Zobrazeno 1 - 10
of 819
pro vyhledávání: '"Socaci A"'
Autor:
Cristina Anamaria SEMENIUC, Andersina Simina PODAR, Floricuța RANGA, Simona Raluca IONESCU, Maria-Ioana SOCACIU, Melinda FOGARASI, Anca Corina FĂRCAȘ, Dan Cristian VODNAR, Sonia Ancuța SOCACI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
This study proposes a procedure for preparing some natural dietary supplements based on CoQ10 (coenzyme Q10) from lyophilised chicken hearts, respectively, oil press cakes of sunflower, rapeseed, walnut, and pumpkin. It consists of homogenising the p
Externí odkaz:
https://doaj.org/article/7dd69570d53440ac8909df478cc96348
Autor:
Mădălina Lorena MEDELEANU, Anca Corina FĂRCAȘ, Cristina COMAN, Loredana Florina LEOPOLD, Zorița DIACONEASA, Esther Sendra, Aaron Angel Carbonell Pedro, Sonia Ancuța SOCACI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 81, Iss 2 (2024)
The use of citrus essential oils nano-emulsions (CEO-NE) plays a crucial role in enhancing food safety. This is achieved through various mechanisms such as the enhancement of organoleptic properties, increased bioavailability of bioactive components
Externí odkaz:
https://doaj.org/article/727776f4b15e4723985d9560657dd373
Autor:
Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man, Carmen Rodica Pop, Sonia Ancuța Socaci, Marta Igual, Floricuța Ranga, Ersilia Alexa, Adina Berbecea, Anamaria Pop
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101298- (2024)
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic ac
Externí odkaz:
https://doaj.org/article/1136f7f734fd40f4b7944c1c897fab59
Autor:
Fogarasi, Melinda, Nemeș, Silvia Amalia, Fărcaș, Anca, Socaciu, Carmen, Semeniuc, Cristina Anamaria, Socaciu, Maria Ioana, Socaci, Sonia
Publikováno v:
In Food Bioscience December 2024 62
Autor:
Călugăr, Paul Cristian, Coldea, Teodora Emilia, Pop, Carmen-Rodica, Stan, Laura, Socaci, Sonia Ancuța, Ranga, Floricuța, Hegheș, Simona Codruța, Geană, Elisabeta-Irina, Mudura, Elena
Publikováno v:
In Food Bioscience August 2024 60
Autor:
Păucean, Adriana, Șerban, Larisa-Rebeca, Chiș, Maria Simona, Mureșan, Vlad, Pușcaș, Andreea, Man, Simona Maria, Pop, Carmen Rodica, Socaci, Sonia Ancuța, Igual, Marta, Ranga, Floricuța, Alexa, Ersilia, Berbecea, Adina, Pop, Anamaria
Publikováno v:
In Food Chemistry: X 30 June 2024 22
Autor:
Cosma, Dragoş-Viorel, Roşu, Marcela-Corina, Socaci, Crina, Rostas, Arpad Mihai, Urda, Alexandra, Radu, Teodora, Turza, Alexandru, Dan, Monica, Costescu, Ruxandra, Gustavsen, Kim Robert, Dobroliubov, Oleksandr, Wang, Kaiying
Publikováno v:
In Journal of Environmental Chemical Engineering June 2024 12(3)
Autor:
Oana-Raluca Negrean, Anca Corina Farcas, Silvia Amalia Nemes, Diana-Elena Cic, Sonia Ancuta Socaci
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30816- (2024)
Rosa canina L., commonly known as rosehip, is of notable scientific interest for its applications in nutrition, cosmetics, and pharmaceuticals. This review article highlights its health-promoting properties, including antioxidant, anti-inflammatory,
Externí odkaz:
https://doaj.org/article/efeae6f453a542548cd93d6e8c906b80
Autor:
Oana NEGREAN, Anca FĂRCAȘ, Sonia SOCACI, Călina CIONT, Mădălina MEDELEANU, Elemer SIMON, Oana POP
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 78-87 (2023)
Prunus spinosa L., commonly known as blackthorn, is rich in bioactive compounds such as flavonoids, anthocyanins, phenolic acids, vitamins, minerals, and organic acids, displaying strong antioxidant and antibacterial properties. This investigation ai
Externí odkaz:
https://doaj.org/article/5ae54cd1e5c44e5d97c46ee7e5e3c2dd
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 80, Iss 2, Pp 1-13 (2023)
Liposomes are nanoscale spheroidal vesicles, predominantly composed of phospholipids, that offer a hydrophilic core surrounded by a hydrophobic bilayer. Their unique structure endows them with excellent biocompatibility and the ability to house both
Externí odkaz:
https://doaj.org/article/f0e7197b2d8346e08b208db71ed49ec3