Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Iulian Eugen Rusu"'
Autor:
Adriana Păucean, Csaba Balázs Kádár, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Sonia-Ancuța Socaci, Simona Man, Maria Simona Chiș, Anamaria Pop, Anda E. Tanislav, Vlad Mureșan
Publikováno v:
Foods, Vol 11, Iss 22, p 3716 (2022)
Fermented chili powders were obtained through the freeze-drying of fermented chili pastes and used as a condiment, acidifier, antioxidant, colorant, and microbial starter carrier in fermented salami production. Fermented chili powders were examined r
Externí odkaz:
https://doaj.org/article/11eaa3dddf32478cbb37370839214328
Autor:
Csaba Balázs Kádár, Adriana Păucean, Elemér Simon, Dan Cristian Vodnar, Floricuța Ranga, Iulian Eugen Rusu, Vasile-Gheorghe Vișan, Simona Man, Maria Simona Chiș, Georgiana Drețcanu
Publikováno v:
Plants, Vol 11, Iss 8, p 1080 (2022)
Six cultivars of chili (Cherry, Bulgarian Chilli, Cayenne, Fatalii, Habanero, and Carolina Reaper) from two species (Capsicum annuum and Capsicum chinense) have been studied. Anaerobic, spontaneous fermentation of pure chili paste was conducted for 2
Externí odkaz:
https://doaj.org/article/14f6aa4f2a21484ba1ac67892fc73027
Publikováno v:
Agricultura, Vol 113, Iss 1-2 (2020)
Also called "the plant of the future" or "the wonder plant", hemp is a mirage through the immense range of benefits it brings to people's lives. Every part of it can be valorised. The article presents a general characterization of hemp (Cannabis sati
Externí odkaz:
https://doaj.org/article/2969d50c0bd94b45ac79f0fdf340b6ea
Autor:
Vasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic
Publikováno v:
Foods, Vol 10, Iss 9, p 2012 (2021)
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, a
Externí odkaz:
https://doaj.org/article/5dd2fa1ed1c84732aab0fd0b46ba35f8
Autor:
Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste
Publikováno v:
Plants, Vol 10, Iss 8, p 1558 (2021)
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these br
Externí odkaz:
https://doaj.org/article/050f2af1731849ecbb96adc59bdff8da
Autor:
Alina Sturza, Adriana Păucean, Maria Simona Chiș, Vlad Mureșan, Dan Cristian Vodnar, Simona Maria Man, Adriana Cristina Urcan, Iulian Eugen Rusu, Georgiana Fostoc, Sevastița Muste
Publikováno v:
Applied Sciences, Vol 10, Iss 22, p 7969 (2020)
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assess
Externí odkaz:
https://doaj.org/article/d38f3807171a460a89752961045c3c62
Autor:
Vasile-Gheorghe Vişan, Miuţa Filip, Vlad Muresan, Iulian Eugen Rusu, Andruţa Elena Mureşan, Maria Simona Chiş, Bogdan-Mihai Onica, Romina Alina Vlaic, Ersilia Alexa, Carmen Pop, Simona Maria Man, Sevastiţa Muste, Crina Muresan
Publikováno v:
Plants
Volume 10
Issue 8
Plants, Vol 10, Iss 1558, p 1558 (2021)
Volume 10
Issue 8
Plants, Vol 10, Iss 1558, p 1558 (2021)
Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% and 20%) to improve its nutritional properties. The purpose of this paper was to present the advanced nutritional characteristics of these br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::598fef59c4fa36d8eaa22f8c61dc794b
Autor:
Romina Alina Marc (Vlaic), Andruţa Elena Mureşan, Sevastiţa Muste, Crina Muresan, Lidia Szanto, Bogdan-Mihai Onica, Iulian-Eugen Rusu, Miuţa Filip, Kádár Balázs Csaba, Ersilia Alexa
Publikováno v:
Plants
Plants, Vol 10, Iss 1237, p 1237 (2021)
Volume 10
Issue 6
Plants, Vol 10, Iss 1237, p 1237 (2021)
Volume 10
Issue 6
The advanced characterization of flour from hemp seeds (edible fruits of Cannabis sativa L.) from the Dacia Secuieni and Zenit varieties, compared to wheat flour, was studied in this research. The aim was to present the characterization of 2 varietie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a51f9f18f725a110c6f92362eb1f8a6
https://pubmed.ncbi.nlm.nih.gov/34207108
https://pubmed.ncbi.nlm.nih.gov/34207108
Autor:
Angela Cozma, Crina Muresan, Andruţa Elena Mureşan, Mirela Jimborean, Iulian Eugen Rusu, Ramona Suharoschi, Romina Alina Marc (Vlaic), Alina Nistor
Publikováno v:
Sustainability
Volume 12
Issue 22
Sustainability, Vol 12, Iss 9472, p 9472 (2020)
Volume 12
Issue 22
Sustainability, Vol 12, Iss 9472, p 9472 (2020)
The present study describes the implementation of a food safety system in the dairy pilot plant &ldquo
Gourmeticus Academicum,&rdquo
a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania.
Gourmeticus Academicum,&rdquo
a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fc340e5ab37a79787b3f9c854199128
Autor:
Adriana Cristina Urcan, Vlad Mureșan, Dan Cristian Vodnar, Alina Sturza, Sevastița Muste, Georgiana Fostoc, Maria Simona Chiș, Iulian Eugen Rusu, Simona Maria Man, Adriana Paucean
Publikováno v:
Applied Sciences, Vol 10, Iss 7969, p 7969 (2020)
Applied Sciences
Volume 10
Issue 22
Applied Sciences
Volume 10
Issue 22
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7068af85200f9fd8f79cfd108e35d0ae
https://doi.org/10.3390/app10227969
https://doi.org/10.3390/app10227969