Articole din publicaţii internaţionale: Recent submissions

  • Primary oxidation products accumulation in walnut oil during heat treatment 
    POPOVICI, C.; ALEXE, P.; DESEATNICOVA, O. (Transilvania University Press, Brasov, Romania, 2012)
    During this study walnut oil was heated at different technological conditions - 120°C, 160°C and 180°C. Free fatty acid, conjugated dienes and trienes, peroxide value and refractive index were investigated immediately after ...
  • Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder 
    POPOVICI, Violina; RADU, Oxana; HUBENIA, Viacheslav; COVALIOV, Eugenia; CAPCANARI, Tatiana; POPOVICI, Cristina (National University of Food Technologies, Ukraine, 2019)
    The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. In research Rosa Canina harvested in the Republic of Moldova (Central region) ...
  • Oxidative storage stability of cold pressed walnut oil 
    POPOVICI, C.; DESEATNICOVA, O. (National Academy of Packaging, Plovdiv, 2013)
    The aim of the work was to evaluate the influence of storage time on quality indices related to walnut oil oxidative stability. Oxidative storage stability was assessed by measuring the primary and secondary oxidation ...
  • Oxidation of walnut oil (Juglans regia L.) at heat treatment: primary and secondary oxidation products accumulation 
    POPOVICI, Cristina; ALEXE, Petru; DESEATNICOVA, Olga (Университет по хранителни технологии УХТ, Пловдив, 2012)
    In this work heat treatment experiment was set up to determine the intensity of oxidation products accumulation in walnut oil with particular reference to the walnut oil sample at room temperature. The influence of the ...
  • Overview of national moldavian regulations on food labeling 
    POPOVICI, Cristina; DMITRIEVA, Ecaterina; BIRCA, Adriana; IATCO, Iulia (Transilvania University Press, 2014)
    This review of the global regulatory environment around food labeling, including nutrition labeling and health claims aims to provide an overview of existing national regulations and a description of past and future ...
  • Modeling of bioactive compounds extraction from tomato by-products 
    POPOVICI, C.; MIGALATIEV, O.; GOLUBI, R.; CARAGIA, V.; CARTASEV, A.; COEV, G.; BOGDAN, N.; GRUMEZA, I. (Національний університет харчових технологій, Київ, 2014)
    These study provide further evidences of the potential of tomatoes by-products as an interesting source of bioactive compounds such as lycopene and β-carotene. As a result of the establishment of optimal extraction regime ...
  • Isolation and characterization of lactic acid bacteria strains from goat milk for potential use in the production of yougurt 
    POPOVICI, C.; TIȚA, M.; CARTASEV, A.; BRINZA, R.; BOGDAN, N. (Transilvania University Press, 2019)
    In the presented research, the physico-chemical and microbiological characteristics of goat's milk were determined. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus ...
  • Iodine food fortification: biological effects and safety aspects 
    POPOVICI, Cristina; OPREA, Oana Bianca; GACEU, Liviu (Hungarian Association of Agricultural Informatics (HAAI), 2014)
    Food fortification can be an important compliment to food-based approaches, and iodine fortification of foods as one of the strategies for the control of iodine deficiency. During this study there were elaborated new ...
  • Investigations concerning bioavailability in vivo of iodine from fortified lipid products 
    STURZA, Rodica; GUDUMAC, Valentin; DESEATNICOV, Olga; NASTAS, Ion; POPOVICI, Cristina (University Dunarea De Jos, Galati, 2007)
    Sunflower oil takes up the biggest specific weight among edible fats, used in nutrition in the Republic of Moldova. Manufacturing and consumption of fortified sunflower oil with iodine, and derivatives products on it base ...
  • InoBioProd: innovation challenges and scientific perspectives 
    POPOVICI, Cristina; CARAGIA, Vavil; CARTASEV, Anatoli; MIGALTIEV, Olga; COEV, Ghenadie; GOLUBI, Roman; BOGDAN, Nina; GRUMEZA, Irina (National University of Food Technologies, Kyiv, Ukraine, 2017)
    Agrofood industrial wests and byproducts are used as a source of bioactive copounds. At the same time goat milk, indigenous lactic acid bacteria and fermented milk products with high biological properties are main objects ...
  • Influence of parameters of subcritical water extraction over yield of target components from grape pomace 
    SUKMANOV, V.; PETROVA, Y.; GACEU, L.; BIRCA, A.; ZAVIALOV, V.; POPOVICI, C. (Transilvania University Press, 2016)
    The influence of parameters of extraction process of grape pomace (GP) by subcritical water (SCW) has been researched, the antioxidant activity of these extracts has been analyzed, the parameters of the process, ensuring ...
  • Influence of damaged starch on the quality parameters of wheat dough and bread 
    JUKIĆ, Marko; KOMLENIĆ, Daliborka Koceva; MASTANJEVIĆ, Krešimir; MASTANJEVIĆ, Kristina; LUČAN, Mirela; POPOVICI, Cristina; NAKOV, Gjore; LUKINAC, Jasmina (National University of Food Technologies,Kyiv, Ukraine, 2019)
    Goat milk production is a dynamic and growing industry that is fundamental to the wellbeing of hundreds of millions of people worldwide and is an important part of the economy in many countries. In this research goat milk ...
  • Goat milk yougurt as a potentially functional food 
    POPOVICI, Cristina; BRÎNZA, Renata; CARTASEV, Anatoli; MIGALATIEV, Olga; BOGDAN, Nina; GOLUBI, Roman; GRUMEZA, Irina; COEV, Ghenadie; CARAGIA, Vavil (University of Rousse Angel Kanchev, Bulgaria, 2018)
    Recently, there is a growth in the usage of goat’s milk products, which have valuable nutritional properties for humans and can be positioned as a healthy diet product. Goat milk and goat's milk dairy products can be used ...
  • Extraction of phenolic and flavonoid compounds from solid wastes of grape seed oil production by cold pressing 
    SAYKOVA, Ilonka; TYLKOWSKI, Bartosz; POPOVICI, Cristina; PEEV, Georgi (University of Chemical Technology and Metallurgy, Sofia, Bulgaria, 2018)
    The objective of this investigation was to assess the advantages of phenolics removal from the grape seeds coldpressing waste in comparison with their extraction from whole seeds. Series of batch solid-liquid experiments ...
  • Evolution of total carotenoid content in food products enriched with rosehip (Rosa Canina) powder 
    POPOVICI, V.; COVALIOV, E.; CAPCANARI, T.; POPOVICI, C.; RADU, O. (Національний університет харчових технологій, Київ, 2019)
    Therefore, evaluating the carotenoids content of functional products enriched with rosehip powder we can conclude that there is a high possibility to motivate the continuous use of this compounds in the production of ...
  • Efficacy of synthetic antioxidants in oxidative stability of cold pressed walnut oil 
    POPOVICI, Cristina; BAERLE, Alexei; TATAROV, Pavel (Національний університет харчових технологій, Київ, 2019)
    Properties of cold pressed walnut oil were monitored under storage conditions of darkness and room temperature over 2 months. Accordingly to the independent spectral and analytical data, DLTP which has been added in the ...
  • Diet, nutrition and prevention of cancer 
    POPOVICI, Cristina (Національний університет харчових технологій, Київ, 2019)
    Healthy nutrition, physical activity and lack of stress are the three most important components of health. Modification of food habits may prevent many cancers and result in a healthier population and significant savings ...
  • Innovative product from goat milk with high biological properties 
    POPOVICI, C.; CARTASEV, A.; CARAGIA, V.; MIGALATIEV, O.; COEV, G.; BOGDAN, N.; GRUMEZA, I.; NECRILOVA, L.; GOLUBI, R. (Національний університет харчових технологій, Київ, 2016)
    The aim of this study is development of fundamental and applied studies with a high impact on the field of food technology, valorization of local agrofood sources through innovative extraction methods with the possibility ...
  • Compliance with labeling legislation of the Republic of Moldova in the field of confectionery products 
    POPOVICI, Cristina; MIJA, Nina; BIRCA, Adriana; IATCO, Iulia (Lucian Blaga University of Sibiu, 2013)
    This article presents the basic principles of food labeling, especially of confectionery products, such as the consumers’ right to non misleading information and informed choice, and the harmonisation of national laws. The ...
  • Biological reserve of iodine in the fortified fatty products 
    POPOVICI, Cristina; DESEATNICOVA, Olga; STURZA, Rodica (Національний університет харчових технологій, Київ, 2015)
    In order to reveal the influence of iodination process on the indexes of quality of margarine, and for determination of it oxidative stability there were determined physical and chemical parameters of studied product.

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