Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Elena Cristina SCUTARASU"'
Autor:
Elena Cristina Scutarașu, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2897 (2022)
Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze th
Externí odkaz:
https://doaj.org/article/7952d8d8f57440c0bdee0d2d0307fa41
Autor:
Elena Cristina Scutarașu, Camelia Elena Luchian, Ionel Bogdan Cioroiu, Lucia Carmen Trincă, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 6, p 1406 (2022)
Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in
Externí odkaz:
https://doaj.org/article/5c4c8ba08eff4a7487b77534048fab99
Autor:
Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Ioan Zamfir, Camelia Elena Luchian, Lucia Cintia Colibaba, Marius Niculaua, Valeriu V. Cotea
Publikováno v:
Foods, Vol 10, Iss 11, p 2569 (2021)
Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape composition and winemaking cond
Externí odkaz:
https://doaj.org/article/479ce046d5654204b7f13cb4bbfd01eb
Autor:
Andreea Popîrdă, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Ana Maria Toader
Publikováno v:
Agriculture, Vol 11, Iss 3, p 225 (2021)
Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adu
Externí odkaz:
https://doaj.org/article/e6bf580a0527422b80ae26b0fa744b05
Autor:
Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, Andreea Popîrdă
Publikováno v:
Foods, Vol 10, Iss 2, p 247 (2021)
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging sta
Externí odkaz:
https://doaj.org/article/f8137f164e6f406ab2bdae1e73b1a749
Autor:
Dragoș Florin GROSARU, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, Valeriu V. COTEA
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 55, Iss 1(189), Pp 11-19 (2022)
Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines
Externí odkaz:
https://doaj.org/article/9091a3e1bb6b4a0aba718b403edab0cc
Autor:
Elena Cristina Scutarasu, Valeriu Cotea, Camelia Elena Luchian, Lucia Carmen Trinca, Andrei Scutarasu
Publikováno v:
Journal of Applied Life Sciences and Environment. 54:405-416
Wine's quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60dbae08b0d0e9fac90c80fb7b7eb268
https://doi.org/10.46909/journalalse-2021-035
https://doi.org/10.46909/journalalse-2021-035
Autor:
Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Iuliana Motrescu, Valeriu V. Cotea
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7537 (2024)
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preservin
Externí odkaz:
https://doaj.org/article/d839a58f92944bfe89ff73f1d57b90c9
Autor:
Elena Cristina Scutarașu, Răzvan George Niță, Laurian Vlase, Cătălin Ioan Zamfir, Bogdan Ionel Cioroiu, Lucia Cintia Colibaba, Dana Muntean, Camelia Elena Luchian, Ana Maria Vlase, Valeriu Cotea
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 916 (2024)
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low propor
Externí odkaz:
https://doaj.org/article/167a8637e7024a428cccb8e8dac360cc
Publikováno v:
Foods, Vol 12, Iss 18, p 3340 (2023)
Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration
Externí odkaz:
https://doaj.org/article/02a40c585cfa47e694bf96361b2b68ea