Gabriela Rapeanu
机构: Dunarea de Jos University of Galati
每年引用次数
引用次数
引用: 3,214
H-指数: 32
I10-指数 : 86
出版物: 193
Optimization of Extraction Parameters of Anthocyanin Compounds and Antioxidant Properties from Red Grape (Băbească Neagră) Peels
Daniela Serea , Oana Emilia Constantin , Georgiana Horincar , Nicoleta Stănciuc
Inventions 8 ( 2) 59 -59
4
2023
Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review
Oana Emilia Constantin , Florina Stoica , Roxana Nicoleta Rațu , Nicoleta Stănciuc
Antioxidants 13 ( 1) 100 -100
3
2024
Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Anthocyanins Extracted from Red Onion Skins Using a Central Composite Design
Florina Stoica , Oana Emilia Constantin , Nicoleta Stănciuc , Iuliana Aprodu
Inventions 7 ( 4) 89 -89
3
2022
Multifunctional ingredient from aqueous flavonoidic extract of yellow onion skins with cytocompatibility and cell proliferation properties
Ștefania Adelina Milea , Oana Crăciunescu , Gabriela Râpeanu , Anca Oancea
Applied Sciences 11 ( 16) 7243 -7243
3
2021
Effect of maceration on the making of Fetească neagră wines.
Cezar Bichescu , Gabriela Bahrim , Nicoleta Stănciuc , Gabriela Râpeanu
Journal of Food, Agriculture & Environment 11 ( 1) 273 -277
3
2013
Improvement of the red wines quality by using yeast derivatives as an alternative to lees aging
Elena Iosip , Gabriela Elena Bahrim , Nicoleta Stănciuc , Oana Emilia Constantin
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology 46 ( 1) 40 -51
2
2022
Binding properties of β-lactoglobulin with polyphenols–A review
Ana–Maria Oancea , Nicoleta Stănciuc , Gabriela Râpeanu , Iuliana Aprodu
The Annals of the University Dunarea de Jos of Galati. Fascicle VI-Food Technology 40 ( 2) 9 -19
1
2016
Evaluation of the wines adulteration from Cotesti vineyard
Constanta Vicol , Gabriela Râpeanu , Gabriela Bahrim ,
Journal of Agroalimentary Processes and Technologies 16 ( 3) 294 -8
1
2010
Freeze-dried biotics based on Lactiplantibacillus plantarum and Lactiplantibacillus paraplantarum with enhanced selected biological activity
Bogdan Păcularu-Burada , Leontina Grigore-Gurgu , Mihaela Cotârleț , Aida Mihalea Vasile
LWT 116339 -116339
2024
ANTHOCYANINS: NATURALLY OCCURING FRUIT PIGMENTS WITH
Mihaela Turturică , Ana Maria Oancea , Gabriela Râpeanu , Gabriela Bahrim
The Annals of the University Dunărea de Jos of Galaţi, Fascicle VI–Food Technology
Evolution of flavoured compounds during maturation of Chardonnay grapes
Cristian Codreşi , Gabriela Râpeanu , Petru Alexe
Journal of Agroalimentary processes and Technologies ( 18) 242 -242
3
2012
Mikroinkapsulacija soka od crvenog grožđa pomoću sušenja zamrzavanjem i njegova primjena u proizvodnji želea
Liliana Mihalcea , Vasilica Barbu , Elena Enachi , Doina Georgeta Andronoiu
Food Technology and Biotechnology 58 ( 1) 20 -28
2020
Beetroot by-product as a functional ingredient for obtaining value-added mayonnaise
Silvia Lazăr , Oana Emilia Constantin , Georgiana Horincar , Doina Georgeta Andronoiu
Processes 10 ( 2) 227 -227
25
2022
A comprehensive review on bioactive compounds, health benefits, and potential food applications of onion (Allium cepa L.) skin waste
Florina Stoica , Roxana Nicoleta Rațu , Ionuț Dumitru Veleșcu , Nicoleta Stănciuc
Trends in Food Science & Technology 104173 -104173
21
2023
Optimization of betalain pigments extraction using beetroot by-products as a valuable source
Silvia Lazăr , Oana Emilia Constantin , Nicoleta Stănciuc , Iuliana Aprodu
Inventions 6 ( 3) 50 -50
17
2021
Value-added crackers enriched with red onion skin anthocyanins entrapped in different combinations of wall materials
Florina Stoica , Nina Nicoleta Condurache , Georgiana Horincar , Oana Emilia Constantin
Antioxidants 11 ( 6) 1048 -1048
14
2022
Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders
Larisa Anghel , Adelina Ștefania Milea , Oana Emilia Constantin , Vasilica Barbu
Food Chemistry: X 19 100777 -100777
8
2023
Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract
Mioara Gabriela Slavu Ursu , Ștefania Adelina Milea , Bogdan Păcularu-Burada , Loredana Dumitrașcu
Food Chemistry: X 17 100521 -100521
8
2023
Technologically Driven Approaches for the Integrative Use of Wild Blackthorn (Prunus spinosa L.) Fruits in Foods and Nutraceuticals
Oana Viorela Nistor , Ștefania Adelina Milea , Bogdan Păcularu-Burada , Doina Georgeta Andronoiu
Antioxidants 12 ( 8) 1637 -1637
6
2023
A dark purple multifunctional ingredient from blueberry pomace enhanced with lactic acid bacteria for various applications
Nicoleta Eugenia Dermengiu , Ștefania Adelina Milea , Bogdan Păcularu Burada , Silvius Stanciu
Journal of food science 87 ( 10) 4725 -4737
4
2022