• Cultural food identity, place attachment, and sustainable tourism support: a cross-sectional attitudinal study in the Republic of Moldova 

  SIMINIUC, Rodica; BOIŞTEAN, Alina; NISTIRIUC, Alexandru; CHIRSANOVA (CALCATINIUC), Aurica (“Vasile Alecsandri” University of Bacau, 2026)

  Resident support constitutes a structural prerequisite for long-term tourism destination viability, yet the cultural and psychological determinants of this support remain poorly documented in post-Soviet, transitional-economy ...
• Eating behavior profiles, physical activity, and selfperceived health during the Covid-19 pandemic: a crosssectional study of students and academic staff at the Technical University of Moldova 

  SIMINIUC, Rodica; ȚURCANU, Dinu; SIMINIUC, Sergiu (“Vasile Alecsandri” University of Bacau, 2026)

  The COVID-19 pandemic created conditions conducive to maladaptive eating behavior, physical inactivity, and psychological distress, particularly among university populations. Yet Eastern European contexts remain substantially ...
• Testing the antiradical potential and antioxidant stability of white wines from local grapes varieties 

  SCUTARU, Iury; CODREAN (SCLIFOS), Aliona; DAVIDESCU, Cristina (“Vasile Alecsandri” University of Bacau, 2026)

  Determining the antioxidant capacity of white wines makes it possible to estimate the wine’s ability to resist oxidative processes over time, its shelf life, and also provides general information about the wine’s physiological ...
• The predisposition of orange wines to the pinking test 

  CODREAN (SCLIFOS), Aliona; SCUTARU, Iury; ARSENI, Alexandra; KURTEVA, Maria (“Vasile Alecsandri” University of Bacau, 2026)

  Oxygen, both in the atmosphere and dissolved in wine, has the ability to cause oxidative reactions in the phenolic compounds and proteins present in wine. This oxidation is not a benign process; on the contrary, it can ...
• Research on determining the qualitative properties of meat snacks with vegetable additions 

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

  The incorporation of fruit-processing by-products into meat product technology represents an innovative strategy for developing foods with added nutritional value and for the sustainable utilization of agri-food resources. ...
• Comparative study of the technological quality of pasta obtained using triticale flour, blonde and dark fermented brewer’s spent grain 

  RUMEUS, Iurie; GHENDOV-MOȘANU, Aliona; OROIAN, Mircea Adrian; ŞAITAN, Olesea; ROPCIUC, Sorina; CODINĂ, Georgiana Gabriela (“Vasile Alecsandri” University of Bacau, 2026)

  The aim of this study was to analyze the influence of two types of brewer’s spent grain (BSG) in a fermented form on pasta quality obtained from different triticale varieties cultivated in the Republic of Moldova. Triticale ...
• Fermented pseudocereals as a promising matrix for functional plant-based dairy alternatives 

  RADU, Oxana; COVALIOV (BOAGHI), Eugenia; CAPCANARI, Tatiana (“Vasile Alecsandri” University of Bacau, 2026)

  The growing demand for plant-based foods has intensified research into sustainable and nutritionally enhanced alternatives to traditional dairy products. Fermented pseudocereals represent a particularly promising substrate ...
• In vitro antioxidant activity of liposomal grape pomace extracts 

  POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica (“Vasile Alecsandri” University of Bacau, 2026)

  This study investigates the antioxidant activity of liposomal formulations containing hydrophilic extracts obtained from grape pomace under simulated gastrointestinal conditions. Grape pomace represents a valuable by-product ...
• Nutritional and micronutrient profiling of a functional composition based on pumpkin and sea buckthorn powders 

  PALADI, Daniela; MIJA, Nina (“Vasile Alecsandri” University of Bacau, 2026)

  This analysis evaluates the nutritional value and micronutrient profile of a functional composition consisting of 1.5 g pumpkin (Cucurbita spp.) powder, 1 g sea buckthorn (Hippophae rhamnoides) powder, and 1 g of 0.6% ...
• The influence of climate change on traditional European cuisine 

  NISTIRIUC, Alexandru; NIREAN, Elena (“Vasile Alecsandri” University of Bacau, 2026)

  Climate change is one of the most important challenges of the 21st century, with significant effects on the environment, economy and culture, including the gastronomic heritage of Europe. Traditional European cuisine, known ...
• Adaptation of acid hydrolysis-Soxhlet extraction method for total fat determination in gluten-free muffins formulated with wax-based oleogels as butter replacers 

  NETREBA, Natalia; ROPCIUC, Sorina; OROIAN, Mircea Adrian; BULGARU, Viorica (“Vasile Alecsandri” University of Bacau, 2026)

  The growing use of wax-structured oleogels as solid fat replacers in bakery products creates a methodological gap in routine fat analysis: standard solvent extraction protocols, originally developed for conventional ...
• Biological value of microcapsules with phytochemicals from jostaberry during storage 

  GUREV, Angela; DRAGANCEA, Veronica; BULGARU, Viorica; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  Phytochemicals in the jostaberry hybrid (Ribes × nidigrolaria) are characterized by high antioxidant activity (AA). Several studies have shown that the drying and freeze-drying process makes the fruit sticky and difficult ...
• Multivariate analysis of physicochemical and antioxidant properties of encapsulated Jostaberry extract 

  GHENDOV-MOŞANU, Aliona; BULGARU, Viorica; GUREV, Angela; DRAGANCEA, Veronica; STURZA, Rodica (“Vasile Alecsandri” University of Bacau, 2026)

  Bioactive compounds in biopolymer matrices exhibit an emerging process that enhances stability and protects sensitive components from adverse environmental conditions, while ensuring controlled release of bioactive compounds. ...
• Effect of extraction conditions on the cielab color parameters of alfalfa (Medicago sativa L.) protein concentrate 

  GHENDOV-MOŞANU, Aliona; CIUGUREANU, Iana; GUREV, Angela; BULGARU, Viorica (“Vasile Alecsandri” University of Bacau, 2026)

  The most important product derived from alfalfa (Medicago sativa L.) is alfalfa protein concentrate (APC), which contains 45–60% protein, along with essential amino acids, dietary fiber, unsaturated fatty acids, pigments, ...
• Non-target GC-MS analysis of migrating compounds from PET food packaging into lipid-rich food matrices 

  LAZAKOVICH, Dmitri; DRAGANCEA, Veronica; STURZA, Rodica; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  The food packaging industry represents a dynamic and indispensable sector of the global economy. Among packaging materials, plastics are widely used due to their low cost, lightweight structure, flexibility, and excellent ...
• Optimization of technological parameters of a functional sea buckthorn sauce 

  COVALIOV (BOAGHI), Eugenia; CAPCANARI, Tatiana; RADU, Oxana (“Vasile Alecsandri” University of Bacau, 2026)

  This study investigates the valorization of sea buckthorn (Hippophae rhamnoides L.) fruits for the development of a sweet sauce with enhanced biological value, with a particular focus on optimizing technological processing ...
• Valorization of alfalfa for innovative food industry applications 

  CIUGUREANU, Iana; BULGARU, Viorica; GUREV, Angela; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  Alfalfa (Medicago sativa L.) is known for its rich composition of pigments, especially chlorophylls, which give the leaves their intense green hue. In this work, the chlorophyll content and color parameters of alfalfa, the ...
• Liposomal encapsulation as an advanced strategy for preserving bioactive compounds from plant-based matrices 

  CAPCANARI, Tatiana; COVALIOV (BOAGHI), Eugenia; RADU, Oxana; POPOVICI, Violina (“Vasile Alecsandri” University of Bacau, 2026)

  The preservation of biologically active compounds derived from plant-based matrices remains a major challenge in contemporary food science and nutraceutical development, due to their pronounced sensitivity to environmental ...
• Influence of salt on fermentation, gluten structure, and textural characteristics of bread 

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

  Salt is considered the "soul" of bread, representing an indispensable functional ingredient in bakery, exercising rigorous control over the rheological properties of the dough and over the dynamics of the fermentation ...
• Influence of raw materials on the microbiome and organoleptic defects of natural vinegars 

  BOIŞTEAN, Alina; RUBȚOV, Silvia; CHIRSANOVA (CALCATINIUC), Aurica (“Vasile Alecsandri” University of Bacau, 2026)

  The quality of raw materials significantly influences the microbiological stability and organoleptic characteristics of vinegar, thereby directly affecting the quality of the final product. In contrast to concentrated, ...

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