Articole din publicaţii internaţionale: Recent submissions

  • LUPAȘCU, Zinaida (Universitatea de Stat de Medicină şi Farmacie "Nicolae Testemiţanu", 2021)
    A new direction in management sociology is the administration of the image of medical institutions. When the key component in the form of an image is introduced in the activity of a healthcare institution, it’s social ties ...
  • LOZOVANU, Ecaterina (Universitatea de Stat de Medicină şi Farmacie "Nicolae Testemiţanu", 2021)
    Conștiința este adevărul fundamental al existenței umane, este ceea ce dă sens vieții, dar și cel mai misterios fenomen din univers. Conștiința este un fenomen complicat nu numai din perspectivă structurală, dar și ...
  • 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 ...
  • 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.
  • 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, ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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 ...
  • 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, ...

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