Colecția instituțională: Recent submissions

  • Investigating the in vivo effects of copper coordination compounds with thiosemicarbazones on erythrocyte redox balance 
    PANTEA, Valeriana; PAVLOVSCHI, Ecaterina; SARDARI, Veronica; PROTOPOP, Svetlana; MACARI, Vasile; AMBROS, Ala; CURLAT, Sergiu; TIMERCAN, Tatiana; TAGADIUC, Olga (Universitatea "Al.I. Cuza" din Iaşi. Facultatea de Biologie, 2025)
    Thiol-disulfide homeostasis plays a vital role in cellular and systemic functions, regulating biosynthetic reactions, growth, transport, repair, and redox signaling through the dynamic interplay between thiol (-SH) and ...
  • Method of feeding laying hens 
    CAISÎN, Larisa; CARA, Alla; HASSAN, Al Khatib Jehad Adb Alijabar; BIVOL, Ludmila (Technical University "Gheorghe Asachi" of Iași, 2024)
    The essence of the invention is a method of feeding laying hens by using a feed additive prepared from peat as an organic additive to increase productivity and egg production in Hy-Line Brown laying hens.. Solution: The ...
  • A peft-optimized language model for curriculum alignment and educational coherence 
    KAPUSTEANSKI, Maxim; DRUMEA, Nicu ("Alma Mater" Publishing House, Bacau, 2025)
    This paper presents the development and fine-tuning of a lightweight natural language processing (NLP) model, optimized through Parameter-Efficient Fine-Tuning (PEFT) strategies, aimed at enhancing curriculum alignment and ...
  • Stabilization of probiotic beverages using clay-based materials 
    RUBȚOV, Silvia; ARSENIE, Alexandra; MOGA, Georgeta; COJAN, Elena; GEORGESCU, Ana-Maria; MIRILĂ, Diana Carmen; ROSU, Ana-Maria; STURZA, Rodica; NISTOR, Ileana-Denisa ("Alma Mater" Publishing House, Bacau, 2025)
    Probiotic-based fortifying beverages have recently gained popularity due to their numerous health benefits. The ability of probiotic beverages to improve digestion is one of their main advantages. These beverages include ...
  • Bacterial spoilage of wines produced in a micro-winery 
    ZGARDAN, Dan; GRAJDIERU, Cristina; BEHTA, Emilia; MITIN, Valentin; RUBTOV, Silvia; BALANUT, Anatol; MITINA, Irina ("Alma Mater" Publishing House, Bacau, 2025)
    The production of quality wine relies on maintaining proper microbiological control throughout the wine-making process. There are numerous bacteria which can cause various wine spoilage issues, thus reducing wine quality ...
  • Functional Panna Cotta-Type dessert formulated with grape skins as a model for sustainable food innovation 
    RUSEVA, Olga; COVALIOV, Eugenia; DESEATNICOVA, Olga; SUHODOL, Natalia; NETREBA, Natalia; REŞITCA, Vladisla; POPOVICI, Violina ("Alma Mater" Publishing House, Bacau, 2025)
    The valorization of grape skins, a by-product of the wine industry, represents a viable strategy for developing functional foods aligned with sustainable production principles. This study aimed to incorporate grape skin ...
  • Influence of fermented dark brewers’ spent grain addition on the rheological properties of doughs from triticale flour 
    RUMEUS, Iurie; CODINĂ, Georgiana Gabriela; ȘAITAN, Olesea; PAIU, Sergiu; GHENDOV-MOSANU, Aliona ("Alma Mater" Publishing House, Bacau, 2025)
    The rheological properties of wholemeal flours from 7 triticale varieties cultivated in the Republic of Moldova were studied (Ingen 33, Ingen 35, Ingen 40, Ingen 54, Ingen 93, Costel and Fanica), to establish the potential ...
  • Impact of conditioning treatments on quality characteristics of Viorica Wines 
    VLADEI, Natalia; ARSENI, Alexandra ("Alma Mater" Publishing House, Bacau, 2025)
    The quality of a wine is directly related to the chemical composition of the grapes, but also to the applied winemaking techniques. In Republic of Moldova are cultivated mainly European grape varieties, but lately local ...
  • Application of almond oilseed cake (Prunus dulcis) for improving shortcrust pastry properties 
    RADU, Oxana; CAPCANARI, Tatiana; COVALIOV, Eugenia ("Alma Mater" Publishing House, Bacau, 2025)
    Shortcrust pastry products are widely consumed due to their sensory appeal and accessibility. However, their nutritional profile is often unbalanced, with high levels of saturated fats and sugars, and minimal amounts of ...
  • Study of Mileștii Mici wine cellar aged red wines quality and sensory profile 
    ARSENI, Alexandra; VLADEI, Natalia; NECULA, Larisa; MOGA, Gheorgheta; BALANUȚĂ, Elena ("Alma Mater" Publishing House, Bacau, 2025)
    Global warming impacts widely the changes in the physicochemical characteristics of grapes, as well as the sensory quality and shelf life of wines. For red grapes, apart from sugar content increase and loss of acidity which ...
  • The menu – a promotional element of tourist pensions in the Republic of Moldova 
    NISTIRIUC, Alexandru; LITVIN, Aurelia ("Alma Mater" Publishing House, Bacau, 2025)
    Tourists visiting the Republic of Moldova have always admired the landscapes, culture, traditions, but to a large extent they have remained fascinated by traditional cuisine. Most often, the tourist gets acquainted with ...
  • Traditional gastronomy – part of the rural tourism motivation 
    NISTIRIUC, Alexandru; CHIRSANOVA, Aurica ("Alma Mater" Publishing House, Bacau, 2025)
    Tourist destinations in the Republic of Moldova are increasingly recognized for their rich culinary heritage, marked by authenticity and distinctive flavors. According to recent studies and surveys, international visitors ...
  • Effects of dietary supplementation on egg yolk mineral and cholesterol concentrations in laying quails 
    MACARI, Vasile; ROTARI, Liliana; ROTARI, Ana; MIJA, Nina; PALADI, Daniela ("Alma Mater" Publishing House, Bacau, 2025)
    Feeds have an influence on quail growth, both on their physiological development and, to some extent, on the composition of the eggs obtained from these birds. Traditionally, feeds include mixtures of cereals and grits, ...
  • Innovative protein extraction methods 
    CEBOTARI, Elena; NETREBA, Natalia ("Alma Mater" Publishing House, Bacau, 2025)
    One of the ways to reduce environmental pollution is to recycle food waste, such as oil crops obtained as a result of oil production, and to develop food additives such as protein concentrate from them. Protein extraction ...
  • Sea buckthorn seeds are a promising raw material for the development of meat products 
    DIANU, Irina; MACARI, Artur; BAERLE, Alexei; NETREBA, Natalia; SANDU, Iuliana; CUȘMENCO, Tatiana ("Alma Mater" Publishing House, Bacau, 2025)
    The sea buckthorn seeds (Hippophae rhamnoides L.) are a promising source of raw materials for the food industry with significant scientific interest. These seeds are known for their rich nutrient content, including protein ...
  • Enhancing microbiological safety of fruit purées through synergistic heat treatment and ultrasonication 
    CUȘMENCO, Tatiana; MACARI, Artur; NETREBA, Natalia; SANDU, Iuliana; DIANU, Irina ("Alma Mater" Publishing House, Bacau, 2025)
    The microbiological quality of fruit purée is determined by both microbiological purity and production hygiene. The risk of microbiological contamination is associated with the potential growth of various groups of ...
  • Technological optimization and market preparation of caramelized walnuts: development, processing factors, and commercial strategy 
    COVALIOV, Eugenia; REȘITCA, Vladislav; POPOVICI, Violina; CAPCANARI, Tatiana ("Alma Mater" Publishing House, Bacau, 2025)
    The increasing consumer demand for premium, clean-label confectionery products has driven innovation in both product development and processing strategies. This study focused on the technological optimization and commercial ...
  • Development of high-protein snack bars using walnut and almond press cakes in the context of circular economy 
    COVALIOV, Eugenia; RADU, Oxana; CAPCANARI, Tatiana; BOIȘTEAN, Alina ("Alma Mater" Publishing House, Bacau, 2025)
    In the context of sustainable food innovation and circular economy principles, this study explores the potential of nut press cakes—specifically from walnuts (Juglans regia L.) and almonds (Prunus amygdalus)—as protein-rich ...
  • Development of functional pasta using grape pomace within a sustainable innovation framework 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica ("Alma Mater" Publishing House, Bacau, 2025)
    This study explores the potential of grape pomace, a major by-product of the winemaking industry, as a functional ingredient for fortifying wheat-based pasta. Conducted within the framework of circular economy and sustainable ...
  • The influence of local microbiota on the quality, authenticity and organoleptic characteristics of wine 
    COVACI, Ecaterina; VLADEI, Natalia; ARSENI, Alexandra ("Alma Mater" Publishing House, Bacau, 2025)
    Microbial diversity, also known as “microbial terroir”, is an important component of the character, specificity and authenticity of wine. This concept was introduced to the field of oenology a few years ago, thanks to the ...

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