Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Daniela Serea"'
Autor:
Daniela Serea, Oana Emilia Constantin, Georgiana Horincar, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu
Publikováno v:
Inventions, Vol 8, Iss 2, p 59 (2023)
Using a Central Composite Design, the extraction of bioactive compounds from red grape Băbească neagră peels was optimized by applying a conventional solvent extraction. On the anthocyanin content, total phenolic content, and antioxidant activity
Externí odkaz:
https://doaj.org/article/a946166718304b588facd8d881d49127
Autor:
Daniela Serea, Nina Nicoleta Condurache, Iuliana Aprodu, Oana Emilia Constantin, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Silvius Stanciu, Gabriela Rapeanu
Publikováno v:
Antioxidants, Vol 11, Iss 1, p 118 (2022)
The present study focuses on heat-induced structural changes and the degradation kinetics of phytochemicals and antioxidant activity of red grape skin extract. The thermal degradation of anthocyanins, flavonoids, polyphenols, and antioxidant activity
Externí odkaz:
https://doaj.org/article/6eefbe0c0b7d4e01b629b5468883f621
Autor:
Râpeanu, Daniela Serea, Oana Emilia Constantin, Georgiana Horincar, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela
Publikováno v:
Inventions; Volume 8; Issue 2; Pages: 59
Using a Central Composite Design, the extraction of bioactive compounds from red grape Băbească neagră peels was optimized by applying a conventional solvent extraction. On the anthocyanin content, total phenolic content, and antioxidant activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::cb158790fa0f09ef2cb6494624d51a5d
Autor:
Gabriela Bahrim, Daniela Serea, Gabriela Râpeanu, Nicoleta Stănciuc, Oana Emilia Constantin, Constantin Croitoru
Publikováno v:
The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology. 45:9-25
The phenolic composition of the skin of the Băbească neagră grapes grown in south-eastern Romania was studied by two extraction techniques, i. e., ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE). This study aimed to analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::946a0c9a71f03d924267692aa0b6ee31
https://doi.org/10.35219/foodtechnology.2021.1.01
https://doi.org/10.35219/foodtechnology.2021.1.01
Autor:
Daniela Serea, Georgiana Horincar, Oana Emilia Constantin, Iuliana Aprodu, Nicoleta Stănciuc, Gabriela Elena Bahrim, Silvius Stanciu, Gabriela Rapeanu
Publikováno v:
Sustainability; Volume 14; Issue 15; Pages: 9040
This work aimed to improve the functionality of beer by increasing the level of antioxidant activity through the addition, up to acceptable sensory amounts, of red grape skin extract. A commercial hefeweizen beer was supplemented with different conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4daceca35ecc09b0d1c472d798544cf0
https://doi.org/10.3390/su14159040
https://doi.org/10.3390/su14159040