Articole ştiinţifice: Recent submissions

  • High-Performance Gas Sensors Using Heterostructures based on Binary and Ternary Metal Oxides 
    ABABII, Nicolai; BODDULURI, Mani Teja; KRÜGER, Helge; HANSEN, Sandra; POSTICA, Vasile; LUPAN, Oleg; ADELUNG, Rainer (IEEE, 2021)
    The gas sensing properties of heterojunctions based on binary and ternary metal oxides (CuAl 2 O 4 /Al 2 O 3 /CuO/Cu 2 O, ZnAl 2 O 4 /ZnO and Zn 2 SnO 4 ) were investigated in detail and demonstrated excellent sensitivity ...
  • Prospects for the use of agricultural waste as a substrate for acetic fermentation 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; STURZA, Rodica (Galati University Press, 2021)
    In this work, we investigated the possibility of using agro waste, such as grape pomace, walnut and hazelnut shells, apple woods chips, as a substrate for plantations and the development of acetic acid bacteria.
  • Plant extracts as inhibitors of foodborne pathogenic bacteria 
    COJOCAR, Daniela (Galati University Press, 2021)
    It has been demonstrated that the lowest inhibitory and bactericidal concentration on S. aureus is found in white sea buckthorn powders, followed by rosehip groats and grape marc. In the case of E. coli and K. pneumoniae, ...
  • 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 ...
  • Lactose free yogurt technology development for personalized nutrition 
    CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; SIMINIUC, Rodica I. (Galati University Press, 2021)
    A technology for lactose-free milk producing was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed: of animal and vegetable origin of the following ...
  • Innovation strategies of functional plant milk production based on hemp (Cannabis sativa L.) seeds 
    CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; RADU, Oxana N.; STURZA, Rodica Al. (Galati University Press, 2021)
    The technology of functional plant-milk has been developed based on hemp (Cannabis sativa L.) seeds of local origin. As a result of physicochemical studies of the developed plant milk, it was revealed that hemp seed milk ...
  • Oxidation of aromatic white wines under the influence of controllable technological factors 
    COVACI, Ecaterina; VLADEI, Natalia; COCU, Aurelia (Galati University Press, 2021)
    Generalizing the results of the experimental and applied presented study, it is revealed that the decomposition rates of oxygen in wines described a good correlation with the total concentration of exogenous copper and ...
  • Quality indices of wine brandies in dependence of distillation methods used 
    COVACI, Ecaterina; SCLIFOS, Aliona; BODRUG, Anastasia (Galati University Press, 2021)
    The general process by which brandy is obtained from grapes includes the main processes such as: grape → fermentation directly → submerged fermentation with pure culture of yeast → liquid-state distillation → aging in oak ...
  • Unripe apples – source of natural organic acids 
    CRUCIRESCU, Diana (Galati University Press, 2021)
    Research has focused on determining titratable acidity in unripe apples of 4 varieties: Coredana, Golden Rezistent, Rewena and Reglindis. Other physicochemical indices were also determined. These were picked between June ...
  • Salmonella detection methods for food indutry 
    BEHTA, Emilia (Galati University Press, 2021)
    In modern conditions of the development of the food industry, it would be especially promising to use molecular biological methods, therefore, in this work, a literature review was carried out on the rapid diagnosis of ...
  • Nutrition and diet in cancer prevention 
    POPOVICI, Cristina M. (Galati University Press, 2021)
    Healthy nutrition, physical activity and lack of stress are the three most important components of health. Modification of food habits may prevent many cancers and result in a healthier population and significant savings ...
  • Designing and development of walnut-based innovative foods: technological and nutritional impact 
    POPOVICI, Cristina M.; PAPAIOANNOU, Emmanouil H.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    This research reviews a comprehensive approach for the development of walnut-based foods. Potentially walnuts were used to obtain these foods, not only able to exert health benefits, but also as an alternative to other ...
  • Researches on the use of spirulina in the production of flour products 
    DODON, Adelina; BANTEA-ZAGAREANU, Valentina; GUREV, Angela (Galati University Press, 2021)
    The study includes a documentary survey of the main categories of cereal products, their flours and dyes used as a raw material in the production of flour products. There are presented the technologies for the production ...
  • Microbiological aspects of goat's milk yogurt with the addition of scald fruits 
    BULGARU, Viorica; SANDULACHI, Elizaveta; CUȘMENCO, Tatiana (Galati University Press, 2021)
    In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic ...
  • Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese 
    POPESCU, Liliana; STURZA, Rodica; COJOCARI, Daniela (Galati University Press, 2021)
    Alternative preservation techniques using naturally derived ingredients are being investigated in cheese making, with the use of spices and herbs, attracting even more interest. Satureja hortensis L. extract was used in ...
  • Prospects for using sea buckthorn berries for healthy food production 
    SANDU, Iuliana; MACARI, Artur; NETREBA, Natalia; BOESTEAN, Olga; SANDULACHI, Elisaveta; DIANU, Irina (Galati University Press, 2021)
    The article presents the results of analyses of several new varieties of sea- buckthorn growing in the Republic of Moldova - Hergo, Mr. Sandu, Pomorancevaia, Roori, Seirola and their qualitative indicators are defined: a ...
  • Aspects of walnut oil (Juglans Regia L.) Application for new functional products obtaining 
    RADU, Oxana N.; BAERLE, Alexei V.; CAPCANARI, Tatiana N.; TATAROV, Pavel Gh. (Galati University Press, 2021)
    The replacing of traditional lipids with walnut oil (Juglans regia L.) containing up to 83% polyunsaturated fatty acids could become a new trend in the food industry. On the other hand, the use of lipids in the form of ...
  • Consumer behavior related to iodine-rich foods intake in the Republic of Moldova 
    RADU, Oxana N.; CAPCANARI, Tatiana N.; CHIRSANOVA, Aurica Iv.; COVALIOV, Eugenia F.; POPOVICI, Violina Ar. (Galati University Press, 2021)
    Iodine is one of the vital microelements with high biological activity, 90% of which is provided by the use of products rich in iodine. The problem of iodine deficiency is especially relevant in the Republic of Moldova, ...
  • Influence of carotenoid content in sea buckthorn powder on Bacillus subtilis inhibitation 
    TURCULET, Nadejda; GHENDOV-MOSANU, Aliona; STURZA, Rodica; MACARI, Artur; BALAN, Greta; COJOCARI, Daniela (Galati University Press, 2021)
    The aim of the study was to investigate the influence of total carotenoid content in sea buckthorn powder on pathogenic bacteria Bacillus subtilis. The antimicrobial effect of the sea buckthorn powders was determined in ...
  • The impact of flaxseed flour on the quality parameters of bakery products 
    POPOVICI, Violina; COVALIOV, Eugenia; CAPCANARI, Tatiana; SIMINIUC, Rodica; GROSU, Carolina; GUTIUM, Olga (Galati University Press, 2021)
    The aim of this study was to evaluate the influence of flaxseed flour on the physico-chemical and sensory parameters of the bakery products. Flaxseed flour affects the texture of the dough as well as the bread fermentation ...

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