Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Florentina Matei"'
Autor:
Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău, Florentina Matei
Publikováno v:
Fermentation, Vol 10, Iss 7, p 357 (2024)
Yoghurt is one of the most consumed and studied dairy products, with proven functional effects on the human body. This review discusses the functional properties of traditional yoghurt products in comparison with different other yoghurts enriched wit
Externí odkaz:
https://doaj.org/article/afa6c3793ea64c7fbca25010c1ed85f0
Publikováno v:
Foods, Vol 13, Iss 14, p 2217 (2024)
The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact
Externí odkaz:
https://doaj.org/article/30b0c42790a04d1597b00c2097861a00
Autor:
Wahauwouélé Hermann Coulibaly, N’goran Richard Kouadio, Fatoumata Camara, Camelia Diguță, Florentina Matei
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-15 (2023)
Abstract Background Probiotics have recently been applied in aquaculture as eco-friendly alternatives to antibiotics to improve fish health, simultaneously with the increase of production parameters. The present study aimed to investigate the functio
Externí odkaz:
https://doaj.org/article/89eae09a964e4b10804c4499c2af995f
Autor:
Natia Joseph Kouadio, Alalet Luc Olivier Zady, Kouassi Aboutou Séverin Kra, Filofteia Camelia Diguță, Sébastien Niamke, Florentina Matei
Publikováno v:
Fermentation, Vol 10, Iss 5, p 264 (2024)
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several bioche
Externí odkaz:
https://doaj.org/article/91471c0f68cf41f49b5fad918260e2a0
Publikováno v:
Foods, Vol 13, Iss 7, p 1021 (2024)
Pathogenic Escherichia coli are the most prevalent foodborne bacteria, and their accurate detection in food samples is critical for ensuring food safety. Therefore, a quick technique named viability-qPCR (v-qPCR), which is based on the ability of a s
Externí odkaz:
https://doaj.org/article/b4e79a0967da4b8e80f212ffc6abfdc1
Autor:
Oana-Alina Boiu-Sicuia, Radu Cristian Toma, Camelia Filofteia Diguță, Florentina Matei, Călina Petruța Cornea
Publikováno v:
Plants, Vol 12, Iss 13, p 2553 (2023)
Romania has a long history of grapevine culturing and winemaking. However, like any agricultural sector, viticulture faces devastating biological threats. Fungi responsible for grapevine trunk diseases (GTDs) and grape spoilage lead to considerable y
Externí odkaz:
https://doaj.org/article/bfa40ef7e375445184230f72fdb74c80
Autor:
Cristina Padureanu, Carmen Liliana Badarau, Alina Maier, Vasile Padureanu, Mirabela Ioana Lupu, Cristina Maria Canja, Geronimo Raducu Branescu, Oana-Crina Bujor, Florentina Matei, Mariana-Atena Poiana, Ersilia Alexa, Anisor Nedelcu
Publikováno v:
Fermentation, Vol 9, Iss 7, p 600 (2023)
As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vi
Externí odkaz:
https://doaj.org/article/c1ce33c150ac4a339eff1b31d8387cd5
Autor:
Raluca-Ștefania Rădoi-Encea, Vasile Pădureanu, Camelia Filofteia Diguță, Marian Ion, Elena Brîndușe, Florentina Matei
Publikováno v:
Fermentation, Vol 9, Iss 5, p 407 (2023)
Winemaking in Romania has a long-lasting history and traditions and its viticulture dates back centuries. The present work is focused on the development of wine yeast isolation and selection performed in different Romanian winemaking regions during p
Externí odkaz:
https://doaj.org/article/875c28d27fc3445381eb15d5532b7ecf
Autor:
Iliassou Mogmenga, Marius Kounbèsiounè Somda, Cheik Amadou Tidiane Ouattara, Ibrahim Keita, Yérobessor Dabiré, Camelia Filofteia Diguță, Radu Cristian Toma, Lewis I. Ezeogu, Jerry O. Ugwuanyi, Aboubakar S. Ouattara, Florentina Matei
Publikováno v:
Microorganisms, Vol 11, Iss 3, p 802 (2023)
In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of “new” products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer p
Externí odkaz:
https://doaj.org/article/dc4e2b8ff92d443484656782ecd20418
Autor:
Getuţa Nicolae Dopcea, Ioan Dopcea, Alina Elena Nanu, Camelia Filofteia Diguţă, Florentina Matei
Publikováno v:
Journal of Global Antimicrobial Resistance, Vol 21, Iss , Pp 399-404 (2020)
Objectives: This aim of this study was to evaluate the potential of staphylococci to develop resistance and cross-resistance to antibiotics following exposure to antiseptics. Methods: The antibiotic susceptibility profile as well as the antiseptic mi
Externí odkaz:
https://doaj.org/article/f98bdf47c609479fa2c41e80965a47c7