• Smart Life Sciences and Technology for Sustainable Development 

  Unknown author (Technical University of Moldova, 2023)
• Research on advanced 3D hybrid composite construction materials with the utilization of agrowaste fibers and biomass for thermal and acoustic insulation 

  SHABNAM, Nazari (Technical University of Moldova, 2023)

  Current research focuses on studying the thermal, acoustic, and mechanical properties of polymer-based composites reinforced with three-dimensional structures (spacer). The use of natural polymers, biomass, and agro-waste ...
• Impact of substrate adsorption behaviour for emerging pollutants in constructed wetlands 

  PRADOS, Yana (Technical University of Moldova, 2023)

  This research aims to investigate, evaluate, and compare the role of two different substrates, sand and perlite, within the waste products removal process regarding the adsorption capability of EPs, including ibuprofen ...
• Phenology of the native species Fetească Neagră in Moldova under the background of climate change 

  WANG, Fei (Technical University of Moldova, 2023)

  This study observes the phenological phases of the local variety FN in three geographically protected production areas of Moldova in the last four years (2019-2022), and analyzes the main climate indicators such as temperature ...
• New trends in food industry - plant based meat substitutes 

  SCRIPNIC, Elena; CAISÎN, Larisa (Technical University of Moldova, 2023)

  According to the last results based on social questionnaires, the popularity of alternative meat is growing. If a few years ago the consumers were prejudiced against plant-based meat, now the consumers are ready to include ...
• The active biological potential of triticals in the production of a functional beverage 

  COVACI, Ecaterina; STURZA, Rodica; VIZIREANU, Camelia (Technical University of Moldova, 2023)

  Research aimed to obtaining a functional drink based on triticale species, with the optimization of its biological potential by controlled germination. The optimization of the functional beverage production process by ...
• Optimization of the sulfuration process of wine products with potassium metabasulife at all technological steps 

  COVACI, Ecaterina; STURZA, Rodica; PRIDA, Ivan (Technical University of Moldova, 2023)

  Under laboratory conditions, a process for the sulfitation of wine products has been developed by reducing he risks of crystalline instability at all stages of their production, with the use of potassium sulfite solutions. ...
• Redox processes in wines - measures to reduce the effects of oxidation 

  STURZA, Rodica (Technical University of Moldova, 2023)

  The objective of this paper is to elucidate the redox processes that occur throughout the winemaking process, their role on wine quality.
• Role of enzymes in enhancing wine aroma 

  VLADEI, Natalia (Technical University of Moldova, 2023)

  Use of enzymes during maceration leads to increased efficiency due to increased content of compounds responsible for the profile and aromatic typicality of wines, which is reflected through a value increase of the wine quality
• The effect of brewer’s spent grain concentration on the degree of maturation of bread sourdough 

  TARNA, Ruslan; SAITAN, Olesea; RUBTOV, Silvia; GHENDOV-MOSANU, Aliona (Technical University of Moldova, 2023)

  The purpose of this research work is to study the microflora of sourdough obtained from white wheat flour and brewer’s spent grain, as well as to identify the optimal concentration of used raw materials for its further use ...
• Application of unconventional methods for the extraction of pectin from apple pomage 

  GUREV, Angela; CESCO, Tatiana; DRAGANCEA, Veronica; GHENDOV-MOSANU, Aliona; STURZA, Rodica (Technical University of Moldova, 2023)

  The aim of the research was to elucidate the impact of non-conventional extraction methods assisted by ultrasound (UAE) and microwaves (MAE), on the yield and properties of pectin from the pomace of Golden delicious apples.
• Nutraceutical advantages and limitations of V. paradoxa fruit pulp and Shea butter 

  OKAO, Moses (Technical University of Moldova, 2023)

  In this review, the fatty acid profile of Shea butter and the proximate analysis of Shea fruit pulp is analysed alongside similar products. Therein, attention is focused on how these chemical compositions differ and the ...
• Preliminary study regarding the anthocyanins figs ethanolic extract stability 

  MOISESCU, Emilia (Technical University of Moldova, 2023)

  Ten fig varieties (1 Mai, Ploiești, Săvârșin, Fântanele, Rot negru, Stork, Viscool, Negru Șvinița, Passulana nera, Cilento nero) with color starting from brownie-green to black were analyzed for their amount of anthocyanins. ...
• 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 consumption of salt, sugar and trans fats and the nutritional profile in the Republic of Moldova 

  CHIRSANOVA, Aurica (Technical University of Moldova, 2023)

  The objective of this study is to highlight the attitude of consumers in the Republic of Moldova regarding the amount of salt, sugar and saturated fat. Data collection was carried out between January and June 2022. The ...
• Effect of functional plant extract from grape seeds on the quality of boiled cream with milk 

  NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica; BOEȘTEAN, Olga (Technical University of Moldova, 2023)

  Cream semi-finished products usually limit the shelf life of cakes and pastries due to the susceptibility of the fat phase to oxidative processes and microbiological deterioration. The aim of the work was to use grape seed ...
• Valorization of bioactive compounds in local plant agri-food waste materials for functional food products 

  NEGOIȚĂ, Cătălina (Technical University of Moldova, 2023)

  In the food industry, hemp seeds are widely used as a means of enriching or fortifying food products. Derivatives as well as hemp seeds have been evaluated as an added ingredient in products consumed daily, such as bakery ...
• Climate change a problem of the century, including food security 

  MELNIC, Rodica; SECRIERU, Silvia (Technical University of Moldova, 2023)

  During the research, several materials were studied, maps regarding the current situation of the study object, satellite images, such as agroclimatic maps, biological diversity, soil cover and others currently used. The ...
• Local cherry varieties in sustainable production, biodiversity preservation and rural development 

  VOKURKA, Aleš (Technical University of Moldova, 2023)

  In this paper we give the brief history of local sweet and sour cherry production in the territory of Croatia. We provide the overview of nine local varieties (two of them are sour cherry), including their pomological ...
• Diversification of the technology of juice making from black berry grape varieties with the utilization of increased biologically active substances 

  GRIZA, Ina (Technical University of Moldova, 2023)

  This research is focused on studying the processes of obtaining grape must through competitive achievements: the analysis of the intensive technological regime through thermal-processing in different regimes (for 10-20 ...

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