Browsing Colecția instituțională by Title

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  • Particularităţile tehnologice ale întreprinderilor farmaceutice şi influenţa acestora asupra calculaţiei costului de producţie 
    MORARI, Galina; MUNTEAN, Neli (Universitatea Agrară de Stat din Moldova, 2011)
    The technological peculiarities of the drugs production units and their influence under the production cost calculation are analyzed in this article. The principles that constitute the base of costs accounting and of the ...
  • Particularités de la cuisine gastronomique française 
    NOVIȚCHI, Maria (Universitatea Tehnică a Moldovei, 2021)
    Dans notre travail on tient de mettre en évidence certains caractéristiques de la cuisine gastronomique française, de présenter son originalité et son importance dans le monde entier, en tant que son influence dans la ...
  • Particularities in applying the sales comparison approach: case study 
    FIODOROVA, Irina (Tehnica UTM, 2019)
    În practica evaluatorii se confruntă cu diferite cazuri specifice, dat fiind faptul că fiecare bun imobil este unic: are caracteristicile constructive (suprafața, starea fizică, îmbunătățiri, planificarea, etc.), amplasare ...
  • Particularities of constructive design of clothing with special destination 
    IROVAN, Marcela; TUTUNARU, Irina; FARIMA, Daniela (Asociatia Generala a Inginerilor din Romania, 2019)
    Lucrarea propune adaptarea metodei clasice MUPI CAER de proiectare constructivă a îmbrăcămintei [3, 4], pentru construcţia tiparelor de bază a îmbrăcămintei cu destinatie speciala, pe tipuri de produse. Metoda este adaptată ...
  • The particularities of palm oil consumption in the Republic of Moldova 
    RADU, Oxana; CAPCANARI, Tatiana; COVALIOV, Eugenia; CHIRSANOVA, Aurica (Ştefan cel Mare University, Suceava, 2023)
    Due to palm oil's availability, stability, and relative safety, it is now widely used in the production of bakery, confectionery, dairy and sausage products, etc. The wide range of these goods on the local market has ...
  • The particularities of the clarification process with bentonite of the wine vinegar 
    BOIȘTEAN, A.; CHIRSANOVA, A.; CIUMAC, J. (Galaţi University Press, 2019)
    Wine Vinegar is a vinegar obtained from wine by acetous fermentation and in which the maximum level for volatile acids in the raw materials may be exceeded. Of course well known and has occasioned the wine and vinegar trade ...
  • The particularities of the clarification process with bentonite of white wine vinegar 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; CIUMAC, Jorj; GAINA, Boris (Federal Research Center for Food Systems of Russian Academy of Sciences, 2020)
    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its ...
  • The particularities of the clarification process with bentonite of white wine vinegar 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; CIUMAC, Jorj; GAINA, Boris (Federal Research Center for Food Systems of Russian Academy of Sciences, 2020)
    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal clarification regime and its ...
  • Particularities of tribological behavior of the contact elements of the processional gear, made of metallic and plastic materials 
    BOSTAN, Ion; STOICEV, Petru; POȘTARU, Gheorghe; BUGA, Alexandru; BODNARIUC, Ion; POȘTARU, Andrei; PLATON, Andrei (Professional Association in Modern Manufacturing Technologies (ModTech), 2023)
    For the first time, the gear contacts of the precessional transmission 𝐴(𝐶𝑋−𝐶𝑉 (𝐷,𝛽) ) were subjected to experimental research, on tribomodels, using metallic (steel 40Cr) and polymeric (POM) material couplings in ...
  • Particulars of consumption of foods rich in trans fat in the Republic of Moldova 
    ZACUȚELU, Marcel (Stefan cel Mare University of Suceava, Romania, 2020)
    The main objectives of the study were to identify foods rich in trans fats preferred by the adult population of the Republic of Moldova and to analyze the practices, attitudes and behavior regarding the consumption of foods ...
  • Particulars of consumption of salty food in the Republic of Moldova 
    GRAUR, Livia (Stefan cel Mare University of Suceava, Romania, 2020)
    The objective of the study was to assess the particularities of the consumption of salt-rich food products in the Republic of Moldova. A questionnaire on this issue was applied to achieve this goal. The main objectives of ...
  • Particulars on development of footwear collection style "western" women 
    MALCOCI, Marina; TRUBNICOVA, Ana (Киевский национальный университет технологий и дизайна, 2018)
    In the preparation of the creative process, the idea of creative transformation of the inspirational source, the highlighting of the stages in the elaboration of the new models, even of some interesting collections, is of ...
  • Partificial neural networks for processing big data using the example of vibration tests 
    LEVCHENKO, Sergei (Technical University of Moldova, 2024)
    The proposed research work is aimed at creating and studying artificial intelligence neural network models to search for structural dependencies in vibration spectra during bench tests of diesel engines with a wide power ...
  • Partiționarea bazelor de date 
    ȘAPTEFRAȚI, Victor (Universitatea Tehnică a Moldovei, 2023)
    Conceptul de partiționare este o tehnică de descompunere a bazelor de date care o împarte în unități mai mici, independente, numite partiții (sau „shards”). Scopul este de a distribui datele și sarcina pentru a îmbunătăți ...
  • Passive House - basic principles and standards 
    RAZLOVAN, Răzvan (Tehnica UTM, 2019)
    Nowadays the need of energy efficiency and sustainable solutions in the industry is more prominent than ever. People are in a constant search of new ways to switch from fossil fuels to other sources of energy which are ...
  • Pastry sauce with carob (Ceratonia siliqua) powder 
    CAPCANARI, Tatiana; CHIRSANOVA, Aurica; COVALIOV, Eugenia; RADU, Oxana; SIMINIUC, Rodica (National University of Food Technologies, Kiev Ukraine, 2022)
    The present research discusses the carob pastry sauce production without sugar addition and highlighting its functional and physico-chemical properties. The incorporation of carob pod or bean powder in pastry sauces to ...
  • Pathologically increased central regulation of the heart rhythm – a diagnostic biomarker 
    SIDORENKO, Ludmila; SIDORENKO, Irina; SIDORENKO, Svetlana; VLASENKO, Oleg; CHORNOPYSHCHUK, Roman; ROTARU, Ludmila; SPRINCEAN, Mariana; BADAN, Liliana; UZUN, Rodion (Technical University of Moldova, 2024)
    This study aimed to find out whether the recently described pathological signs analyzing a cardiorhythmogram can be characterized an increased cardiac regulation. Material and methods. In the study 330 individuals were ...
  • Pattern of students' knowledge assessment under the conditions of distance teaching of technical subjects 
    ABABII, Victor; SUDACEVSCHI, Viorica; MUNTEANU, Silvia; TSURKAN, Ana; BOROZAN, Olesea (Universitatea de Stat din Moldova, 2021)
    The distance teaching and assessment process at higher educational establishments of professional training of engineering staff creates certain difficulties for the process of right assessment of knowledge gained. Such ...
  • Patul: element al mobilierului țărănesc, de pe teritoriul Republicii Moldova, sfârșitul sec. Al XIX-lea – mijlocul sec. XX 
    MADAN, Elena (Institutul Patrimoniului Cultural, 2021)
    In this article, our attention is focused on the BED as an element of peasant furniture, on the territory of the Republic of Moldova (late nineteenth century - mid-twentieth century). The bed derives in most cases from the ...
  • Părăsirea cuibului străbun 
    SLĂTINEANU, Laurenţiu; COTEAȚĂ, Margareta; HRIȚUC, Adelina (Universitatea Tehnică a Moldovei, 2022)
    Emigrația reprezintă o problemă actuală și acută pentru unele dintre țările est-europene, întrucât le lipsește pe acestea de specialiștii absolut necesari în anumite domenii. O analiză a factorilor și a condițiilor în care ...

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