Browsing by Author "Niculaua, M."

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  • Scutărașu, Elena Cristina; Cotea, V.; Cotea, V. 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; Scutarașu, Cristina Elena; Cotea, V. 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 ...
  • Nistor, Alina Mihaela; Niculaua, M.; luchian, camelia elena; Cotan, Șt. D.; Teliban, I. V.; Cotea, Valeriu (“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 ...
  • Focea, M. C.; Luchian, Camelia; Zamfir, C.; Niculaua, M.; Moroșanu, Ana Maria; Nistor, Alina; Andrieș, T.; Lacureanu, G.; Cotea, V. V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    There are two main production processes for the quality sparkling wines: traditional and „charmate“methods. In the traditional procedure, the second alcoholic fermentation of the base wine is carried ...
  • Filimon, V. R.; Nechita, Ancuta; Damian, Doina; Pașa, Rodica; Filimon, Roxana; Băetu, M.; Mihai, C. T.; Niculaua, M. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    Grape seeds, as waste products of the winemaking industry, contain large amounts of monomers, oligomers and more highly polymerised proanthocyanidins (PA), being a good source of ...
  • Tudose Sandu Ville, Ș.; Niculaua, M.; Colibaba, Cintia; Andrieș, M. T.; Zamfir, C. I.; Luchian, Camelia Elena; Cotea, V. V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    Cider is an alcoholic beveragemade from the fermentedjuice of applesand whose production technology does not differ greatlyfrom that of wine.This study wants to identify the influence of selected ...
  • Teliban, I. V.; Colibaba, Cintia; Zamfir, C.; Niculaua, M.; Odăgeriu, G.; Tudose Sandu Ville, Ș.; Costea-Savin, Zenaida; Cotea, V. 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, V. R.; 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, V. V.; Luchian, Camelia; Niculaua, M.; Tudose Sandu Ville, St.; 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 ...
  • Andrieș, M. T.; Tudose Sandu Ville, Ș.; Zamfir, C. I.; Vararu, F.; Niculaua, M.; Colibaba, Cintia; Odăgeriu, G.; Cotea, V. V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2017)
    The main objective of the present study is to identify volatile aroma compounds of some rosé wines obtained from black grapes, in Iaşi Copou vineyard.Fetească Neagră, Băbească Neagră and Merlot ...