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GEOLOGY

• Geology of mineral resources
• Structural geology and tectonics
• Geostatistics and statistical methods in geology
• Petrology, mineralogy and geochemistry
• Sedimentology, paleontology and stratigraphy
• Alpine and glacial geology
• Quaternary geology and geomorphology
• Protection and conservation of the geological heritage
• Project management

 

Most recent articles


Most recent articles


INCREASED LEVELS OF ANTIBIOTIC RESISTANCE IN BACTERIA FROM INDUSTRIAL WASTE DISPOSAL SITES

J. Sedlakova-Kadukova, I. Timkova, L. Malinicova, S. Kvasnova, P. Pristas
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT Environmental pollution represents one of the serious problems of our society. During anthropogenic activities (mining and ore processing, metal processing industry) toxic compounds and heavy metals are introduced into our environment. Their accumulation in ecosystems creates a huge (...)


INACTIVATION OF ST. AUREUS AND ESCHERICHIA COLI BY ESSENTIAL OIL FROM SAGE (SALVIA SPECIES) IN TELEMEA CHEESE

F. Radu, L. Rotariu, M. Butnariu
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT Salvia species are parts of the daily routine of many communities in different regions of the world (Southern and Central Europe, North America, Middle East, etc.). Many research studies show a strong correlation between the concentration of some biologically active substances such as (...)


HALOBACTERIUM SALINARUM VIRUSES AND OPTIMIZATION OF VIRAL INDUCTION

I. A. Volokitin, A. A. Belov, V. V. Sorokin, D. A. Skladnev, S. V. Kalenov
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The study of halobacterial communities is a promising direction in applied and theoretical biotechnology. Researches, carried out in this field, open up new approaches in understanding the role of interspecies interactions between halobacterial cells in conditions of increased (...)


FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN CONCENTRATES FROM WHITE AND BROWN RICE

V. Kolpakova, L. Chumikina, I. Gaivoronskaya, R. Ulanova
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The aim of the study was to compare the functional and technological properties of protein concentrates (PC), protein-calcium composites (PCC) and protein concentrates hydrolyzed by endoprotease and exopeptidase (HPC) with a degree of proteolysis of 3.89-4.16%. All kinds of (...)


CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF DILL ESSENTIAL OIL

C. Jianu, C. Misca, D. Stoin, G. Bujanca, A. T. Lukinich-Gruia
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The undesired effects generated by the usage of synthetic antioxidants in foodstuffs increase the interest of food producers and customers in the finding of new food additives of natural origin. The chemical composition and antioxidant potentials of Anethum graveolens L. essential oil (...)


COMPARATIVE METHODS FOR SKIN AND HIDE WASTE CAPITALISATION

D. S. Stefan, A. Manea-Saghin, G. Zainescu, E. A. Meghea, M. Stefan
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The tanning industry aims at converting the raw hide or skin (a putrescible material) into leather. At each ton of raw hides results 200-250 kg leather, while the untanned solid waste as organic fractions is around 500-600 kg. According to the EU policies on Green and Circular Economy (...)


COMPARATIVE MORPHOLOGY, ANATOMY AND BIOCHEMISTRY IN PRUNUS SPINOSA L. FRUITS

I. Boz, N. Costica, A. Stratu
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The aim of this paper is to analyse the structural, physical and biochemical features of Prunus spinosa fruits harvested from different locations in the N-E region of Romania. Fruits samples have been analysed through specific techniques and methods of the light microscopy. For the (...)


COST, NUTRITIONAL AND ENERGY VALUE OPTIMIZED COARSE-GRAINED RESTRUCTURED FISH MINCE DEVELOPMENT

S. Muizniece-Brasava, O. Dmitrijeva, I. Pilvere, M. Silovs, A. Nipers
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT The growing global population, along with economic considerations, has put the food industry under an increasingly pressing demand for innovative approaches, materials and sources. As a result, the industry has to look into the sources that has been disregarded earlier. In this study, (...)


DIFFRACTOMETRIC METHOD FOR DETERMINING THE CRYSTALLINITY DEGREE OF CELLULOSE

A. Malkov, I. Tyshkunova, I. Vidrina, E. Novozhilov
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT Cellulose is one of the most important biopolymers and belongs to crystalline polymers. At the same time, it can exist in several crystalline modifications, giving a completely different diffraction pattern, or in an amorphous state. The crystallinity degree of cellulose significantly (...)


EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

D. Stoin, C. Jianu, C. Misca, G. Bujanca, L. Radulescu
Wednesday 19 December 2018 by Libadmin2018
ABSTRACT Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which (...)

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