THE PARTICULARITIES OF THE CLARIFICATION PROCESS WITH BENTONITE OF WHITE WINE VINEGAR von Boistean, A., Chirsanova, A., Ciumac, J., Gaina, B.

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Impact of yeast sediment beta-glucans on the quality indices of yoghurt von Chirsanova, A. I., Boistean, A. V., Chiseliță, N., Siminiuc, R.

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ASPECTS OF VINEGARS PRODUCTION AND MARKETING IN MOLDOVA von Boistean, Alina

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Behavior of Consumers in the Republic of Moldova Related to the Consumption of Trans Fat von Alina, Boistean

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Valorization of Baco Noir grapes in the technology of obtaining of gummy candies von Boistean, Alina, Chirsanova, Aurica, Gaina, Boris

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PALYNOLOGICAL, PHYSICO-CHEMICAL AND BIOLOGICALLY ACTIVE SUBSTANCES PROFILE IN SOME TYPES OF HONEY IN THE REPUBLIC OF MOLDOVA von Chirsanova, Aurica, Capcanari, Tatiana, Boistean, Alina

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Quality Assessment of Honey in Three Different Geographical Areas from Republic of Moldova von Chirsanova, Aurica, Capcanari, Tatiana, Boistean, Alina

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BEE HONEY: HISTORY, CHARACTERISTICS, PROPERTIES, BENEFITS AND ADULTERATION IN THE BEEKEEPING SECTOR von Chirsanova, Aurica, Capcanari, Tatiana, Boistean, Alina, Khanchel, Imen

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Physico-Chemical Profile of Four Types of Honey from the South of the Republic of Moldova von Chirsanova, Aurica, Capcanari, Tatiana, Boistean, Alina, Siminiuc, Rodica

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METHODOLOGICAL ASPECTS OF REAL-TIME PCR USAGE IN ACETOBACTER DETECTION von BOISTEAN, Alina, CHIRSANOVA, Aurica, ZGARDAN, Dan, MITINA, Irina, GAINA, Boris

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THE EFFECT OF REDUCING THE QUANTITY OF SALT ON THE QUALITY AND ACCEPTABILITY OF GRISSINI von Suhodol, Natalia, Covaliov, Eugenia, Deseatnicova, Olga, Chirsanova, Aurica, Resitca, Vladislav, Capcanari, Tatiana, Boistean, Alina

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Extraction Methods and Characterization of β-Glucans from Yeast Lees of Wines Produced Using Different Technologies von Chioru, Ana, Chirsanova, Aurica, Dabija, Adriana, Avrămia, Ionuț, Boiştean, Alina, Chetrariu, Ancuța

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Consumer behavior related to salt intake in the Republic of Moldova von CHIRSANOVA, Aurica, COVALIOV, Eugenia, CAPCANARI, Tatiana, SUHODOL, Natalia, DESEATNICOVA, Olga, BOISTEAN, Alina, RESTICA, Vladislav, STURZA, Rodica

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CONSUMER BEHAVIOR RELATED TO SALT INTAKE IN THE REPUBLIC OF MOLDOVA von Chirsanova, Aurica, Covaliov, Eugenia, Capcanari, Tatiana, Suhodol, Natalia, Deseatnicova, Olga, Boistean, Alina, Resitca, Vladislav, Sturza, Rodica

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Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality von Covaliov, Eugenia, Capcanari, Tatiana, Reșitca, Vladislav, Chirsanova, Aurica, Boiștean, Alina, Sturza, Rodica, Patras, Antoanela, Pocol, Cristina Bianca, Ruseva, Olga, Chioru, Ana

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Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties von Chioru, Ana, Chiselita, Natalia, Suhodol, Natalia, Boiştean, Alina, Paladi, Daniela, Capcanari, Tatiana, Chirsanova, Aurica

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Process for producing vinegar from white wine von CHIRSANOVA Aurica, GAINA Boris, BOIŞTEAN Alina, SIMINIUC Rodica

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Process for producing yoghurt with Jerusalem artichoke (Helianthus tuberosus) flour von CHIRSANOVA Aurica, POPESCU Liliana, GÎNCU Ecaterina, REŞITCA Vladislav, CAPCANARI Tatiana, BOIŞTEAN Alina

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Process for producing yoghurt with Jerusalem artichoke (Helianthus tuberosus) flour von CHIRSANOVA Aurica, POPESCU Liliana, GÎNCU Ecaterina, REŞITCA Vladislav, CAPCANARI Tatiana, BOIŞTEAN Alina

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