Výsledky vyhledávání - "RODICA DINICĂ"

Akademický článek

Antibacterial and Photocatalytic Coatings Based on Cu-Doped ZnO Nanoparticles into Microcellulose Matrix

Autor: Mariana Bușilă, Viorica Mușat, Rodica Dinică, Dana Tutunaru, Aida Pantazi, Dorel Dorobantu, Daniela C. Culiță, Marius Enăchescu

Publikováno v: Materials, Vol 15, Iss 21, p 7656 (2022)

The paper presents a successful, simple method for the preparation and deposition of new hybrid Cu-doped ZnO/microcellulose coatings on textile fibers, directly from cellulose aqueous solution. The morphological, compositional, and structural propert

Externí odkaz: https://doaj.org/article/5212924410eb4cda94f90fb3f85624d7

Zobrazit plný text záznamu

Plný text ve formátu HTML

Akademický článek

Aspects regarding the profile of intestinal microbiota on wild populations of sterlet (Acipenser ruthenus, linnaeus, 1758)

Autor: Lucian OPREA, Manuela Gianina BĂCANU, Constanţa ŞERBAN, Dumitru MĂEREANU, Rodica DINICĂ, Marilena MĂEREANU, Georgiana Călin SANDU

Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 36, Iss 2, Pp 58-63 (2012)

The aim of the present research was to examinate the profile of intestinal microbiota of sterlet from the Danube River. Genomic DNA was extracted from each gut fish and polymerase chain reaction (PCR) was used to amplify the conserved 16S ribosomal R

Externí odkaz: https://doaj.org/article/71cf4ba2568d4ef38c02d4665272ac04

Zobrazit plný text záznamu

Akademický článek

Obtaining of lysozyme spherulitic forms at ambient temperature using pyrrolidinium octanoat as ionic liquid additive

Autor: Claudia Simona ŞTEFAN, Oana Emilia CONSTANTIN, Rodica DINICĂ, Meriem ANOUTI

Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 36, Iss 2, Pp 73-80 (2012)

Pyrrolidinium octanoate carboxylate (Py+CnH2n+1COO-; PyO in abbreviation) was used as additive for advanced crystallization of Lysozyme protein, to investigate the impact of protic ionic liquid on the protein crystal morphology. The ionic liquid was

Externí odkaz: https://doaj.org/article/c6eaffabcda24fae9bf0c5ce23736930

Zobrazit plný text záznamu

Akademický článek

EFFECT OF MARINATION WITH PROTEOLYTIC ENZYMES ON QUALITY OF BEEF MUSCLE

Autor: Daniela Istrati, Camelia Vizireanu, Felicia Dima, Rodica Dinică

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 1, Pp 81-89 (2012)

During storage and thermal treatment meat suffers a number of biochemical and physical-chemical changes in the substrate protein, changes that take place with varying intensity depending on the method of preservation utilized and temperature of therm

Externí odkaz: https://doaj.org/article/85213ae530f6442fadf52cd0fed6e30d

Zobrazit plný text záznamu

Akademický článek

Studies on antimicrobial activities of some new bis-pyridinium derivatives

Autor: BIANCA FURDUI, OANA CONSTANTIN, RODICA DINICĂ, GABRIELA BAHRIM

Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 66-74 (2011)

The antimicrobial activity against food spoilage microorganisms of some new symmetrical diquaternary salts of 1, 2-bis(4-pyridinium)-ethane obtained from the reaction of 1,2-bis-(4-pyridil)-ethane with reactive halides, was comparatively investigated

Externí odkaz: https://doaj.org/article/769489f846c145fe887d65dcec7bf4f4

Zobrazit plný text záznamu

Akademický článek

Study of the combined effect of spices and marination on beef meat vacuum packaged

Autor: DANIELA ISTRATI, OANA CONSTANTIN, AURELIA IONESCU, CAMELIA VIZIREANU, RODICA DINICĂ

Publikováno v: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 35, Iss 2, Pp 75-85 (2011)

Fresh beef slices were marinated by immersion in marinades based on dry red wine, lime-tree honey, salt, spices and seasoning plants as thyme (Thymus vulgaris), marjoram (Majorana hortensis), garlic (Allium sativum) and horseradish (Armoracia rustica

Externí odkaz: https://doaj.org/article/d24e942b0b9142d1b33c8d5eb319759b

Zobrazit plný text záznamu