Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry

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CSCC6 - Volume X, No. 2 (2009)
Abstracts: 11 records

ELENA IRINA MOATER, CRISTIANA RADULESCU, IONICA IONITA
STUDY OF THE INTERACTION BETWEEN CATIONIC SURFACTANTS AND POLYMERS
ETUDE DE L’INTERACTION PARMI LES SURFACTANTS CATIONIQUES ET LES POLYMERES

EMIL IOAN MURESAN, SPIRIDON OPREA, EUGEN HOROBA, ANA IRINA ECSNER
KINETIC STUDIES ON THE ESTERIFICATION REACTION OF FATTY ACIDS WITH EPICHLOROHYDRIN
ETUDES CINETIQUES SUR LA REACTION D’ESTERIFICATION DES ACIDES GRAS AVEC L’EPICHLOROHYDRINE

MAGALI LORION, ÉRIC DENIAU, AXEL COUTURE, PIERRE GRANDCLAUDON
A CONVENIENT SYNTHESIS OF CONSTITUTIONALLY DIVERSE N-HYDROXYPHENYLETHYL-ISOINDOLINONES
UNE TECHNIQUE SOUPLE ET EFFICACE D'ASSEMBLAGE D'UNE VARIETE DE N-HYDROXYPHENYLETHYL-ISOINDOLINONES

S. DAHMANI, Y. KANDRI RODI, K. MISBAHI, E. M. ESSASSI, BERNARD GARRIGUES
DIELS-ALDER AND RETRO-DIELS-ALDER REACTIONS SUPPORTED ON GRAPHITE UNDER MICROWAVES

MIHAELA ILIE, DANIELA COLTUC
DIFFERENCES BETWEEN THE DOUBLE AND SINGLE STRANDED DNA THROUGH THE RAYLEIGH LIGHT DISPERSION PHENOMENON
DIFFÉRENCES ENTRE L’ADN DOUBLE ET MONOCATÉNAIRE VUES A TRAVERS DU PHÉNOMENE RAYLEIGH DE DISPERSION DE LA LUMIERE

AMEL DIDI, MOHAMED AMINE DIDI
AMINO ACIDS RECUPERATION BY LIQUID-LIQUID EXTRACTION AND SUPPORTED LIQUID MEMBRANE EXTRACTION. OPTIMIZATION OF THE PROCESSES

IULIANA MANEA, LAVINIA BURULEANU, DANIELA AVRAM, MAGDA BRATU
RESEARCHES CONCERNING THE OBTAINING OF LACTO-FERMENTED CABBAGE JUICE – FUNCTIONAL FOOD

LAVINIA BURULEANU, DANIELA AVRAM, IULIANA MANEA, MAGDA G. BRATU
STUDY ON THE POSSIBILITIES OF DIVERSIFYING THE ASSORTMENTS OF LACTIC ACID FERMENTED JUICES

IULIANA BANU, GEORGETA STOENESCU, VIOLETA SORINA IONESCU, IULIANA APRODU, INA VASILEAN
STUDIES CONCERNING THE QUALITY OF BREAD WHEAT VARIETIES FROM ROMANIA

IULIANA VINTILÄ‚
THE PHYSICAL-CHEMICAL MECHANISM OF THE EDIBLE OILS DEEP REFINING

ION TRANDAFIR, VIOLETA NOUR, MIRA ELENA IONICA
DEVELOPMENT AND VALIDATION OF AN HPLC METHOD FOR SIMULTANEOUS QUANTIFICATION OF ACESULFAME-K, SACCHARIN, ASPARTAME, CAFFEINE AND BENZOIC ACID IN COLA SOFT DRINKS