The research was carried out on semen obtained from Karakul and Tigaie rams. There was reviled a high individual variability of sexual behaviour in Bethaimer and Sulfoc ejaculate efficacy in the cryopreservation process, ...
To improve the effectiveness of long-term sperm storage outside the animal’s body, it is necessary to enhance the protective media that help reduce the impact of cryodamaging factors on sperm. In this study, sperm from ...
VÎRLAN, Anna; SIMINIUC, Sergiu; ȚURCANU, Dinu; SIMINIUC, Rodica(Academia de Științe a Moldovei, 2026)
Postprandial glycemic response is strongly influenced not only by food composition but also by technological processing conditions applied prior to consumption. Rice represents an appropriate experimental model for ...
POPOVICI, Violina(Academia de Științe a Moldovei, 2026)
Polyphenols are valuable bioactive compounds widely recognized for their strong antioxidant, anti-inflammatory, and health-promoting properties. However, their incorporation into food systems is often limited by low ...
BOEȘTEAN, Olga; CODINĂ, Georgiana Gabriela; CARACACI, Corina; BULGARU, Viorica; GHENDOV-MOȘANU, Aliona(Academia de Științe a Moldovei, 2026)
The aim of this research was to evaluate the influence of various concentrations of sodium chloride (NaCl) on bread quality by analyzing the changes occurring in physical and textural properties, as well as in the technological ...
POPOVICI, Violina(Academia de Științe a Moldovei, 2026)
Polyphenols are a diverse group of plant-derived bioactive compounds extensively studied for their antioxidant capacity and broad spectrum of physiological benefits. Nevertheless, their practical incorporation into food ...
NETREBA, Natalia; ROPCIUC, Sorina; BULGARU, Viorica(Academia de Științe a Moldovei, 2026)
Replacing conventional solid fats in cookies is one of the most practical ways to reduce saturated and trans fats in bakery products without compromising processability or eating quality. Unlike highly aerated or laminated ...
COVALIOV, Eugenia; CAPCANARI, Tatiana; RADU, Oxana; NEGOIȚA, Cătălina(Academia de Științe a Moldovei, 2026)
The growing demand for nutritionally balanced snack products with improved protein quality has stimulated the development of cereal–legume-based formulations. The present study aimed to develop nutri-cubes exclusively based ...
SANDU, Iuliana; NETREBA, Natalia(Academia de Științe a Moldovei, 2026)
Microbiological stability is a key determinant of safety and shelf life in high-moisture dairy desserts, where the nutrient-rich matrix may support microbial growth even under refrigeration. This study evaluated the effect ...
CHIRSANOVA, Aurica; BOIŞTEAN, Alina; CIOCAN, Albina(Academia de Științe a Moldovei, 2026)
Jerusalem artichoke (Helianthus tuberosus) is a nutrient-rich raw material, high in inulin, dietary fiber, essential amino acids, and minerals, making it a promising ingredient for functional food products. With growing ...
GHENDOV-MOȘANU, Aliona; BULGARU, Viorica; GUREV, Angela; DRAGANCEA, Veronica; STURZA, Rodica(Academia de Științe a Moldovei, 2026)
The hybrid jostaberry (Ribes × nidigrolaria) constitutes a significant source of phytochemicals with pronounced antioxidant potential. The present study aimed to evaluate the CIELab color parameters of lyophilized ...
VÎRLAN, Anna; CHIRSANOVA, Aurica; BOISTEAN, Alina; SIMINIUC, Rodica(Academia de Științe a Moldovei, 2026)
Cooked rice represents a highly perishable food product due to its elevated moisture content and favorable conditions for microbial growth following thermal preparation. Appropriate storage practices are therefore essential ...
DIANU, Irina; MACARI, Artur(Academia de Științe a Moldovei, 2026)
Sensory analysis is a fundamental tool for evaluating the quality and acceptability of innovative dairy products. In this context, the present study explores the influence of white sea buckthorn powder addition on the ...
NISTIRIUC, Alexandru; COVALIOV, Eugenia(Academia de Științe a Moldovei, 2026)
Currently, the Republic of Moldova is experiencing a positive increase in tourist flows in various destinations and types of national tourism. Research on gastronomic tourism is relevant today, because at the current stage ...
CUȘMENCO, Tatiana; SANDU, Iuliana(Academia de Științe a Moldovei, 2026)
Valorization of bioactive compounds from plant sources in dairy products represents an innovative direction in food science, with direct implications for the development of functional foods. In this context, the present ...
SUHODOL, Natalia; COVALIOV, Eugenia; DESEATNICOVA, Olga(Academia de Științe a Moldovei, 2026)
Marinated vegetables and fruits represent an important component of the traditional culinary heritage of the Republic of Moldova, reflecting the historical adaptation of rural communities to agroclimatic conditions and the ...
MACARI, Artur; CUȘMENCO, Tatiana(Academia de Științe a Moldovei, 2026)
Butter is one of the most important products of the dairy industry and ranks first among consumer preferences. This is attributed to its high fat content, making it a concentrated source of vitamins A and D, β-carotene, ...
CARACACI, Corina; CODINĂ, Georgiana Gabriela; BOEȘTEAN, Olga; GHENDOV-MOȘANU, Aliona(Academia de Științe a Moldovei, 2026)
Bread is one of the oldest and most widely consumed food products, playing an essential role in the daily diet of the population. Bakery products are recognized as one of the main sources of sodium in the diet, particularly ...
SIMINIUC, Rodica; ȚURCANU, Dinu; SIMINIUC, Sergiu(Academia de Științe a Moldovei, 2026)
The growing transition toward sustainable food systems has accelerated the expansion of plant-based food products, commonly promoted as environmentally friendly and healthy alternatives. However, recent research highlights ...