Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Gabriel Dănuț Mocanu"'
Autor:
Oana Viorela Nistor, Liliana Șeremet (Ceclu), Gabriel Dănuț Mocanu, Vasilica Barbu, Doina Georgeta Andronoiu, Nicoleta Stănciuc
Publikováno v:
Molecules, Vol 25, Iss 21, p 5090 (2020)
The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and charac
Externí odkaz:
https://doaj.org/article/ebbbcabb298b48059f2aff8678464fbe
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Elisabeta Botez, Bogdan Ioan Ștefănescu
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5650 (2024)
This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, a
Externí odkaz:
https://doaj.org/article/83b13e55af7e4ba7a8246d46a0edf1e2
Autor:
Larisa Anghel, Ștefania Adelina Milea, Oana Emilia Constantin, Vasilica Barbu, Carmen Lidia CHITESCU, Elena Enachi, Gabriela Râpeanu, Gabriel-Dănuț Mocanu, Stănciuc Nicoleta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15a20109ba9c629d902fceeda9dcd434
https://doi.org/10.2139/ssrn.4436990
https://doi.org/10.2139/ssrn.4436990
Autor:
Gabriel-Dănuț, Mocanu, Oana-Viorela, Nistor, Oana Emilia, Constantin, Doina Georgeta, Andronoiu, Viorica Vasilica, Barbu, Elisabeta, Botez
Publikováno v:
Molecules (Basel, Switzerland). 27(5)
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::80caebf3bbcadfa4d1d029d530538ffe
https://pubmed.ncbi.nlm.nih.gov/35268710
https://pubmed.ncbi.nlm.nih.gov/35268710
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Gabriel-Dănuț Mocanu, Doina-Georgeta Andronoiu, Adrian Cîrciumaru, Elisabeta Botez
Publikováno v:
Molecules; Volume 27; Issue 22; Pages: 7964
Galactagogue herbs, also known as natural lactation adjuvants, are frequently used to stimulate breast milk production. Due to their antioxidant activity and phenolic content, anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare L.) were chose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dd0804d1109c38df9404a398d357ee0
https://doi.org/10.3390/molecules27227964
https://doi.org/10.3390/molecules27227964
Autor:
Luiza-Andreea Tănase (Butnariu), Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Gabriel-Dănuț Mocanu, Andreea Veronica Botezatu Dediu, Elisabeta Botez
Publikováno v:
Molecules; Volume 27; Issue 12; Pages: 3920
In the context of the increasing lactation problems among breastfeeding women, the development of a healthy lifestyle is needed. Different variants of pork, turkey, and beef meatballs, with added lemon balm (Melissa officinalis L.) and wild thyme (Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82f69e1baae78aa58be1b8c8e4ed6113
https://doi.org/10.3390/molecules27123920
https://doi.org/10.3390/molecules27123920
Publikováno v:
Agricultura, Vol 107, Iss 3-4, Pp 62-69 (2018)
Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::8d53431c1c7b5caf5ca81802012e59db
https://journals.usamvcluj.ro/index.php/agricultura/article/view/13131
https://journals.usamvcluj.ro/index.php/agricultura/article/view/13131
Autor:
Elisabeta Botez, Gabriel-Dănuț Mocanu, Doina Georgeta Andronoiu, Ana Cosmina Chirilă, Alina Balan, Daniela Constandache, Oana-Emilia Constantin, Oana-Viorela Nistor
Publikováno v:
Agricultura, Vol 107, Iss 3-4, Pp 55-61 (2018)
While consumers are more demanding about some ready-to-eat products, especially for sweets and desserts and they have high quality expectations, the producers are determined to be connected to their special necessities. So, puddings are very popular
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::4170292e811206f974118cf383775ffe
https://journals.usamvcluj.ro/index.php/agricultura/article/view/13130
https://journals.usamvcluj.ro/index.php/agricultura/article/view/13130
Autor:
Doina Georgeta Andronoiu, Vasilica Barbu, Nicoleta Stănciuc, Oana Viorela Nistor, Gabriel Dănuț Mocanu, Liliana Șeremet (Ceclu)
Publikováno v:
Molecules
Molecules, Vol 25, Iss 5090, p 5090 (2020)
Volume 25
Issue 21
Molecules, Vol 25, Iss 5090, p 5090 (2020)
Volume 25
Issue 21
The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffa2f3ddcd7df1a290acf2b57f4ce015
https://pubmed.ncbi.nlm.nih.gov/33147832
https://pubmed.ncbi.nlm.nih.gov/33147832
Autor:
Nicoleta Stănciuc, Aida Vasile, Gabriel-Dănuț Mocanu, Ana Cosmina Chirilă, Oana Viorela Nistor, Vasilica Barbu, Doina Georgeta Andronoiu
Publikováno v:
Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1611, p 1611 (2020)
Volume 9
Issue 11
Foods, Vol 9, Iss 1611, p 1611 (2020)
This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot puré
es with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. F
es with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d4b8542f2ebdb43bc131ceb4cac38bb
https://doi.org/10.3390/foods9111611
https://doi.org/10.3390/foods9111611