Browsing Colecția instituțională by Title

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  • Antibiotic susceptibility of clinical Acinetobacter baumannii strains 
    BALAN, Greta Georgievna; ABU ARAR, Sabri Sami; COJOCARI, Daniela Simionovna (Международный научный журнал "Научные Горизонты", 2020)
    Acinetobacter baumannii has emerged as a medically important pathogen because of the increasing number of infections produced by this organism over the preceding three decades and the global spread of strains with resistance ...
  • Anticiparea competențelor 
    LUNGU, Viorelia (Universitatea de Stat din Tiraspol, 2020)
    Pentru unele state, se acordă un accent special anticipării competențelor, ca obiectiv politic de a crea un sistem de dezvoltare a competențelor necesar pe piața muncii. Anticiparea abilităților se realizează diferit, ...
  • Anticipated synchronization of semiconductor lasers with passive dispersive reflectors 
    CIOBANU, Nellu; RUSU, Spiridon; TRONCIU, Vasile (Editura Academiei Romane, 2017)
    We explore a new model for anticipated synchronization of distributed feedback lasers with passive dispersive reflectors. The influence of device parameters on the anticipated synchronization is discussed. The conditions ...
  • Anticipation skill –a challenge of the 21st century generations 
    LUNGU, Viorelia (IJSSER, 2020)
    Both the society and personality are developing and changing under the influence of education. Whilst the accelerated pace of changes as well as the current issues of the society, confirm the challenges which the 21st ...
  • Antifungal indices of some strainsof micromycetes against mycotic infections of Apis melifera 
    STARCIUC, N.; BUGNEAC, Veronica (Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului "Regele Mihai I al României", Timisoara, 2016)
    The propose of study had served 21 strains of micromycetes from the National Collection of Non-pathogenic Microorganisms from Institute of Microbiology, Academy of science of Moldova and two pathogenic strains – Aspergillus ...
  • Antimicrobial activity of sea buckthorn and chokeberry powders on pathogenic bacteria 
    STURZA, Rodica; BALAN, Greta; COJOCARI, Daniela; PINTEA, Adela; SOCACIU, Carmen; GHENDOV-MOSANU, Aliona (Galati University Press, 2021)
    In order to reduce the degree of food microbial contamination, antimicrobial activity, minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of sea buckthorn (Hippophae rhamnoides L.) and ...
  • Antimicrobial activity of sea Buckthorn powder against four pathogenic bacteria strains 
    GHENDOV-MOŞANU, Aliona; COJOCARI, Daniela; BALAN, Greta; TURCULEȚ, Nadejda; SANDULACHI, Elizaveta; STURZA, Rodica (Tipografia Academiei de Ştiinţe a Moldovei, 2019)
    Plants present a source of natural antimicrobial agents. Plant bioactive molecules can interact with organisms in their environment and can act against pathogenic microorganisms. In this present study, sea buckthorn powder ...
  • Antimicrobial activity of thyme and rosemary extracts 
    ALEXANDROV, Vasile; ALJAMAL, Anan Naem; COJOCARI, Daniela (Universitatea de Stat de Medicină și Farmacie "Nicolae Testemițanu", 2023)
    The aim of this work was to determine the antimicrobial activity of a thyme and rosemary extract. Extracts of thyme and rosemary have the potential to inhibit and inactivate microorganisms at varying concentrations. Natural ...
  • Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree 
    CUSMENCO, Tatiana; BULGARU, Viorica; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina (Galaţi University Press, 2023)
    In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety ...
  • Antimicrobial discovery – impact of the natural sources 
    BEHTA, Emilia; BURDUNIUC, Olga; BUCOVA, Victoria; CRACIUN, Olga; BIVOL, Maria; BURDUNIUC, Aurelia; BRÎNZA, Olga; GRUMEZA, Maria; BALAN, Greta (Universitatea de Stat din Moldova, 2020)
    This article is the result of an analysis of the most relevant publications in the medical literature on the importance of natural sources in the antimicrobial discovery. Literary sources were selected by searching the ...
  • Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages 
    MACARI, Artur; STURZA, Rodica; LUNG, Ildiko; SORAN, Maria-Loredana; OPRIŞ, Ocsana; BALAN, Greta; GHENDOV-MOSANU, Aliona; VODNAR, Dan Cristian; COJOCARI, Daniela (MDPI, Basel, Switzerland, 2021)
    The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use ...
  • Antimicrobial Effects of Berries on Listeria monocytogenes 
    SANDULACHI, Elisaveta; COJOCARI, Daniela; BALAN, Greta; POPESCU, Liliana; GHENDOV-MOȘANU, Aliona; STURZA, Rodica (Scientific Research Publishing Inc., 2020)
    The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant L. monocitogenes. Listeria ...
  • Antioxidant activity in Arthrospira platensis cells during the vital cycle in standard and strees condition 
    CEPOI, Liliana (Academia de Ştiinţe a Republicii Moldova, Institutul de Microbiologie şi Biotehnologie, 2016)
    The goal of this work was to determine the changes that occurred in the antioxidant status of cyanobacterium Spirulina platensis during its life cycle. For this Arthrospira platensis (A. platensis) CNM-CB-11 strain from ...
  • Antioxidant activity in Haematococcus pluvialis cells during the vital cycle 
    CEPOI, Liliana (Academy of Sciences of Moldova, Institute of Microbiology and Biotechnology, 2014)
    The goal of this work was to determine the changes that occurred in the antioxidant status of microalga Haematococcus pluvialis during its life cycle in closed system. The method for determination of antiradicalic activity ...
  • Antioxidant activity of bakery products with prophylactic effect 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    It has been demonstrated that Spirulina-based preparations possess the ability to protect food products from microorganisms in the process of preserving them and ensure increased viability and the preservation of morphocultural ...
  • Antioxidant activity of spirulina biomass at the action of some pegilated nanoparticles 
    RUDI, L.; CEPOI, L.; CHIRIAC, T.; ROTARI, I.; PLÂNGĂU, E.; VALUTA, A.; CARAUȘ, V.; RUDIC, V. (Universitatea de Stat din Moldova, 2019)
    Altering the antioxidant activity of spirulina biomass, in the direction of increase or reduction, is the result of toxic action of xenobiotics on spirulina culture. High concentrations of xenobiotics reduce the antioxidant ...
  • Antioxidant activity of sweet products with anthocyanins extracts use as a natural food colorant 
    STURZA, A.; DESEATNICOV, O.; GHENDOV-MOŞANU, A.; CIOBANU, C. (Universitatea Agrară de Stat din Moldova, 2013)
    Consumers are increasingly avoiding foods containing synthetic colourants, which lead food industries to replace them by natural pigments, such as carotenoids, betalains, anthocyanins and carminic acid. The objective of ...
  • Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products 
    SANDULACHI, Elisaveta; MACARI, Artur; GHENDOV-MOSANU, Aliona; COJOCARI, Daniela; STURZA, Rodica (Scientific Research Publishing Inc., 2021)
    Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes ...
  • Antioxidant anthocyanin extract and obtaining process from waste yeast biomass from wine industry 
    CHISELIȚA, Oleg; CHISELIȚA, Natalia; TOFAN, Elena; BEȘLIU, Alina; EFREMOVA, Nadejda; SPRINCEAN, Ana; DANILIȘ, Marina (CORNELIUGROUP research-innovation Association, 2022)
    According to the invention, an anthocyanin extract is proposed, which is obtained by thawing the yeast biomass from winery waste, homogenizing the suspension and autolysis at +45˚C for 8 hours or autolysis at +45˚ C for 8 ...
  • Antioxidant capacity of local berries in complex food products 
    POPOVICI, Violina; STURZA, Rodica (Stefan cel Mare University of Suceava, 2018)
    Complex food degradation is caused by lipid oxidation process and as a result there may occur a rancid odor, colour change and texture may be modified, thus negatively influencing the sensory qualities of food. The results ...

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