All Stories

  1. Edible vegetable oils enriched with carotenoids extracted from by-products of sea buckthorn (Hippophae rhamnoides ssp. sinensis): the investigation of some characteristic properties, oxidative stability and the effect on thermal behaviour

    Article • Journal of Thermal Analysis and Calorimetry, October 2019, Springer Science + Business Media

    Professor Violeta Nour

  2. Antioxidant Effects of Walnut Leaves and Sweet Cherry Stems on Color, Lipid Oxidation and Sensory Quality of Cooked Pork Patties

    Article • Notulae Botanicae Horti Agrobotanici Cluj-Napoca, May 2019, AcademicPres (EAP) Publishing House

    Professor Violeta Nour, Andrei Iulian Boruzi

  3. Flaxseed and dried tomato waste used together in laying hens diet

    Article • Archives of Animal Nutrition, May 2019, Taylor & Francis

    Professor Violeta Nour, Saracila Mihaela

  4. Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Professor Violeta Nour, Andrei Iulian Boruzi

  5. Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

    Article • Grasas y Aceites, March 2018, Departmento de Publicaciones del CSIC

    Professor Violeta Nour

  6. Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties

    Article • International Journal of Food Properties, February 2017, Taylor & Francis

    Sina Cosmulescu, Professor Violeta Nour

  7. Antioxidant activity, and phenolic and mineral contents of the walnut kernel (Juglans regiaL.) as a function of the pellicle color

    Article • Fruits, April 2016, International Society for Horticultural Science (ISHS)

    Professor Violeta Nour, Sina Cosmulescu

  8. Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste

    Article • Journal of Food Science and Technology, July 2015, Springer Science + Business Media

    Professor Violeta Nour

  9. Central Composite Design Applied to Optimize the Hydroalcoholic Extraction of Bilberry (Vaccinium Myrtillus L.) Fruits

    Article • Journal of Food Biochemistry, February 2015, Wiley

    Professor Violeta Nour, Sina Cosmulescu

  10. Total Phenolic, Flavonoid Distribution and Antioxidant Capacity in Skin, Pulp and Fruit Extracts of Plum Cultivars

    Article • Journal of Food Biochemistry, January 2015, Wiley

    Professor Violeta Nour, Sina Cosmulescu

  11. Phenolics Content, Antioxidant Activity and Color of Green Walnut Extracts for Preparing Walnut Liquor

    Article • Notulae Botanicae Horti Agrobotanici Cluj-Napoca, December 2014, AcademicPres (EAP) Publishing House

    Professor Violeta Nour, Sina Cosmulescu

  12. Antioxidant capacity, phenolic compounds and minerals content of blackcurrant (Ribes nigrum L.) leaves as influenced by harvesting date and extraction method

    Article • Industrial Crops and Products, February 2014, Elsevier

    Professor Violeta Nour, Sina Cosmulescu

  13. Seasonal variation of the main individual phenolics and juglone in walnut (Juglans regia) leaves

    Article • Pharmaceutical Biology, November 2013, Taylor & Francis

    Professor Violeta Nour, Sina Cosmulescu

  14. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration

    Article • Food Chemistry, November 2013, Elsevier

    Professor Violeta Nour

  15. HPLC Determination of Phenolic Acids, Flavonoids and Juglone in Walnut Leaves

    Article • Journal of Chromatographic Science, November 2012, Oxford University Press (OUP)

    Professor Violeta Nour, Sina Cosmulescu

  16. Ultraviolet Irradiation of Trans-Resveratrol and HPLC Determination of Trans-Resveratrol and Cis-Resveratrol in Romanian Red Wines

    Article • Journal of Chromatographic Science, June 2012, Oxford University Press (OUP)

    Professor Violeta Nour

  17. Ascorbic acid, anthocyanins, organic acids and mineral content of some black and red currant cultivars

    Article • Fruits, September 2011, International Society for Horticultural Science (ISHS)

    Professor Violeta Nour