Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Florentina Israel Roming"'
Autor:
Corina Dumitrache, Mihaela Violeta Ghica, Mihai Frîncu, Iuliana Diana Bărbulescu, Mihaela Begea, Camelia Filofteia Diguță, Cornel Baniță, Valeriu V. Cotea, Florentina Israel-Roming, Răzvan Ionuț Teodorescu
Publikováno v:
Fermentation, Vol 10, Iss 8, p 413 (2024)
This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In
Externí odkaz:
https://doaj.org/article/abe2b05264ee4486a0f217402018220a
Publikováno v:
Horticulturae, Vol 10, Iss 7, p 743 (2024)
Phenolic compounds from elderberries (Sambucus nigra L.) have attracted attention due to their potential health benefits. This paper examines different extraction methods used to obtain phenolic compounds from these fruits and the stability of the ex
Externí odkaz:
https://doaj.org/article/f8a9016f6db74134801b6f082c7aa645
Autor:
Catalina Tudora, Florin Nenciu, Adriana Muscalu, Floarea Burnichi, Florentina Gatea, Oana Alina Boiu-Sicuia, Florentina Israel-Roming
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3159 (2024)
Essential oils (EOs) extracted from various medicinal plants offer a promising alternative to non-selective chemical substances commonly employed in conventional agriculture. Their chemical composition includes several classes of chemical compounds w
Externí odkaz:
https://doaj.org/article/96f6d8d21e8b4343bd063fefe6ba0b4d
Autor:
Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 101-112 (2021)
Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures o
Externí odkaz:
https://doaj.org/article/3da75e5b4a9b4452ad8b875da4e0bee6
Autor:
Cătălina STAN (TUDORA), Adriana MUSCALU, Floarea BURNICHI, Carmen POPESCU, Florentina GATEA, Oana-Alina SICUIA, Nicolae Valentin VLĂDUȚ, Florentina ISRAEL-ROMING
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 50, Iss 2 (2022)
The main objective of this study was to evaluate the quality of essential oil (EO) and hydrolate (HY) obtained from a new Romanian variety of hyssop (Hyssopus officinalis L., Lamiaceae family), namely ‘Cătălin’. The chemical composition and the
Externí odkaz:
https://doaj.org/article/761edff3f5184b8e9a4e801247641f1c
Autor:
Cătalina Stan (Tudora), Florin Nenciu, Adriana Muscalu, Valentin Nicolae Vlăduț, Floarea Burnichi, Carmen Popescu, Florentina Gatea, Oana Alina Boiu-Sicuia, Florentina Israel-Roming
Publikováno v:
Diversity, Vol 14, Iss 12, p 1048 (2022)
Recent agricultural research aims to identify novel applications for plant extracts as efficient defenses against weeds, insects, or phytopathogenic agents. The main goal of the present study was to evaluate two new varieties of basil (Ocimum basilic
Externí odkaz:
https://doaj.org/article/783b73d6e60c4b4580b9294d6b6081fc
Autor:
Gabriela Daniela Stamatie, Iulia Elena Susman, Sabina Andreea Bobea, Elena Matei, Denisa Eglantina Duta, Florentina Israel-Roming
Publikováno v:
Foods, Vol 11, Iss 22, p 3667 (2022)
The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes rem
Externí odkaz:
https://doaj.org/article/ec0d832c98894fb39e6e4d97ede79eab
Autor:
Catalina Voaides, Oana Boiu-Sicuia, Florentina Israel-Roming, Medana Zamfir, Silvia Simona Grosu-Tudor, Iulia Roxana Angelescu, Calina Petruta Cornea
Publikováno v:
Biomedicines, Vol 10, Iss 11, p 2867 (2022)
Vegetable juices are new carrier variants for beneficial bacteria, representing an alternative to dairy-fermented products, especially for vegan, strict vegetarian, or allergic consumers. The aim of this study was to characterize several Romanian nat
Externí odkaz:
https://doaj.org/article/5184a2fced82499785f0e15128c57417
Autor:
Mihaela MULȚESCU, Marta ZACHIA, Nastasia BELC, Teodora MANASIA, Floarea BURNICHI, Florentina ISRAEL-ROMING
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 2, Pp 149-153 (2019)
The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage
Externí odkaz:
https://doaj.org/article/fb3e9277a875410d83a9b40e33b6dcdf
Autor:
Cătălina STAN (TUDORA), Adriana MUSCALU, Ana Cristina FĂTU, Mihaela Monica DINU, Florentina ISRAEL-ROMING
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, Vol 76, Iss 1, Pp 57-60 (2019)
The objective of this work was testing 4 volatile oils obtained from new varieties of medicinal plants (yellow basil; red basil; marigold; hyssop), over Beauveria brongniartii (BbgMm1a/09) entomopathogenic fungi and Sitophilus granarius, deposit inse
Externí odkaz:
https://doaj.org/article/13c8d252d3a74411873dbadba9f0d8d1