Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Ciprian–Nicolae POPA"'
Publikováno v:
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, Vol 14, Iss 2, Pp 109-112 (2014)
The aim of this research, in order to meet the quality standards of drinks derived from wines, was the establishmentof heavy metals pollution (Pb , Cd and Cu) of some varieties of wine from the 2007 harvest, in the Ostrov vineyard,namely: Fetească A
Externí odkaz:
https://doaj.org/article/ea6e0b5742a34090a8e5b666bb51d2ac
Publikováno v:
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, Vol 13, Iss 3, Pp 305-308 (2013)
The purpose of this paper is to highlight the presence of antibiotic residues in honey sold for human consumption. Specific objectives relates to the determination of residues of streptomycin, tetracycline and erythromycin in 18 samples of different
Externí odkaz:
https://doaj.org/article/9db73ef946d84af387df46627bd34e34
Autor:
S. Dănăilă-Guidea, Radiana-Maria Tamba-Berehoiu, R. V. Dobrinoiu, Floarea Burnichi, Luminiţa-Valerica Vişan, Cristina-Andreea Stan, Ciprian-Nicolae Popa
Publikováno v:
Current Trends in Natural Sciences, Vol 9, Iss 17, Pp 238-248 (2020)
Basil is a plant known since ancient times for its properties (carminative, antiseptic), being considered a sacred plant. With the passage of time and with the diversification of assortments, basil was used for decorative and aromatic purposes, being
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d9dabd6bff3254233c9f1d8b9181d4e
https://doi.org/10.47068/ctns.2020.v9i17.030
https://doi.org/10.47068/ctns.2020.v9i17.030
Autor:
Ciprian-Nicolae Popa, Radu Toma, Luminița Vișan, R. Tamba-Berehoiu, Silvana Mihaela Dănăilă-Guidea, Vasilica Simion
Publikováno v:
Romanian Biotechnological Letters. 25:1387-1395
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd6ae617f4443501063d44124d6b6fa3
https://doi.org/10.25083/rbl/25.2/1387.1395
https://doi.org/10.25083/rbl/25.2/1387.1395
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 43:173-188
The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::755eb535d766632610d25c0556e3f025
https://doi.org/10.35219/foodtechnology.2019.2.12
https://doi.org/10.35219/foodtechnology.2019.2.12
Publikováno v:
Romanian Biotechnological Letters. 24:913-921
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecabc798cf4c2c509d9ef8013e548d9a
https://doi.org/10.25083/rbl/24.5/913.921
https://doi.org/10.25083/rbl/24.5/913.921
Autor:
Stelica Cristea, Mioara Negoiţă, M. Turtoi, Ciprian Nicolae Popa, Radiana-Maria Tamba-Berehoiu
Publikováno v:
Romanian Biotechnological Letters. 24:522-530
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28dca519c3c29a3f437ab0db8b4ca962
https://doi.org/10.25083/rbl/24.3/522.530
https://doi.org/10.25083/rbl/24.3/522.530
Publikováno v:
Current Trends in Natural Sciences, Vol 7, Iss 14, Pp 260-265 (2018)
The Falling number FN (s) and the Sprouted Wheat Kernel SWK % (ISO 3093, SR ISO7979:2001) were analyzed for 3 varieties of wheat, Dropia, Flamura 85 and Fundulea 4, mainly cultivated in the southern region of Romania. The descriptive statistics highl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::bd1096e89ff957dc2b2cb2b8a79f102c
https://natsci.upit.ro/media/1714/paper-35.pdf
https://natsci.upit.ro/media/1714/paper-35.pdf
Autor:
Etiene V. Aguiar, Jurcoane Alexandra, Juan B. Alvarez, Carlos Gabriel Arp, Nastasia Belc, Yaiza Benavent-Gil, Vanessa D. Capriles, Mitelut Amalia Carmen, Rodrigo Caroca-Cáceres, María Jimena Correa, Alina Culeţu, Denisa Eglantina Duţă, Popa Elisabeta Elena, Popa Mona Elena, Johanan Espinosa-Ramírez, Cristina Ferrero, Michael Gänzle, Raquel Garzón, Carlos Guzmán, Marco A. Lazo-Vélez, A.E. León, Ungureanu Elena Loredana, Sen Ma, Amalia Carmen Mitelut, Dubravka Novotni, Maria Papageorgiou, G.T. Pérez, Esther Pérez-Carrillo, Ciprian-Nicolae Popa, Elisabeta Elena Popa, Mona Elena Popa, Paul Alexandru Popescu, João Miguel Rocha, Cristina M. Rosell, Fernanda G. Santos, L.S. Sciarini, Sergio O. Serna-Saldívar, Adriana Skendi, Diego Suárez-Estrella, Radiana-Maria Tamba-Berehoiu, Zhen Wang, Xueling Zheng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19e1be5e4a4de097e34ec67dc578b3c0
https://doi.org/10.1016/b978-0-12-821048-2.00019-2
https://doi.org/10.1016/b978-0-12-821048-2.00019-2
Oat represents an important agricultural resource whose potential use in the bakery industry is insufficiently exploited. The investigation of this potential starts from the transformation of oat kernel into flour and ends with obtaining the wheat-oa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be36313e0ad795c471b4db17cb6fcd1d
https://doi.org/10.1016/b978-0-12-821048-2.00010-6
https://doi.org/10.1016/b978-0-12-821048-2.00010-6