Zobrazeno 1 - 10
of 56
pro vyhledávání: '"camelia elena luchian"'
Autor:
Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Iuliana Motrescu, Valeriu V. Cotea
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7537 (2024)
Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to increase quality while preservin
Externí odkaz:
https://doaj.org/article/d839a58f92944bfe89ff73f1d57b90c9
Autor:
Elena Cristina Scutarașu, Răzvan George Niță, Laurian Vlase, Cătălin Ioan Zamfir, Bogdan Ionel Cioroiu, Lucia Cintia Colibaba, Dana Muntean, Camelia Elena Luchian, Ana Maria Vlase, Valeriu Cotea
Publikováno v:
Antioxidants, Vol 13, Iss 8, p 916 (2024)
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low propor
Externí odkaz:
https://doaj.org/article/167a8637e7024a428cccb8e8dac360cc
Autor:
Iuliana Motrescu, Constantin Lungoci, Anca Elena Calistru, Camelia Elena Luchian, Tincuta Marta Gocan, Cristina Mihaela Rimbu, Emilian Bulgariu, Mihai Alexandru Ciolan, Gerard Jitareanu
Publikováno v:
Plants, Vol 13, Iss 8, p 1140 (2024)
Non-thermal plasma (NTP) has proven to be a green method in the agricultural field for the stimulation of germination, growth, and production of nutraceutical compounds in some cases. However, the process is far from being fully understood and depend
Externí odkaz:
https://doaj.org/article/74dba81e2d2b447aaaf556931cc04579
Autor:
Ana Maria TOADER, Cintia Lucia COLIBABA, Camelia Elena LUCHIAN, Andreea POPÎRDĂ, Bogdan NECHITA, Valeriu V. COTEA
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 55, Iss 2(190), Pp 167-180 (2023)
This study analyses the differences between wines obtained from grapes cultivated conventionally and those cultivated biodynamically. The wine samples studied were obtained from Rhein Riesling, Italian Riesling, Muscat Ottonel and Chardonnay grape va
Externí odkaz:
https://doaj.org/article/d6badefe150a4ac1bfaabde8fd181a91
Autor:
Dragoș Florin GROSARU, Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, Valeriu V. COTEA
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 55, Iss 1(189), Pp 11-19 (2022)
Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines
Externí odkaz:
https://doaj.org/article/9091a3e1bb6b4a0aba718b403edab0cc
Autor:
Elena Cristina SCUTARAȘU, Valeriu V. COTEA, Camelia Elena LUCHIAN, Lucia Carmen TRINCĂ, Andrei SCUTARAȘU
Publikováno v:
Journal of Applied Life Sciences and Environment, Vol 54, Iss 4(188), Pp 405-416 (2022)
Wine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving
Externí odkaz:
https://doaj.org/article/62cacaa4a04849ac9faced8f029fb8e7
Autor:
Bettina-Cristina Buican, Lucia Cintia Colibaba, Camelia Elena Luchian, Stamatina Kallithraka, Valeriu V. Cotea
Publikováno v:
Agriculture, Vol 13, Iss 9, p 1750 (2023)
Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among winemakers, wine enthusiast
Externí odkaz:
https://doaj.org/article/d5d2155c5cf3464fb9f03dfc133005cb
Autor:
Camelia Elena Luchian, Elena Cristina Scutarașu, Lucia Cintia Colibaba, Dragoș Grosaru, Valeriu V. Cotea
Publikováno v:
Foods, Vol 12, Iss 18, p 3516 (2023)
Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no
Externí odkaz:
https://doaj.org/article/bf27fe78b8dc45f2a86441f4f9f13c5f
Autor:
Elena Cristina Scutarașu, Camelia Elena Luchian, Laurian Vlase, Katalin Nagy, Lucia Cintia Colibaba, Lucia Carmen Trinca, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 11, p 2897 (2022)
Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze th
Externí odkaz:
https://doaj.org/article/7952d8d8f57440c0bdee0d2d0307fa41
Autor:
Andreea Popîrdă, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cornelia Focea, Sebastien Nicolas, Laurence Noret, Ionel Bogdan Cioroiu, Régis Gougeon, Valeriu V. Cotea
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2286 (2022)
In food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but it becomes even more important when wine is involved as this produce has become one of the most counterfeited foods
Externí odkaz:
https://doaj.org/article/e166e29b6db040c8a09df0929c26799f