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Cristina POPOVICI
Cristina POPOVICI
Other namesКристина Попович
Dr., Assoc. Prof. at Technical University of Moldova
Verified email at toap.utm.md - Homepage
Title
Cited by
Cited by
Year
Evaluation de l’activité antioxydant des composés phénoliques par la réactivité avec le radical libre DPPH
C Popovici, I Saykova, B Tylkowski
AUF-Agence universitaire de la Francophonie, 2010
2552010
Soxhlet extraction and characterisation of natural compounds from walnut (Juglans regia L.) by-products
C Popovici
Ukrainian food journal, 328-336, 2013
322013
Extraction of Phenolic and Flavonoid Compounds from Solid Wastes of Grape Seed Oil Production by Cold Pressing
I Saykova, B Tylkowski, C Popovici, G Peev
Journal of Chemical Technology & Metallurgy 53 (2), 2018
212018
Influence of damaged starch on the quality parameters of wheat dough and bread
M Jukic, D Koceva-Komlenic, KM Mastanjevic, K Mastanjevic, M Lucan, ...
Ukrainian food journal, 512-521, 2019
202019
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
V Popovici, O Radu, V Hubenia, E Boaghe, T Capcanari, C Popovici
Ukrainian Food Journal, 815-827, 2019
192019
Cloudiness and water from cloud seeding in connection with plants distribution in the Republic of Moldova
A Valjarević, C Popovici, A Štilić, M Radojković
Applied Water Science 12 (12), 1-13, 2022
172022
Tehnologia produselor alimentaţiei publice: Culegere de fişe tehnologice/red. resp.: Cristina Popovici; Univ. Teh. a Mold., Fac. Tehnol. Alimentelor, Dep. Alimentaţie şi Nutriţie
C Popovici, O Deseatnicova, A Chirsanova
Ch.: Tehnica–UTM, 2017
162017
Produse alimentare inovative
A CHIRSANOVA, V REȘITCA, R SIMINIUC, N SUHODOL, C POPOVICI, ...
Universitatea Tehnică a Moldovei, 2021
142021
Effect of synthetic antioxidants on the oxidative stability of cold pressed walnut oil
A Baerle, C Popovici, O Radu, P Tatarov
Journal of Food and Packaging Science, Technique and Technologies 9, 19-24, 2016
142016
Characterization of walnut (Juglans regia L.) green husk extract obtained by supercritical carbon dioxide fluid extraction
C Popovici, L Gîtin, P Alexe
Journal of Food and Packaging Science, Technique and Technologies 1, 5-9, 2012
132012
Innovation strategies to walnut milk production
C Popovici, A Baerle, P Tatarov
Modern Technologies in the Food Industry, 256-261, 2016
122016
Etude des propriétés rhéologiques et des structures de mayonnaises à une valeur biologique augmentée
C Popovici, T Capcanari, O Deseatnicova, R Sturza
Revue électronique internationale pour la science et la technologie, ISSN …, 2012
102012
Study of quality indices of functional vegetal oil mixture
C Popovici, T Capcanari, O Deseatnicova, R Sturza
The Annals of the University of Dunarea de Jos of Galati. Fascicle VI. Food …, 2010
102010
The influence of natural antioxidants on the oxidative stability of iodine-fortified sunflower oil in the process of storage
KM Popovich
Surface Engineering and Applied Electrochemistry 44, 415-421, 2008
102008
Study of the incorporation of iodine in vegetal oils
C Popovici, R Sturza, O Deseatnicov
University of Chemical Technology and Metallurgy, Sofia, Bulgaria, 2006
102006
Maioneză
O DESEATNICOV, R STURZA, C POPOVICI, N SUHODOL, ...
Brevet MD 317, A23L, 0
10
Antioxidant activity of plant extracts containing polyphenol compounds
C Popovici, T Capcanari, O Zagarschih, O Deseatnicova, R Sturza
Food and Environment Safety Journal 9 (3), 2017
92017
Effect of nitrogen treatment on quality of cold pressed walnut oil
C Popovici, T Capcanari, E Boaghe, O Deseatnicova, V Reşitca
Modern Technologies in the Food Industry 2, 78-83, 2012
92012
Evaluation of the antioxidant activity of the phenolic compounds by the reactivity with the free radical DPPH●
C Popovici, S Ilonka, T Bartek
Rev Ind Eng 4, 25-39, 2009
82009
Evolution of total carotenoid content in food products enriched with rosehip (Rosa Canina) powder
V Popovici, E Covaliov, T Capcanari, C Popovici, O Radu
Національний університет харчових технологій, Київ, 2019
72019
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