The present study aimed to investigate the effects of the interaction of titanium silicate nanoparticles (TiSiO4) with the meristematic cells of the Allium cepa roots, as an indicator system. TiSiO4 NPs with dimensions ≤50 ...

A research project was initiated in 2020 with the aim of molecular passporting of domestic maize hybrids that are certified for export, but also for the local market. The basis of the creation of these passports is the ...

The topicality of the addressed subject resides in the interest shown in knowing extradition as a form of international legal assistance in criminal matters. In achieving the collaboration of the states in the fight against ...

„Portrait caricature” is a type of caricature that was practiced by a small number of artists from our country, such as Glebus Sainciuc, Filimon Hamuraru, Isaie Cirmu, Sergiu Puica. However, the stylistic approach and the ...

In rustic interiors, bed sheets and pillowcases have functional and decorative qualities. The interest in relation to these interior textiles derives from their structural and decorative diversity, as well as the decoration ...

The paper presents the result of the study in the field, which allowed the finding, that several recipes of traditional dishes tend to disappear from the national gastronomic heritage. Among them is the recipe of the dessert ...

Recently, people have been more likely to buy low-fat or low-fat dairy products because saturated fat was thought to cause weight gain and increase the risk of heart disease. Moldovan industrial producers also offer a wide ...

Stimulating top dressings play an important role during the period of spring development. The purpose of our research was to study the effect of the biostimulator "Cloramicob" on the growth, development and honey productivity ...

There is an increased interest for sea buckthorn berries because they are characterized by a wide area of cultivation and they are rich in antioxidants, vitamins and minerals. The sea buckthorn berries are natural concentrate ...

Innovation Readiness describes the stage of business development for product, service, technology, or social innovations.