Zobrazeno 1 - 6
of 6
pro vyhledávání: '"OLGA DRĂGHICI"'
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 25, Iss 2, Pp 121-142 (2024)
This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water act
Externí odkaz:
https://doaj.org/article/7f8c6874a26c4ecfa9af55522e6b1610
Autor:
OLGA DRĂGHICI, GEORGIANA-DENISA MARCU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 4, Pp 279-289 (2023)
The present work investigates the stability over time and the possibility of using commercial cricket (Acheta domesticus) protein powder as an ingredient in various food products. The results indicated that the protein powder is hygroscopic, but it c
Externí odkaz:
https://doaj.org/article/723ea989b729465e9afaa69f11550d46
Autor:
Mihaela Răcuciu, Simona Oancea, Lucian Barbu-Tudoran, Olga Drăghici, Anda Agavriloaei, Dorina Creangă
Publikováno v:
Materials, Vol 17, Iss 6, p 1229 (2024)
Hyaluronic acid (HA) has attracted much attention in tumor-targeted drug delivery due to its ability to specifically bind to the CD44 cellular receptor, which is widely expressed on cancer cells. We present HA-capped magnetic nanoparticles (HA-MNPs)
Externí odkaz:
https://doaj.org/article/127023add6524eb88c7841de48cf4b86
Publikováno v:
Molecules, Vol 27, Iss 13, p 4063 (2022)
Freshly harvested Boletus edulis mushrooms are subjected to rapid loss of quality due to the high moisture content and enzymatic activity. Drying time, quality characteristics, microstructural and thermal properties were studied in mushrooms ground t
Externí odkaz:
https://doaj.org/article/9c1c7de0deca4144a7f84bed4c74eada
Autor:
Mihaela Răcuciu, Lucian Barbu-Tudoran, Simona Oancea, Olga Drăghici, Cezarina Morosanu, Marian Grigoras, Florin Brînză, Dorina E. Creangă
Publikováno v:
Nanomaterials, Vol 12, Iss 7, p 1151 (2022)
Aspartic acid stabilized iron oxide nanoparticles (A-IONPs) with globular shape and narrow size distribution were prepared by the co-precipitation method in aqueous medium. A quantum-mechanical approach to aspartic acid optimized structure displayed
Externí odkaz:
https://doaj.org/article/b4b07d44f4f247698c0ae7bb4cabc8b9
Autor:
Simona OANCEA, Olga DRĂGHICI
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 3, Pp 283-291 (2013)
Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics a
Externí odkaz:
https://doaj.org/article/65121d58f9374637ab1c26f421273c01