Zobrazeno 1 - 10
of 175
pro vyhledávání: '"Maria TOFANA"'
Autor:
Bogdan Florin HODIȘAN, Floricuța RANGA, Elena-Suzana BIRIȘ-DORHOI, Anca-Corina FĂRCAȘ, Maria TOFANĂ
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 60-67 (2023)
Wine is one of the most consumed beverages in the world. Romania, as a country, has a history in vineyards and wine making. This present study analyzed the phenolic compounds of 5 varieties of wine from Romania (Fetească Regală Muscat Ottonel, Ries
Externí odkaz:
https://doaj.org/article/917e9efdb0af4e3184e7e806e13a840b
Autor:
Liana-Claudia SALANŢĂ, Maria TOFANĂ, Sonia SOCACI, Elena MUDURA, Anca FĂRCAŞ, Carmen POP, Anamaria POP, Antonia ODAGIU
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 148-155 (2015)
Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide th
Externí odkaz:
https://doaj.org/article/cd9f9af62d2b40dba7d54a1994289577
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 2, Pp 74-83 (2021)
Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-
Externí odkaz:
https://doaj.org/article/6632f5609c9c42dfb795db6246f505f2
Autor:
Bogdana GREBLA-AL-ZABEN, Vanda B ABALAU-FUSS, Suzana Elena BIRIS-DORHOI, Ioana TALOS, Maria TOFANA
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 78, Iss 1, Pp 1-10 (2021)
Plant-based medicine is a popular emerging field. If one follows the research of this domain, will observe that the majority of the work is focused on different herbs as medicinal plants. However, many vegetables and fruits, their juices and extracts
Externí odkaz:
https://doaj.org/article/88a089d8a51d45a6b21428f9684ae625
Publikováno v:
Agricultura, Vol 118, Iss 1-2 (2021)
In this study, total ascorbic acid (TAA), dehydroascorbic acid (DHA) and ascorbic acid (AA) content of gluten free pasta enriched in bioactive compounds were analysed using HPLC system. In lucerne powder and S3 pasta sample were determined the major
Externí odkaz:
https://doaj.org/article/2f5a52dda3cc49568b0becd6be80fddc
Publikováno v:
Agricultura, Vol 115, Iss 3-4 (2020)
We have developed a method for the determination of tocopherols in different edible oils by RP-HPLC, using a FLD detector, a Poroshell column as a stationary phase, and a mixture of acetonitrile, methanol and water (5:4.5:0.5) as mobile phase (flow r
Externí odkaz:
https://doaj.org/article/d73f6903ed2643ae9e65db5942622774
Publikováno v:
Agricultura, Vol 113, Iss 1-2 (2020)
In this study, the chemical and technological properties of blackthorn (Prunus spinosa) and rose hip (Rosa canina) fruits growing wild in Cluj-Napoca area were analysed. Proximate analysis such as dry matter, moisture content, crude protein, crude fi
Externí odkaz:
https://doaj.org/article/321eaa4401bf46aab580530d390cf7d5
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 23-30 (2017)
This paper aims to analyze and compare the beverage alcohol choice among university students. The study was carried out on a total of 1069 students (men and women) from University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania.
Externí odkaz:
https://doaj.org/article/f3467f1b1bd04d859396b99f40f13558
Autor:
Melinda NAGY, Sonia SOCACI, Maria TOFANA, Elena Suzana BIRIS-DORHOI, Dorin ȚIBULCĂ, Georgiana PETRUȚ, Claudia Liana SALANTA
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 74, Iss 1, Pp 1-8 (2017)
Over the last decades, the consumption of mushrooms has significantly increased due to the scientific evidence of their ability to help the organism in the combat and prevention of several diseases (Kalac, 2009). Fruiting bodies of mushrooms are cons
Externí odkaz:
https://doaj.org/article/ed67dd07d4764df1ab99b097572559bc
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 143-148 (2016)
In the last decade by-products of food and beverage processing have attracted much attention due to their functionality and potential as food ingredients. Brewers’ spent grain is the major by-product of the brewing industry representing a valuable
Externí odkaz:
https://doaj.org/article/62e53425233b45c8bc8baf0e5f748555