Articole din publicaţii internaţionale: Recent submissions

  • Thermoelectric power factor of TTT2I3 quasi-one-dimensional crystals in the 3d physical model 
    SANDULEAC, I. I. (Journal of Thermoelectricity, 2014)
    Tetrathiotetracene – Iodide organic crystals (TTT2I3) are very promising materials for thermoelectric applications. Due to their pronounced quasi-one-dimensionality, the density of states is increased in the direction of ...
  • State of the art and new possibilities to increase thethermoelectric figure of merit of organic materials 
    SANDULEAC, I. I.; CASIAN, A. I. (Journal of Thermoelectricity, 2017)
    In this paper, a short review of promising thermoelectric organic materials is provided. It is shown that organic compounds, under appropriate synthesis and after accurate tuning of electronic properties by manipulating ...
  • Prospects of low dimensional organic materials for thermoelectric applications 
    CASIAN, A. I.; PFLAUM, J.; SANDULEAC, I. I. (Journal of Thermoelectricity, 2015)
    The aim of the paper is to present briefly the state-of-art and to analyze the prospects of thermoelectricity based on organic materials. It is shown that low dimensional nanostructured organic crystals have the highest ...
  • Organic thermoelectric materials: new opportunities 
    CASIAN, A. I.; SANDULEAC, I. I. (Journal of Thermoelectricity, 2013)
    The aim of the paper is to estimate the opportunities of organic materials for thermoelectric applications. Recently in molecular nanowires of conducting polymers the values of ZT ~ 15 were predicted. Still higher values ...
  • High Thermoelectric Properties in Quasi-One-Dimensional Organic Crystals 
    SANDULEAC, Ionel; CASIAN, Anatolie (Springer Nature Switzerland, 2021)
    We present a short review about TE properties of organic materials and especially of quasi-one-dimensional (Q1D) organic crystals of p-type tetrathiotetracene-iodide, TTT2I3, and of n-type tetrathiotetracene-tetracyanoqu ...
  • The influence of phenolic compounds from membrane septum on the phisical-chemical parameters of the walnut oil-enriched emulsion 
    POPOVICI, C.; OPREA, O. B. (Transilvania University Press, Brasov, Romania, 2014)
    In the present study it was evaluated the possibility to incorporate the walnut oil in food emulsions recipe. It was elaborated obtaining technology of mayonnaise type emulsions based on mixture of sunflower oil and walnut ...
  • Study on milk and dairy products consumers behavior and preferences in sibiu country from Romania 
    CONSTANTINESCU, Maria Adelina; TIŢA, Mihaela Adriana; TIŢA, Ovidiu; BĂTUŞARU, Cristina; POPOVICI, Cristina (Universitatea Lucian Blaga, Sibiu, Romania, 2018)
    Milk and dairy products are some of the most popular and consumed food products. They can be eaten from an early age and bring a significant nutritional contribution to the health of the consumer. The main objective of ...
  • Study of the kinetics of π-complexes formation in oil-iodine system 
    STURZA, R.; POPOVICI, C.; DESEATNICOV, O.; HARITONOV, S. (Vasile Alecsandri University, Bacău, Romania, 2007)
    The use of the iodinated sunflower oil represents a cheap accessible method for the iodine deficiency eradication along with other iodine sources. A small amount of iodinated oil (0.25 – 1%) incorporated in the product can ...
  • Study of the incorporation of iodine in vegetal oils 
    POPOVICI, C.; STURZA, R.; DESEATNICOV, O. (University of Chemical Technology and Metallurgy, Sofia, Bulgaria, 2006)
    The aim of this work is the study of means to obtain iodized oil. Iodine consumption in Moldova is of an average of 40-60μg I/a day and 37% of the Moldavian children have goiter. Manufacturing and consumption of sunflower ...
  • Study of quality indices of functional vegetal oil mixture 
    POPOVICI, Cristina; CAPCANARI, Tatiana; DESEATNICOVA, Olga; STURZA, Rodica (University Dunarea De Jos, Galati, 2010)
    Solution of the problem of alimentation structure improvement is related to creation of functional foodstuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, ...
  • Soxhlet extraction and characterisation of natural compounds from walnut (Juglans regia L.) by-products 
    POPOVICI, Cristina (2013)
    Walnut leaves, green husk and membrane septum (woody septum) are agro-forest wastes generated in the walnut (Juglans regia L.) harvest that could be valued as a source of natural compounds with antioxidant properties. The ...
  • Primary oxidation products accumulation in walnut oil during heat treatment 
    POPOVICI, C.; ALEXE, P.; DESEATNICOVA, O. (Transilvania University Press, Brasov, Romania, 2012)
    During this study walnut oil was heated at different technological conditions - 120°C, 160°C and 180°C. Free fatty acid, conjugated dienes and trienes, peroxide value and refractive index were investigated immediately after ...
  • Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder 
    POPOVICI, Violina; RADU, Oxana; HUBENIA, Viacheslav; COVALIOV, Eugenia; CAPCANARI, Tatiana; POPOVICI, Cristina (National University of Food Technologies, Ukraine, 2019)
    The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. In research Rosa Canina harvested in the Republic of Moldova (Central region) ...
  • Oxidative storage stability of cold pressed walnut oil 
    POPOVICI, C.; DESEATNICOVA, O. (National Academy of Packaging, Plovdiv, 2013)
    The aim of the work was to evaluate the influence of storage time on quality indices related to walnut oil oxidative stability. Oxidative storage stability was assessed by measuring the primary and secondary oxidation ...
  • Oxidation of walnut oil (Juglans regia L.) at heat treatment: primary and secondary oxidation products accumulation 
    POPOVICI, Cristina; ALEXE, Petru; DESEATNICOVA, Olga (Университет по хранителни технологии УХТ, Пловдив, 2012)
    In this work heat treatment experiment was set up to determine the intensity of oxidation products accumulation in walnut oil with particular reference to the walnut oil sample at room temperature. The influence of the ...
  • Overview of national moldavian regulations on food labeling 
    POPOVICI, Cristina; DMITRIEVA, Ecaterina; BIRCA, Adriana; IATCO, Iulia (Transilvania University Press, 2014)
    This review of the global regulatory environment around food labeling, including nutrition labeling and health claims aims to provide an overview of existing national regulations and a description of past and future ...
  • Modeling of bioactive compounds extraction from tomato by-products 
    POPOVICI, C.; MIGALATIEV, O.; GOLUBI, R.; CARAGIA, V.; CARTASEV, A.; COEV, G.; BOGDAN, N.; GRUMEZA, I. (Національний університет харчових технологій, Київ, 2014)
    These study provide further evidences of the potential of tomatoes by-products as an interesting source of bioactive compounds such as lycopene and β-carotene. As a result of the establishment of optimal extraction regime ...
  • Isolation and characterization of lactic acid bacteria strains from goat milk for potential use in the production of yougurt 
    POPOVICI, C.; TIȚA, M.; CARTASEV, A.; BRINZA, R.; BOGDAN, N. (Transilvania University Press, 2019)
    In the presented research, the physico-chemical and microbiological characteristics of goat's milk were determined. The strains of valuable native lactic bacteria of the species Streptococcus thermophilus and Lactobacillus ...
  • Iodine food fortification: biological effects and safety aspects 
    POPOVICI, Cristina; OPREA, Oana Bianca; GACEU, Liviu (Hungarian Association of Agricultural Informatics (HAAI), 2014)
    Food fortification can be an important compliment to food-based approaches, and iodine fortification of foods as one of the strategies for the control of iodine deficiency. During this study there were elaborated new ...
  • Investigations concerning bioavailability in vivo of iodine from fortified lipid products 
    STURZA, Rodica; GUDUMAC, Valentin; DESEATNICOV, Olga; NASTAS, Ion; POPOVICI, Cristina (University Dunarea De Jos, Galati, 2007)
    Sunflower oil takes up the biggest specific weight among edible fats, used in nutrition in the Republic of Moldova. Manufacturing and consumption of fortified sunflower oil with iodine, and derivatives products on it base ...

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