Browsing 2016 by Author "Niculaua, Marius"

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  • Assessment of 5-hydroxymethylfurfural content in dry and sweetened white wines 
    Filimon, Vasile-Răzvan; Băetu, Marius; Nechita, Ancuța; Filimon, Roxana-Mihaela; Niculaua, Marius; Rotaru, Liliana (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    5-Hydroxymethylfurfural (HMF) is a water-soluble compound resulting from heating monosaccharides in acidic conditions (e.g. wine pasteurisation), potentially carcinogenic to humans. White wines obtained through classical ...
  • The effect of carbon based materials treatments on Cabernet Sauvignon wine composition 
    Codreanu, Maria; Cotea, Valeriu V.; Niculaua, Marius; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    The aim of this paper is to investigate new possibilities of using carbon based materials in winemaking technology. In this study, Cabernet Sauvignon wine was treated with following materials: graphene (G), graphene oxide ...
  • The evolution of the main physico-chemical parameters in fetească neagră wine after treatment the wine with azaheterocycles compounds 
    Tucaliuc, Roxana-Angela; Niculaua, Marius; Luchian, Camelia-Elena; Mangalagiu, Ionel I.; Trincă, Lucia-Carmen; Cotea, Valeriu V. (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    The present study describes the evolution of the main phisico- chemical parameters from Fetească neagră wine after treatment with azaheterocycles compounds. The physical and chemical analysis emphasizes the wine ...
  • Methods for assessing the mycotoxins potential in oenology industry 
    Nistor, Alina-Mihaela; Cotea, Valeriu V.; Niculaua, Marius; Luchian, Camelia-Elena; Cotan, Șefan-Dragoș (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași, 2016)
    Recent studies have confirmed that mycotoxins such as aflatoxins are present in foods and are responsible for most cases of liver cancer and modification of human DNA. These forms on foods where conditions of handling, ...