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Thesis filter result


Theses, that satisfy given criteria:
Nr. Dg Title Domain Specialty Approval date
1. D Optimizing the technology and quality characteristics of local wine vinegarengineering 05.18.01 21.12.2022
2. D Food compositions based on walnut oil (Juglans regia L.) resistant to oxidative degradationengineering 05.18.01 26.02.2021
3. D Recovery of immature grapes in obtainment of nutritional compositionsengineering 05.18.01 27.09.2019
4. D Technological regimes to ensure the antioxidant potential of some horticultural products during storage and processingengineering 05.18.01 23.11.2018
5. D Biochemical and technological changes of walnuts during processing and storage,PhD thesis in technologyengineering 05.18.01 23.11.2018
6. D Getting new food products based on the study of the physicochemical properties of porcine and bovine liverengineering 05.18.01 16.02.2017
7. D Valorisation of walnut oilcake and confectionery products obtainingengineering 05.18.01 06.10.2016
8. D Study of the influence of some technological factors on nutritional and biological value of chickpeas beansengineering 05.18.01 19.11.2015
9. D Technologies for obtaining food emulsions from the mixtures of sunflower and grape seed oilsengineering 05.18.01 09.10.2012
10. D Development and scientific substantiation of tomato drying technology.engineering 05.18.01 22.12.2011
11. D Physico-chemical and sensorial properties of fruit composites with reduced sucrose contentengineering 05.18.01 24.02.2011
12. D Researches of iodine fortification of vegetable oils for obtaining of food productsengineering 05.18.01 18.06.2009
13. DH Principii teoretice şi practice de fortificare a alimentelor cu micronutrimente: iod, fier, calciuengineering 05.18.01 26.02.2009
14. D Researches concerning composition and technological factors influence on iron bioavailability in fortified food productsengineering 05.18.01 28.02.2008
15. D Impact of the technological treatment on the oxid reducing properties of the canned fruitsengineering 05.18.01 20.12.2007
16. D Nutritive value improvement of the bakery products through the fortification with calcium cationsengineering 05.18.01 19.04.2007
17. D The application of pectin substances to obtain vegetable food supplementsengineering 05.18.01 22.12.2005