Browsing Colecția instituțională by Title

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  • Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt 
    POPESCU, Liliana; CEŞCO, Tatiana; GUREV, Angela; GHENDOV-MOSANU, Aliona; STURZA, Rodica; TARNA, Ruslan (MDPI (Basel, Switzerland), 2022)
    This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. ...
  • The impact of artificial intelligence development on the STEM job market 
    CUCOȘ, Maria; FRUNZA, Valeria; GÎNCU, Olivia (Universitatea Tehnică a Moldovei, 2023)
    The use of artificial intelligent chatbots in academics raises controversial opinions in the education field. It has the potential to offer a range of benefits, like increased student engagement, collaboration, and ...
  • Impact of artisanal technologies on the quality indices of the cozonac 
    SIMINIUC, Rodica; ȚURCANU, Dinu (V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, 2020)
    The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from gluten-free flour) and artizanal technologies on the quality indices of cozonac — a traditional pastry product. ...
  • The impact of berries on the evolution of yoghurt acidity 
    CUȘMENCO, Tatiana; MACARI, Artur; BULGARU, Viorica; NETREBA, Natalia; DIANU, Irina; SANDU, Iuliana (Technical University of Moldova, 2023)
    In recent times, yoghurt supplemented with fruits or berries has a higher antioxidant activity, the acid taste is mitigated, it has a richer nutritional value. Aronia (malic acid predominantes), raspberry and strawberry ...
  • The impact of berry powders on the quality parameters of functional food products 
    POPOVICI, Violina (Universitatea de Stat „Bogdan Petriceicu Hasdeu“, Cahul, 2021)
    În prezent există un interes crescut pentru fructele de pădure, deoarece acestea se caracterizează printr-o suprafață mare de cultivare și sunt bogate în antioxidanți, vitamine și minerale importante din punct de vedere ...
  • The impact of choline chloride biostimulant on development and productivity of bee families 
    EREMIA, Nicolae; COȘELEVA, Olga; MACAEV, Fliur (Universitatea de Stat din Comrat, 2024)
    Nowadays, considerable attention is dedicated to the search for new biostimulants intended to accelerate the growth of bee families during spring period and increase their productivity. The aim of our research was to study ...
  • The impact of corruption on corporate insolvencies in the Central and Eastern Europe countries 
    MUNTEAN, Neli; PLOTNIKOV, Vladimir; ANGHEL, Ion; CIŞMAŞU, Irina Daniela (Romanian Society for Quality Assurance, 2019)
    The first studies on corporate insolvencies in developed countries date to the early 20th century. Nevertheless, due to the geopolitical situation and the introduced economic system, in the Central and Eastern Europe ...
  • The impact of corruption on taxation in the Eastern European countries 
    MUNTEAN, Neli; AFRĂSINEI, Mihai-Bogdan (ASEM, 2018)
    Corruption is a phenomenon widespread almost all over the world, but its level varies from country to country. In addition, there are very large discrepancies from one geographic region to another. If in some countries the ...
  • The impact of COVID-19 on the worldwide business 
    TĂTARU, Boris; VACARCIUC, Carolina (Universitatea Tehnică a Moldovei, 2021)
    The article depicts the great influence Coronavirus Pandemic had and still has on the worldwide business-related picture. In the following lines there will be presented the causes and solutions modern businesses adopt ...
  • Impact of dairy ingredients on wheat flour dough rheology and bread properties 
    IUGA, Mădălina; BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona; MIRONEASA, Silvia (MDPI, 2020)
    The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers health. The introduction of an ingredient in bread ...
  • Impact of Development on Professional Activity 
    LUNGU, Viorelia (Academia de Studii Economice din Moldova, 2019)
    In this article, we analyze some economic and social trends that influence our activity in the workplace. The development of information and economic technologies causes changes with reference to the appearance of new ...
  • The impact of dimensions, magnetic field, elastic deformation on the thermoelectric figure of merit of the topological insulator wires based on semiconductor Bi1-xSbx wires 
    NIKOLAEVA, А.; KONOPKO, L.; HUBER, Т.; BODIUL, P.; POPOV, I.; MOLOSHNIK, Е.; GERGISHAN, I. (Институт термоэлектричества Национальной академии наук и Министерства образования и науки Украины, 2016)
    This paper presents the experimental results of a study of thermoelectric properties of the topological insulator (TI) wires based on semiconductor Bi1-xSbx wires. Glass-coated semiconductor Bi-17 at % Sb wires prepared ...
  • The impact of economic freedom on corporate insolvencies in the European countries 
    MUNTEAN, Neli; CREŢU, Romeo Cătălin; MUNTEAN, Iulian (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2021)
    Governments constantly try to improve the macroeconomic environment for the business so that the country should attract good investment and it should grow economically. It means the policies of the government directly ...
  • The impact of fiscal policies on corporate insolvencies in the European countries 
    MUNTEAN, Neli; CREŢU, Romeo Cătălin; MUNTEAN, Iulian (University of Agronomic Sciences and Veterinary Medicine of Bucharest, 2019)
    The institution of bankruptcy is necessary and obligatory in any market economy. Mostly, a company's insolvency is caused by the simultaneous effect of different causes, which act on the various indicators of the company's ...
  • The impact of flaxseed flour on the quality parameters of bakery products 
    POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)
    The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...
  • The impact of hawthorn (crataegus) lipophilic extract on the oxidative stability of vegetable oils 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona ("Vasile Alecsandri" University of Bacau, Romania, 2021)
    In this study were analyzed the antioxidant capacity of hawthorn berries which are rich in polyphenols, bioflavonoids, antioxidants, vitamins, tannins and organic acids etc.
  • The impact of Hawthorn (Crataegus) lipophilic extract on the oxidative stability of vegetable oils 
    POPOVICI, Violina; STURZA, Rodica; GHENDOV-MOSANU, Aliona ("Alma Mater" Publishing House, Bacau, 2021)
    This research demonstrates the possibility to use hawthorn lipophilic extracts in the high lipid content food products production. An important fact is the possibility to use natural antioxidants obtained from local berries ...
  • The impact of high energy ion irradiation upon CO gas sensitivity of nanostructured GaN epilayers 
    VOLCIUC, O. S.; POPA, V.; TIGINYANU, I. M.; SKURATOV, V. A.; CHO, M.; PAVLIDIS, D. (Springer Nature Switzerland, 2010)
    Photoelectrochemically nanostructured GaN epilayers were found to exhibit good sensitivity towards CO in the temperature range from 180 to 280°C. We show that subjection of nanostructured GaN samples to 166 MeV Xe+23 ion ...
  • The Impact of High Energy Ion Irradiation Upon CO Gas Sensitivity of Nanostructured GaN Epilayers 
    VOLCIUC, O. S.; POPA, V.; TIGINYANU, I. M.; SKURATOV, V. A.; CHO, M.; PAVLIDIS, D. (Institute of Applied Physics, Academy of Sciences of Moldova, Chisinau, Republic of Moldova, 2010)
    Photoelectrochemically nanostructured GaN epilayers were found to exhibit good sensitivity towards CO in the temperature range from 180 to 280°C. We show that subjection of nanostructured GaN samples to 166 MeV Xe+23 ion ...
  • The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (Sorghum oryzoidum) Groats 
    SIMINIUC, Rodica; ȚURCANU, Dinu (Scientific Research Publishing Inc., 2020)
    Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. ...

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