Articole din publicaţii internaţionale: Recent submissions

Now showing items 581-600 of 3219

Combined Systems for Generating Electrical and Thermal Energy from Renewable Sources, with Storage of it through Conversion to other Energy Forms, for use in Isolated Places

CRISTESCU, C.; DUMITRESCU, C.; DULGHERU, V.; DUMITRESCU, L.; POPESCU, A. M. (STEF92 Technology, 2017)

Starting from the great potential of renewable resources existing in Romania, in order to harness and use these renewable resources, the current paper presents some research conducted at the Institute INOE 2000-IHP aiming ...
Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

SIMINIUC, Rodica; ȚURCANU, Dinu (Scientific Research Publishing, 2021)

Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and ...
Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova

CHIRSANOVA, Aurica; CAPCANARI, Tatiana; BOISTEAN, Alina (Scientific Research Publishing, 2021)

One of the empirical and image products of the Republic of Moldova is bee honey. Its assortment is due to the variety of landforms, as well as the diversity of flora specific to geographical regions. During the Covid-19 ...
The Impact of the COVID-19 Pandemic on the Use of Digital Technologies in Ensuring the Efficient e-Learning Process at the Technical University of Moldova

ȚURCANU, Dinu; SIMINIUC, Rodica; BOSTAN, Viorel (Scientific Research Publishing, 2020)

The Technical University of Moldova (TUM) is the only state-accredited technical higher education institution in the Republic of Moldova. In the face of the magnitude of the health crisis, TUM had to quickly adapt its mode ...
Eating Behavior of Students at the Technical University of Moldova during the Isolation Period

SIMINIUC, Rodica; COVALIOV, Eugenia; ȚURCANU, Dinu; POJAR, Daniela; REȘITCA, Vladislav; CHIRSANOVA, Aurica; CAPCANARI, Tatiana (Scientific Research Publishing, 2022)

Appetizing peculiarities are formed from childhood and can vary throughout life. Although they are conditioned by genetic factors, over time, the internal regulation of eating behaviors is reduced, being influenced by a ...
Design & Development of a Cyber Security Conceptual Framework for Higher Education Institutions in the Republic of Moldova

ALEXEI, Arina (Scientific Cyber Security Association (SCSA), 2022)

This scientific paper reflects the results of research, which aimed to develop a Cyber Security Conceptual Framework for Higher Education Institutions in the Republic of Moldova, to increase cyber security in academic e ...
Cyber Security Threat Analysis In Higher Education Institutions As A Result Of Distance Learning

ALEXEI, Arina; ALEXEI, Anatolie (International Journal of Scientific & Technology Research, 2021)

The Covid 19 pandemic had a major impact on the organization of studies in higher education institutions (HEIs). Distance learning was the only possibility to continue the educational process, since March 2020. Cloud ...
High-Rate Pulsed Galvanostatic Anodic Dissolution of Chromium−Nickel Steels in Electrolytes for Electrochemical Machining: The Role of Surface Temperature

DIKUSAR, A. I.; LIKRIZON, E. A.; DIKUSAR, G. K. (Springer Nature Switzerland, 2021)

A pulsed galvanostatic anodic dissolution of chromium−nickel steels (types Kh18N10 (Cr18Ni10) and KhN35VT (CrNi35WT)) under the conditions of electrochemical machining is studied in chloride, nitrate, and mixed chloride−nitrate ...
Evolution of Pore Growth in GaAs in Transitory Anodization Regime from One Applied Voltage to Another

MONAICO, E. I.; MONAICO, E. V.; URSAKI, V. V.; TIGINYANU, I. M. (Springer Nature Switzerland, 2021)

The paper reports the results of investigation of the pore growth during anodic etching of (111)-oriented wafers of Si-doped n-GaAs in an environmentally friendly NaCl based electrolyte, with switching the applied voltage ...
The role of invA-gene in the determination of Salmonella spp. Contamination of food

BEHTA, Emilia (Institute of Chemistry, Chisinau, AŞM, 2022)

In recent decades, the incidence of salmonellosis has been increasing worldwide. Contamination of food with Salmonella spp. And, as a consequence, the development of salmonellosis is a common bacterial disease that affects ...
Algorithm of anti-scientific myths refutation by scaling of the typical tasks and experiments in chemistry

BAERLE, Iulia; BAERLE, Alexei (Institute of Chemistry, Chisinau, AŞM, 2022)

Algorithm of anti-scientific myths refutation by scaling of the typical tasks and experiments in chemistry „Official science would not tell this” – is an intriguing phrase, widely used by... “modern” promoters of the ...
The impact of tomatin bac on the process of alcoholic fermentation of cereal biomas

TASCA, Corina; DUCA, Gheorghe; COVACI, Ecaterina (Institute of Chemistry, Chisinau, AŞM, 2022)

The solid residue remaining after the industrial processing of tomatoes (Solanum lycopersicum L.), tomato pomace, consists of large amounts of tomato peels and seeds that currently find use as animal feed and fertilizers ...
Physico-chemical properties of vegetable oils from local trade

HARITONOV, Svetlana; GUREV, Angela; DRAGANCEA, Veronica (Institute of Chemistry, Chisinau, AŞM, 2022)

In the paper are applied a series of chemical and physico-chemical methods for the analysis of commercially oils, with different origins and manufacturing methods. The analyzed oils were mixtures, derived from different ...
Profile of lipophilic and hydrophilic extracts from Feteasca Neagră by-products

GUREV, Angela; DRAGANCEA, Veronica; HARITONOV, Svetlana; GAINĂ, Boris (Institute of Chemistry, Chisinau, AŞM, 2022)

After analyzing the seeds separated from fermented pomace of the local Feteasca Neagră (Black Maiden) grapes, grown on the vineyards of Nisporeni (FN), Hâncești (FH) and Speia village, Anenii-Noi (FS), in the season of ...
The acidifier from unripe apples – source of natural acidity

CRUCIRESCU, Diana (Institute of Chemistry, Chisinau, AŞM, 2022)

In this paper, the titratable acidity and the content of predominant acids in apple acidifiers were studied. According to the literature, the dominant acids in apples are malic and citric. The titratable acidity decreases ...
Assessment the potential of biologically active substances of young red wine produced from Rară Neagră (local grape variety)

VLADEI-FURTUNĂ, Natalia; COVACI, Ecaterina (Institute of Chemistry, Chisinau, AŞM, 2022)

The purpose of the present work is to establish the potential of Rară Neagră local variety producing red wine with characteristics of pedo-climatic Purcari areas conditions. Physico-chemical analyses of the wine have been ...
Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions

COVACI, Ecaterina; STURZA, Rodica; DRUȚĂ, Raisa; SUBOTIN, Iurie (Institute of Chemistry, Chisinau, AŞM, 2022)

The aim of this project is to carry out a detailed study of sulfur dioxide (SO2), copper (Cu2+) and iron (Fe3+) ions distribution and concentrations in wine and their effect on the wine‘s quality and characteristics ...
The composition of the aromatic complex of wines from local grape varieties Legenda

GHERDELESCU, Lucia; BALANUȚĂ, Anatol (Institute of Chemistry, Chisinau, AŞM, 2022)

The Legenda presents a medium maturing variety, created within the National Institute of Viticulture and Vinification in 1975 by crossing the Royal Vinyard (England) table variety with the pink Traminer variety (Austria). ...
Evaluation of the polyphenols potential from grape vinification residues of Rara Neagră and Malbec grapes varieties harvested from Purcari area

SCUTARU, Iurie; SCLIFOS, Aliona; DRUȚĂ, Vadim (Institute of Chemistry, Chisinau, AŞM, 2022)

Red grape grapes are an important source of phenolic compounds, which possess important physiological properties. As a result of processing, a certain share of polyphenols passes into wine and contributes essentially to ...
Influence of vegetable powders on the rheological properties of pasta dough

GHENDOV-MOȘANU, Aliona; CODINA, Georgiana (Institute of Chemistry, Chisinau, AŞM, 2022)

Technologies for the manufacture of functional flour products must ensure their quality and consumption properties (sensory characteristics, structure, consistency, etc.), reduce the negative impact of food ingredients, ...

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