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  • Quality Assurance in On-line Education 
    TODOS, Petru; GHENCEA, Cristina; VÎRLAN, Petru; ADASCALIŢEI, Adrian (Universitatea Liberă Internaţională din Moldova, 2017)
    Online education constitutes an important component in the continuous growth / development of higher education and adult education. Its quality largely depends on the design rules and the evaluation standards of the programs ...
  • Quality Assurance in Online Education – in the Tehnical University of Moldova Experience 
    TODOS, Petru; VÎRLAN, Petru; GHENCEA, Cristina (Institute of Electrical and Electronics Engineers, 2017)
    Online education constitutes an important component in the continuous growth / development of higher education and adult education. Its quality largely depends on the design rules and the evaluation standards of the programs ...
  • Quality changes in oil of walnut (Juglans Regia L.) During storage 
    TATAROV, Pavel; SANDULACHI, Elisaveta; IVANOVA, Raisa; BAERLE, Alexei (University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Iaşi, 2017)
    The purpose of investigation was to appreciate the changes in quality of walnut oil obtained by cold pressing of kernels. The kinetics of chemical reactions of oil oxidation was studied. The accumulation of the primary and ...
  • Quality characteristics and antioxidant activity of goat milk yogurt with fruits 
    CUȘMENCO, Tatiana; BULGARU, Viorica (Ukrainian National University of Food Technologies, 2020)
    The aim of the research was to evaluate the physico-chemical, microbiological sensory characteristics and antioxidant potential of goat milk yogurt with fruits.
  • Quality control and expertise of "Luceafărul" cheese of local origin 
    BALAN, Diana; MANOLE, Mariana (Technical University of Moldova, 2023)
    The article presents the results of the study on the safety of the components of „Luceafărul” cheese, sold in the network of shops in Chisinau. The aim of this research was to control and assess the quality of „Luceafărul” ...
  • The quality evaluation of emotional engineering education of students from the process equipment department and their implication of unmet training in the actual global context 
    BUSUIOCEANU( GRIGORIE), Paraschiva; STEFANESCU, Mariana- Florentina; GRIGORIE, Ilie-Alexandru (Univ. Tehn. a Moldovei, 2014)
    This paper is a new research about how to intented to emphasyze the possibilities to grow up the Romanian economy within young engineers in spite of all problems related to education, poverty, economic crisis, unemployment, ...
  • Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition 
    COVALIOV, Eugenia; CAPCANARI, Tatiana; RESITCA, Vladislav; CHIRSANOVA, Aurica (Ukrainian National University of Food Technologies, 2023)
    The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. ...
  • Quality Improvement in the Footwear Company 
    BULGARU, Valentina; CIOBANU, Daniela; MALCOCI, Marina (National Research & Development Institute for Textile and Leather (INCDTP), Bucharest, 2014)
    Quality is the key factor in ensuring the competitiveness of an enterprise. In the footwear industry of Moldova there are about 50 enterprises producing shoes for both internal and external market mainly in the LOHN system. ...
  • Quality indexes of spontaneous flora sourdough of different flours 
    SIMINIUC, R.; COŞCIUG, L.; RUBŢOV, S.; BALAN, I.; VIDRAŞCO, A. (Technical University of Moldova, 2014)
    Fermented products based on sourdough shows many advantages in opposition with fermented products with commercial yeast. In the the paper are represented and analyzed the results on the research of organoleptic, microbiological ...
  • Quality indicators of semi-products from meat with vegetable components 
    GRUMEZA, Irina; MACARI, Artur; GUDIMA, Angela; MARDAR, Marina; COEV, Ghenadie; VOITCO, Elena (Tehnica–Info, 2018)
    This paper includes the results of the study of replacing mutton and poultry meat with oilseeds grots of walnuts, pumpkin, sesame and wheat fiber, for the production of semi-products of meat preserved by cold. They were ...
  • The quality indices of fermented fodder from smooth brome Bromus inermis “Iulia Safir” 
    ȚÎȚEI, Victor; DUMITRIU, Simona; GARŞTEA, Nina; COŞMAN, Sergiu; VACARCIUC, Elena; MARDARI, Liliana; COZARI, Serghei; COŞMAN, Valentina; STAVARACHE, Mihai; MIRON, Aliona; GAVRILĂ, Cristian; ABABII, Alexei; TELEUŢĂ, Alexandru (Technical University of Moldova, 2023)
    The main objective of this research was to evaluate the quality indices of fermented fodder, silage and haylage prepared from smooth brome Bromus inermis cultivar ‘Iulia Safir’ and prospect its use as forage for livestock. ...
  • The quality indices of the biomass from Avena Sativa cv. 'Sorin' grown under the conditions of the Republic of Moldova 
    TÎȚEI, Victor; HORABLAGA, Nicolae Marinel; GARȘTEA, Nina; COȘMAN, Sergiu; HORABLAGA, Adina; MARDARI, Liliana; COZARI, Serghei; COȘMAN, Valentina; COJOCARIU, Luminița; MAZARE, Veaceaslav; ARMAȘ, Andrei; ABABII, Alexei (Technical University of Moldova, 2023)
    Currently Poaceae species are the most commonly used herbaceous plants as food, feed and bedding for animals, raw material for biorefinery to produce fuels, power, heat, and value-added chemicals. The goal of this research ...
  • Quality indices of vegetable sponge-type confectionery products, obtained from aquafaba 
    MAZUR, Mihail; CELAC, Valentin; GHENDOV-MOSANU, Aliona (Universitatea Tehnică a Moldovei, 2022)
    The aim of this study was to develop the technology for manufacturing vegetable sponge cake based on chickpea boiling water, used as a foaming agent. For this research, 3 domestic chickpea varieties Ovidel, BotnașiIchel ...
  • Quality indices of wine brandies in dependence of distillation methods used 
    COVACI, Ecaterina; SCLIFOS, Aliona; BODRUG, Anastasia (Galati University Press, 2021)
    The general process by which brandy is obtained from grapes includes the main processes such as: grape → fermentation directly → submerged fermentation with pure culture of yeast → liquid-state distillation → aging in oak ...
  • The quality indices of yaghurt manufactured with cow milk and goat milk 
    BULGARU, Viorica; BOTEZAT, Olga (Tehnica–Info, 2018)
    Goat milk is perfect as a food recommended for children's nutrition due to its well-balanced chemical composition, curative properties, fine curd formation and high digestibility. In this paper 5 samples of goat milk ...
  • Quality management and its impact on entrepreneurial activity 
    ȚURCAN, Iuliu; ȚURCAN, Rina (Technical University of Moldova, 2023)
    Quality plays a key role in entrepreneurial activity. To become a successful entrepreneur, quality must be put at the forefront of the company's strategic objectives. Quality management can influence different domains of ...
  • Quality management of medical imaging service in the Republic of Moldova 
    ROTARU, N.; PUNGA, J.; CODREANU, I. (Tehnica UTM, 2016)
    Continuous quality improvement and quality management play an important role in improving the quality of health care and controlling costs. During the last years, a quality assurance program has been developed by the ...
  • Quality management of products and processes during the production of covers for soft furniture 
    COLIBABA, Ala; BULGARU, Valentina (Московский Политехнический Университет, Рязанский Институт, 2020)
    The paper presents a case study regarding the analysis of the quality of the manufacturing process of covers for soft furniture within the company "Miso Textile" L.T.D. The research methodology included the application of ...
  • Quality Management of Wines and Redox Processes 
    STURZA, Rodica; SCUTARU, Iurie; DUCA, Gheorghe (Springer Nature Switzerland, 2021)
    Wine is a dynamic system whose redox balance evolves throughout production and maturation. One of the main factors regulating the balance of this system is the presence of oxygen; the redox potential makes it possible to ...
  • Quality Management System and Ishikawa diagram 
    AYAROV, Ana; ABABII, Mariana (Tehnica UTM, 2010)
    The concept of quality first emerged out of the Industrial Revolution. Quality management is focused not only on product quality, but also the means to achieve it. The quality profession grew from simple control. Quality ...

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