STURZA, Rodica
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Full Name
STURZA, Rodica
Variants
STURZA, R.
Main Affiliation
Personal Site
Email
rodica.sturza@chim.utm.md
ORCID
Scopus Author ID
Country
Moldova, Republic of
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Results 1-8 of 8 (Search time: 0.0 seconds).
Issue Date | Title | Author(s) | |
---|---|---|---|
1 | 2019 | Antimicrobial activity of sea Buckthorn powder against four pathogenic bacteria strains | GHENDOV-MOŞANU, Aliona ; COJOCARI, Daniela ; BALAN, Greta ; TURCULET, NADEJDA ; SANDULACHI, Elizaveta ; STURZA Rodica |
2 | 2019 | ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE | STURZA Rodica ; SANDULACHI, Elizaveta ; COJOCARI, Daniela ; BALAN, Greta ; POPESCU Liliana ; GHENDOV-MOŞANU, Aliona |
3 | 2019 | Effect of lipophilic sea buckthorn extract on cream cheese properties | GHENDOV-MOŞANU, Aliona ; STURZA, Rodica ; OPRIȘ, Ocsana-Ileana ; LUNG, Ildiko ; POPESCU, Liliana ; POPOVICI, Violina ; SORAN, Maria-Loredana ; PATRAS, Antoanela |
4 | 2019 | A fuzzy logic approach to modeling of the extraction process of bioactive compounds | GHENDOV-MOŞANU, Aliona ; STURZA, Rodica ; CHERECHES, Tudor ; PATRAS, Antoanela |
5 | 1-Feb-2019 | Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract. | CRISTEA, Elena ; STURZA Rodica ; JAUREGI, Paula ; NICULAUA, Marius ; GHENDOV-MOŞANU, Aliona ; PATRAS, Antoanela |
6 | 2019 | Inhibiting of accidental pathogenic microbiota in meat products with berry powders | COJOCARI, Daniela ; STURZA Rodica ; SANDULACHI, Elizaveta ; MACARI, Artur ; BALAN, Greta ; GHENDOV-MOŞANU, Aliona |
7 | 2019 | The methodological aspects of using real-time polymerase chain reaction (rt-PCR) in Brettanomyces/Dekkera detection | MITINA, Irina ; ZGARDAN, Dan ; STURZA, Rodica ; SCUTARU, Iurie |
8 | 2019 | Total carotenoid content evaluation of functional food products with rosehip powder (Rosa Canina) | POPOVICI, Violina ; STURZA, Rodica ; GHENDOV-MOŞANU, Aliona ; SORAN, Maria-Loredana ; LUNG, Ildico |
Projects
(Principal Investigator)
Results 1-4 of 4 (Search time: 0.001 seconds).