1.Actin monomer-monomer interaction – a molecular mechanics study

作　　者：Iuliana APRODU ;Aurelia IONESCU ;Iuliana BANU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2008 ;I (XXXI):51-57.

出版社：Galati University Press

文章 ID：88227296

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2.Comparative evaluation of wet gluten quantity and quality through different methods

作　　者：Violeta IONESCU ;Georgeta STOENESCU ;Ina VASILEAN 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2010 ;34(2):44-48.

出版社：Galati University Press

文章 ID：88227345

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3.Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process

作　　者：Ioan DANCIU ;Cristina DANCIU ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2010 ;34(2):49-53.

出版社：Galati University Press

文章 ID：88227346

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4.Technological effects of the wheat cleaning equipment of an industrial mill

作　　者：Georgeta STOENESCU ;Violeta IONESCU ;Ina VASILEAN 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2010 ;34(2):54-58.

出版社：Galati University Press

文章 ID：88227347

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5.Rheological properties of the wheat flour supplemented with different additives

作　　者：Georgeta STOENESCU ;Violeta Sorina IONESCU ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2011 ;35(1):54-62.

出版社：Galati University Press

文章 ID：88227357

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6.Quality evaluation of the sourdough rye breads

作　　者：Iuliana BANU ;Ina VASILEAN ;Iuliana APRODU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2011 ;35(2):94-105.

出版社：Galati University Press

文章 ID：88227370

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7.Effect of the addition of wheat bran stream on dough rheology and bread quality

作　　者：. Iuliana BANU ;Georgeta STOENESCU ;Violeta Sorina IONESCU 等

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(1):39-52.

出版社：Galati University Press

文章 ID：88227374

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8.Effect of transglutaminase treatment on skimmed yogurt properties

作　　者：Iuliana APRODU ;Cerasela Emilia MASGRAS ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2012 ;36(2):20-30.

出版社：Galati University Press

文章 ID：88227381

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9.Trends in the development of gluten-free bakery products

作　　者：Elena BADIU ;Iuliana APRODU ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2014 ;38(1):21-36.

出版社：Galati University Press

文章 ID：95092572

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10.Effect of lactic fermentation on nutritional potential of multigrain flours based on wheat, rye and oat

作　　者：Iuliana APRODU ;Carmen BOLEA ;Iuliana BANU

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2019 ;43(1):1-12.

出版社：Galati University Press

文章 ID：243742116

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