THEORETICAL AND PRACTICAL ACHIEVEMENTS IN THE IODINE FORTIFICATION OF THE FOOD PRODUCTS by Rodica Sturza

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IODINATION OF VEGETABLE OIL AS A METHOD FOR CORRECTING IODINE DEFFICIENCY by Rodica Sturza

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THE INFLUENCE OF THERMAL REGIME ON STABILIZATION PROCESS OF YOUNG WINES INFLUENCE DU RÉGIME THERMIQUE SUR LE PROCESSUS DE STABILISATION TARTRIQUE DES VINS JEUNES by RODICA STURZA, ECATERINA COVACI

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QUANTIFICATION OF OCHRATOXIN A IN MOLDAVIAN WINES by RODICA STURZA, Olga Lazacovici*

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ANTIOXIDANT CAPACITY OF LOCAL BERRIES IN COMPLEX FOOD PRODUCTS by Violina POPOVICI, Rodica STURZA

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IN VITRO BIOAVAILABILITY OF SUNFLOWER OIL FORTIFIED WITH IODINE by Svetlana Haritonov, Rodica Sturza

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EQUILIBRIUM AND KINETIC PARAMETERS FOR THE SEDIMENTATION OF TARTARIC SALTS IN YOUNG WINES by Ecaterina Covaci, Gheorghe Duca, Rodica Sturza

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THE INFLUENCE OF APPLIED STABILIZATION METHOD ON THE CRYSTALLINE STABILITY OF YOUNG WHITE WINES by Ecaterina Covaci, Gheorghe Duca, Rodica Sturza

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STUDY ON PARAMETERS OF USED WATER IN A CHEESE-PROCESSING FACTORY by Cristina Gabriela Constantinescu (Pop), Rodica Sturza

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THE CONTENT OF OCHRATOXIN A IN MOLDAVIAN WINE PRODUCTS by Boris Găină, Rodica Sturza, Violeta Bejan, Constantin Bodean

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THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION by Irina Mitina, Dan Zgardan, Rodica Sturza, Iurie Scutaru

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COMPARISON OF SENSITIVITY OF ANALYTICAL METHODS FOR SAMPLES INJECTION IN THE DETECTION OF COMPOUNDS WITH FLAVOURING POTENTIAL OF WINES by Rodica Sturza, Constantin Sîrghi, Mariana Vrîncean, Susanne Böhme

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ANTIMICROBIAL ACTIVITY OF ROSE HIP AND HAWTHORN POWDERS ON PATHOGENIC BACTERIA by Aliona Ghendov-Moșanu, Daniela Cojocari, Greta Balan, Rodica Sturza

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A FUZZY LOGIC APPROACH FOR MATHEMATICAL MODELING OF THE EXTRACTION PROCESS OF BIOACTIVE COMPOUNDS by Aliona Ghendov-Moșanu, Rodica Sturza, Tudor Cherecheș, Antoanela Patras

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Dietary improvement of the iron statute of the rats with experimental anemia by Rodica STURZA, Valentin GUDUMAC, Olga DESEATNICOVA, Aliona GHENDOV-MOSANU

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Aronia Extracts in the Production of Confectionery Masses by Aliona Ghendov-Mosanu, Mădălina Ungureanu-Iuga, Silvia Mironeasa, Rodica Sturza

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Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics by Aliona Ghendov-Mosanu, Elena Cristea, Antoanela Patras, Rodica Sturza, Marius Niculaua

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SPECTROPHOTOMETRIC DETERMINATION OF POLYPHENOLIC AND PROTEIN CONTENT OF YOUNG WHITE WINES IN THE MOLDOVA AREA by ANDREEA HORTOLOMEU, IURIE SCUTARU, ALEXANDRA ARSENI, RODICA STURZA, ILEANA DENISA NISTOR

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Color Stability and Antioxidant Capacity of <i>Crataegus monogyna</i> Jacq. Berry Extract Influenced by Different Conditions by Elena Cristea, Aliona Ghendov-Mosanu, Adela Pintea, Rodica Sturza, Antoanela Patras

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Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef by Viorica Bulgaru, Liliana Popescu, Natalia Netreba, Aliona Ghendov-Mosanu, Rodica Sturza

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