| Identification and probiotic properties of lactobacilli isolated from two different fermented beverages IR Angelescu, M Zamfir, MM Stancu, SS Grosu-Tudor Annals of Microbiology 69, 1557-1565, 2019 | 45 | 2019 |
| Microbial and nutritional characteristics of fermented wheat bran in traditional Romanian borş production SS Grosu-Tudor, IR Stefan, MM Stancu, CP Cornea, L De Vuyst, M Zamfir Rom. Biotechnol. Lett 24, 440-447, 2019 | 15 | 2019 |
| Antioxidant activity of crude methanolic extracts from Pleurotus ostreatus RI Stefan, E Vamanu, GC Angelescu Research Journal of Phytochemistry 9 (1), 25-32, 2015 | 10 | 2015 |
| Isolation, characterization, and mode of action of a class III bacteriocin produced by Lactobacillus helveticus 34.9 IR Angelescu, SS Grosu-Tudor, LR Cojoc, GM Maria, GN Chirițoiu, ... World Journal of Microbiology and Biotechnology 38 (12), 220, 2022 | 9 | 2022 |
| Production, mode of action and sequencing of the corresponding gene of a bacteriocin produced by Lactococcus lactis 19.3 M Zamfir, IR Stefan, MM Stancu, SS Grosu‐Tudor International journal of food science & technology 51 (10), 2164-2170, 2016 | 9 | 2016 |
| Influence of growth medium composition on the bacteriocin activity of some lactic acid bacteria M Zamfir, IR Stefan, SS Grosu-Tudor Rom Biotechnol Lett 22 (6), 12126-35, 2016 | 8 | 2016 |
| Microbiome pattern of Lucilia sericata (Meigen) (Diptera: Calliphoridae) and feeding substrate in the presence of the foodborne pathogen Salmonella enterica L Iancu, IR Angelescu, VI Paun, C Henríquez-Castillo, P Lavin, ... Scientific Reports 11 (1), 15296, 2021 | 5 | 2021 |
| Physiological and metabolic responses of functional lactic acid bacteria to stress factors IR ȘTEFAN, CP CORNEA, SS Grosu-Tudor, M Zamfir AgroLife Scientific Journal 7 (2), 2018 | 4 | 2018 |
| Growth/survival of some functional lactic acid bacteria under different stress conditions. SS Grosu-Tudor, IR Ștefan, M Zamfir | 4 | 2016 |
| Non-dairy fermented beverages produced with functional lactic acid bacteria M Zamfir, IR Angelescu, C Voaides, CP Cornea, O Boiu-Sicuia, ... Microorganisms 10 (12), 2314, 2022 | 3 | 2022 |
| Physicochemical and rheological properties of some exopolysaccharides produced by lactic acid bacteria isolated from plant origin materials SS Grosu-Tudor, MM Stancu, IR Stefan, CP Cornea, M Zamfir Roman Biotechnol Lett 22, 12694-705, 2017 | 3 | 2017 |
| Productivity and Biological Efficiency of Pleurotus eryngii MMIV Cultivationat Laboratory Level EVRIS Gelu Catalin Angelescu Journal of Agronomy 14 (3), 185-187, 2015 | 3 | 2015 |
| In Vitro Evaluation of Commercial Probiotic Products Containing Streptococcus salivarius K12 by Assessment of Probiotic Viability and Inhibitory Potency against … M Zamfir, IR Angelescu, SS Grosu-Tudor Processes 11 (2), 622, 2023 | 2 | 2023 |
| Characterization of S-layer proteins produced by lactobacilli isolated from Romanian artisan fermented products SS Grosu-Tudor, IR Angelescu, A Brînzan, M Zamfir Journal of Applied Microbiology 134 (1), lxac063, 2023 | 2 | 2023 |
| Lactobacillus Strains for Vegetable Juice Fermentation—Quality and Health Aspects C Voaides, O Boiu-Sicuia, F Israel-Roming, M Zamfir, SS Grosu-Tudor, ... Biomedicines 10 (11), 2867, 2022 | 2 | 2022 |
| Screening for S-layer production by some lactobacilli from home-made fermented foods. IR Ștefan, SS Grosu-Tudor, M Zamfir, PC Cornea | 2 | 2016 |
| Studies on biodegradation of tanned leather. F Israel-Roming, E Gherghina, G Luță, D Bălan, A Popa, R Stefan, ... | 2 | 2012 |
| The Biological Role of the S-Layer Produced by Lactobacillus helveticus 34.9 in Cell Protection and Its Probiotic Properties IR Angelescu, M Zamfir, EC Ionetic, SS Grosu-Tudor Fermentation 10 (3), 150, 2024 | | 2024 |
| Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria. Microorganisms 2022, 10, 2314 M Zamfir, IR Angelescu, C Voaides, CP Cornea, O Boiu-Sicuia, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
| Bacteriocins produced by lactic acid bacteria isolated from Romanian traditional fermented foods M Zamfir, MM Stancu, IR Stefan, SS Grosu-Tudor | | |
