Browsing by Author "Niculaua, M."

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  • Assessment and adaptation of methods of extraction of grape seed polyphenol compounds 
    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. ...
  • Assessment of 5-hydroxymethylfurfural content in dry and sweetened white wines 
    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 ...
  • Cypermethrin assessment and possible persistence in grapes or wines 
    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 ...
  • The effect of carbon based materials treatments on Cabernet Sauvignon wine composition 
    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 ...
  • Evaluation of phenolic compounds by an ecological spectrometric methods 
    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 ...
  • Evaluation of the aroma and sensory characteristics of plum distillates obtained in the Arges region 
    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 ...
  • Evaluation of the aroma and sensory characteristics of plum distillates obtained in the Arges region 
    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 evolution of the main physico-chemical parameters in fetească neagră wine after treatment the wine with azaheterocycles compounds 
    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 ...
  • Influence of new materials on the chemical composition of Muscat Ottonel wines 
    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 ...
  • Methods for assessing the mycotoxins potential in oenology industry 
    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, ...
  • Negative influence of temperature over flavor compounds from wine 
    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 ...
  • Studies on some Aligoté wines obtained through different wine-making technologies 
    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 ...
  • Studies on the phenolic content of red senescent grapevine leaves - a sustainable source of bioactive compounds 
    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 ...
  • Studies regarding the production of romanian bitter 
    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 ...