• Ripening-dependent changes in key bioactive compounds of some sea buckthorn cultivars implications for harvest optimization 

  CHETRARIU, Ancuța; DIANU, Irina; MACARI, Artur; OROIAN, Mircea Adrian; NETREBA, Natalia; AVRĂMIA, Ionuț; SANDU, Iuliana; DABIJA, Adriana (“Vasile Alecsandri” University of Bacau, 2026)

  Sea buckthorn is a sun-loving species prized for its nutrient-dense orange berries, which are extensively utilized in the pharmaceutical, food, and agricultural sectors. This study investigated four cultivars-Dora, Cora, ...
• Utilization of red grape pomace extract in the production a fermented functional beverage with high bas content 

  COVACI, Ecaterina; BOTEZATU, Nadejda (“Vasile Alecsandri” University of Bacau, 2026)

  The promotion of a healthy lifestyle has led in recent years to an explosive growth in consumer interest in functional products with beneficial health effects. As a result, researchers and manufacturers in the food industry ...
• Production of raw distillates with increased aromatic qualities through the unitary distillation process 

  COVACI, Ecaterina; BALANUŢĂ, Anatol; CODREAN (SCLIFOS), Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  The classic process of making wine distillates, used as mandatory in the manufacture of the famous aged distilled wine beverages "Cognac", provides for alcoholic fermentation of grape wine, optional partial separation of ...
• Mixing and pasting behavior of wheat dough with salt and salt substitute analyzed by mixolab device 

  RUMEUS, Iurie; CODINA, Georgiana Gabriela; STROE, Silviu-Gabriel; CARACACI, Corina; BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  Nowdays the sodium reduction in bakery products is of a high interest due to the fact that the World Health Organization (WHO) recommends a daily sodium consumption of a maximum of 2 g/day sodium equivalent to 5 g/day of ...
• Differential impact of sulfur dioxide on phenolic extraction and stability in local red wines under variable conditions 

  FURTUNA-VLADEI, Natalia; ARSENI, Alexandra (“Vasile Alecsandri” University of Bacau, 2026)

  Sulfur dioxide (SO₂) is widely used in red winemaking due to its antioxidant and antimicrobial properties, with a direct impact on phenolic extraction, oxidation control and color stabilization. The efficiency of SO₂ depends ...

View more