Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Rodica Dinica"'
Autor:
MARIANA LUPOAE, DRAGOMIR COPREAN, RODICA DINICA, PAUL LUPOAE, GABRIELA GURAU, GABRIELA BAHRIM
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 14, Iss 4, Pp 221-227 (2014)
Wild Romanian spontaneous garlic’s (Allium ursinum) antimicrobial activity was tested in order to establish the inhibition potential of growth of some microorganisms. As test microorganisms were used pure cultures of fungs (Aspergillus glaucus, Geo
Externí odkaz:
https://doaj.org/article/17b3a2557a7641d196ebacd5a4b33d9f
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 36, Iss 1, Pp 81-96 (2012)
In the last decade, there is an increasing interest in using nondairyingredients as substrates for certain strains of bifidobacteria to deliver the benefits of probiotics to a wider group of consumers. This research aimed to explore the use of soymil
Externí odkaz:
https://doaj.org/article/bfd128349d5742a3bc0b7d45c770803a
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 177-186 (2012)
Nowadays, a special attention should be given to the nutritional properties of foods. In the bakery industry there is a tendency to develop innovative range of bakery products by using the therapeutic role of cereals that are not used at their true p
Externí odkaz:
https://doaj.org/article/d5e439646bc84d69884b0a9665fedb0f
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 40, Iss 1, Pp 93-97 (2012)
In order to characterize the composition of bioactive compounds in Allium spp., an important source of traditional foods, analysesof their physicochemical properties, total phenols, and flavonoid content were carried out using three of the most popul
Externí odkaz:
https://doaj.org/article/c139c250a9b649129aa7eeb7b37345e5
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 11, Iss 4, Pp 469-478 (2010)
The research aimed to study the influence of the extraction process on the content of antioxidant compounds present in four types of tea and establishing of the optimal conditions for preparation of cocktails in whose composition is combined the bene
Externí odkaz:
https://doaj.org/article/4a7c603097414943928444253328a6cb
Publikováno v:
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 4, Iss 2, Pp 82-85 (2009)
Substituted indolizines are very attractive heterocyclic units. On developing efficient methods toward differently substituted indolizines, we were particularly interested in elaborating efficient approaches toward three-component reaction of these c
Externí odkaz:
https://doaj.org/article/abfd5d2e6e5849408912e910bab6b1bb
Publikováno v:
Molecules, Vol 21, Iss 3, p 332 (2016)
The cycloaddition of pyridinium ylides with alkynes was investigated under mild conditions. A series of 13 pyridinium salts was prepared by alkylation of 4-substituted pyridines. Their reactivity with propiolic ester or amide in various reaction cond
Externí odkaz:
https://doaj.org/article/0e7f4c54988d441a891ee4e44c04a60d
Akademický článek
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Autor:
Andreea Lanciu Dorofte, Cristian Dima, Alina Ceoromila, Andreea Botezatu, Rodica Dinica, Iulia Bleoanca, Daniela Borda
Publikováno v:
Coatings
Volume 13
Issue 3
Pages: 508
Volume 13
Issue 3
Pages: 508
Whey edible films (EFs) functionalized with essential oils have a high potential to be used on various foods due to their antimicrobial and antioxidant activities. Encapsulation is applied for a better retention of volatiles in EFs; however, the func
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b390cc03a8d844be6ad3976424fc2a85
https://doi.org/10.3390/coatings13030508
https://doi.org/10.3390/coatings13030508
Publikováno v:
Volume 5,Issue 1, 2019. 5:338-341
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3462c39a3921155766cc405b8f9339b8
https://doi.org/10.30799/jespr.165.19050202
https://doi.org/10.30799/jespr.165.19050202