Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Diana Stegarus"'
Autor:
VOICEA, Iulian, MATACHE, Andreea, NENCIU, Florin, PERSU, Cătalin, CUJBESCU, Dan, OPRESCU, Remus, ZAHARIA, Roxana, FATU, Viorel, SIRBU, Elena, ARSENOAIA, Vlad Nicolae, (POPESCU), Diana Stegarus
Publikováno v:
Annals of the Faculty of Engineering Hunedoara - International Journal of Engineering; Feb2024, Vol. 22 Issue 1, p121-128, 8p
Autor:
Constantin Paladi, Anamaria Călugăr, Ecaterina Lengyel, Violeta-Carolina Niculescu, Sfint Blvd, Chisinau, Moldova \\', Diana Stegarus, Corneliu Tanase
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 66:143-152
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12b9a189fde15a2064ac5132490d1a99
https://doi.org/10.24193/subbchem.2021.01.11
https://doi.org/10.24193/subbchem.2021.01.11
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 65:159-176
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebd614f944b60ffc56ed8b18de5bfcab
https://doi.org/10.24193/subbchem.2020.4.13
https://doi.org/10.24193/subbchem.2020.4.13
Advanced Identification and Quantification of Pesticide Residues in Vegetables by GC-ToFMS Technique
Publikováno v:
Revista de Chimie. 71:220-229
The identification and quantification of a large range of pesticide residues (e.g. fungicides, insecticides, acaricides) in vegetables from Romania markets, in Maramures, Alba Iulia and Botosani region, was performed by gas-chromatography coupled wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff30df6c4aba26a52f96b506d1a0cc8b
https://doi.org/10.37358/rc.20.4.8060
https://doi.org/10.37358/rc.20.4.8060
Publikováno v:
Management of Sustainable Development. 10:17-20
This paper focuses on the study of the microbiological load of pork and beef meat, in the context of utilising fast methods of tenderizing them. The study highlights, through both classic and fast methods, the microbial load of fresh, salted and smok
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0119f05ae96288d9622488780b55f0d6
https://doi.org/10.2478/msd-2019-0003
https://doi.org/10.2478/msd-2019-0003
Publikováno v:
Theoretical and Applied Climatology. 137:239-254
Climate conditions leave their mark on the accumulation of valuable compounds in grapes, triggering chemical reactions, becoming aroma precursors. Carried out in submountainous area of Sebes-Apold vineyard, known for producing white wines, our study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fda3a9b705f40468cd5dc7e6a8993b30
https://doi.org/10.1007/s00704-018-2594-2
https://doi.org/10.1007/s00704-018-2594-2
Publikováno v:
Management of Sustainable Development. 7:13-17
The vast majority of households in Ethiopia live in rural areas and agriculture is still the main economic activity. They rarely produce for the market and are highly dependent on climate for their subsistence. In this paper, the market options avail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dc0c12b2c72010a6d681b8198f6b402
https://doi.org/10.1515/msd-2015-0015
https://doi.org/10.1515/msd-2015-0015
Autor:
Diana Stegarus
Publikováno v:
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8872ab89497f3b8b300a5691ba9afacc
https://doi.org/10.5593/sgem2017h/63/s25.033
https://doi.org/10.5593/sgem2017h/63/s25.033
Autor:
Diana Stegarus
Publikováno v:
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f01208a8d095ae43b29bf2ab735a8a1
https://doi.org/10.5593/sgem2017/61/s25.142
https://doi.org/10.5593/sgem2017/61/s25.142
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 59-70 (2014)
This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2bdc3d6e342b366699c2953a11afb2f
https://doaj.org/article/17bcf9218c9f49da91dc6855425d0353
https://doaj.org/article/17bcf9218c9f49da91dc6855425d0353