| Impact of apple pomace powder on the bioactivity, and the sensory and textural characteristics of yogurt L Popescu, T Ceșco, A Gurev, A Ghendov-Mosanu, R Sturza, R Tarna Foods 11 (22), 3565, 2022 | 26 | 2022 |
| Ultrasound-and microwave-assisted extraction of pectin from apple pomace and its effect on the quality of fruit bars A Gurev, T Cesko, V Dragancea, A Ghendov-Mosanu, A Pintea, R Sturza Foods 12 (14), 2773, 2023 | 9 | 2023 |
| Efficient extraction of total polyphenols from apple and investigation of its SPF properties O Opriş, I Lung, ML Soran, A Stegarescu, T Cesco, A Ghendov-Mosanu, ... Molecules 27 (5), 1679, 2022 | 8 | 2022 |
| Possibilities of obtaining and valorizing dietary fibers in the context of the circular bioeconomy S Erşova, D Suhovici, T Ceșko, MM Barbaroș, L Popescu, ... Journal of Engineering Sciences, 75-96, 2024 | | 2024 |
| The influence of the heating agent temperature on the kinetics of the convective drying process and the content of bioactive compounds in apple pomace T Ceșko, G Dikusar, R Sturza, A Ghendov-Moşanu Journal of Engineering Sciences, 134-144, 2023 | | 2023 |
| Effect of pectin extracted from apple pomace on the quality and biological value of fruit bars T Ceșko, A Gurev, V Dragancea, A Ghendov-Mosanu, R Sturza Galaţi University Press, 2023 | | 2023 |
| Procedeu de fabricare a batoanelor din fructe uscate T CEȘKO, R STURZA, A GUREV, A GHENDOV-MOŞANU | | 2023 |
| Application of unconventional methods for the extraction of pectin from apple pomage A Gurev, T Cesko, V Dragancea, A Ghendov-Moşanu, R Sturza Smart Life Sciences and Technology for Sustainable Development, 54-54, 2023 | | 2023 |
| Ameliorarea calităţii alimentelor prin biotehnologie şi inginerie alimentară: Monografie colectivă E CRISTEA, V BULGARU, A GHENDOV-MOŞANU, R STURZA, ... Universitatea Tehnică a Moldovei, 2023 | | 2023 |
| Influența tescovinei de mere asupra caracteristicilor organoleptici, fizico-chimici și reologici a iaurtului T Ceșko, V Cebotarean Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor …, 2023 | | 2023 |
| PRODUCTION TECHNOLOGY FOR SWEET GELATIN PRODUCTS WITH HIGH BIOLOGICAL VALUE N SUHODOL, T CEȘKO, O DESEATNICOV, O RUSEVA, V RESITCA, ... | | 2023 |
| Dried fruit bar production process T CEȘKO, R STURZA, A GUREV, V DRAGANCEA, ... | | 2023 |
| The use of apple pomace in the manufacture of yogurt L Popescu, A Ghendov-Moşanu, T Cesko The closing conference of the Intelligent valorisation of agro-food …, 2022 | | 2022 |
| The antioxidant properties of pectin obtained from fresh, frozen, and dried apple pomace V Dragancea, A Gurev, T Cesko, A Ghendov-Moşanu Modern Technologies in the Food Industry, 93-93, 2022 | | 2022 |
| Yield and physico-chemical properties of pectin obtained from apple pomace in non-traditional ways T Ceșko, A Gurev, V Dragancea, A Ghendov-Moşanu Modern Technologies in the Food Industry, 107-107, 2022 | | 2022 |
| Cinetica procesului de uscare a tescovinei din fructele de mere prin metoda convectivă T Ceșko, G Dicusar, A Ghendov-Moşanu Perspectivele și Problemele Integrării în Spațiul European al Cercetării și …, 2022 | | 2022 |
| Efectul utilizării pectinei de mere asupra calității batoanelor vegetale A DASCAL Universitatea Tehnică a Moldovei, 2022 | | 2022 |
| Influence of heat treatment on the yield of extraction of bioactive compounds in apple pomace T Ceșko, R Sturza, N Ţislinscaia, N Turculeț, A Ghendov-Moşanu Intelligent Valorisation of Agro-Food Industrial Wastes, 44-44, 2021 | | 2021 |
| Utilizarea pudrei din coaja de mere în fabricarea biscuițiilor zaharoși T Ceșko Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor …, 2021 | | 2021 |
| POSSIBILITIES FOR VALORIZATION OF GRAPE MARC IN THE FOOD INDUSTRY PD Tatiana Ceșko VI Міжнародна науково-технічна конференція ТК-2020, 54, 2020 | | 2020 |
Aliona Ghendov-MoșanuTechnical University of Moldova在 tpa.utm.md 的电子邮件经过验证
