Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ana Viorica Pop"'
Autor:
Ana Viorica Pop (Cuceu), Maria Tofană, Sonia A. Socaci, Dan Vârban, Melinda Nagy, Maria Doiniţa Borş, Susana Sfechiş
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 210-214 (2015)
The use of medicinal plants to improve health is an ancient practice and in recent years it has been observed an increasing interest of scientific researchers for the study of plants with biological properties and active principles responsible for th
Externí odkaz:
https://doaj.org/article/022f6bdcdaa44999b012ad19371e84a4
Autor:
Ana Viorica Pop Cuceu, Maria Tofană, Sonia A. Socaci, Melinda Nagy, Maria Doiniţa Borş, Liana Salanţă, Romina Vlaic
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 86-90 (2015)
Salvia is one of the largest genera in the family of Labiatae, comprising about 900 species distributed widely throughout the world. Many species of Salvia are commonly used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and
Externí odkaz:
https://doaj.org/article/970676299c18472184064db004c15bd9
Autor:
Luminiţa Vârva, Sonia Socaci, Anca Fărcaş, Liana Salanţă, Ana Viorica Pop Cuceu, Elena Mudura, Maria Tofană
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 115-119 (2015)
This study investigates the influence of vintage on the aroma compounds of white wine Episcopal from vineyard Ciumbrud, located in central Transylvania, by a non-destructive head space in tube extraction technique in tandem with GC-MS. The samples se
Externí odkaz:
https://doaj.org/article/5857627de3ea4e6f82c033aa003d3a3f
Autor:
Melinda Nagy, Sonia A. Socaci, Maria Tofană, Carmen Pop, Crina Mureşan, Ana Viorica Pop Cuceu, Liana Salanţă, Ancuţa M. Rotar
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 82-85 (2015)
In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well know
Externí odkaz:
https://doaj.org/article/a9455e1cf8b34aac90dfd914acfbdca9
Autor:
Ana Viorica POP, Cristina BOBEANU, Anca FARCAS, Maria TOFANA, Dan VARBAN, Cosmina BOGATEAN, Sonia A. SOCACI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 171-172 (2016)
In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, th
Externí odkaz:
https://doaj.org/article/380758f146b4422a946ef611b39d797d
Autor:
Melinda Nagy, Sonia A. Socaci, Maria Tofană, Crina Mureșan, Ana Viorica Pop (Cuceu), Carmen Pop
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 293-294 (2015)
Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of
Externí odkaz:
https://doaj.org/article/cfb89d6b61854075aaf00f88a51f807c
Autor:
Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 209-210 (2014)
Abstract: Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes. In the
Externí odkaz:
https://doaj.org/article/015d3d6b89d941fc965d930a1b22990d
Autor:
Ana Viorica Pop, Maria Tofană, Sonia A Socaci, Anca Fărcaş, Melinda Nagy, Maria Doiniţa Borş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 207-208 (2014)
Since ancient times plants have constituted a very important raw material for many human activities. The increasing interest in the powerful biological activity of plants emphasized the importance of determining phenolics’ and flavonoids’ content
Externí odkaz:
https://doaj.org/article/96339be7ba3a4d4a8a147c0cb0fa2f21
Autor:
Maria Doiniţa Borş, Sonia Socaci, Maria Tofană, Vlad Mureșan, Ana Viorica Pop, Melinda Nagy, Romina Vlaic
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 205-206 (2014)
Cruciferous vegetables are rich in nutrients and bioactive compounds. Seeds are highly nutritious and they are becoming more and more popular in nowadays diets. In the present study various types of radish and mustard seeds were evaluated on the basi
Externí odkaz:
https://doaj.org/article/1e5f29535b654ba2b508dc3b5445a940
Autor:
Susana Sfechiș, Ana Viorica Pop, Melinda Nagy, Maria DoiniÅ£a Borș, Maria Tofană, D. I. Vârban, Sonia Socaci
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 210-214 (2015)
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The use of medicinal plants to improve health is an ancient practice and in recent years it has been observed an increasing interest of scientific researchers for the study of plants with biological properties and active principles responsible for th