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Browsing 1. Articole publicate in reviste cotate ISI / Articles published in ISI journals by Author "Luchian, Camelia-Elena"

Browsing 1. Articole publicate in reviste cotate ISI / Articles published in ISI journals by Author "Luchian, Camelia-Elena"

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  • Popîrdă, Andreea; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Focea, Elena-Cornelia; Nicolas, Sebastien; Noret, Laurence; Cioroiu, Ionel-Bogdan; Gougeon, Régis; Cotea, Valeriu V. (MDPI, 2022-09-23)
    In food quality, authenticity is one of the most important issues in the context of ensuring the safety and security of consumers, but it becomes even more important when wine is involved as this produce has become one ...
  • Scutarașu, Elena-Cristina; Teliban, Iulian-Valentin; Zamfir, Cătălin-Ioan; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Niculaua, Marius; Cotea, Valeriu V. (MDPI, 2021-10-25)
    Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape ...
  • Scutarașu, Elena-Cristina; Luchian, Camelia-Elena; Vlase, Laurian; Colibaba, Lucia-Cintia; Gheldiu, Ana-Maria; Cotea, Valeriu V. (Elsevier Ltd., 2020-08-26)
    The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution ...
  • Scutarașu, Elena-Cristina; Luchian, Camelia-Elena; Cioroiu, Ionel-Bogdan; Trincă, Lucia-Carmen; Cotea, Valeriu V. (MDPI, 2022-06-11)
    Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also ...
  • Scutarașu, Elena-Cristina; Luchian, Camelia-Elena; Vlase, Laurian; Nagy, Katalin; Colibaba, Lucia-Cintia; Trincă, Lucia-Carmen; Cotea, Valeriu V. (MDPI, 2022-11-19)
    Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Feteasca regala and Sauvignon blanc wines, ...
  • Cotea, Valeriu V.; Focea, Mihai-Cristian; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Scutarașu, Elena-Cristina; Niculaua, Marius; Zamfir, Cătălin-Ioan; Popîrdă, Andreea (MDPI, 2021-01-26)
    The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, ...
  • Scutarașu, Elena-Cristina; Niță, Răzvan-George; Vlase, Laurian; Zamfir, Cătălin-Ioan; Cioroiu, Ionel-Bogdan; Colibaba, Lucia-Cintia; Muntean, Dana; Luchian, Camelia-Elena; Vlase, Ana Maria; Cotea, Valeriu V. (MDPI, 2024-06-19)
    Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages ...
  • Luchian, Camelia-Elena; Scutarașu, Elena-Cristina; Colibaba, Lucia-Cintia; Motrescu, Iuliana; Cotea, Valeriu V. (MDPI, 2024-08-26)
    Consumer demand for food and drink products with special nutritional properties is constantly increasing. To respond to new consumption trends, research in winemaking focuses on optimizing the technological process to ...
  • Popîrdă, Andreea; Luchian, Camelia-Elena; Cotea, Valeriu V.; Colibaba, Lucia-Cintia; Scutarașu, Elena-Cristina; Toader, Ana-Maria (MDPI, 2021-03-09)
    Authenticity and the methods for determining fraud are two of the most important issues in the field of quality control and food safety. In the winemaking field, the study of authenticity is all the more necessary, with ...
  • Luchian, Camelia-Elena; Scutarașu, Elena-Cristina; Colibaba, Lucia-Cintia; Grosaru, Dragoș-Florin; Cotea, Valeriu V. (MDPI, 2023-09-21)
    Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, ...
  • Buican, Bettina-Cristina; Colibaba, Lucia-Cintia; Luchian, Camelia-Elena; Kallithraka, Stamatina; Cotea, Valeriu V. (MDPI, 2023-09-03)
    Over the past few decades, there has been a notable paradigm shift worldwide, affecting people’s preferences and decisions regarding both food and beverage options. These factors have sparked a newfound fascination among ...