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Oxana RADU, Dr., Assistant Professor
Oxana RADU, Dr., Assistant Professor
Другие именаОксана Раду, O.Radu, Radu.O.
Technical University of Moldova, Faculty of Food Technology, Department of Food and Nutrition
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Название
Процитировано
Процитировано
Год
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
V Popovici, O Radu, V Hubenia, E Covaliov, T Capcanari, C Popovici
Ukrainian Food Journal, 815, 2019
242019
Effect of synthetic antioxidants on the oxidative stability of cold pressed walnut oil
A Baerle, C Popovici, O Radu, P Tatarov
Journal of Food and Packaging Science, Technique and Technologies 9, 19-24, 2016
152016
Stability limits of a red Carthamin–cellulose complex as a potential food colourant
A Baerle, A Savcenco, P Tatarov, F Fetea, R Ivanova, O Radu
Food & Function 12 (17), 8037-8043, 2021
132021
Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova
T Capcanari, CA Chirsanova, O Radu, E Boaghe, V Popovici, R Siminiuc
Czech Journal of Food Sciences, 465-473, 2022
112022
Uleiul din seminţe de struguri–produs de perspectivă în fabricarea alimentelor funcţionale
O RADU, T CAPCANARI
Tehnica UTM, 2013
112013
Менеджмент качества в области общественного питания
A Chirsanova, O Radu, A Boiştean, T Capcanari
Indicaţii metodice pentru lucrări practice/Univ. Tehn. a Moldovei, Fac …, 2021
102021
Pastry sauce with carob (Ceratonia siliqua) powder
T Capcanari, CA Chirsanova, E Boaghe, O Radu, R Siminiuc
Ukrainian Food Journal, 235-246, 2022
82022
Evolution of total carotenoid content in food products enriched with rosehip (Rosa Canina) powder
V Popovici, E Covaliov, T Capcanari, C Popovici, O Radu
Національний університет харчових технологій, Київ, 2019
72019
The study of biological and nutritional potential of walnut oil
O RADU, A FUIOR, T CAPCANARI
International scientific conference of young scientist and students, April …, 2013
72013
Bioactive profile of carob (Ceratonia siliqua L.) cultivated in European and North Africa agrifood sectors
T Capcanari, BE Covaliov, CA Chirsanova, V Popovici, O Radu, ...
Ukrainian Food Journal, 227-239, 2023
62023
Managementul restaurantelor și servicii de catering
T CAPCANARI, A CHIRSANOVA, R Oxana, O DESEATNICOV
62022
Managementul calității aplicat în alimentație publică
A Chirsanova, O Radu, A Boiştean, T Capcanari
Note de curs/Univ. Tehn. a Moldovei, Fac. Tehnologia Alimentelor, Dep …, 2021
62021
Determinants of consumer behaviour related to sugar substitutes intake in the Republic of Moldova
O RADU, T CAPCANARI, A CHIRSANOVA, R STURZA
Universitatea de Stat" Bogdan Petriceicu Hasdeu", Cahul, 2022
52022
Managementul calităţii aplicat în alimentaţia publică: Note de curs
A CHIRSANOVA, O RADU, A BOIŞTEAN, T CAPCANARI
Universitatea Tehnică a Moldovei, 2021
52021
Factors that determine the shelf life of a butter-like spread based on walnut oil
O Radu, A Baerle, P Tatarov, L Popescu
Journal of Engineering Sciences, 119-124, 2019
52019
Alimentele modificate genetic: o problemă sau o salvare?
O RADU, T CAPCANARI, I SUBOTIN
Tehnica UTM, 2011
52011
Technological properties and functional food potential of oilseed cakes
O Radu, BE Covaliov, T Capcanari
Ukrainian Food Journal, 287-302, 2024
42024
Analiza riscurilor asociate alimentației în Republica Moldova: Monografie colectivă
A CHIRSANOVA, V REŞITCA, T CAPCANARI, E COVALIOV, ...
Universitatea Tehnică a Moldovei, 2023
42023
Peculiarities of walnut oil state in some food emulsions
O Radu
Journal of Engineering Sciences, 69-74, 2020
42020
Compoziţii alimentare pe baza uleiului de nucă (Juglans regia L.) rezistente la degradări oxidative
O RADU
42020
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Статьи 1–20