănciuc, N., Aprodu, I. 2016. Studies on binding mechanism between carotenoids from sea buckthorn and thermally treated α-lactalbumin. Journal of Molecular Structure, 10.1016/j.molstruc.2016.07.070

Aprodu I., Ursache, F.M., Turturică, M., Râpeanu, G., Stănciuc, N. 2017. Thermal stability of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides L.) and bovine β-lactoglobulin. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 173, 562-571 http://dx.doi.org/10.1016/j.saa.2016.10.010

Ursache, F.M., Dumitrascu, L., Aprodu, I., Stănciuc, N. 2017. Screening the thermal stability of carotenoids-α lactalbumin complex by spectroscopic and molecular modeling approach. Journal of Macromolecular Science - Pure & Applied Chemistry, accepted for publication.

Book chapters

Stănciuc N., Râpeanu G., Aprodu, I. 2017. Tailoring the Functional Benefits of Whey Proteins by Encapsulation: A bottom-up Approach. In Deepak Kumar Verma, Ami Patel and Prem Prakash Srivastav (Eds): Bioprocessing Technology in Food and Health, Apple Academic Press, Inc. http://www.appleacademicpress.com/bioprocessing-technology-in-food-and-health-potential-applications-and-emerging-scope/9781771886888

Abstracts published in ISI quoted journals

Stănciuc, N., Ursache, F.M., Dumitrașcu, L. 2016. Contribution to the binding mechanism of carotenoids from sea buckthorn to the thermally treated α-lactalbumin. Journal of Biotechnology, 10.1016/j.jbiotec.2016.05.030

Papers in BDI indexed journals

Ursache, M.F., Botez, E., Râpeanu, G., Stănciuc, N. 2017. pH induced structural changes of the complex formed between carotenoids from sea buckthorn (Hippophae rhamnoides L.) and bovine β-lactoglobulin. The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, accepted for publication.

Oancea, A.M., Stănciuc, N., Râpeanu, G., Aprodu, I., Bahrim, G. 2016. Binding properties of β-lactoglobulin with polyphenols – a review. The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, accepted for publication.

International conferences

Oancea A.M., Ghinea, I.O., Barbu, V., Bahrim, G., Râpeanu, G., Ionita, E., Aprodu, I., Stănciuc, N. 2017. Freeze-Drying Microencapsulation of Anthocyanins from Sour Cherries in the β-Lactoglobulin Matrices. European Biotechnology Congress 2017, Dubrovnik, Croatia, poster presentation.

Oancea, A.M., Stănciuc, N., Aprodu, I., Râpeanu, G., Bahrim, G. 2017. Study of binding mechanism between sour cherry (Prunus cerasus L.) extract and β-lactoglobulin using fluorescence spectroscopy. The 8^th International Symposium EuroAliment, Dunarea de Jos University of Galati, 8-9 September, Galati, Romania.

Ursache, F.M., Stănciuc, N., Ghinea, I.O., Râpeanu G., Botez, E. 2017. Total carotenoids content degradation from H. rhamnoides on a kinetic basis. The 8^th International Symposium EuroAliment, Dunarea de Jos University of Galati, 8-9 September, Galati, Romania.

Turturică, M., Oancea, A.M., Ioniţă, E., Barbu, V., Bahrim, G., Râpeanu, G., Stănciuc, N. 2017. The characterization of the encapsulated grape anthocyanin extract. The 8^th International Symposium EuroAliment, Dunarea de Jos University of Galati, 8-9 September, Galati, Romania.

Mihalcea, L., Turturică, M., Stănciuc, N. 2017. Microencapsulation of carotenoids from sea buckthorn CO₂ supercritical fluids extract to whey proteins isolate. The 8^th International Symposium EuroAliment, Dunarea de Jos University of Galati, 8-9 September, Galati, Romania.

Stănciuc, N., Ursache, F.M., Dumitrașcu, L. 2016. Contribution to the binding mechanism of carotenoids from sea buckthorn to the thermally treated α-lactalbumin, European Biotechnology Congress 2016, Riga, Latvia, 05 – 07 May 2016, poster presentation.

Stănciuc, N., Ursache, F.M., Dumitrașcu, L. 2016. Probing the thermal stability of α-lactalbumin-carotenoids complex by fluorescence spectroscopy techniques. 18^th IUFoST – World Congress of Food Science and Technology, 21^st - 25^th August 2016, Dublin, Ireland.

Ursache, F.M, Oancea, A.M., Râpeanu, G., Stănciuc, N. 2016. Thermal degradation of the total carotenoid content and antioxidant activity of sea buckthorn (Hippophae rhamnoides L.) – a kinetic study, 8^th Congress Pigments in Food ”Coloured food for health benefits”, 28 June – 1 July, Cluj Napoca, Romania, poster presentation.

Oancea, A.M., Turturică, M., Râpeanu, G., Stănciuc, N. 2016. Anthocyanins thermal degradation in sour cherry extract on fluorescence spectroscopy and kinetic modeling basis. 8^th Congress Pigments in Food ”Coloured food for health benefits”, 28 June – 1 July, Cluj Napoca, Romania, poster presentation.

Oancea, A.M., Stănciuc, N., Râpeanu, G. 2016. Probing the ability of bovine β-lactoglobulin to binds anthocyanins from sour cherries extract by quenching experiments. Accepted at 15^th International Symposium Prospects for the 3^rd Millennium Agriculture, 25-28^th September, Cluj Napoca, Romania, poster presentation.

Stănciuc, N., Ursache, F.M., Aprodu, I., Râpeanu, G. 2016. Exploring the binding affinity between bovine β-lactoglobulin and β-carotene by using fluorescence spectroscopy and molecular modelling techniques.

Accepted at International Conference of Physical Chemistry ROMPHYSCHEM 16, September 21-24, 2016, Galați, Romania, poster presentation.

Stănciuc, N., Dumitraşcu, L., Râpeanu, G., Ursache, F.M.2016. Thermal stability of the complex formed by bovine alpha-lactalbumin and carotenoids from sea buckthorn. Accepted at International Conference of Physical Chemistry ROMPHYSCHEM 16, September 21-24, 2016, Galați, Romania, poster presentation.

PhD student conferences

Oancea, A.M., Stănciuc, N., Râpeanu, G., Aprodu, I., Bahrim, G. 2017. Fluorescence spectroscopy as a tool to evaluate the pH-induced conformational changes of the complexes formed between β-lactoglobulin/α-lactalbumin and sour cherry extract. PhD student conference CSSD-UDJG, Dunărea de Jos University of Galați, Romania, 8-9 of June 2017 - oral presentation. Awarded with the Second Prize Award for the Best Oral Presentation.

Ursache, F.M., Stănciuc, N., Râpeanu, G., Aprodu, I., Botez, E. 2016. Investigations of structural changes in carotenoids - β-lactoglobulin complex induced by heat treatment using fluorescence spectroscopy. PhD student conference CSSD-UDJG, Dunărea de Jos University of Galați, Romania, 2^nd-3^rd of June 2016, oral presentation.

Oancea, A.M., Stănciuc, N., Râpeanu, G., Aprodu, I., Bahrim, G. 2016. Thermal degradation of phytochemicals and the effect on the antioxidant activity of sour cherry. PhD student conference CSSD-UDJG, Dunărea de Jos University of Galați, Romania, 2^nd-3^rd of June 2016, poster presentation.

Patents

Urscahe, F.M., Botez, E., Stănciuc, N., Andronoiu, D.G., Nistor, O.V, Turturică, M., Râpeanu, G. Desert dairy product based on whey protein concentrate and sea buckthorn and method for making it off. OSIM registration number A/00045/2017.

Stănciuc, N., Mihalcea, L., Râpeanu, G. Appetizing biscuits with sea buckthorn extract obtained by extraction with supercritical fluids and appetizing biscuits with sea buckthorn extract micro-encapsulated in whey proteins and technologies for their production. OSIM registration number A/00289/2017.

Urscahe, F.M., Stănciuc, N., Botez, E., Andronoiu, D.G., Nistor, O.V, Dumitrașcu, L., Râpeanu, G. Muffins with sea buckthorn extract microencapsulated in whey protein and the technology of thereof. OSIM registration number A/00509/2017.