Zobrazeno 1 - 10
of 62
pro vyhledávání: '"DANIELA ISTRATI"'
Autor:
Adelina-Gabriela Niculescu, Bogdan Mihaiescu, Alexandra Cătălina Bîrcă, Alina Moroșan, Oana Maria Munteanu (Mihaiescu), Bogdan Ștefan Vasile, Tony Hadibarata, Daniela Istrati, Dan Eduard Mihaiescu, Alexandru Mihai Grumezescu
Publikováno v:
Gels, Vol 10, Iss 6, p 394 (2024)
Aerogels have emerged as appealing materials for various applications due to their unique features, such as low density, high porosity, high surface area, and low thermal conductivity. Aiming to bring the advantages of these materials to the environm
Externí odkaz:
https://doaj.org/article/2de63a65433348dea5bd932c227c68f9
Autor:
Adelina-Gabriela Niculescu, Oana Maria Munteanu (Mihaiescu), Alexandra Cătălina Bîrcă, Alina Moroșan, Bogdan Purcăreanu, Bogdan Ștefan Vasile, Daniela Istrati, Dan Eduard Mihaiescu, Tony Hadibarata, Alexandru Mihai Grumezescu
Publikováno v:
Nanomaterials, Vol 14, Iss 11, p 902 (2024)
This study’s main objective was to fabricate an innovative three-dimensional microfluidic platform suitable for well-controlled chemical syntheses required for producing fine-tuned nanostructured materials. This work proposes using vortex mixing pr
Externí odkaz:
https://doaj.org/article/d5b359bac61f4142b89c2f6c64cec6d6
Autor:
Robert Tincu, Mirela Mihaila, Marinela Bostan, Florina Teodorescu, Daniela Istrati, Nicoleta Badea, Ioana Lacatusu
Publikováno v:
Pharmaceutics, Vol 15, Iss 4, p 1125 (2023)
A novel nanoscale approach was developed for the improved cellular internalization of hybrid bovine serum albumin–lipid nanocarriers loaded with piperine (NLC-Pip–BSA) in different tumor cells. The effect of the BSA-targeted–NLC-Pip and untarge
Externí odkaz:
https://doaj.org/article/c42d5749185045c19d914bd9c0cc89a9
Autor:
Dan Eduard Mihaiescu, Daniela Istrati, Alina Moroșan, Maria Stanca, Bogdan Purcăreanu, Rodica Cristescu, Bogdan Ștefan Vasile, Roxana Doina Trușca
Publikováno v:
Gels, Vol 8, Iss 11, p 711 (2022)
As a third-generation β-lactam antibiotic, cefotaxime shows a broad-spectrum with Gram-positive and Gram-negative bacteria activity and is included in WHO’s essential drug list. In order to obtain new materials with sustained release properties, t
Externí odkaz:
https://doaj.org/article/5149e6b330074da4b1a1e03688efa0e4
Autor:
Daniela Istrati, Alina Moroșan, Raluca Stan, Bogdan Ștefan Vasile, Gabriel Vasilievici, Ovidiu Oprea, Georgiana Dolete, Bogdan Purcăreanu, Dan Eduard Mihaiescu
Publikováno v:
Nanomaterials, Vol 11, Iss 12, p 3176 (2021)
This work describes a new synthesis method for core–shell magnetite nanoparticles with a secondary silica shell, functionalized with a linker system (Fe3O4-PABA-SiO2-linker) using a microwave-assisted heating technique. The functionalized solid nan
Externí odkaz:
https://doaj.org/article/e784e443dbbe4bea89f8a8eef49b814f
Autor:
Felicia DIMA, Camelia VIZIREANU, Gabriela IORDĂCHESCU, Daniela ISTRATI, Maria Cristiana GARNAI
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 38, Iss 1, Pp 37-47 (2014)
Public concern for a healthy diet led to significant changes in the approach to food composition and nutritional principles by specialists in nutrition processed foods. In recent years researches in the meat industry were aimed at replacing animal fa
Externí odkaz:
https://doaj.org/article/cb6626ccb2ca4f2893782b0f289f30cf
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 37, Iss 2, Pp 100-110 (2013)
Since the 1990s, when the news about antioxidants and their benefits to health has begun to spread to the general public, statements about the benefits of antioxidants ranged from preventing colds to cancer treatment. Fruits and vegetables are excell
Externí odkaz:
https://doaj.org/article/edf61d2370b546cfaea7ba3fb654ab4a
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 211-222 (2012)
The purpose of this study was to analyze the degree which fresh green peas maintain their technological properties and nutritional components during long-term storage, for a period of 24 months, in a defined condition of the air, at maximum -18°C. P
Externí odkaz:
https://doaj.org/article/4086823370654e4f925294b5ff130c34
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 1, Pp 81-89 (2012)
During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of therm
Externí odkaz:
https://doaj.org/article/85213ae530f6442fadf52cd0fed6e30d
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 1, Pp 69-79 (2012)
The increased social and economic importance of ready–made food production, together with the complexity of production technology, processing, handling and acceptance of these fragile and perishable products requires extensive knowledge of their ph
Externí odkaz:
https://doaj.org/article/624e6cd5f5f849faa284102b60ad276c