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Oxana RADU, Dr., Assistant Professor
Oxana RADU, Dr., Assistant Professor
Other namesОксана Раду, O.Radu, Radu.O.
Technical University of Moldova, Faculty of Food Technology, Department of Food and Nutrition
Verified email at sa.utm.md - Homepage
Title
Cited by
Cited by
Year
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
V Popovici, O Radu, V Hubenia, E Covaliov, T Capcanari, C Popovici
Ukrainian Food Journal, 815, 2019
192019
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
Uleiul din seminţe de struguri–produs de perspectivă în fabricarea alimentelor funcţionale
O RADU, T CAPCANARI
Tehnica UTM, 2013
102013
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
72021
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
The study of biological and nutritional potential of walnut oil
O RADU, A FUIOR, T CAPCANARI
International scientific conference of young scientist and students, April …, 2013
72013
Functional profile of carob (Ceratonia Siliqua L.) beans and pod pulp originated from the Republic of Moldova
T Capcanari, CA Chirsanova, O Radu, E Boaghe, V Popovici, R Siminiuc
Czech Journal of Food Sciences, 465-473, 2022
52022
Менеджмент качества в области общественного питания
A Chirsanova, O Radu, A Boiştean, T Capcanari
Indicaţii metodice pentru lucrări practice/Univ. Tehn. a Moldovei, Fac …, 2021
52021
Factors that determine the shelf life of a butter-like spread based on walnut oil
O Radu, A Baerle, P Tatarov, L Popescu
Journal of Engineering Sciences, 119-124, 2019
52019
Alimentele modificate genetic: o problemă sau o salvare?
O RADU, T CAPCANARI, I SUBOTIN
Tehnica UTM, 2011
52011
Peculiarities of walnut oil state in some food emulsions
O Radu
Journal of Engineering Sciences, 69-74, 2020
42020
Lecithin impact on the texture of emulsions based on walnut oil.
O RADU
International scientific and practical internet-conference «Biotechnology …, 2018
42018
The study of walnut oil (Juglans regia L.) oxidative stabilization by saturated fatty acids
O Radu
Modern Technologies in the Food Industry, 272-275, 2018
42018
Pastry sauce with carob (Ceratonia siliqua) powder
T Capcanari, CA Chirsanova, E Boaghe, O Radu, R Siminiuc
Ukrainian Food Journal, 235-246, 2022
32022
Compoziţii alimentare pe baza uleiului de nucă (Juglans regia L.) rezistente la degradări oxidative
O RADU
32020
Procedeu de obţinere a amestecului de grăsimi tartinabile pe bază de smântână dulce
O Radu, L Popescu, P Tatarov, A Baerle
Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2019
32019
Determinants of consumer behaviour related to sugar substitutes intake in the Republic of Moldova
R Oxana, T CAPCANARI, A CHIRSANOVA, R STURZA
22022
Managementul calităţii aplicat în alimentaţia publică: Note de curs
A CHIRSANOVA, O RADU, A BOIŞTEAN, T CAPCANARI
Universitatea Tehnică a Moldovei, 2021
22021
The statistical analysis of walnuts lot quality
O Radu
Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor …, 2019
22019
Carotene stability in the oil composition based on walnut oil (Juglans regia L.)
O RADU, O DIMOVA, C POPOVICI, A BAERLE
International scientific conference of young scientist and students, April 5 …, 2017
22017
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