Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Mirela Suceveanu"'
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 2, Pp 291-302 (2019)
The results described in the literature and our previous research confirms the efficiency of the reduction reactions of α, β-unsaturated compounds and carbonyl compounds mediated by the Ni-Al alloy in alkaline (NaOH) aqueous solution. Some particul
Externí odkaz:
https://doaj.org/article/dad6bf481b894f4d9ab20d2025530969
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 2, Pp 203-210 (2018)
The medicinal herb Mentha piperita L. has been used for hundreds of years for its remarkable medicinal properties. Due to its composition rich in essential oil, terpenes, flavonoids etc., the peppermint is commonly used in various fields for obtainin
Externí odkaz:
https://doaj.org/article/7cf5828f8b684f77ac2d0cf07c50fe76
Autor:
OANA-IRINA PATRICIU, ŞTEFAN CIOBANU, DANIELA NICUŢĂ, LUMINITA GROSU, MIRELA SUCEVEANU, IRINA-CLAUDIA ALEXA, ADRIANA LUMINITA FÎNARU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 18, Iss 2, Pp 191-200 (2017)
It is well known that growth and morphogenesis of plant tissue cultures can be improved by small amounts of some organic compounds. Heterocyclic compounds such as chromanones and thiazoles derivatives, valuable because of their potential biological a
Externí odkaz:
https://doaj.org/article/2cd2d3d4324940d8b3cdcab683c1c484
Autor:
IULIAN SUCEVEANU, IRINA-CLAUDIA ALEXA, LUMINITA GROSU, OANA-IRINA PATRICIU, IRINA IFRIM, MIRELA SUCEVEANU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 18, Iss 1, Pp 73-84 (2017)
In the food industry development, the food safety and the valorization of by-products represent important aspects. The present study consists in the application of the Hazard Analysis and Critical Control Point (HACCP) method in pig slaughterhouses f
Externí odkaz:
https://doaj.org/article/264ea2c2b50549ec81c22c5f8757cc35
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 16, Iss 4, Pp 307-318 (2016)
Given the significant environmental risk associated with the use of organic solvents and catalysts in the classic reduction reaction catalysts, we are interested in adapting the reaction medium and in developing an eco-friendly methodology for the sy
Externí odkaz:
https://doaj.org/article/e94eddf306ce494689966948f2debd0d
Publikováno v:
Journal of Engineering Studies and Research, Vol 24, Iss 2 (2018)
The meat processing industry produces large volumes of slaughterhouse wastewater (SWW). For this reason, water and wastewater treatment has become crucial for the continuing development of the society. The present study reveals the water pollution de
Externí odkaz:
https://doaj.org/article/3fb94edade214ebca6833683bb9f1b86
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 16, Iss 2, Pp 143-151 (2015)
The paper aims to elaborate a methodology for establishing the structure and sterical configuration of reduction products with the system Ni-Al/NaOH/H2O by using spectroscopic methods (mainly 1H-NMR) and method of coupling gas chromatography with mas
Externí odkaz:
https://doaj.org/article/6428d04057594746b8343b07cda1c14a
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 15, Iss 1, Pp 23-34 (2014)
In this paper we present the results of some experiments in which substrates representing various unsaturated and aromatic systems were tested in reduction reactions with Ni-Al alloy in aqueous NaOH and we highlight the relationships between the stru
Externí odkaz:
https://doaj.org/article/e17671b70b104e05afa31d0ec724df3f
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 22, Iss 2, Pp 235-243 (2021)
Mead is a honey-based alcoholic beverage with 8 - 18 % alcohol content. Also named honey wine, mead is not so well known among Romanian consumers, even if it is considered among the oldest fermented beverages in the world. It is traditionally prod
Externí odkaz:
https://doaj.org/article/fd25131618a04941820aebc463e4c995
Autor:
Lăcrămioara, Rusu, Cristina-Gabriela, Grigoraș, Andrei-Ionuț, Simion, Elena-Mirela, Suceveanu, Andreea V, Dediu Botezatu, Maria, Harja
Publikováno v:
Materials (Basel, Switzerland). 15(13)
In this study, ethacridine lactate removal from aqueous solution using a biosorbent material based on residual microbial biomass and natural polymers in fixed-bed continuous column was investigated. Composite beads of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b4a25a54c40238e870cfd056d962dd83
https://pubmed.ncbi.nlm.nih.gov/35806780
https://pubmed.ncbi.nlm.nih.gov/35806780