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Tatiana Capcanari
Tatiana Capcanari
Technical University of Moldova, Faculty of Food Technology, Food and Nutrition Department
Подтвержден адрес электронной почты в домене toap.utm.md
Название
Процитировано
Процитировано
Год
Behavior of Consumers in the Republic of Moldova Related to the Consumption of Trans Fat
A Chirsanova, T Capcanari, A Boistean, E Covaliov, V Resitca, R Sturza
International Journal of Food Science, Nutrition and Dietetics (IJFS) Int J …, 2020
43*2020
Bee honey: History, characteristics, properties, benefits and adulteration in the beekeeping sector
CA Chirsanova, T Capcanari, A Boiştean, EMI Khanchel
Journal of Social Sciences, 98-114, 2021
412021
Development of lactose free yogurt technology for personalized nutrition
T Capcanari, A Chirsanova, E Covaliov, R Siminiuc
Food and Nutrition Sciences 12 (11), 1116-1135, 2021
312021
Physico-chemical profile of four types of honey from the south of the Republic of Moldova
A Chirsanova, T Capcanari, A Boistean, R Siminiuc
Food and Nutrition Sciences 12 (9), 874-888, 2021
302021
Общая технология пищевых производств. Chişinău, Editura „Tehnică–UTM”, 2019
J Ciumac, V Reșitca, A Chirsanova, T Capcanari, E Boaghi
CZU 663 (664), 075.8, 0
29
The evolution of food products consumption in Republic of Moldova in the demographic transition period
E Boaghe, T Capcanari, N Mija, O Deseatnicova, N Opopol
Journal of Engineering Sciences, 74-81, 2018
262018
Toxicologie și securitate alimentară
D Paladi, A Chirsanova, N Mija, T Capcanari
Îndrumar metodic pentru îndeplinirea lucrărilor de laborator. CHIŞINĂU …, 2017
262017
Quality assessment of honey in three different geographical areas from Republic of Moldova
A Chirsanova, T Capcanari, A Boistean
Scientific Research Publishing, 2021
252021
Palynological, physico-chemical and biologically active substances profile in some types of honey in the Republic of Moldova
CA Chirsanova, T Capcanari, A Boiştean
Journal of Engineering Sciences, 175-186, 2021
242021
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
V Popovici, O Radu, V Hubenia, E Boaghe, T Capcanari, C Popovici
Ukrainian Food Journal, 815-827, 2019
242019
Jerusalem artichoke (Helianthus tuberosus) flour impact on bread quality
CA Chirsanova, T Capcanari, E Gîncu
Journal of Engineering Sciences, 131-143, 2021
232021
Общая технология пищевых производств
Ж ЧУМАК, В РЕШИТКА, А КИРСАНОВА, Т КАПКАНАРЬ, Е БОАГИ
Universitatea Tehnică a Moldovei, 2019
212019
Consumer behavior related to salt intake in the Republic of Moldova
CA Chirsanova, E Boaghe, T Capcanari, MN Suhodol, O Deseatnicova, ...
Journal of social sciences, 101-110, 2020
202020
Microbiologie alimentaire [Food Microbiology]
A Chirsanova, V Reşitca, T Capcanari, R Siminiuc, A Boiștean
MS Logo, 2022
192022
Produse alimentare inovative. Univ. Tehn. a Moldovei, Fac. Tehnologia Alimentelor, Dep. Alimentaţie şi Nutriţie. Chişinău: Tehnica UTM, 2021. 455 p
A Chirsanova, V Reșitca, R Siminiuc, N Suhodol, C Popovici, ...
DOI, 0
19
Prelucrarea sanitară în cadrul unităților de alimentație publică. INSTRUCȚIUNI. Chişinău, Editura „Tehnică–UTM”, 2018.–33p
A Chirsanova, T Capcanari
CZU 613, 663-664, 0
19*
Hemp seed cake flour as a source of proteins, minerals and polyphenols and its impact on the nutritional, sensorial and technological quality of bread
T Capcanari, E Covaliov, C Negoița, R Siminiuc, A Chirsanova, ...
Foods 12 (23), 4327, 2023
162023
Physico-Chemical and Microbiological Profile of Wine Lees of Red Wines from Local Grapes Varieties
A Chioru, N Chiselita, N Suhodol, A Boiştean, D Paladi, T Capcanari, ...
Food and Nutrition Sciences 14 (11), 1133-1148, 2023
152023
Programa şi indicaţiile metodice cu privire la desfăşurarea practicii şi susţinerea raportului de către studenţii ciclului I–Licenţă, specialitatea 541.1 Tehnologia …
T Capcanari, O Deseatnicov, D Paladi, N Suhodol
CHIŞINĂU: Editura „Tehnică–UTM, 2017
142017
Tehnologia generală a produselor alimentare. Îndrumar metodic pentru efectuarea lucrărilor de laborator. Chişinău, Editura „Tehnică–UTM”, 2019.–147 p
J Ciumac, V Reșitca, A Chirsanova, T Capcanari, E Boaghi
CZU 663 (664.0), 076.5, 0
14
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