Carmen I. Moraru
Cited by
Cited by
Handbook of membrane separations: chemical, pharmaceutical, food, and biotechnological applications
AK Pabby, SSH Rizvi, AMS Requena
CRC press, 2008
Nucleation and expansion during extrusion and microwave heating of cereal foods
CI Moraru, JL Kokini
Comprehensive reviews in food science and food safety 2 (4), 147-165, 2003
Nanotechnology: a new frontier in food science
CI Moraru, CP Panchapakesan, Q Huang, P Takhistov, S Liu, JL Kokini
Ultraviolet light in food technology: principles and applications
T Koutchma
CRC press, 2019
Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review
M Wihodo, CI Moraru
Journal of food engineering 114 (3), 292-302, 2013
Effect of micro-and nanoscale topography on the adhesion of bacterial cells to solid surfaces
LC Hsu, J Fang, DA Borca-Tasciuc, RW Worobo, CI Moraru
Applied and environmental microbiology 79 (8), 2703-2712, 2013
Micro-and nanotopography sensitive bacterial attachment mechanisms: a review
Y Cheng, G Feng, CI Moraru
Frontiers in microbiology 10, 410243, 2019
Bacterial attachment and biofilm formation on surfaces are reduced by small-diameter nanoscale pores: how small is small enough?
G Feng, Y Cheng, SY Wang, DA Borca-Tasciuc, RW Worobo, CI Moraru
npj Biofilms and Microbiomes 1 (1), 1-9, 2015
Encyclopedia of agricultural, food, and biological engineering
DR Heldman, CI Moraru
Crc Press, 2010
Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless‐steel surfaces
SE Woodling, CI Moraru
Journal of food science 70 (7), m345-m351, 2005
Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157: H7 in apple juice and apple cider, using pulsed light treatment
A Sauer, CI Moraru
Journal of Food Protection 72 (5), 937-944, 2009
Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin
AR Uesugi, CI Moraru
Journal of Food Protection 72 (2), 347-353, 2009
Effect of solvent and temperature on the size distribution of casein micelles measured by dynamic light scattering
CM Beliciu, CI Moraru
Journal of dairy science 92 (5), 1829-1839, 2009
Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating
E Gimeno, CI Moraru, JL Kokini
Cereal Chemistry 81 (1), 100-107, 2004
Heat stability of micellar casein concentrates as affected by temperature and pH
A Sauer, CI Moraru
Journal of dairy science 95 (11), 6339-6350, 2012
Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates
L Cadesky, M Walkling-Ribeiro, KT Kriner, MV Karwe, CI Moraru
Journal of Dairy Science 100 (9), 7055-7070, 2017
Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties
DD Bong, CI Moraru
Journal of Dairy Science 97 (3), 1259-1269, 2014
Alumina surfaces with nanoscale topography reduce attachment and biofilm formation by Escherichia coli and Listeria spp.
G Feng, Y Cheng, SY Wang, LC Hsu, Y Feliz, DA Borca-Tasciuc, ...
Biofouling 30 (10), 1253-1268, 2014
The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures
CM Beliciu, CI Moraru
Food Hydrocolloids 25 (6), 1448-1460, 2011
Community Markets for Conservation (COMACO) links biodiversity conservation with sustainable improvements in livelihoods and food production
D Lewis, SD Bell, J Fay, KL Bothi, L Gatere, M Kabila, M Mukamba, ...
Proceedings of the National Academy of Sciences 108 (34), 13957-13962, 2011
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