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  • Use of Physical Methods as an Element of Complex Treatment of Burn Wound Microbiome 
    NAGAICHUK, V.; CHORNOPYSHCHUK, R.; YUNUSOVA, O.; ONYSHCHENKO, M. (Tehnica UTM, 2019)
    According to World Health Organization, burns remain a high priority matter of medicine as the third in the overall structure of traumatism. One of the main causes of death from burn injuries is infectious complications, ...
  • The use of plant oil extracts for the enhancement of bread microbiological safety 
    GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
    This research is focussed on the impact of oil extracts on sensory, physicochemical and microbiological parameters of bread prepared from 1st grade flour with addition of 1% (replacing 1% of sunflower oil) and 2% oil ...
  • The use of pleating in clothing throughout different historical periods 
    KOLOSNICHENKO, Elena; MYKHAILIUK, Olga; LUCKER, Tatiana; BRYZGHUNOVA, Maria (Universitatea Tehnică a Moldovei, 2021)
    Changes in trends and accents of the fashion industry occur constantly – it brings a lot of new stylish tricks and develops old ones. Pleating is one of those classic techniques often seen in fashion shows. This effect ...
  • The use of polydisperse chitosan as a stimulating food additive for bees 
    CATARAGA, Ivan; COȘELEVA, Olga; EREMIA, Nicolaie; POGREBNOI, Serghei; SUCMAN, Natalia; MACAEV, Fliur (Universitatea Tehnică a Moldovei, 2022)
    The research aim was to determine the influence of the use of chitosan in stimulant food on immunity and winter resistance, early development, and productivity of bee colonies. The investigations were carried out on the ...
  • Use of polymer composite materials in the building industry 
    DECHER, E.; RUJANU, M. (Technical University of Moldova, 2014)
    The appearance of modern composites revolutionized the materials of construction domain by their production’s ingeniouzity, the net superior physico-mechanical properties in comparison with the traditional materials and ...
  • Use of porous GaAs electrodes in photoelectrochemical cells 
    COJOCARU, A.; SIMASHKEVICH, A.; SHERBAN, D.; TIGINYANU, I.; URSAKI, V.; TSIULYANU, I.; USATYI, I. (WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, 2005)
    The photoelectrochemical properties of semiconductor-electrolyte solar cells with carbon auxiliary electrode and colloidal aqueous solution of Na2SiO3 have been investigated. Bulk n-type single crystalline and nanoporous ...
  • Use of recycled materials in the production of heavy concrete 
    SCAMINA, Raisa; PROASPĂT, Eduard; CIUBARCĂ, Pavel (Universitatea Tehnică a Moldove, 2023)
    This article is about the use of recycled materials, which are products of industrial waste processing, used in the manufacture of heavy concrete. The results of the development of concrete recipes in laboratory conditions ...
  • Use of relay characteristics for forming the serviceability parameters of technical objects 
    POPESCU, Anatol; BESETEA, Anatol; BALAN, Iurie (Technical University of Moldova, 2005)
    In such cases, for serviceability estimation there are used, for instance, restrictions on displacement of roots in a complex plane, characteristic parameters of transient processes etc. However, the technical object, ...
  • Use of Renewable Energy: World, European and National Perspectives 
    BOSTAN, Ion; GHEORGHE, Adrian; DULGHERU, Valeriu; SOBOR, Ion; BOSTAN, Viorel; SOCHIREAN, Anatolie (Springer Nature Switzerland, 2013)
    Energy conversion, consumption and conservation: The Law of Conservation of Energy is one of fundamental laws of physics: in physical processes energy cannot be destroyed or decreased, it can be converted (transformed) ...
  • Use of sea buckthorn fruits in the pastry manufacturing 
    STURZA, Rodica A.; GHENDOV-MOŞANU, Aliona A.; DESEATNICOV, Olga I.; SUHODOL, Natalia F. (“Vasile Alecsandri” University of Bacău, 2016)
    Different researches on optimizing the shelf life of pastries (gingerbread, sponge cakes) that are produced by adding sea buckthorn flour (2 - 4 % by weight of the flour used) are presented in this study. This study shows ...
  • The use of sea buckthorn in the manufacture of berry sauces 
    DIANU, Irina; NETREBA, Natalia; MACARI, Artur; BOESTEAN, Olga; SANDU, Iuliana (Galaţi University Press, 2023)
    We studied the possibility of obtaining sauces of three types based on local varieties of sea buckthorn.
  • The use of semiconductor lasers in medical applications 
    ȚURCANU, Iuliana; GAPONCIC, Diana (Tehnica UTM, 2019)
    In this paper we report on semiconductor lasers and their applicability in different fields. We focus on the use and future perspective of semiconductor lasers in medicine. A particular area, where a lot of research, ...
  • The use of some exometabolites from micromycetes for the fortification of resistance indices in bee 
    BUGNEAC, Veronca; STARCIUC, Nicolae; SÎRBU, Tamara ("Ion Ionescu de la Brad" Iasi University of Life Sciences, 2023)
    The goal of the proposed research was focused on the use of exometabolites of micromycetes to increase the physiological resistance of bee families after the winter period, as well as to stimulate their productive indices. ...
  • The use of spatial modeling to teach engineering graphics 
    DÎNTU, Sergiu; ȘULETEA, Angela; BOTEZ, Alexei; JANDÎC, Tudor (Technical University of Moldova, 2022)
    The article addresses the problem of increasing the efficiency of studying the object of Engineering Graphics within the limits of the hours stipulated in the curriculum. The student receives at each practical lesson an ...
  • The use of spent grain in obtaining some flour products 
    CHETRARIU, Ancuța; DABIJA, Adriana (Universitatea Tehnică a Moldovei, 2022)
    The studies carried out were based on the use of spent grain in recipes for the manufacture of pasta, wafers and an assortment of ginger bread. The level of consumer acceptability was relatively high, averaging up to 15% ...
  • The use of spread in human food 
    CHIŢANU, Ana (Technical University of Moldova, 2023)
    New technologies and a wide range of dairy products, balanced in food and biological value, contribute to the improvement of the nutrition system. In this regard, there is undoubted interest in the creation of functional ...
  • The use of spring herbs in moldovan people's diet 
    COVALIOV, Eugenia; GUTIUM, Olga; BABCENCO, Coralia; CAZAC, Viorica (Galati University Press, 2021)
    The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are ...
  • The use of synchronous vector measurements in the calculation of steady-state modes of electrical networks 
    MURDID, Ecaterina (Technical University of Moldova, 2023)
    Calculation of steady state mode is the most used tool of modern electrical networks’ analysis. The current study is focused on the application of synchronized phasor measurements technology for steady state mode calculation. ...
  • Use of Telemedicine in Pilot Centers within the Perinatal System 
    STRATULAT, P.; CARAUȘ, Tatiana; BLUNIER, M.; CURTEANU, Ala (Technical University of Moldova, 2011)
    In the last decade of the twentieth century in many countries rapidly has developed telemedicine. Telemedicine is not a separate discipline within the health system, but a "transfer of information at distance regarding ...
  • Use of the Auto Osteomatrix Forte Graft in Total Tympanomastoid Dissection 
    ABABII, I.; VETRICEAN, S.; SMETANCA, V.; DANILOV, L. (Tehnica UTM, 2019)
    The study aim is to evaluate the efficacy of meatotympanoplasty with the use of the auto osteomatrix forte graft (AOMF) associated with temporal fascia and mastoid obliteration with pediculated musculoperiosteal flap in ...

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