• Impact of organic farming on crop yields, livestock productivity, and food safety 

  FEDOTOV, Ludmila; CAISÎN, Larisa (Central Ukrainian National Technical University, Кропивницький, Ucraina, 2024)

  Sustainable agriculture is intrinsically linked to soil fertility, crop yields, and livestock production. Efficient resource management, including soil fertility, and sustainable agricultural technologies such as integrated ...
• Design and implementation of an image tracking-based augmented reality system for interactive educational applications 

  URSU, Adriana (“Vasile Alecsandri” University of Bacau, 2026)

  This paper presents the design and implementation of an augmented reality (AR) solution aimed at optimizing educational processes by creating interactive learning environments. The proposed system employs advanced image ...
• Valorization of agri-food by-products in the development of functional probiotic beverages 

  SABĂU, Sebastian; HODEA SILION, Andreea-Mădălina; COJOCARU, Simona; COJAN, Elena; HULEA, Constantina Rada; MIHĂILĂ, Daniela; GEORGESCU, Ana-Maria; MIRILA, Diana-Carmen; SILION, Mihaela; RUBTOVA, Silvia; NISTOR, Ileana-Denisa (“Vasile Alecsandri” University of Bacau, 2026)

  The valorization of food waste represents a key modern direction in the development of a circular economy. Transforming agri-food by-products into functional products, such as probiotic beverages, provides both nutritional ...
• Ripening-dependent changes in key bioactive compounds of some sea buckthorn cultivars implications for harvest optimization 

  CHETRARIU, Ancuța; DIANU, Irina; MACARI, Artur; OROIAN, Mircea Adrian; NETREBA, Natalia; AVRĂMIA, Ionuț; SANDU, Iuliana; DABIJA, Adriana (“Vasile Alecsandri” University of Bacau, 2026)

  Sea buckthorn is a sun-loving species prized for its nutrient-dense orange berries, which are extensively utilized in the pharmaceutical, food, and agricultural sectors. This study investigated four cultivars-Dora, Cora, ...
• Utilization of red grape pomace extract in the production a fermented functional beverage with high bas content 

  COVACI, Ecaterina; BOTEZATU, Nadejda (“Vasile Alecsandri” University of Bacau, 2026)

  The promotion of a healthy lifestyle has led in recent years to an explosive growth in consumer interest in functional products with beneficial health effects. As a result, researchers and manufacturers in the food industry ...
• Production of raw distillates with increased aromatic qualities through the unitary distillation process 

  COVACI, Ecaterina; BALANUŢĂ, Anatol; CODREAN (SCLIFOS), Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  The classic process of making wine distillates, used as mandatory in the manufacture of the famous aged distilled wine beverages "Cognac", provides for alcoholic fermentation of grape wine, optional partial separation of ...
• Mixing and pasting behavior of wheat dough with salt and salt substitute analyzed by mixolab device 

  RUMEUS, Iurie; CODINA, Georgiana Gabriela; STROE, Silviu-Gabriel; CARACACI, Corina; BOEŞTEAN, Olga; GHENDOV-MOŞANU, Aliona (“Vasile Alecsandri” University of Bacau, 2026)

  Nowdays the sodium reduction in bakery products is of a high interest due to the fact that the World Health Organization (WHO) recommends a daily sodium consumption of a maximum of 2 g/day sodium equivalent to 5 g/day of ...
• Differential impact of sulfur dioxide on phenolic extraction and stability in local red wines under variable conditions 

  FURTUNA-VLADEI, Natalia; ARSENI, Alexandra (“Vasile Alecsandri” University of Bacau, 2026)

  Sulfur dioxide (SO₂) is widely used in red winemaking due to its antioxidant and antimicrobial properties, with a direct impact on phenolic extraction, oxidation control and color stabilization. The efficiency of SO₂ depends ...
• Phthalate contamination in environmental matrices and efficient removal using metal oxide–functionalized apple waste biochar 

  STURZA, Rodica; LAZACOVICI, Dmitri; GHENDOV-MOŞANU, Aliona; LUNG, Ildiko; STEGARESCU, Adina; Ocsana-Ileana OPRIȘ; SORAN, Maria-Loredana (“Vasile Alecsandri” University of Bacau, 2026)

  The aim of the present study was to evaluate the contamination of environmental matrices - water, agricultural soil and grapes - with plasticizer residues, as well as to analyze the sorption process of phthalate residues ...
• Grain and livestock production in Moldova: a structural overview 

  CAISÎN, Larisa; SCRIPNIC, Elena; MALENCHI, Dumitru; AL KHATIB, Jehad Abd Aljabar Hassan; BIVOL, Ludmila (Agricultural Institute, Shumen, Bulgaria, 2025)

  Sustainable livestock production is increasingly recognized as essential for ensuring food security, environmental protection, and rural livelihoods. In Moldova, the livestock sector faces significant challenges due to ...
• Cultural food identity, place attachment, and sustainable tourism support: a cross-sectional attitudinal study in the Republic of Moldova 

  SIMINIUC, Rodica; BOIŞTEAN, Alina; NISTIRIUC, Alexandru; CHIRSANOVA (CALCATINIUC), Aurica (“Vasile Alecsandri” University of Bacau, 2026)

  Resident support constitutes a structural prerequisite for long-term tourism destination viability, yet the cultural and psychological determinants of this support remain poorly documented in post-Soviet, transitional-economy ...
• Eating behavior profiles, physical activity, and selfperceived health during the Covid-19 pandemic: a crosssectional study of students and academic staff at the Technical University of Moldova 

  SIMINIUC, Rodica; ȚURCANU, Dinu; SIMINIUC, Sergiu (“Vasile Alecsandri” University of Bacau, 2026)

  The COVID-19 pandemic created conditions conducive to maladaptive eating behavior, physical inactivity, and psychological distress, particularly among university populations. Yet Eastern European contexts remain substantially ...
• Testing the antiradical potential and antioxidant stability of white wines from local grapes varieties 

  SCUTARU, Iury; CODREAN (SCLIFOS), Aliona; DAVIDESCU, Cristina (“Vasile Alecsandri” University of Bacau, 2026)

  Determining the antioxidant capacity of white wines makes it possible to estimate the wine’s ability to resist oxidative processes over time, its shelf life, and also provides general information about the wine’s physiological ...
• The predisposition of orange wines to the pinking test 

  CODREAN (SCLIFOS), Aliona; SCUTARU, Iury; ARSENI, Alexandra; KURTEVA, Maria (“Vasile Alecsandri” University of Bacau, 2026)

  Oxygen, both in the atmosphere and dissolved in wine, has the ability to cause oxidative reactions in the phenolic compounds and proteins present in wine. This oxidation is not a benign process; on the contrary, it can ...
• Research on determining the qualitative properties of meat snacks with vegetable additions 

  SANDU, Iuliana; DABIJA, Adriana; DIANU, Irina; NETREBA, Natalia; CHETRARIU, Ancuța; OROIAN, Mircea Adrian; COJOCARI, Daniela; MACARI, Artur (“Vasile Alecsandri” University of Bacau, 2026)

  The incorporation of fruit-processing by-products into meat product technology represents an innovative strategy for developing foods with added nutritional value and for the sustainable utilization of agri-food resources. ...
• Comparative study of the technological quality of pasta obtained using triticale flour, blonde and dark fermented brewer’s spent grain 

  RUMEUS, Iurie; GHENDOV-MOȘANU, Aliona; OROIAN, Mircea Adrian; ŞAITAN, Olesea; ROPCIUC, Sorina; CODINĂ, Georgiana Gabriela (“Vasile Alecsandri” University of Bacau, 2026)

  The aim of this study was to analyze the influence of two types of brewer’s spent grain (BSG) in a fermented form on pasta quality obtained from different triticale varieties cultivated in the Republic of Moldova. Triticale ...
• Fermented pseudocereals as a promising matrix for functional plant-based dairy alternatives 

  RADU, Oxana; COVALIOV (BOAGHI), Eugenia; CAPCANARI, Tatiana (“Vasile Alecsandri” University of Bacau, 2026)

  The growing demand for plant-based foods has intensified research into sustainable and nutritionally enhanced alternatives to traditional dairy products. Fermented pseudocereals represent a particularly promising substrate ...
• In vitro antioxidant activity of liposomal grape pomace extracts 

  POPOVICI, Violina; DRUTA, Raisa; SUBOTIN, Iurie; STURZA, Rodica (“Vasile Alecsandri” University of Bacau, 2026)

  This study investigates the antioxidant activity of liposomal formulations containing hydrophilic extracts obtained from grape pomace under simulated gastrointestinal conditions. Grape pomace represents a valuable by-product ...
• Nutritional and micronutrient profiling of a functional composition based on pumpkin and sea buckthorn powders 

  PALADI, Daniela; MIJA, Nina (“Vasile Alecsandri” University of Bacau, 2026)

  This analysis evaluates the nutritional value and micronutrient profile of a functional composition consisting of 1.5 g pumpkin (Cucurbita spp.) powder, 1 g sea buckthorn (Hippophae rhamnoides) powder, and 1 g of 0.6% ...
• The influence of climate change on traditional European cuisine 

  NISTIRIUC, Alexandru; NIREAN, Elena (“Vasile Alecsandri” University of Bacau, 2026)

  Climate change is one of the most important challenges of the 21st century, with significant effects on the environment, economy and culture, including the gastronomic heritage of Europe. Traditional European cuisine, known ...

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