RIULS Repository: Recent submissions

  • The effect of using lecithin on the textural and rheological properties of artisanal chocolate 
    Venin, Georgiana-Iuliana; Cârlescu, Petru-Marian; Tulbure, Anca; Ciobanu, Marius-Mihai; Murariu, Otilia-Cristina (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The main objective of current research is to evaluate the influence of lecithin as an emulsifer on the textural properties of artisanal chocolate. With its origins as a cacoa drink in antiquity, chocolate has evolved ...
  • Physiological aspects regarding the sweet cherry water regime in the climatic conditions of 2023 
    Mineață, Iulia; Perju, Ionel; Sîrbu, Sorina; Golache, Iuliana-Elena; Ungureanu, Ionuț-Vasile; Slabu, Cristina; Ostaci, Ștefănica; Jităreanu, Carmenica-Doina (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The lack of water in the fruit trees ecosystem can cause atmospheric and pedological drought, under the action of which the plants suffer from cell dehydration through various biochemical and physiological changes. The ...
  • Study regarding estimation of heritability for milk production traits in Holstein cattle 
    Ivancia, Mihaela; Șerban, Andreea; Ciobanu, Andrei; Roșca Dulgheru, Nicoleta (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The goal of this study is to estimate the heritability of milk, fat, and protein yields in Holstein cows from a dairy farm in Iași, Romania. The heritability of these traits during the first lactation is examined using 16 ...
  • Assessment of utilizing annatto seeds powder as a natural food ingredient for cheddar cheese 
    Stoica, Florina; Rațu, Roxana-Nicoleta; Cârlescu, Petru-Marian; Veleșcu, Ionuț-Dumitru; Talpă, Sandu; Arsenoaia, Vlad-Nicolae; Lipșa, Florin-Daniel (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Food products with desirable sensory qualities, safety, and nutrition are in high demand in industrialized countries. Annatto (Bixa orellana L.) is a small tree cultivated in tropical and subtropical America and is appreciated ...
  • Characterization of a sausage assortment made from beef and pork liver: a comparative study 
    Manoliu, Diana-Remina; Ciobanu, Marius-Mihai; Ciobotaru, Mihai-Cătălin; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The study aimed to determine the influence of the amount of liver introduced into two varieties of liver sausages, pork and beef, on the quality properties of these products. The sausages were made from raw materials from ...
  • Quantitative characterisation of chicken breast optimised with different amounts of brine 
    Ciobotaru, Mihai-Cătălin; Manoliu, Diana-Remina; Ciobanu, Marius-Mihai; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Chicken meat is considered an affordable source of high-quality protein and a complete provider of essential nutrients required for proper bodily functions. It has gained popularity not only in developed countries but ...
  • Comparative study of the effect of dry and wet aging on beef meat colour parameters during maturation 
    Anchidin, Bianca-Georgiana; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Gucianu, Ioana; Flocea, Elena-Iuliana; Ciobanu, Marius-Mihai; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Meat colour remains one of the most important quality parameters influencing consumers and attracting the attention of meat scientists around the world. The objective of this scientific article was to follow the colorimetric ...
  • Studies on the organoleptic characteristics of some rosé wines from Strunga winery 
    Balint, Andreea-Bianca; Cotea, Valeriu V.; Tulbure, Anca; Colibaba, Lucia-Cintia; Murariu, Otilia-Cristina; Ciobanu, Marius-Mihai (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    Climatic conditions, genotype and appropriate technology are very important for successful wine cultivation and obtaining quality products. To describe a wine-growing climatic zone, climatic parameters were used, which ...
  • Studies on the morphological changes of beef during freezing processes 
    Ciobanu, Marius-Mihai; Manoliu, Diana-Remina; Ciobotaru, Mihai-Cătălin; Postolache, Alina-Narcisa; Anchidin, Bianca-Georgiana; Flocea, Elena-Iuliana; Munteanu, Mugurel; Boișteanu, Paul-Corneliu (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    The freezing process can cause several morphological changes in meat, with the most significant ones being the formation of ice crystals, damage to muscle fibers, and protein denaturation. During the freezing process, water ...
  • Aspects regarding global food security 
    Boghiță, Eduard; Donosă, Dan; Viziteu, Ștefan (“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2023)
    At a time when global food security is of utmost importance, the Global Food Security Index (GFSI) shows that the global food environment is deteriorating. After hitting its peak in 2019, the GFSI has since declined amid ...
  • Assessment of the fertilization capacity of the aquaculture sediment for wheat grass as sustainable alternative use 
    Burducea, Marian; Lobiuc, Andrei; Dîrvariu, Lenuța; Oprea, Eugen; Olaru, Ștefan-Mihăiță; Teliban, Gabriel-Ciprian; Stoleru, Vasile; Poghirc, Vlad-Andrei; Coroi Cara, Irina-Gabriela; Filip, Manuela; Rusu, Mariana; Zheljazkov, Valtcho D.; Barbacariu, Cristian-Alin (MDPI, 2022-02-25)
    Periodic removal of sediment from aquaculture ponds is practiced to maintain their productivity and animal welfare. The recovery of sediment as a plant fertilizer could alleviate the costs of sediment removal. The objective ...
  • Skull of the Asian (Paradoxurus Hermaphroditus) and the golden (Paradoxurus Zeylonensis) palm civet: Geometric morphometric analysis using palate, tooth and frontal landmarks 
    Gürbüz, İftar; Demiraslan, Yasin; Rajapakse, Channa; Weerakoon, Devaka K.; Fernando, Saminda; Spătaru, Mihaela-Claudia; Gündemir, Ozan (Wiley, 2022)
    This study aims to determine the differences in skull between Asian and golden palm civets by geometric morphometric method. The landmarks were marked on these photographs, and principal component, classical cluster and ...
  • Phytosterol and polyphenol contents and quinoa leave yields variation in relationships to variety, density and harvesting date 
    Stoleru, Vasile; Vitănescu, Maricel; Teliban, Gabriel-Ciprian; Cojocaru, Alexandru; Vlase, Laurian; Gheldiu, Ana-Maria; Mangalagiu, Ionel I.; Amăriucăi Mantu, Dorina; Burducea, Marian; Zheljazkov, Valtcho D.; Rusu, Oana-Raluca (MDPI, 2022-10-03)
    Quinoa is an Andean grain known for its gluten-free grains, which are used as a functional food. The aim of this research was to study the possibility of introducing quinoa as a vegetable crop grown for young leaves as ...
  • Vertebral heart size and vertebral left atrial size reference ranges in healthy Maltese dogs 
    Vulpe, Vasile; Baisan, Radu-Andrei (Wiley, 2022)
    The most common cardiac measurements on thoracic radiography in veterinary medicine are vertebral heart size (VHS) and vertebral left atrial size (VLAS). Previously published studies have demonstrated evidence that reference ...
  • Carbon-isotope ratio (δ13C) and phenolic-compounds analysis in authenticity studies of wines from Dealu Mare and Cotnari Regions (Romania) 
    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 ...
  • Influence evaluation of enzyme treatments on aroma profile of white wines 
    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, ...
  • Increasing amino acids content of white wines with enzymes treatments 
    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 ...
  • Chemical composition and antioxidant activity of Ammi visnaga L. essential oil 
    Kamal, Fatima Zahra; Stanciu, Gabriela-Dumitrița; Lefter, Radu; Cotea, Valeriu V.; Niculaua, Marius; Ababei, Daniela-Carmen; Ciobîcă, Alin-Stelian; Ech-Chahad, Abdellah (MDPI, 2022-01-10)
    The present study evaluated the chemical composition and the in vitro and in vivo antioxidant potential of Ammi visnaga L. essential oil to provide a scientific basis for the use of this plant in the traditional ...
  • Effects of non-thermal plasma activated water and low temperature on wheat sprouts: a focus on photosynthetic pigments, protein and phenolic contents, antioxidant activity, antioxidant and prooxidant enzymes activity 
    Mandici, Alexandru; Roșu, Crăița-Maria; Crețu, Daniel-Eusebiu; Burlică, Radu; Astanei, Dragoș; Beniuga, Oana; Țopa, Denis-Constantin; Aostăcioaei, Tudor-George; Miron, Anca (Romanian Society of Pharmaceutical Sciences, 2022)
    The study aimed to evaluate the effects of non-thermal plasma activated water (PAW) in combination with low temperature (15°C) on the biosynthetic potential, antioxidant activity and enzymes activity in wheat (Triticum ...
  • Effect of different winemaking conditions on organic acids compounds of white wines 
    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 ...