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Aliona Ghendov-Moșanu

Technical University of Moldova

H指数:15

被引数:859

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Assessment of the Physicochemical, Textural, Sensory, and Antioxidant Properties of Sorbet Enriched with Alfalfa Protein Concentrate

评价富含苜蓿蛋白浓缩物的雪葩的理化、质构、感官和抗氧化特性

IF5.1

2026-10-010

OA

Activated Biocarbons for the Removal of Dibutyl Phthalate from Water: Influence of Salinity, Temperature and Working Cycles

用于从水中去除邻苯二甲酸二丁酯的活化生物炭：盐度、温度和工作循环的影响

IF3.3

2026-09-050

OA

Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers' Spent Grain

不同黑啤废麦芽的发酵面团流变特性和面包品质表征

Applied Sciences-Basel

IF2.5

2026-05-010

PRE

Migration of Plastic Additives and Non-Intentionally Added Substances from Packaging into Edible Oils and Beverages: A Combined GC–MS and Hydrolysis–Capillary Electrophoresis Approach

塑料添加剂和非故意添加物质从包装迁移到食用油脂和饮料中：一种结合气相色谱-质谱和酶解-毛细管电泳的方法

IF4.9

2026-04-160

OAAI

Antioxidant Potential of Jostaberry Phytochemicals Encapsulated in Biopolymer Matrices During Storage

储藏期间包封于生物聚合物基质中的醋栗类植物化学物质的抗氧化潜力

Foods 2025, Vol. 14, Page 3092

IF5.1

2025-09-030

OAAI

Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion

高水分挤压植物基肉制品仿制品的定性及抗氧化性评价

Foods 2025, Vol. 14, Page 2939

IF5.1

2025-08-230

PRE

Physicochemical Properties, Polyphenol and Mineral Composition of Different Triticale Varieties Cultivated in the Republic of Moldova

IF4.6

2025-03-100

OAAI

Color Stability and Antioxidant Capacity of Crataegus monogyna Jacq. Berry Extract Influenced by Different Conditions

IF3

2024-11-090

OA

Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova

IF6.6

2024-07-230

OAAI

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries

IF4.6

2023-04-205

OAAI

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

IF4.6

2023-04-076

OAAI

The Effect of Aromatic Plant Extracts Encapsulated in Alginate on the Bioactivity, Textural Characteristics and Shelf Life of Yogurt

IF6.6

2023-04-067

OAAI

Efficient Extraction of Total Polyphenols from Apple and Investigation of Its SPF Properties

IF4.6

2022-03-037

OAAI

Innovative Recovery of Winemaking Waste for Effective Lead Removal from Wastewater

IF3.4

2022-02-285

OA

Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity

IF4.6

2022-02-2825

OAAI

Antimicrobial Effects of Basil, Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

IF4.6

2021-11-046

OAAI

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

IF4.6

2021-06-2223

OAAI

Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics

IF4.6

2020-12-0135

OAAI

Potential Application of Hippophae Rhamnoides in Wheat Bread Production

IF4.6

2020-03-1129

OAAI

Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2019-02-0123

OAAI