Zobrazeno 1 - 10
of 106
pro vyhledávání: '"LENGYEL, Ecaterina"'
Autor:
Rebenciuc, Ioana1 rebenciucg@yahoo.com, Lengyel, Ecaterina2 ecaterina.lengyel@ulbsibiu.ro, Alexe, Petru3 petre.alexe@ugal.ro, Frum, Adina4 adina.frum@ulbsibiu.ro, Botoran, Oana5 oana.dinca@icsi.ro, Stegarus, Diana Ionela5 diana.stegarus@icsi.ro
Publikováno v:
EIRP Proceedings. 2021, Vol. 16 Issue 1, p322-335. 14p.
Autor:
Lengyel Ecaterina
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 19, Iss 1, Pp 3-10 (2015)
The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concent
Externí odkaz:
https://doaj.org/article/e7c74a628c5b471eb9bdefdc6510dbf5
Akademický článek
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Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 59-70 (2014)
This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to
Externí odkaz:
https://doaj.org/article/17bcf9218c9f49da91dc6855425d0353
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 77-84 (2014)
This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat,
Externí odkaz:
https://doaj.org/article/2c0462919bb54ca5b48434d76ba76efe
Autor:
Lengyel Ecaterina, Oprean Letiţia, Stegărus Diana, Iancu Ramona, Sandru Daniela, Mutu Dan, Geana Irina, Tiţa Ovidiu
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 47-52 (2014)
The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chro
Externí odkaz:
https://doaj.org/article/e197fa75fdeb400ab569059f4cced02c
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 17, Iss 1, Pp 3-12 (2013)
A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for
Externí odkaz:
https://doaj.org/article/39a6c9b024e5478bb9d4c6811e052f5a
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 17, Iss 1, Pp 39-45 (2013)
Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted a
Externí odkaz:
https://doaj.org/article/7c1a66052dff4c6185097f781b1455c0
Autor:
Costea, Marioara1 marioara_costea@yahoo.com, Lengyel, Ecaterina2, Stegăruş, Diana3, Rusan, Nicolae4, Tăuşan, Ioan1
Publikováno v:
Theoretical & Applied Climatology. Jul2019, Vol. 137 Issue 1/2, p239-254. 16p. 4 Charts, 3 Graphs, 1 Map.
Autor:
TIŢA, Mihaela1 mihaela.tita@ulbsibiu.ro, LENGYEL, Ecaterina1, PANAITESCU, Magda2, TAMOŠAITIENE, Loreta3, POPOVICI, Cristina4
Publikováno v:
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2019, Vol. 12 Issue 1, p129-136. 8p. 5 Graphs.