| Color stability of yogurt with yellow food dye from safflower (Carthamus Tinctorius L) L Popescu, A Ghendov-Moşanu, A Baerle, A Savcenco, P Tatarov Journal of Engineering Sciences, 142-150, 2022 | 12 | 2022 |
| Stability limits of a red Carthamin–cellulose complex as a potential food colourant A Baerle, A Savcenco, P Tatarov, F Fetea, R Ivanova, O Radu Food & Function 12 (17), 8037-8043, 2021 | 10 | 2021 |
| Process for producing dyes from Safflower petals A Savcenco, A Baerle, P Tatarov, R Ivanova Patent of Moldova, MD-1453, issued 31, 2021 | 6 | 2021 |
| Spectral and chromatographic characterisation of the yellow food dye from safflower A Savcenco Journal of Engineering Sciences, 189-195, 2022 | 3 | 2022 |
| Particularitățile procesului de extracție a pigmenților din petale de șofrănel (Carthamus tinctorius L.) A Savcenco Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor …, 2023 | 1 | 2023 |
| Smart technology for obtaining of natural yellow food colorants from safflower A Baerle, A Savcenco, L Popescu, P Tatarov Constructive Design and Technological Optimization in Machine Building Field …, 2021 | 1 | 2021 |
| Process for producing dyes from Safflower petals (Carthamus tinctorius L.) A Savcenco, A Baerle, P Tatarov, R Ivanova Romanian Inventors Forum, 2021 | 1 | 2021 |
| Obținerea și utilizarea coloranților naturali din petale de șofrănel (Carthamus tinctorius L.) în tehnologia produselor alimentare A SAVCENCO Universitatea Tehnică a Moldovei, 2024 | | 2024 |
| The use of food dyes: problem, solution and source of perspective A Savcenco Journal of Engineering Sciences, 173-187, 2023 | | 2023 |
| Perspective of using Ziziphus jujuba Mill in the production of marmalade-pastile products A Savcenco, N Netreba, V Bantea-Zagareanu Galaţi University Press, 2023 | | 2023 |
| Ameliorarea calităţii alimentelor prin biotehnologie şi inginerie alimentară: Monografie colectivă E CRISTEA, V BULGARU, A GHENDOV-MOŞANU, R STURZA, ... Universitatea Tehnică a Moldovei, 2023 | | 2023 |
| Procedeu de fabricare a iaurtului L POPESCU, A SAVCENCO, A BAERLE, P TATAROV, ... | | 2023 |
| Procedeu de obţinere a colorantului roşu în formă de pulbere din petale de Şofrănel A SAVCENCO, A BAERLE, P TATAROV, R IVANOVA | | 2022 |
| Use of yellow food dye from safflower petales in producing of caramel V Bantea-Zagareanu, A Savcenco, A Baerle, P Tatarov Modern Technologies in the Food Industry, 105-105, 2022 | | 2022 |
| Procedeu de obținere a coloranților din petale de Șofrănel (Carthamus tinctorius L.) A SAVCENCO, A BAERLE, P TATAROV, R IVANOVA Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2021 | | 2021 |
| Procedeu de obținere a coloranților din petale de Șofrănel A SAVCENCO, A BAERLE, P TATAROV, R IVANOVA | | 2021 |
| Chalchonic profile of yellow food powder-form pigment, obtained from safflower petals A Savcenco, A Baerle, P Tatarov, A Macari, R Dumitrița, R Floricuța Euro-Aliment, 54-54, 2021 | | 2021 |
| Process for obtaining red dye Carthamin in powder form A SAVCENCO, A BAERLE, P TATAROV, R IVANOVA | | 2021 |
| Elaborarea tehnologiei de obținere a colorantului galben alimentar din petale de șofrănel A Savcenco Innovation and Creative Education for Youth, 14-15, 2021 | | 2021 |
| Color stability of yogurt with natural dye obtained from safflower (Carthamus Tinctorius L) L Popescu, A Ghendov-Moşanu, A Savcenco, A Baerle, P Tatarov Intelligent Valorisation of Agro-Food Industrial Wastes, 49-49, 2021 | | 2021 |
