Articole din publicaţii internaţionale: Recent submissions

  • Legumes - potential source of animal origin raw materials replacement 
    BULGARU, Viorica; MAZUR, Mihail; ŞENSOY, İlkay; CELAC, Valentin; POPESCU, Liliana; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (Galaţi University Press, 2023)
    The results obtained, regarding the chemical composition, demonstrated that all the analyzed legume varieties are potential sources of valuable macro and micronutrients. For chickpea and soybean, close values were obtained ...
  • 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 valorisation of garlic (Allium sativum) biologically active compounds 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; RADU, Oxana; CHIRSANOVA, Aurica (Galaţi University Press, 2023)
    The study emphasizes some physicochemical characteristics of garlic in terms of dry matter, sugar content, crude oil, pH, dry matter, ash, and some physical properties such as mass, length, width, and geometrical shape. ...
  • Cannabis sativa L. oil cake technological applications 
    CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica; NEGOIȚA, Cătălina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    A potential source of functional ingredients for the food industry are processed oilseeds. Currently, hemp (Cannabis sativa L.) seed oil cake is mainly used in feed production as an additive for farm animals feeding. At ...
  • Physicochemical characteristics, biological value, and acceptability of quince and sea buckthorn sauces 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; CHIRSANOVA, Aurica; POPOVICI, Violina; SIMINIUC, Rodica (Galaţi University Press, 2023)
    In the study, an integrated technological, physico-chemical and sensory approach was implemented to study the possibility of Sea buckthorn berries and quince fruits use in the production of sauce.
  • 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 ...
  • Method of increasing the safety and functional value of custard 
    NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOESTEAN, Olga (Galaţi University Press, 2023)
    The functional value and safety of custard can be improved by using natural biocompatible additives, which will protect the product from microbiological risks and fat oxidation. The research conducted by the authors provided ...
  • Performance computing based on nature-inspired models 
    MUNTEANU, Silvia; ABABII, Victor; SUDACEVSCHI, Viorica; BOROZAN, Olesea; LAȘCO, Victor ("Alma Mater" Publishing House, Bacau, 2023)
    The objectives of the research presented in this paper are the development of a methodology for implementing membrane computing models in reconfigurable hardware architectures oriented towards processing data flow that can ...
  • Effect of rose hip on gingerbread quality and stability 
    GHENDOV-MOSANU, Aliona; STURZA, Rodica ("Alma Mater" Publishing House, Bacau, 2023)
    The aim of the scientific research was to develop the manufacturing technology of glazed sweet gingerbreads with the use of rosehip fruit (Rosa canina L.) powder additions to diversify the range of functional products. The ...
  • Oxidative stability of dry white wines depending on technological factors: sulfur dioxide, iron and copper ions 
    Ecaterina COVACI, Ecaterina ("Alma Mater" Publishing House, Bacau, 2023)
    The purpose of this paper is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine throughout different stages of the winemaking process.
  • Local yeasts isolated from Cimișlia wine center as a winemaking perspective of the Republic of Moldova 
    COVACI, Ecaterina ("Alma Mater" Publishing House, Bacau, 2023)
    The purpose of this paper relies on the quantification and selection of indigenous flora from the Ștefan Vodă wine-growing region in order to produce experimental dry white and red wines. For scientific purposes, the study ...
  • Oxidation and markers of wine oxidation 
    STURZA, Rodica; SCUTARU, Iurie ("Alma Mater" Publishing House, Bacau, 2023)
    Wine is a dynamic system whose redox balance evolves throughout production and maturation. One of the main factors regulating the balance of this system is the presence of oxygen; the redox potential makes it possible to ...
  • The origin and trend of orange wines 
    SCLIFOS, Aliona ("Alma Mater" Publishing House, Bacau, 2023)
    The research was focused on the analysis of the local white grape variety Viorica from the Purcari area, which analysed the grapes and wine obtained from the 2020 and 2022 harvests. Orange wines are produced according to ...
  • Microstructural and FT-IR analysis of some raw biomass used as solid biofuels 
    IANUS, Gelu; ISTRATE, Bogdan; MUNTEANU, Corneliu; MALUTAN, Teodor; CIOLACU, Florin; GRIGORE, Marian ("Alma Mater" Publishing House, Bacau, 2023)
    This article focuses on examining the morphological structure and characteristics of three typically cultivated biomasses in Moldova, on both the left and right banks of the Prut River: lean, white buckthorn, and miscanthus. ...
  • Perspective of using Ziziphus jujuba Mill in the production of marmalade-pastile products 
    SAVCENCO, Alexandra; NETREBA, Natalia; BANTEA-ZAGAREANU, Valentina (Galaţi University Press, 2023)
    The main physico-chemical parameters of fruits of jujube varieties Ta-Yang-Zao and Ya-Zao, selected in the course of research on an experimental plot of gardening in the Denchen district, the Republic of Moldova, were ...
  • State of carthamin in water and steam extracts of safflower (Carthamus Tinctorius L.) petals 
    SAVCENCO, Alexandra; BAERLE, Alexei (Slovak University of Agriculture in Nitra, 2019)
    The chemical structure and high polarity of carthamin, a red dye from Safflower, was reliably proven by numerous investigations using thin-layer and HPLC chromatography, HNMR, and C-NMR. At the same time, some reputable ...
  • Influence of flavonoids from Verbascum phlomoides L. on the hormonal status of pears 
    MASHCENKO, Natalia; RUSU, Maia; GUREV, Angela (Slovak University of Agriculture in Nitra, 2019)
    Potentially promising are plants with a high content of phenol compounds, which include the Plantaginaceae family, representative of the wild flora of Moldova, due to their significant physiological activity. The influence ...
  • Effect of changes in polyunsaturated fatty acids on the quality of walnut oil 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa (Slovak University of Agriculture in Nitra, 2019)
    The purpose of this investigation was to study the dynamics and kinetics of the polyunsaturated fatty acid oxidation processes; and analysis of the formation of primary and secondary oxidation compounds.
  • Obtaining and stabilizing dyes, antioxidants and preservatives of plant origin for functional foods 
    GHENDOV-MOSANU, Aliona ("Alma Mater" Publishing House, Bacau, 2021)
    The purpose of the work is establishing the theoretical and practical principles of obtaining and stabilizing dyes, antioxidants and preservatives of natural origin by elucidating chemical, physicochemical and biochemical ...
  • Optimization of Aligote dry white wine production under TUM micro-winemaking conditions 
    COVACI, Ecaterina; STURZA, Rodica; DRUȚA, Raisa; SUBOTIN, Iurie ("Alma Mater" Publishing House, Bacau, 2021)
    In laboratory conditions, three samples of dry white wine of the European Aligote grape variety were studied, produced by three different processes respecting the entire technological process: I – classical method without ...

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