Hasil Pencarian - Gheorghe Gutt

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  1. 1
    EFFECT OF WET AGING TIME ON BEEF MEAT AND CORRELATIONS WITH RHEOLOGICAL PROPERTIES, COLOR OF MEAT EMULSIONS, AND TEXTURAL PARAMETERS OF GELS

    EFFECT OF WET AGING TIME ON BEEF MEAT AND CORRELATIONS WITH RHEOLOGICAL PROPERTIES, COLOR OF MEAT EMULSIONS, AND TEXTURAL PARAMETERS OF GELS oleh GHEORGHE GUTT

    Diterbitkan 2019-09-01
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  2. 2
    ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE

    ELECTROCHEMICAL BIOSENSOR BASED ON THE USE OF SPE FOR THE DETECTION OF IRON CONTENT IN WINE oleh Liliana NOROCEL, Gheorghe GUTT

    Diterbitkan 2018-06-01
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  3. 3
    Screen-Printed Voltammetric Biosensors for the Determination of Copper in Wine

    Screen-Printed Voltammetric Biosensors for the Determination of Copper in Wine oleh Liliana Norocel, Gheorghe Gutt

    Diterbitkan 2019-10-01
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  4. 4
    STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION

    STUDY ON THE EVOLUTION OF MICRO- AND MACROELEMENTS DURING THE WINEMAKING STAGES: THE IMPORTANCE OF COPPER AND IRON QUANTIFICATION oleh Liliana NOROCEL, Gheorghe GUTT

    Diterbitkan 2017-03-01
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  5. 5
    Study on Kinetics of Trans-Resveratrol, Total Phenolic Content, and Antioxidant Activity Increase in Vine Waste during Post-Pruning Storage

    Study on Kinetics of Trans-Resveratrol, Total Phenolic Content, and Antioxidant Activity Increase in Vine Waste during Post-Pruning Storage oleh Alina Lenuța Crăciun, Gheorghe Gutt

    Diterbitkan 2022-01-01
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  6. 6
    PHYSICAL AND CHEMICAL PRETREATMENTS USED FOR BIOETHANOL PRODUCTION FROM LIGNOCELLULOSIC BIOMASS - REVIEW

    PHYSICAL AND CHEMICAL PRETREATMENTS USED FOR BIOETHANOL PRODUCTION FROM LIGNOCELLULOSIC BIOMASS - REVIEW oleh Vasile-Florin URSACHI, Gheorghe GUTT

    Diterbitkan 2020-09-01
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  7. 7
    POTENTIAL OF ROMANIAN VINE WASTES AS A NATURAL RESOURCE OF TRANS-RESVERATROL

    POTENTIAL OF ROMANIAN VINE WASTES AS A NATURAL RESOURCE OF TRANS-RESVERATROL oleh Alina Lenuța CRĂCIUN, Gheorghe GUTT

    Diterbitkan 2021-12-01
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  8. 8
    EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS

    EFFECTS OF WET AGEING OF BEEF MUSCLE GLUTEUS MEDIUS ON TEXTURAL AND TECHNOLOGICAL PARAMETERS oleh Elena TODOSI SĂNDULEAC, Gheorghe GUTT

    Diterbitkan 2019-09-01
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  9. 9
    Optimization of Experimental Parameters in the Solvent Extraction of Trans-Resveratrol from Pruning Waste of <i>Vitis vinifera</i>, Fetească Neagră Variety

    Optimization of Experimental Parameters in the Solvent Extraction of Trans-Resveratrol from Pruning Waste of <i>Vitis vinifera</i>, Fetească Neagră Variety oleh Alina Lenuța Crăciun, Gheorghe Gutt

    Diterbitkan 2023-01-01
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  10. 10
    REVIEW: MAIN RAW MATERIALS USED FOR PRODUCTION OF 1ST AND 2ND GENERATION BIOETHANOL

    REVIEW: MAIN RAW MATERIALS USED FOR PRODUCTION OF 1ST AND 2ND GENERATION BIOETHANOL oleh Vasile-Florin URSACHI, Gheorghe GUTT

    Diterbitkan 2020-03-01
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  11. 11
    OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY

    OPTIMIZATION FOR ALCOHOL FERMENTATION CONDITIONS OF SEA BUCKTHORN PRESS RESIDUES USING RESPONSE SURFACE METHODOLOGY oleh Anca-Mihaela GÂTLAN, Gheorghe GUTT

    Diterbitkan 2019-12-01
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  12. 12
    FEEDSTOCKS USED FOR PRODUCTION OF 2ND AND 3RD GENERATION BIOETHANOL - REVIEW

    FEEDSTOCKS USED FOR PRODUCTION OF 2ND AND 3RD GENERATION BIOETHANOL - REVIEW oleh Vasile-Florin URSACHI, Gheorghe GUTT

    Diterbitkan 2020-06-01
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  13. 13
    Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

    Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws oleh Vasile-Florin Ursachi, Gheorghe Gutt

    Diterbitkan 2020-10-01
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  14. 14
    Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks

    Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks oleh Roxana Puscaselu, Gheorghe Gutt, Sonia Amariei

    Diterbitkan 2019-08-01
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  15. 15
    DETERMINATION OF TRACE LEVELS OF NICKEL(II) BY CYCLIC VOLTAMMETRY WITH SPES FROM FOOD PRODUCTS

    DETERMINATION OF TRACE LEVELS OF NICKEL(II) BY CYCLIC VOLTAMMETRY WITH SPES FROM FOOD PRODUCTS oleh Liliana ANCHIDIN-NOROCEL, Sonia AMARIEI, Gheorghe GUTT

    Diterbitkan 2021-09-01
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  16. 16
    The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added

    The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added oleh Roxana Gheorghita Puscaselu, Andrei Lobiuc, Gheorghe Gutt

    Diterbitkan 2022-08-01
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  17. 17
    Edible Biopolymers-Based Materials for Food Applications—The Eco Alternative to Conventional Synthetic Packaging

    Edible Biopolymers-Based Materials for Food Applications—The Eco Alternative to Conventional Synthetic Packaging oleh Roxana Gheorghita Puscaselu, Irina Besliu, Gheorghe Gutt

    Diterbitkan 2021-10-01
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  18. 18
    Studies About Electrochemical Plating with Zinc-Nickel Alloys

    Studies About Electrochemical Plating with Zinc-Nickel Alloys oleh Gheorghe GUTT, Violeta VASILACHE, Maria POROCH-SERIŢAN, Traian VASILACHE

    Diterbitkan 2007-11-01
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  19. 19
    Influence of pH Galvanic Baths on the Nickel Deposits

    Influence of pH Galvanic Baths on the Nickel Deposits oleh Maria POROCH-SERIŢAN, Gheorghe GUTT, Traian SEVERIN, Maria BOBU

    Diterbitkan 2009-11-01
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  20. 20
    New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries

    New Edible Packaging Material with Function in Shelf Life Extension: Applications for the Meat and Cheese Industries oleh Roxana Gheorghita (Puscaselu), Sonia Amariei, Liliana Norocel, Gheorghe Gutt

    Diterbitkan 2020-05-01
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