Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Oxana Radu"'
Autor:
Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici, Rodica Siminiuc
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 6, Pp 465-473 (2022)
This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy.
Externí odkaz:
https://doaj.org/article/701e9acc677846bc89935123ba938088
Autor:
Luminița IOSIF, Oxana RADU
Publikováno v:
Buletinul Științific al Universității de Stat „B.P. Hasdeu” din Cahul: Științe Sociale, Iss 2, Pp 79-86 (2020)
This study starts from the analysis of the implementation of social policies for people with disabilities, especially those related to the integration in the field of employment of this category of the population, in order to identify new simple but
Externí odkaz:
https://doaj.org/article/cc4cf314a74f4539888e4ea78e32491a
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVI, Iss 3, Pp 119-124 (2019)
The article describes the manufacturing stages for a new functional product that can enrich human diet with essential lipids – spread based on walnut oil. Due to the fact that its content of polyunsaturated fatty acids is in 3-4 times higher than i
Externí odkaz:
https://doaj.org/article/22a2f964f82548ac86bbdaaf8ce8930a
Publikováno v:
Ukrainian Food Journal. 11:235-258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::150ae857615713f17baee6112d2f328c
https://doi.org/10.24263/2304-974x-2022-11-2-4
https://doi.org/10.24263/2304-974x-2022-11-2-4
Publikováno v:
Food & Function. 12:8037-8043
This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L. Due to its fast degradation in aqueous solutions even at room temperature, Carthamin has no significant use in the foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea772eb0a8c6cfae2ee6a263e2ea2f08
https://doi.org/10.1039/d1fo01376a
https://doi.org/10.1039/d1fo01376a
Physico-chemical and sensory properties of functional confectionery products with rosa canina powder
Autor:
Tatiana Capcanari, Violina Popovici, Oxana Radu, Viacheslav Hubenia, Eugenia Kovaliov, Cristina Popovici
Publikováno v:
Ukrainian Food Journal. 8:815-827
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::439c68f4edde9b772b4a61d8a33958fd
https://doi.org/10.24263/2304-974x-2019-8-4-12
https://doi.org/10.24263/2304-974x-2019-8-4-12