Articole din publicaţii internaţionale: Recent submissions

  • 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 ...
  • Wine waste as a source of non-conventional resources in the food industry 
    BOESTEAN, Olga; NETREBA, Natalia; GUREV, Angela; DRAGANCEA, Veronica (Galati University Press, 2021)
    The research is focused on the capitalization of phytonutrients from grape seeds in the form of natural food additives. The physico-chemical indicators of seeds were determined and the properties of the powder were studied ...
  • Some identified biologically active compounds from the walnut kernel’s pellicle: wastes? 
    SANDU, Iuliana; BAERLE, Alexei; RANGA, Floricuța; RUGINA, Dumitrița; PÎNTEA, Adela; PATRAS, Antoanela (Galati University Press, 2021)
    The purpose was to detect substances that cause the gradual blackening of walnut kernels. The polyphenols from kernel's pellicle (walnuts of “Kogălniceanu” variety) were supposed to exhaustive ultrasonically-assisted ...
  • Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals 
    SAVCENCO, Alexandra; BAERLE, Alexei; TATAROV, Pavel; MACARI, Artur; RUGINA, Dumitrița; RANGA, Floricuța (Galati University Press, 2021)
    The aim of this work was to establish the relationship of yellow compounds in new powder-form food pigment, obtained by our process [Patent MD-1453, BOPI 2020, 8, 59. Process for producing dyes from Safflower]. Powder-form ...
  • Study of the oxidability of some vegetable oils 
    DRUŢĂ, Raisa; COVACI, Ecaterina; STURZA, Rodica; SUBOTIN, Iurie (Galati University Press, 2021)
    A study on the process of forced oxidation of grape seed oils, walnuts and corn in the presence of hydrogen peroxide and Cu (II) ions was realized. The thermooxidation of the oil caused a significant decrease in the ...
  • Study of the impact of nutritional strategies on toxic fractions of gluten 
    SIMINIUC, Rodica (Galati University Press, 2021)
    The results of the study highlighted several alternative therapeutic strategies for ensuring food safety in the gluten-free diet, focused on various areas of research: DNA bioengineering, enzyme therapy, biotechnological ...
  • Fermentation of combined wheat and chickpeas dough flour: impact factors 
    GUTIUM, Olga; CIUMAC, Jorj; SIMINIUC, Rodica; GROSU, Carolina; COVALIOV, Eugenia; POPOVICI, Violina (Galati University Press, 2021)
    The aim of this study was to investigate the impact of partial substitution of wheat flour with chickpea flour and to investigate the effect of composite wheat and chickpea flour (Cicer arietinum L.) on the baking process ...
  • The use of spring herbs in moldovan people's diet 
    COVALIOV, Eugenia; GUTIUM, Olga; BABCENCO, Coralia; CAZAC, Viorica (Galati University Press, 2021)
    The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are ...
  • Impact of using chia flour (Salvia hispanica L.) for bread manufacturing 
    GROSU, Carolina; COVALIOV, Eugenia; SIMINIUC, Rodica; GUTIUM, Olga (Galati University Press, 2021)
    The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia ...
  • Quince (Cydonia oblonga) paste: functional ingredient for pastries 
    SUHODOL, Natalia; COVALIOV, Eugenia; CHIRSANOVA, Aurica; RESITCA, Vladislav; DESEATNICOVA, Olga (Galati University Press, 2021)
    The aim of this research is to obtain functional pastry products with quince paste as texture agent. The paper presents functional pastry preparations with the addition of quince paste, which come to diversify the range ...
  • Impact of sea buckthorn berries (Hippophae rhamnoide) on yoghurt biological value and quality 
    COVALIOV, Eugenia; GROSU, Carolina; POPOVICI, Violina; CAPCANARI, Tatiana; SIMINIUC, Rodica; RESITCA, Vladislav (Galati University Press, 2021)
    In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yogurt. For this, yogurt samples were prepared with ...
  • Influence of ultrasonication assisted extraction on the content of bioactive compounds and antioxidant activity in grape marc extracts 
    GHENDOV-MOSANU, Aliona; PATRAS, Antoanela; LUNG, Ildico; OPRIS, Ocsana-Ileana; SORAN, Maria-Loredana; STURZA, Rodica (Galati University Press, 2021)
    Ultrasonication is an efficient technique for extracting intracellular bioactive compounds from the plant matrix. The red grape marc from the "Isabella" variety was used for the research. The influence of the duration of ...
  • The influence of berry extracts on yogurt quality 
    GHENDOV-MOSANU, Aliona; STURZA, Rodica; VIZIREANU, Camelia; SANDULACHI, Elisaveta; POPESCU, Liliana (Galati University Press, 2021)
    The purpose of the research presented is to obtain an assortment of lactic acid products, with increased biological value by adding concentrated hydroalcoholic extracts from sea buckthorn, rosehip and chokeberry fruits.
  • Conceptul şi istoricul apariţiei şi evoluției mijloacelor de probă şi procedeelor probatorii în Republica Moldova 
    ZAGORNEANU, Artur; LUPAȘCU, Zinaida (Universitatea Cooperatist-Comercială din Moldova, 2021)
    In criminal proceedings, probation occupies a central place. In order to make a decision that will influence the lives of some people, the prosecutor and the judge must be fully aware of the reality of all the circumstances ...
  • Management of life cycle of innovation technologies 
    IATCHEVICI, Vadim Iuri (Centrul de publicare științifică «InterConf», Tokyo, 2021)
    Innovation Readiness describes the stage of business development for product, service, technology, or social innovations.
  • Principiile estetice în designul interior contemporan 
    PLATON, Liliana (Academia de Muzică, Teatru și Arte Plastice, 2021)
    Coordonând inteligent principiile estetice menționate, poate fi obținut un proiect de design interior reușit, ancorat la viziunea și conceptele estetice ale mediului contemporan. În acest context, valoarea estetica joacă ...
  • Didactic transformations of the distance educational process in universities in engineering in (post) pandemic times 
    BURLACU, Natalia (Universitatea Naţională de Apărare „Carol I”, Bucureşti, 2021)
    Within the call "Offers of research-innovation solutions on combating and mitigating the impact of the COVID-19 pandemic", launched by the National Agency for Research and Development of the Republic of Moldova, a team of ...
  • Determinarea valorii unității astronomice din observațiile tranzitului planetei Mercur 
    CHISTOL, Vitalie (Universitatea de Stat din Tiraspol, 2021)
    Pentru prima dată tranzitul planetei Mercur a fost prezis de astronomul german Johannes Kepler, iar Edmond Halley a propus ca observațiile tranzitului planetelor Mercur și Venus să fie utilizate pentru determinarea valorii ...
  • Soluționarea diferențelor de paradigmă dintre modelul orientat pe obiecte și modelul relațional prin intermediul tehnicii ORM 
    CERBU, Olga; TUREȚCHI, Gabriel (Universitatea de Stat din Tiraspol, 2021)
    În cadrul acestei lucrări este abordată soluționarea diferențelor de paradigmă dintre modelul orientat pe obiecte (susținut de limbajele de programare de nivel înalt actuale) și modelul relațional (utilizat de cele mai ...

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