UTM: Recent submissions

  • The impact of agro-industrial by-products in confectionery 
    BOESTEAN, Olga; NETREBA, Natalia; SHESTOPAL, Oksana (Universitatea Tehnică a Moldovei, 2026)
    The use of agro-industrial by-products in the creation of new food products is an important direction for the utilisation of natural resources and the reduction of environmental impact. This study investigated the possibility ...
  • Evaluation of the functional properties of aquafaba in vegan food formulations 
    BOISTEAN, Alina; CHIRSANOVA, Aurica; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2026)
    Aquafaba, the residual liquid derived from canned or cooked legumes, has recently emerged as a valuable functional ingredient due to its natural emulsifying and stabilizing properties. According to previous research conducted ...
  • Alfalfa (Medicago Sativa L.) - relevant protein raw material for the food industry 
    CIUGUREANU, Iana; BULGARU, Viorica; GUREV, Angela; GHENDOV-MOŞANU, Aliona (Universitatea Tehnică a Moldovei, 2026)
    In the context of population growth, the diet must provide high-quality proteins, easily digestible and with a complete profile of essential amino acids, characteristics commonly found in animal sources. Vegetable proteins ...
  • Functional properties and technological applicability of Ziziphus jujuba Mill fruit 
    SUHODOL, Natalia; DESEATNICOVA, Olga; CHIRSANOVA, Aurelia (Universitatea Tehnică a Moldovei, 2026)
    The study focused on the functional properties and technological applicability of Ziziphus jujuba Mill fruits, with an emphasis on exploiting their functional and technological potential. The native Ziziphus fruits were ...
  • Process for obtaining hydro-alcoholic extracts from berries based on mathematical modeling 
    GOLUBI, Roman; MORARI, Boris; NEMȚEANU, Silvia; BARBAROȘ, Maria-Marcela; ZÎREANOVA, Elena (Universitatea Tehnică a Moldovei, 2026)
    Berries are an important source of substances with antioxidant properties, which can be successfully used to increase the nutritional value of new generation foods. The main task for food engineering researchers is to ...
  • The use of bioprotective yeasts to reduce sulfite consumption in winemaking 
    CUPCEA, Nicolai; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2026)
    The reduction of sulfur dioxide (SO₂) in winemaking represents a critical challenge in modern oenology, driven by increasingly stringent European regulations (EU Regulation 2019/934) and growing consumer demand for "natural" ...
  • Identification of polymers and analysis of labeling symbols on non-alcoholic beverage packaging 
    DRAGANCEA, Veronica; STURZA, Rodica; GHENDOV-MOȘANU, Aliona; LAZACOVICI, Dmitri (Universitatea Tehnică a Moldovei, 2026)
    Packaging for non-alcoholic drinks is an important category of plastic products, with direct implications for food safety, environmental protection, and the efficiency of recycling systems. In the context of the transition ...
  • Homogeneous catechol oxidation in aqueous solution 
    MOCANU, Larisa; GONTA, Maria (Universitatea Tehnică a Moldovei, 2026)
    Catechol is a priority phenolic pollutant frequently detected in industrial and natural waters, exhibiting high toxicity and resistance to conventional treatment methods. Homogeneous catalytic oxidation processes represent ...
  • Biodegradable plastic performance and degradation behavior in environmental conditions relevant to food packaging systems 
    CICANCI, Alexandra (Universitatea Tehnică a Moldovei, 2026)
    Biodegradable plastics are increasingly promoted as sustainable alternatives to conventional polymers used in food packaging, yet their real environmental performance remains dependent on specific degradation conditions. ...
  • The power of genetics in the face of climate challenges: Natural adaptation for today’s times 
    TOADER, George; ENEA, Cătălin-Ioan; MELUCĂ, Cristina; NEGUȘERI, Nichita; ILIE, Leonard (Universitatea Tehnică a Moldovei, 2026)
    Agriculture faces unprecedented challenges due to climate change, requiring innovative strategies for crop and livestock resilience. Genetic approaches provide critical tools to develop varieties and breeds that can withstand ...
  • Digital transformation in career guidance: opportunities, challenges, and best practices 
    BÎRLEA, Svetlana; JITARIUC, Vitalie; TODOS, Irina; ILICCIEV, Maxim (Universitatea Tehnică a Moldovei, 2026)
    Accelerated digital transformation, platformization of work, and the emergence of technology-mediated professional roles challenge the epistemological foundations of traditional career counseling. The directive-diagnostic ...
  • Integration of digital resources in technical drawing instruction 
    BOTEZ, Alexei; CRIVOI, Mihail; ȘULETEA, Angela (Universitatea Tehnică a Moldovei, 2026)
    The digitalization of the educational process significantly transforms the way technical subjects, including technical drawing, are taught. In the context of vocational education, digital resources facilitate the development ...
  • AI for supporting mathematics learning 
    BÎCLEA, Diana (Universitatea Tehnică a Moldovei, 2026)
    Mathematics continues to be regarded as a foundational discipline, even amid rapid technological change and the ongoing effort to adapt educational practices to new challenges brought about by the emergence of artificial ...
  • Strengthening intercultural dialogue and inclusion in moldovan universities 
    LEVITSKAIA, Alla; ȘCIUCHINA, Natalia; ROȘCA-SADURSCHI, Ludmila (Universitatea Tehnică a Moldovei, 2026)
    The rapid increase in the number of refugees in the Republic of Moldova since 2022 has introduced new challenges for universities that must ensure equitable access, social cohesion and academic inclusion. Previous national ...
  • The role of accounting for financing sources in agricultural sector management 
    DONEA, Sofia (Universitatea Tehnică a Moldovei, 2026)
    The Republic of Moldova is a country with significant agricultural potential for the national economy. The domestic agricultural sector faces a series of specific risks that generate losses and limit its sustainable ...
  • Characteristics of sources of increasing social capital through evidence measures 
    VICOL, Iulia (Universitatea Tehnică a Moldovei, 2026)
    Share capital is a fundamental element of the equity of an economic entity, reflecting the financial basis necessary for the conduct of its activity. The increase in share capital is an important instrument of financial ...
  • Possibilities of integration of the circular economy in the walnut industry of the Republic of Moldova 
    GÎRNEȚ, Slavic (Universitatea Tehnică a Moldovei, 2026)
    The circular economy is a restorative and closed economy. Its distinctive feature is the minimization of the consumption of primary raw materials and the volume of recyclable resources, which is accompanied by a reduction ...
  • Social entrepreneurship: Driver for sustainable and inclusive economies 
    ROȘCA – SADURSCHI, Liudmila (Universitatea Tehnică a Moldovei, 2026)
    Social entrepreneurship has emerged as a crucial socio-economic phenomenon, offering innovative and sustainable solutions to contemporary challenges such as social inequalities and climate change. Distinct from traditional, ...
  • Budget -main coordinate in financial management – accountant 
    CUȘMĂUNSĂ, Rodica; ŢUGULSCHI, Iuliana; CURAGĂU, Natalia (Universitatea Tehnică a Moldovei, 2026)
    The general budget expresses the operational and financial plans of the entity's management for a specified period and includes a set of budgetary financial statements. For these reasons, we consider it current and important ...
  • Enhancing enterprise performance through capital investment in innovation 
    BOTNARI, Nadejda (Universitatea Tehnică a Moldovei, 2026)
    In contemporary knowledge-driven economies, enterprise performance is increasingly conditioned by the capacity to generate and apply innovation. Innovation has become a core determinant of value creation, complementing ...

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