Browsing by Author "Niculaua, M."

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  • Nechita, Constantin-Bogdan; Niculaua, M.; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2015)
    The extraction of polyphenolic compounds in the plant material is influenced by the chemical and structural characteristics and the particle size of the plant material, as well as the presence of interfering substances. ...
  • Filimon, Vasile-Răzvan; Băetu, Marius; Nechita, Ancuța; Filimon, Roxana; Niculaua, M.; Rotaru, Liliana (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    5-Hydroxymethylfurfural (HMF) is a water-soluble compound resulting from heating monosaccharides in acidic conditions (e.g. wine pasteurisation), potentially carcinogenic to humans. White wines obtained through classical ...
  • Niculaua, M.; Odăgeriu, Gheorghe; Tucaliuc, Roxana; Morosanu, Ana-Maria; Teliban, I. V.; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2015)
    The use of insecticides in crops is needed to provide an increase of production at relatively low cost. Lately increased chemisationto crop led to problems in the food, but also directly with animal health or in directly ...
  • Codreanu, Maria; Cotea, Valeriu V.; Niculaua, M.; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    The aim of this paper is to investigate new possibilities of using carbon based materials in winemaking technology. In this study, Cabernet Sauvignon wine was treated with following materials: graphene (G), graphene oxide ...
  • Scutărașu, Elena-Cristina; Cotea, Valeriu D.; Cotea, Valeriu V.; Niculaua, M.; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Nistor, Alina-Mihaela (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    The study aimed to analyse phenolic compounds from wine samples using “ecological” spectrometric methods (low consumption of chemical reagents) comparing a traditional UV-VIS spectrophotometer ...
  • Buzdugan, V.; Niculaua, M.; Luchian, Camelia-Elena; Popîrdă, Andreea; Colibaba, Lucia-Cintia; Scutărașu, Cristina-Elena; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    Plum distillate is an alcoholic drink obtained by the fermentation and distillation of plums. Its quality is determined by many factors, such as climate characteristics, soil, plum varieties and technological process. The ...
  • Buzdugan, V.; Niculaua, M.; Luchian, Camelia-Elena; Popîrdă, Andreea; Colibaba, Lucia-Cintia; Scutărașu, Cristina-Elena; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    Plum distillate is an alcoholic drink obtained by the fermentation and distillation of plums. Its quality is determined by many factors, such as climate characteristics, soil, plum varieties and technological process. ...
  • Tucaliuc, Roxana-Angela; Niculaua, M.; Luchian, Camelia-Elena; Mangalagiu, I. I.; Trincă, Lucia-Carmen; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    The present study describes the evolution of the main phisico- chemical parameters from Fetească neagră wine after treatment with azaheterocycles compounds. The physical and chemical analysis emphasizes the wine ...
  • Dumitriu Gabur, Georgiana-Diana; Luchian, Camelia-Elena; Cotea, Valeriu V.; Peinado, R. A.; Lopez De Lerma, Nieves; Colibaba, Lucia-Cintia; Niculaua, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2015)
    Nanotechnology is a rapidly evolving field of research with many potentially applications, such as advanced chemistry, medicine, energy production, as well as the food and wine making industry. The aim of this paper is ...
  • Nistor, Alina-Mihaela; Cotea, Valeriu V.; Niculaua, M.; Luchian, Camelia-Elena; Cotan, Șt. D. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    Recent studies have confirmed that mycotoxins such as aflatoxins are present in foods and are responsible for most cases of liver cancer and modification of human DNA. These forms on foods where conditions of handling, ...
  • Nistor, Alina-Mihaela; Niculaua, M.; Luchian, Camelia-Elena; Cotan, Șt. D.; Teliban, I. V.; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The aromatic profile of wine is offered by the variety of volatile chemical compounds, especially esters, alcohols, carboxylic acids and nitrogen compounds.These substancescan determine different aromas ...
  • Teliban, I. V.; Colibaba, Lucia-Cintia; Zamfir, C.; Niculaua, M.; Odăgeriu, G.; Tudose Sandu Ville, Ștefan; Costea Savin, Zenaida; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The influence the fermentation volumes have on the sensory profile of the final productis very important.Aligoté grapes from Bucium viticultural center, Iasi vineyardwere used. After crushing, destemming ...
  • Filimon, Vasile-Răzvan; Filimon, Roxana; Damian, Doina; Rotaru, Liliana; Patraș, Antoanela; Niculaua, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    n order to identify new sustainable sources of bioactive compounds for food, pharmaceutical and cosmetic industries, anthocyanin,proanthocyanidin and total phenolic contents of red senescent leaves ...
  • Colibaba, Lucia-Cintia; Cotea, Valeriu V.; Luchian, Camelia; Niculaua, M.; Tudose Sandu Ville, Ștefan; Călin, Ioana; Tincă, I. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2018)
    The present study has as main objective the evaluation of the methods of obtaining a bitter type curative beverage to evaluate the possibility of superior utilization of the medicinal plants. Aromatic and ...