Ana-Maria Oancea

Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate

Ana-Maria Oancea, Md. Mahadi Hasan, Aida Mihaela Vasile et al. · LWT · 2018 · 93 citations

Biomanufacturing, Engineering, Microencapsulated Anthocyanins +9

A bottom-up approach for encapsulation of sour cherries anthocyanins by using β-lactoglobulin as matrices

Ana-Maria Oancea, Iuliana Aprodu, Ioana Otilia Ghinea et al. · Journal of Food Engineering · 2017 · 46 citations

Food Chemistry, Biomanufacturing, Bottom-up Approach +11

Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract

Ana-Maria Oancea, Mihaela Turturică, Gabriela Bahrim et al. · LWT · 2017 · 41 citations

Chemical Engineering, Engineering, Sour Cherry Extract +7

The kinetics of thermal degradation of polyphenolic compounds from elderberry (<i>Sambucus nigra</i> L.) extract

Ana-Maria Oancea, Cristina Onofrei, Mihaela Turturică et al. · Food Science and Technology International · 2018 · 28 citations

The Binding mechanism of anthocyanins from sour cherries (<i>Prunus cerasus</i> L) skins to bovine β-lactoglobulin: A fluorescence and <i>in silico</i>-based approach

Ana-Maria Oancea, Iuliana Aprodu, Gabriela Râpeanu et al. · International Journal of Food Properties · 2017 · 17 citations · Full text

Plant Physiology, Engineering, Glycobiology +17