Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Ancuta M. Rotar"'
Autor:
Crina Claudia Rusu, Ina Kacso, Diana Moldovan, Alina Potra, Dacian Tirinescu, Maria Ticala, Ancuta M. Rotar, Remus Orasan, Cristian Budurea, Andrada Barar, Florin Anton, Ana Valea, Cosmina Ioana Bondor, Madalina Ticolea
Publikováno v:
Diagnostics, Vol 13, Iss 14, p 2462 (2023)
Cardiovascular diseases (CVD) are the first cause of chronic kidney disease (CKD) mortality. For personalized improved medicine, detecting correctable markers of CVD can be considered a priority. The aim of this study was the evaluation of the impact
Externí odkaz:
https://doaj.org/article/76c39fcae9ad46ae9b2086bcf3709f64
Autor:
Mirela A. JIMBOREAN, Andrei BORŞA, Delia MICHIU, Ancuta M. ROTAR, Cristina A. SEMENIUC, Carmen R. POP, Liana C. SALANŢĂ, Dorin ŢIBULCĂ, Valentin A. BÂLTEANU
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021)
The aim of this study was to develop a new assortment of high-quality cream cheese, with a high amount of biologically active compounds, namely a spreadable cheese from goat milk with addition of Aloe vera microcapsules and essential oils of thyme an
Externí odkaz:
https://doaj.org/article/3b1a61653a0141bb8811749210fda5a4
Autor:
Elena-Suzana Biris-Dorhoi, Delia Michiu, Carmen R. Pop, Ancuta M. Rotar, Maria Tofana, Oana L. Pop, Sonia A. Socaci, Anca C. Farcas
Publikováno v:
Nutrients, Vol 12, Iss 10, p 3085 (2020)
Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth’s resources in a sustainable way. Considering the increasing interest in finding new sources of bioactive molecules and functional pr
Externí odkaz:
https://doaj.org/article/bdefbe9bdba044709ca9543a9e4c7392
Autor:
Alex Tchuenchieu, Carmen POP, Sylvain Sado Kamdem, Elena Mudura, Jean Justin Essia Ngang, Ancuta M. Rotar, François Xavier Etoa
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 154-160 (2014)
The growth response of Zygosaccharomyces bailii acid adapted cells was assessed in acidified media. Yeast cells were first pre-cultured in nutrient broth adjusted with hydrochloric, citric and malic acid to pH 4; 4.5; 5; 5.5; 6 and 6.5. Moreover, the
Externí odkaz:
https://doaj.org/article/561a996bf8aa420b9e26f369f3579047
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 1, Pp 75-76 (2014)
Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the inte
Externí odkaz:
https://doaj.org/article/b6940a2f19ee40bf8dac9c7b9f510200
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 2, Pp 44-57 (2021)
Antimicrobial resistance (AMR) represents the ability of microorganisms to resist antimicrobial treatments. AMR occurs when microorganisms change in order to reduce or eliminate the effect of antimicrobials, which they were previously susceptible. Th
Externí odkaz:
https://doaj.org/article/34dc74b9e1184cfa9b947451819b357c
Autor:
Pompilia Mioara Purcea Lopes, Dumitriţa Moldovan, Radu Fechete, Doina Prodan, Carmen Rodica Pop, Ancuța M. Rotar, Violeta Popescu
Publikováno v:
Gels, Vol 9, Iss 1, p 18 (2022)
Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for
Externí odkaz:
https://doaj.org/article/d1c3858eeb694b5b81db8314dcb48c32
Autor:
Ioana M. Bodea, Giorgiana M. Cătunescu, Carmen R. Pop, Nicodim I. Fiț, Adriana P. David, Mircea C. Dudescu, Andreea Stănilă, Ancuța M. Rotar, Florin I. Beteg
Publikováno v:
Polymers, Vol 14, Iss 7, p 1435 (2022)
The use of bacterial cellulose (BC) as scaffold for active biofilms is one of the most interesting applications, especially for the biomedical and food industries. However, there are currently few studies evaluating the potential of incorporating her
Externí odkaz:
https://doaj.org/article/18672fe30d46453ba076612c10d6a3c2
Autor:
Ioana M. Bodea, Florin I. Beteg, Carmen R. Pop, Adriana P. David, Mircea Cristian Dudescu, Cristian Vilău, Andreea Stănilă, Ancuța M. Rotar, Giorgiana M. Cătunescu
Publikováno v:
Polymers, Vol 13, Iss 21, p 3821 (2021)
The authors wish to make a change to the published paper [...]
Externí odkaz:
https://doaj.org/article/d7eaa6acd49c4e6a84014ac63cc60f59
Autor:
Ioana M. Bodea, Florin I. Beteg, Carmen R. Pop, Adriana P. David, Mircea Cristian Dudescu, Cristian Vilău, Andreea Stănilă, Ancuța M. Rotar, Giorgiana M. Cătunescu
Publikováno v:
Polymers, Vol 13, Iss 13, p 2088 (2021)
Bacterial cellulose (BC) is a natural polymer with properties suitable for tissue engineering and possible applications in scaffold production. However, current procedures have limitations in obtaining BC pellicles with the desired structural, physic
Externí odkaz:
https://doaj.org/article/3f06f4c955bc40e99c9f19b0bfd81eda