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Cristina Popovici

[Available for Review]

H-index: 13

Manuscripts in Review: 1

Reviewed Articles: 0

Invitation Reply Cycle: 24 h

Total Points: 20

Manuscript Review Cycle: 10 days

Country: Moldova (the Republic of)

Institution: Technical University of Moldova, Faculty of Food and Technology, Department of Food and Nutrition

Section: Food Science and Technology

Keywords: bioactive compounds,iodine,Food product development,optimization,responce surface methodology,plant-based food,antioxidant activity,vegetable oil oxidation,food fortification,nuts

Representative Publications

Impact of Salt Concentrations and Storage Temperatures on Microbial Safety of Paddlefish Roe

Cloudiness and water from cloud seeding in connection with plants distribution in the Republic of Moldova

The influence of natural antioxidants on the oxidative stability of iodine – fortified sunflower oil in the process of storage

Review journals:

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