| Kinetic of forced oxidation of grape seeds, walnuts and corn germs oils in the presence of antioxidants I Subotin, R Druta, V Popovici, E Covaci, R Sturza Scientific Research Publishing Inc., 2021 | 12 | 2021 |
| Tartaric stabilization of young wines and thermodynamic indices of stability R Sturza, E Covaci Academia Română, 2015 | 9 | 2015 |
| Equilibrium and kinetic parameters for the sedimentation of tartaric salts in young wines E Covaci, G Duka, R Sturza Chemistry Journal of Moldova 10 (1), 33-41, 2015 | 7 | 2015 |
| Mechanisms of sunflower oil transforming into forced thermal oxidation processes R Sturza, R Drutsa, E Covaci, G Duka, I Subotin Journal of Engineering Sciences, 238-251, 2020 | 5 | 2020 |
| Traceability of wine-a criterion of quality and food safety for the consumer E Covaci, T Capcanari, A Lesanu Journal of Engineering Sciences, 95-99, 2018 | 5 | 2018 |
| Wine production from local varieties of grapes in microwinery conditions SA Codrean, E Covaci, A Stratan Journal of Engineering Sciences, 106-113, 2019 | 4 | 2019 |
| Thermodynamic parameters of potassium bitartrate during the young wines cold stabilization E Covaci Chemistry Journal of Moldova 10 (1), 42-45, 2015 | 4 | 2015 |
| The influence of applied stabilization method on the crystalline stability of young white wines E Covaci, G Duka, R Sturza Chemistry Journal of Moldova 8 (2), 73-77, 2013 | 4 | 2013 |
| Procedeu de fabricare a vinului spumant în rezervoare sub presiune A BALANUTA, E COVACI, A SCLIFOS, D ZGARDAN, L GHERDELESCU | 2 | 2023 |
| Possibility and necessity of tartaric acid production in the Republic of Moldova V Reşitca, A Balanuţă, I Scutaru, E Covaci, SA Codrean, A Patraș, ... Journal of Engineering Sciences, 151-163, 2022 | 2 | 2022 |
| Effect of bioactive additives on biomass fermentation from agro-industrial sector G Duca, O Covaliova, E COVACI, L ROMANCIUC, C TAȘCA Technical University of Moldova, 2022 | 2 | 2022 |
| The determination of yeast viability in the concentrated sugar solutions A BALANUTA, A SCLIFOS, E COVACI | 2 | 2022 |
| Dynamics of white wine oxidability depending on technological factors: sulfur dioxide, iron and copper ions E Covaci, R Sturza, R Drutsa, I Subotin Ecological and environmental chemistry, 161-162, 2022 | 2 | 2022 |
| The impact of tomatin bac on the process of alcoholic fermentation of cereal biomas G Duka Ecological and environmental chemistry, 186-187, 2022 | 2 | 2022 |
| The dynamics of the oxidation process of white wines depending on temperature, molecular oxygen rate and PH I Subotin, R Drutsa, E Covaci, L Gherdelescu Modern Technologies in the Food Industry, 96-96, 2022 | 2 | 2022 |
| Fetească Neagră wine quality influenced by terroir in different ecosystems from Republic of Moldova E Covaci, SA Codrean, A Balanuţă Modern Technologies in the Food Industry, 78-78, 2022 | 2 | 2022 |
| The influence of distillation methods on the flavor profile and quality indices of wine brandies A Balanuţă, E Covaci, SA Codrean Journal of Engineering Sciences, 173-184, 2021 | 2 | 2021 |
| Identification of the polyphenolic level of young white wines by treatment with various inorganic and organic materials A Hortolomeu, DC Mirila, O Petuhov, MA Didi, E Covaci, R Sturza, ... Constructive Design and Technological Optimization in Machine Building Field …, 2021 | 2 | 2021 |
| Quality indices of wine brandies in dependence of distillation methods used E Covaci, SA Codrean, A Bodrug Euro-Aliment, 95-96, 2021 | 2 | 2021 |
| Oxidation of aromatic white wines under the influence of controllable technological factors E Covaci, N Furtuna-Vladei, A Cocu Euro-Aliment, 97-97, 2021 | 2 | 2021 |
Rodica SturzaTechnical University of Moldova在 chim.utm.md 的电子邮件经过验证
