Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Lucia, Cintia Colibaba"'
Autor:
Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Iuliana Motrescu, Valeriu V. Cotea
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7537 (2024)
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preservin
Externí odkaz:
https://doaj.org/article/d839a58f92944bfe89ff73f1d57b90c9
Autor:
Elena Cristina Scutarașu, Răzvan George Niță, Laurian Vlase, Cătălin Ioan Zamfir, Bogdan Ionel Cioroiu, Lucia Cintia Colibaba, Dana Muntean, Camelia Elena Luchian, Ana Maria Vlase, Valeriu Cotea
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 916 (2024)
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low propor
Externí odkaz:
https://doaj.org/article/167a8637e7024a428cccb8e8dac360cc
Autor:
Dragoș Florin GROSARU, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, Valeriu V. COTEA
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 55, Iss 1(189), Pp 11-19 (2022)
Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines
Externí odkaz:
https://doaj.org/article/9091a3e1bb6b4a0aba718b403edab0cc
Autor:
Bettina-Cristina Buican, Lucia Cintia Colibaba, Camelia Elena Luchian, Stamatina Kallithraka, Valeriu V. Cotea
Publikováno v:
Agriculture, Vol 13, Iss 9, p 1750 (2023)
Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthusiast
Externí odkaz:
https://doaj.org/article/d5d2155c5cf3464fb9f03dfc133005cb
Autor:
Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Dragoș Grosaru, Valeriu V. Cotea
Publikováno v:
Foods, Vol 12, Iss 18, p 3516 (2023)
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no
Externí odkaz:
https://doaj.org/article/bf27fe78b8dc45f2a86441f4f9f13c5f
Autor:
Elena Cristina Scutarașu, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2897 (2022)
Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze th
Externí odkaz:
https://doaj.org/article/7952d8d8f57440c0bdee0d2d0307fa41
Autor:
Andreea Popîrdă, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cornelia Focea, Sebastien Nicolas, Laurence Noret, Ionel Bogdan Cioroiu, Régis Gougeon, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2286 (2022)
In food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but it becomes even more important when wine is involved as this produce has become one of the most counterfeited foods
Externí odkaz:
https://doaj.org/article/e166e29b6db040c8a09df0929c26799f
Autor:
Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Ioan Zamfir, Camelia Elena Luchian, Lucia Cintia Colibaba, Marius Niculaua, Valeriu V. Cotea
Publikováno v:
Foods, Vol 10, Iss 11, p 2569 (2021)
Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape composition and winemaking cond
Externí odkaz:
https://doaj.org/article/479ce046d5654204b7f13cb4bbfd01eb
Autor:
Lucia Cintia COLIBABA, Stefan TUDOSE-SANDU-VILLE, Camelia LUCHIAN, Andreea POPIRDA, Marius NICULAUA, Valeriu V. COTEA
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 74, Iss 2, Pp 137-143 (2017)
The distillates obtained from wine, both raw and aged, are highly appreciated alcoholic beverages due to the refinement and fineness that characterizes them. Romania’s viticultural conditions are very favourable for these products - which in the la
Externí odkaz:
https://doaj.org/article/8e4d1c17b48647d7a4558a403beb86fd
Autor:
Andreea Popîrdă, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Ana Maria Toader
Publikováno v:
Agriculture, Vol 11, Iss 3, p 225 (2021)
Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with wine being one of the most adu
Externí odkaz:
https://doaj.org/article/e6bf580a0527422b80ae26b0fa744b05