Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Carmen Liliana Badarau"'
Autor:
Cristina Padureanu, Carmen Liliana Badarau, Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Geronimo Raducu Branescu, Oana-Crina Bujor, Florentina Matei, Mariana-Atena Poiana, Ersilia Alexa, Anisor Nedelcu
Publikováno v:
Fermentation, Vol 9, Iss 7, p 600 (2023)
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi
Externí odkaz:
https://doaj.org/article/c1ce33c150ac4a339eff1b31d8387cd5
Autor:
Nedelcu, Cristina Padureanu, Carmen Liliana Badarau, Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Geronimo Raducu Branescu, Oana-Crina Bujor, Florentina Matei, Mariana-Atena Poiana, Ersilia Alexa, Anisor
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 600
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::334adba4f4179342dee35e4969070964
Publikováno v:
Revista de Chimie. 71:108-117
The fortification of frozen dough improved with addition of pulse flour - red lentil flour in various proportions (15% and 30%) was analyzed in order to raise the protein content, total polyphenol content (TPC) and antioxidant capacity (expressed usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fce14ae9d1db4e49cebf17a6134751d
https://doi.org/10.37358/rc.20.10.8355
https://doi.org/10.37358/rc.20.10.8355
Publikováno v:
Revista de Chimie. 70:1258-1261
Improving the nutritional quality for non-alcoholic beverages (especially the content of valuable natural antioxidants) by using modern ultrasound treatments represent a challenge for more and more food scientists. The objective of this research work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d26a9889329de35785f0e5f508840839
https://doi.org/10.37358/rc.19.4.7104
https://doi.org/10.37358/rc.19.4.7104
Publikováno v:
Processes
Volume 8
Issue 7
Processes, Vol 8, Iss 812, p 812 (2020)
Volume 8
Issue 7
Processes, Vol 8, Iss 812, p 812 (2020)
The results presented in this study highlight the level of total phenolic content (TPC), total flavonoid content (TFC) and protein-precipitating capacity (PPC) correlated with the antioxidant capacity of new cider varieties enriched with valuable bio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f564080c1bc90f7aedd698ab0464e36
https://doi.org/10.3390/pr8070812
https://doi.org/10.3390/pr8070812
Publikováno v:
Analele Universitatii din Oradea: Fascicula Biologie, Vol TOM XIX, Iss 2, Pp 140-145 (2012)
Effects of treatments with Satureja hortensis essential oils and H2O2 were evaluated in plants testing positive after Potato virus Y (PVY) infection, under drought conditions. In vitro PVY infected and uninfected plants were transfered to a green-hou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::952889d0fe37edfc8b55c1f0e1a017de
http://www.bioresearch.ro/bioresearch/2012-2/140-145-AUOFB.19.2.2012-BADARAU.C.L.-Effect.of.Satureja.hortensis.oil.pdf
http://www.bioresearch.ro/bioresearch/2012-2/140-145-AUOFB.19.2.2012-BADARAU.C.L.-Effect.of.Satureja.hortensis.oil.pdf
Autor:
Krisztina PETRUSCA, Maria IANOSI, Sorin Nicolae RUSU, Nicolae COJOCARU, Carmen Liliana BADARAU
Publikováno v:
Analele Universitatii din Oradea: Fascicula Biologie, Vol TOM XVI, Iss 2, Pp 15-19 (2009)
The goal of this research was to examine and evaluate the effects of several modifications of ELISA (enzyme linked immunosorbent assay) technique on the detection of potato viruses Y, A, X, S and potato leafroll virus by this technique. These modific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::03690b91da03fd97e241da4d5fabb952
Publikováno v:
Revista de Chimie. 71:263-268
The cider obtained in laboratory conditions was enriched in valuable and natural bio compounds using several extracts (obtained from blueberry juice and an colorant obtained from black carrot `Black Carrot HC Red-Blue Colored Concentrate` in 2% citri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c70e6349c241a1e4a8e48c5cfcd4e65
https://doi.org/10.37358/rc.20.3.7996
https://doi.org/10.37358/rc.20.3.7996