Search Results - "ROTAR, ANCUȚA"

Biotics (Pre-, Pro-, Post-) and Uremic Toxicity: Implications, Mechanisms, and Possible Therapies by Mitrea, Laura, Medeleanu, Mădălina, Pop, Carmen-Rodica, Rotar, Ancuța-Mihaela, Vodnar, Dan-Cristian

“…In recent years, more scientific data have pointed out the close connection between intestinal microbial community, nutritional habits, lifestyle, and the…”
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Anthocyanins in Blueberries Grown in Hot Climate Exert Strong Antioxidant Activity and May Be Effective against Urinary Tract Bacteria by Cerezo, Ana B., Cătunescu, Giorgiana M., González, Mercedes Martínez-Pais, Hornedo-Ortega, Ruth, Pop, Carmen R., Rusu, Crina Claudia, Chirilă, Flore, Rotar, Ancuța M., Garcia-Parrilla, M. Carmen, Troncoso, Ana M.

“…Anthocyanins are extensively studied for their health-related properties, including antibacterial activity against urinary tract infections (UTI). Among common…”
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Comparative effect of gamma irradiation, drying and freezing on sensory, and hygienic quality of parsley leaves by Cătunescu, Giorgiana M., Muntean, Mircea, Marian, Ovidiu, David, Adriana Paula, Rotar, Ancuța M.

“…Processing of herbs damages tissues, and the products deteriorate faster. Post-harvest treatments reduce alteration but lower sensory quality. Research showed…”
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Antimicrobial Properties of Bacterial Cellulose Films Enriched with Bioactive Herbal Extracts Obtained by Microwave-Assisted Extraction by Bodea, Ioana M, Cătunescu, Giorgiana M, Pop, Carmen R, Fiț, Nicodim I, David, Adriana P, Dudescu, Mircea C, Stănilă, Andreea, Rotar, Ancuța M, Beteg, Florin I

“…The use of bacterial cellulose (BC) as scaffold for active biofilms is one of the most interesting applications, especially for the biomedical and food…”
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Optimization of Moist and Oven-Dried Bacterial Cellulose Production for Functional Properties by Bodea, Ioana M., Beteg, Florin I., Pop, Carmen R., David, Adriana P., Dudescu, Mircea Cristian, Vilău, Cristian, Stănilă, Andreea, Rotar, Ancuța M., Cătunescu, Giorgiana M.

“…Bacterial cellulose (BC) is a natural polymer with properties suitable for tissue engineering and possible applications in scaffold production. However,…”
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Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.) by Cătunescu, Giorgiana M., Rotar, Ancuța M., Pop, Carmen Rodica, Diaconeasa, Zorița, Bunghez, Florina, Socaciu, Maria-Ioana, Semeniuc, Cristina Anamaria

“…Cranberries (Vaccinium spp.) are rich sources of phytochemicals, but their bioactivity depends on cultivar, harvesting time, processing, or extraction…”
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Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel by Lopes, Pompilia Mioara Purcea, Moldovan, Dumitriţa, Fechete, Radu, Prodan, Doina, Pop, Carmen Rodica, Rotar, Ancuța M, Popescu, Violeta

“…Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of…”
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Gamma radiation enhances the bioactivity of fresh parsley (Petroselinum crispum (Mill.) Fuss Var. Neapolitanum) by Cătunescu, Giorgiana M., Rotar, Ioan, Vidican, Roxana, Bunghez, Florina, Rotar, Ancuța M.

“…Research showed the effects of drying, freezing, and irradiation on the bioactivity of parsley, but overlooked comparing them. In the present study, the effect…”
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The Influence of Physical Fields (Magnetic and Electric) and LASER Exposure on the Composition and Bioactivity of Cinnamon Bark, Patchouli, and Geranium Essential Oils by Scheau, Camelia, Pop, Carmen Rodica, Rotar, Ancuța Mihaela, Socaci, Sonia, Mălinaș, Anamaria, Zăhan, Marius, Coldea, Ștefania Dana, Pop, Viorel Cornel, Fit, Nicodim Iosif, Chirilă, Flore, Criveanu, Horia Radu, Oltean, Ion

“…In recent years, essential oils (EOs) have received increased attention from the research community, and the EOs of cinnamon, patchouli, and geranium have…”
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Correction: Bodea et al. Optimization of Moist and Oven-Dried Bacterial Cellulose Production for Functional Properties. Polymers 2021, 13, 2088 by Bodea, Ioana M., Beteg, Florin I., Pop, Carmen R., David, Adriana P., Dudescu, Mircea Cristian, Vilău, Cristian, Stănilă, Andreea, Rotar, Ancuța M., Cătunescu, Giorgiana M.

“…The authors wish to make a change to the published paper [...]…”
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Unraveling the Potential of Organic Oregano and Tarragon Essential Oils: Profiling Composition, FT-IR and Bioactivities by Vârban, Dan, Zăhan, Marius, Crișan, Ioana, Pop, Carmen Rodica, Gál, Emese, Ștefan, Răzvan, Rotar, Ancuța Mihaela, Muscă, Adriana Sebastiana, Meseșan, Ștefania Dana, Horga, Vasile, Ladoși, Ioan, Olar, Loredana, Stoie, Andrei, Vârban, Rodica

“…Oregano and tarragon are widely cultivated culinary herbs used for food seasoning, having familiar characteristic aromas appreciated by the wide public. The…”
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Antibacterial activity and interactions of plant essential oil combinations against Gram-positive and Gram-negative bacteria by Semeniuc, Cristina Anamaria, Pop, Carmen Rodica, Rotar, Ancuţa Mihaela

“…The aim of this study was to compare the antibacterial effects of several essential oils (EOs) alone and in combination against different Gram-positive and…”
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Macroalgae-A Sustainable Source of Chemical Compounds with Biological Activities by Biris-Dorhoi, Elena-Suzana, Michiu, Delia, Pop, Carmen R, Rotar, Ancuta M, Tofana, Maria, Pop, Oana L, Socaci, Sonia A, Farcas, Anca C

“…Nowadays, one of the most important research directions that concerns the scientific world is to exploit the earth's resources in a sustainable way…”
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Chemometric Comparison and Classification of Some Essential Oils Extracted from Plants Belonging to Apiaceae and Lamiaceae Families Based on Their Chemical Composition and Biological Activities by Semeniuc, Cristina Anamaria, Socaciu, Maria-Ioana, Socaci, Sonia Ancuţa, Mureșan, Vlad, Fogarasi, Melinda, Rotar, Ancuţa Mihaela

“…This study is focused on the comparison and classification of parsley, lovage, basil, and thyme essential oils (EOs) based on their chemical composition, total…”
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Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines by Moldovan, Ancuța, Mudura, Elena, Coldea, Teodora, Rotar, Ancuța, Pop, Carmen

“…Due to their complex composition, Merlot cultivar red grapes were subjected to maceration-fermentation as an important stage for the natural pigments and aroma…”
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Fermentation of an Aromatized Wine-Based Beverage with Sambucus nigra L. Syrup (after Champenoise Method) by Coldea, Teodora Emilia, Mudura, Elena, Pop, Carmen, Rotar, Ancuța, Bîrsan, Paula Adriana, Lazăr, Dorina

“…The sparkling wine based beverage with elderflower (Sambucus nigra L.) syrup presented improved sensorial characteristics. White wine used was Fetească regală…”
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Synthesis, lipophilicity and antimicrobial activity evaluation of some new thiazolyl-oxadiazolines by STOICA, CRISTINA IOANA, IONUȚ, IOANA, PÎRNĂU, ADRIAN, POP, CARMEN, ROTAR, ANCUȚA, VLASE, LAURIAN, ONIGA, SMARANDA, ONIGA, OVIDIU

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Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil by Socaciu, Maria-Ioana, Fogarasi, Melinda, Semeniuc, Cristina Anamaria, Socaci, Sonia Ancuţa, Rotar, Mihaela Ancuţa, Mureşan, Vlad, Pop, Oana Lelia, Vodnar, Dan Cristian

“…The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate…”
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Characterization of a Potential Isozyme Laccase from Trametes polyzona MPS1-3 and its Contribution to Palm Oil Mill Effluent Treatment by Aka, Benedicte Z. E., Djeni, Theodore N., Konan, Hubert K., Semeniuc, Cristina A., Rotar, Ancuţa M., Suharoschi, Ramona, Dje, Marcellin K.

“…The high phenolic content of Palm Oil Mill Effluent (POME) constitutes an environmental concern. In this study, laccase producing microorganisms were isolated…”
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Development of a Ready-to-Drink (RTD) Beverage Formulated with Whey and Beetroot Juice by Michiu, Delia, Semeniuc, Cristina Anamaria, Socaciu, Maria-Ioana, Fogarasi, Melinda, Rotar, Ancuţa Mihaela, Jimborean, Anamaria Mirela, Cuibus, Lucian

“…Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has…”
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