Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Iuliana Diana BARBULESCU"'
Autor:
Juan Pablo Aguinaga Bósquez, Zoltan Kovacs, Zoltán Gillay, György Bázár, Csaba Palkó, Hajnalka Hingyi, Éva Csavajda, Márta Üveges, Zsuzsanna Jókainé Szatura, Iuliana Diana Barbulescu, Mihaela Begea, Tamás Tóth
Publikováno v:
Chemosensors, Vol 9, Iss 8, p 213 (2021)
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zi
Externí odkaz:
https://doaj.org/article/5197d19754ca4cb0862e19e995927860
Autor:
Iuliana Diana Barbulescu, Marta Uveges, Mihaela Begea, Laszlo Abranko, Mihaly Dernovics, Daniela Eliza Marin, Hajnalka Hingyi, Eva Csavajda, Zsuzsa Jokai, Mihaela Violeta Ghica, Simona Ioana Marinescu, Vasile Bunduc, Radian Nicolae Negrila
Publikováno v:
Nonconventional Technologies Review, Vol 22, Iss 4 (2018)
The influence of inorganic zinc solution at different time of cultivation on zinc accumulated in yeast biomass was tested. It has been noticed that there are yeasts which ferment glucose and sucrose as carbon source. A yeast (wine and beer) consortiu
Externí odkaz:
https://doaj.org/article/053ef77350d34cd8b2f9bb32b6f1bc91
Autor:
Iuliana Diana BARBULESCU, Corina DUMITRACHE, Camelia Filofteia DIGUTA, Mihaela BEGEA, Petruta Mihaela MATEI, Mihai FRINCU, Simona Ioana MARCULESCU, Alexandru Ionut CIRIC, Valerica TUDOR, Elena Mirela BOROIU, Razvan Ionut TEODORESCU
Publikováno v:
AgroLife Scientific Journal. 11:9-16
The grape surface hosts a complex community of yeast Saccharomyces and non-Saccharomyces species responsible for spontaneous alcoholic fermentation in wine industry. The yeast strains used for this study were isolated from ‘Tămâioasă Româneasc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ecbab101a2116cffff40e62a32517d4
https://doi.org/10.17930/agl202221
https://doi.org/10.17930/agl202221
Autor:
Mihai Frîncu, Iuliana Diana Barbulescu, Carmen Otilia Rusanescu, Razvan Teodorescu, Madalina Georgiana Albu Kaya, Lăcrămioara Popa, M. Begea, Mihaela Violeta Ghica, Constanta Mihai, Alexandru Ciric, Roxana Elena Avramescu, Simona-Ioana Marinescu
Publikováno v:
Revista de Chimie. 71:167-174
Brewing yeast biomasses may be converted into valuable products, including supplements for ruminant diets. This paper presents experimental data on a nutraceutical suspension formulation containing post-fermentation brewing yeasts and the brewing yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13ff850c195c087e21c7e78e15a07a63
https://doi.org/10.37358/rc.20.2.7911
https://doi.org/10.37358/rc.20.2.7911
Autor:
Márta Üveges, Zsuzsanna Jókainé Szatura, Csaba Palkó, Hajnalka Hingyi, Iuliana Diana Barbulescu, Éva Csavajda, György Bázár, Zoltan Kovacs, Tamás Tóth, Zoltan Gillay, Mihaela Begea, Juan Pablo Aguinaga Bósquez
Publikováno v:
Chemosensors
Volume 9
Issue 8
Chemosensors, Vol 9, Iss 213, p 213 (2021)
Volume 9
Issue 8
Chemosensors, Vol 9, Iss 213, p 213 (2021)
The objective of our research was to evaluate the possible alteration of the organoleptic properties of eggs produced by hens (Lohmann Brown-Classic) fed with diets containing different doses of an industrial by-product enriched with organic zinc (Zi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bd392f912ff5567555970dd3b3a5bd4
https://doi.org/10.3390/chemosensors9080213
https://doi.org/10.3390/chemosensors9080213
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
Autor:
Iuliana Diana Barbulescu, V. Tudor, Adrian Asanica, Carmen Gabriela Manole, Razvan Teodorescu
Publikováno v:
Agriculture and Agricultural Science Procedia. 6:157-164
The objective of this study was to evaluate the quantity of some phenolic compounds and free radical scavenging activity of strawberries (Fragaria x ananassa Duch.) during storage period at different temperatures. Freshly harvested of three strawberr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7ce51074f5a50c8f3a295b20839881a
https://doi.org/10.1016/j.aaspro.2015.08.053
https://doi.org/10.1016/j.aaspro.2015.08.053
Autor:
Mihaela Begea, Gigel Paraschiv, Razvan Teodorescu, Iuliana Diana Barbulescu, Liviu Grigorica, Radu Tamaian
Publikováno v:
Journal of Biotechnology. 208:S8-S9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c769d404f3700b635ba6fccd3c44e8ac
https://doi.org/10.1016/j.jbiotec.2015.06.013
https://doi.org/10.1016/j.jbiotec.2015.06.013
Autor:
Iuliana Diana Bărbulescu, Mihaela Violeta Ghica, Mihaela Begea, Mădălina Georgiana Albu Kaya, Răzvan Ionuț Teodorescu, Lăcrămioara Popa, Simona Ioana Mărculescu, Alexandru Ionuț Cîrîc, Corina Dumitrache, Dumitru Lupuliasa, Florentina Matei, Cristina-Elena Dinu-Pîrvu
Publikováno v:
Agriculture, Vol 11, Iss 12, p 1237 (2021)
Yeast (including brewing yeast) and yeast-based preparations derived from bioprocesses or agroindustrial byproducts represent valuable feed additives and ingredients for ruminants. The optimization of brewing yeast biotechnological processing through
Externí odkaz:
https://doaj.org/article/8b0c43330eec4e2dae089a70ba2e53a1