Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Ovidiu MOLDOVAN"'
Publikováno v:
Dentistry Journal, Vol 11, Iss 2, p 55 (2023)
The aim of this study was to conduct a systematic literature review with a subsequent meta-analysis on the technical complications and failures of removable partial denture (RPD) therapy in the moderately reduced dentition. A systematic literature se
Externí odkaz:
https://doaj.org/article/a3a094612a984cb492fbb1b37ae190b5
Publikováno v:
Nonconventional Technologies Review, Vol 25, Iss 1 (2021)
This paper aims to review Fiber Bragg Grating sensor technology and state of the art, focusing for the application of the technology for temperature measurement in electric motors, to evaluate the thermal phenomena in electric motors for industrial p
Externí odkaz:
https://doaj.org/article/9626113d2e7647ca8b2980c1e05f2e37
Autor:
Maria Doinița Borș, Cristina Anamaria Semeniuc, Sonia Socaci, Luminiţa Vârva, Ovidiu Moldovan, Romina Vlaic, Maria Tofană
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 77-81 (2015)
This study investigates the influence of the variety and vegetative stage on the total phenolic content and antioxidant capacity of radish. Samples of seeds, sprouts (day-3, day-5 and day-7) and roots of three varieties (red, white and black) of radi
Externí odkaz:
https://doaj.org/article/211caa6be6e34444a60c1743eecb9ca2
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 1, Pp 127-132 (2015)
The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and olig
Externí odkaz:
https://doaj.org/article/aae7c5c7e289441484ab551c4df9d57b
Autor:
Ovidiu Moldovan
Publikováno v:
Annals of the Oradea University: Fascicle Management and Technological Engineering, Vol XXI (XI) (2012)
Externí odkaz:
https://doaj.org/article/bd6705ca7bbc430499fc7ac685edae5c
Autor:
Ovidiu Moldovan, Ganea Macedon
Publikováno v:
Annals of the Oradea University: Fascicle Management and Technological Engineering, Vol XXI (XI) (2012)
Externí odkaz:
https://doaj.org/article/a822ee5dc7eb4a5eb9dee87e769e2f95
Autor:
Ovidiu Moldovan
Publikováno v:
Annals of the Oradea University: Fascicle Management and Technological Engineering, Vol XXI (XI) (2012)
Externí odkaz:
https://doaj.org/article/1e88a49268514fb388ad915eb750aeef
Autor:
Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 209-210 (2014)
Abstract: Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes. In the
Externí odkaz:
https://doaj.org/article/015d3d6b89d941fc965d930a1b22990d
Autor:
Ana Viorica Pop, Maria Tofană, Sonia A Socaci, Anca Fărcaş, Melinda Nagy, Maria Doiniţa Borş, Ovidiu Moldovan
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 71, Iss 2, Pp 207-208 (2014)
Since ancient times plants have constituted a very important raw material for many human activities. The increasing interest in the powerful biological activity of plants emphasized the importance of determining phenolics’ and flavonoids’ content
Externí odkaz:
https://doaj.org/article/96339be7ba3a4d4a8a147c0cb0fa2f21
Publikováno v:
Annals of the Oradea University: Fascicle Management and Technological Engineering, Vol XIX (IX) (2010)
Externí odkaz:
https://doaj.org/article/ae86ae53c8ac496eb4e4a4382d1d604f