Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Dinu Țurcanu"'
Publikováno v:
Frontiers in Computer Science, Vol 6 (2024)
IntroductionThe rapid evolution of Artificial Intelligence (AI) has introduced transformative potential across various sectors, while simultaneously posing significant cybersecurity risks.MethodsThe aim of this paper is to examine the debates on AI-r
Externí odkaz:
https://doaj.org/article/cfc7071f7b8548b994a2e462c093c4cb
Publikováno v:
Computers, Vol 13, Iss 10, p 254 (2024)
This study examines the balance between technical and social focus in artificial intelligence, blockchain, cybersecurity, and privacy publications in Web of Science across countries, exploring the social factors that influence these research prioriti
Externí odkaz:
https://doaj.org/article/60b6afc1055a43239eafe7cfb12f0a78
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7086 (2024)
This study examines the factors influencing scientific productivity in blockchain, privacy, and cybersecurity research across countries. While previous research has explored the determinants of general scientific output, less is known about the patte
Externí odkaz:
https://doaj.org/article/9b409697835c48b18485e97728956921
Autor:
Rodica Siminiuc, Dinu Țurcanu
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 155-172 (2023)
Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on glu
Externí odkaz:
https://doaj.org/article/5ed4bfc6fff74d7b84b6c640e7672491
Autor:
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița, Rodica Siminiuc, Aurica Chirsanova, Vladislav Reșitca, Dinu Țurcanu
Publikováno v:
Foods, Vol 12, Iss 23, p 4327 (2023)
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being
Externí odkaz:
https://doaj.org/article/e437a1399782407faaa739d59516a76c
Publikováno v:
Central and Eastern European eDem and eGov Days. 335:33-44
The article addresses education as the smartest investment in cybersecurity. One of the most intriguing findings is that 95% of security incidents involve human errors. Most security attacks are concerned with human weakness to attract victims and pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5a49e422bdf26e6da83b0a1c7bd3d0a
https://doi.org/10.24989/ocg.v335.2
https://doi.org/10.24989/ocg.v335.2
Autor:
Dinu Țurcanu, Rodica Siminiuc, Carolina Grosu, Daniela Pojar, Viorica Cazac, Rodica Cujba, Olga Gutium
Publikováno v:
Global Journal of Human-Social Science. :1-8
Food traditions were created and shaped by the contacts between cultures that met, overlapped and mixed in a history made up of habits, knowledge, specificities, shared experiences that build the personal and collective identity of each people and fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05243bce655fef906dc2612c74b26a35
https://doi.org/10.34257/gjhsscvol20is10pg1
https://doi.org/10.34257/gjhsscvol20is10pg1
Autor:
Rodica Siminiuc, Dinu Țurcanu
Publikováno v:
Food and Nutrition Sciences. 12:703-718
Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are ine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8deb39b2b2a005c67ec615761c1e1fb8
https://doi.org/10.4236/fns.2021.127053
https://doi.org/10.4236/fns.2021.127053
Autor:
Rodica Siminiuc, Dinu Țurcanu
Publikováno v:
Food systems. 3:25-31
The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from gluten-free flour) and artizanal technologies on the quality indices of cozonac — a traditional pastry product. Physico-chemical and microbiol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc46029b41007b199d9420b1572e3564
https://doi.org/10.21323/2618-9771-2020-3-3-25-31
https://doi.org/10.21323/2618-9771-2020-3-3-25-31
Autor:
Dinu Țurcanu, Rodica Siminiuc
Publikováno v:
Food and Nutrition Sciences. 11:1012-1031
As a consequence of the production of high-yielding cereal varieties per hectare and the considerable increase in gluten consumption, today, consequently, we face a rising epidemic of disorders related to gluten consumption: celiac disease, gluten al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dbb733c09d730a17c14c775c15925c9
https://doi.org/10.4236/fns.2020.1111072
https://doi.org/10.4236/fns.2020.1111072