• Stevia rebaudiana (Bertoni) cultivată în condițiile Republicii Moldova: contribuții la studiul compoziției chimice 

  TOPCHIN-MATEI, Rodica; CHIȘNICEAN, Lilia; EREMIA, Nicolae; MACAEV, Fliur; ZNAGOVAN, Alexandru (2025)

  Stevia rebaudiana B. este o plantă perenă cu efecte antidiabetice și antioxidante, datorate glicozidelor diterpenice. Originară din Paraguay specia Stevia rebaudia B. este studiată și în Republica Moldova, unde cercetările ...
• Astaxanthin and cellular metabolites production in Haematococcus lacustris exposed to silver nanoparticles 

  CEPOI, Liliana; RUDI, Ludmila; CHIRIAC, Tatiana; MISCU, Vera; PLINGAU, Ecaterina (Biosafety and Biosecurity Association of the Republic of Moldova, 2026)

  Introduction. Silver nanoparticles (AgNPs) can modulate microalgal metabolism in a dose-dependent and stage-specific manner. Haematococcus lacustris, a key astaxanthin-producing microalga, is highly sensitive to environmental ...
• Synthesis and characterization of a conjugated multifunctional oligomer derived from para-phenylenediamine and catechol 

  RZAYEV, Ramil; SUCMAN, Natalia; MONAICO, Eduard; GERU, Ion; NICOLESCU, Alina; DELEANU, Calin; BATIR, Valentin; MAMMADOV, Bakhtiyar; AKHMEDOVA, Rena; MACAEV, Fliur (Institute of Chemistry, 2026)

  A p-phenylenediamine-catechol-based oligomer was synthesized via oxidative polycondensation in an acidic medium under ultrasonic irradiation, employing potassium persulfate as the oxidant to obtain an oligomeric material. ...
• The Geometer Moths (Lepidoptera, Geometridae) from the „R. Stepanov” entomological collection 

  ȚUGULEA, Cristina; ȚUGULEA, Andrian; MOCREAC, Nadejda; DERJANSCHI, Valeriu (2020)

  The paper represents the analysis of the butterflies of the Geometridae family (Lepidoptera) preserved in the entomological collection „R. Stepanov” which is in the possession of the National Museum of Ethnography and ...
• Conservation of germplasm of rare species from the “Dobrusa” landscape reserve 

  SFECLĂ, Victor; SFECLĂ, Irina (2025)

  In a constantly moving and developing world, measures to save and conserve genetic resources are becoming imperative. The collection and storage of plant germplasm is a modern system for biodiversity conservation, which ...
• Assessment of vascular flora diversity in the ”Dobrusa“ landscape reserve 

  SFECLĂ, Victor; PÂNZARU, Pavel (2025)

  This study provides an overview on the vascular flora of the ‘’Dobrușa’’ landscape Reserve, based on the field research conducted between 2009 and 2025.The survey involved systematic collection and herbarium processing ...
• Productivity of the plum plantation during the fruiting period according tothe cultivated assortment 

  BURLACU, Maxim; PEȘTEANU, Ananie (2025)

  The plum is considered a fruit species with long traditions of cultivation in the Republic of Moldova, having a particularly important role in the life of the local population, as its fruits have constantly been a financial ...
• Producerea pomilor de măr în câmpul II al pepinierii de pomi prin diverse metode de formare a coroanei 

  PEȘTEANU, Ananie (2024)

  The object of the research in experimental plot was the apple trees Najdared variety, grafted on M 9 rootstock. Planting of rootstocks was carried out in the spring of 2021. The grafting method used in the second field of ...
• Rezultatele de cercetare aupra noilor remedii cu acțiune fungicidă utile în managementul chimic la cultura grîului de toamnă în condițiile zonei centru 

  BIVOL, Alexei; BĂDĂRĂU, Sergiu; BIVOL, Elisaveta; CÎRLIG, Natalia; IURCU-STRĂISTARU, Elena (Centrul Naţional de Cercetare şi Producere a Seminţelor, 2024)

  Plantele de grâu sunt supuse intervenției unui complex de agenţi patogeni, ce includ peste zece specii de natură etiologică şi patografică micotică diversă, ca obiecte cheie de importanţă economică ce provoacă anual pagube ...
• Reducing sulphite consumption in wines by applying bioprotective yeasts 

  CUPCEA, Nicolai; STURZA, Rodica (Academia de Științe a Moldovei, 2026)

  Consumer demand for “low-sulfite” wines requires alternative microbiological preservation strategies. Non-Saccharomyces yeasts (Metschnikowia pulcherrima and Torulaspora delbrueckii) suppress spoilage organisms through ...
• Postprandial glycemic response to thermally processed rice: experimental basis for metabolic predictability and stability assessment 

  VÎRLAN, Anna; SIMINIUC, Sergiu; ȚURCANU, Dinu; SIMINIUC, Rodica (Academia de Științe a Moldovei, 2026)

  Postprandial glycemic response is strongly influenced not only by food composition but also by technological processing conditions applied prior to consumption. Rice represents an appropriate experimental model for ...
• Characterization of liposomes as delivery systems for polyphenols 

  POPOVICI, Violina (Academia de Științe a Moldovei, 2026)

  Polyphenols are valuable bioactive compounds widely recognized for their strong antioxidant, anti-inflammatory, and health-promoting properties. However, their incorporation into food systems is often limited by low ...
• The impact of sodium chloride concentration on the technological and textural properties of bread 

  BOEȘTEAN, Olga; CODINĂ, Georgiana Gabriela; CARACACI, Corina; BULGARU, Viorica; GHENDOV-MOȘANU, Aliona (Academia de Științe a Moldovei, 2026)

  The aim of this research was to evaluate the influence of various concentrations of sodium chloride (NaCl) on bread quality by analyzing the changes occurring in physical and textural properties, as well as in the technological ...
• Influence of particle size on the stability and bioaccessibility of polyphenols encapsulated in liposomes 

  POPOVICI, Violina (Academia de Științe a Moldovei, 2026)

  Polyphenols are a diverse group of plant-derived bioactive compounds extensively studied for their antioxidant capacity and broad spectrum of physiological benefits. Nevertheless, their practical incorporation into food ...
• Wax-based oleogels in cookies: a promising strategy for replacing conventional solid fats 

  NETREBA, Natalia; ROPCIUC, Sorina; BULGARU, Viorica (Academia de Științe a Moldovei, 2026)

  Replacing conventional solid fats in cookies is one of the most practical ways to reduce saturated and trans fats in bakery products without compromising processability or eating quality. Unlike highly aerated or laminated ...
• Development and functional characterization of oat–lentil nutri-cube products with enhanced protein quality 

  COVALIOV, Eugenia; CAPCANARI, Tatiana; RADU, Oxana; NEGOIȚA, Cătălina (Academia de Științe a Moldovei, 2026)

  The growing demand for nutritionally balanced snack products with improved protein quality has stimulated the development of cereal–legume-based formulations. The present study aimed to develop nutri-cubes exclusively based ...
• Microbiological stability of glazed curd cheese with sea buckthorn pomace 

  SANDU, Iuliana; NETREBA, Natalia (Academia de Științe a Moldovei, 2026)

  Microbiological stability is a key determinant of safety and shelf life in high-moisture dairy desserts, where the nutrient-rich matrix may support microbial growth even under refrigeration. This study evaluated the effect ...
• Evaluation of the effect of Jerusalem artichoke (Helianthus tuberosus) flour on bread quality parameters 

  CHIRSANOVA, Aurica; BOIŞTEAN, Alina; CIOCAN, Albina (Academia de Științe a Moldovei, 2026)

  Jerusalem artichoke (Helianthus tuberosus) is a nutrient-rich raw material, high in inulin, dietary fiber, essential amino acids, and minerals, making it a promising ingredient for functional food products. With growing ...
• Chromatic properties of biopolymer-encapsulated Jostaberry extract 

  GHENDOV-MOȘANU, Aliona; BULGARU, Viorica; GUREV, Angela; DRAGANCEA, Veronica; STURZA, Rodica (Academia de Științe a Moldovei, 2026)

  The hybrid jostaberry (Ribes × nidigrolaria) constitutes a significant source of phytochemicals with pronounced antioxidant potential. The present study aimed to evaluate the CIELab color parameters of lyophilized ...
• Storage temperature as a determinant of safety and sensory quality in cooked rice 

  VÎRLAN, Anna; CHIRSANOVA, Aurica; BOISTEAN, Alina; SIMINIUC, Rodica (Academia de Științe a Moldovei, 2026)

  Cooked rice represents a highly perishable food product due to its elevated moisture content and favorable conditions for microbial growth following thermal preparation. Appropriate storage practices are therefore essential ...

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