ETAPA I
Raport științific etapa I: Obtinerea si caracterizarea pulberilor si extractelor din subproduse de la prelucrarea fructelor
Lucrări publicate
- Săpoi, C.P.; Corbu, A.R.; Ceclu, L.; Nour, V. Physicochemical, Phytochemical and Sensory Properties of Myrobalan (Prunus cerasifera L.) Fruit Leather: Effects of Sugar Concentration and Enrichment with Blackcurrant and Bilberry Pomace Powders. Foods 2025, 14, 3457. Vezi articolul
Participari la conferinte internationale
- Blejan A.M., Corbu A.R., Rumeus I., Cicanci A., Nour V. Valorization of berry by-products in the development of new functional foods. “Durable Agriculture – Agriculture of the Future, Advanced Methods for a Sustainable Agriculture, Silviculture, Cadastre and Food Science”, Craiova, 20-22 November 2025.
ETAPA II
Raport științific etapa II:
Lucrări publicate
- Nour, V.*; Cicanci, A.; Corbu, A.R.; Rumeus, I.; Ceclu, L. Ultrasound-Assisted Extraction of Phenolics from Pear Pomace: Method Optimization, Phenolic Profile, and Antioxidant Capacity. Molecules 2026, 31, 1938. Vezi articolul
- Ceclu, L.; Corbu, A.R.; Rumeus, I.; Cicanci, A.; Blejan, A.M.; Vîșcu, I.; Nour, V.* Thin-Layer Drying Kinetics and Quality Attributes of Apple Pomace Powders from Different Varieties. Foods 2026, 15, 1090. Vezi articolul
- Ceclu, L., Nour, V.*, Corbu, A. R., Rumeus, I., Cicanci, A., Blejan, A. M., & Vîșcu, I. Drying Kinetics Modeling and Quality Attributes of Pear Pomace Powders from Santa Maria and Abate Cultivars. Horticulturae 2026, 12(8), 950. Vezi articolul
Participări la conferințe internaționale
- Cicanci A., Rumeus I., Vîșcu I., Ceclu L., Blejan A.M., Corbu A.R., Nour V. Apple and pear by-products–sources of bioactive compounds for the food industry. Conferința Ştiințifică Naţională “Inovația: Factor al Dezvoltării Social-Economice” Universitatea Tehnică a Moldovei, Centrul Universitar “Bogdan Petriceicu Hasdeu” din Cahul, Universitatea Tehnică a Moldovei, 2026. Vezi detaliile conferintei
- Nour V., Cicanci A., Corbu A.R., Rumeus I., Ceclu L. Recovery of phenolic compounds from pear pomace through ultrasound-assisted extraction: optimization, phenolic profile and antioxidant activity. Agriculture & Food 2026, 14th International Conference, 10-13 August, Burgas, Bulgaria. Vezi volumul de rezumate
- Ceclu L., Corbu A.R., Cicanci A., Rumeus I., Blejan A.M., Vîșcu I., Nour V. Convective drying kinetics and mathematical modeling of Williams pear pomace for sustainable valorization. Agriculture & Food 2026, 14th International Conference, 10-13 August, Burgas, Bulgaria. Vezi volumul de rezumate
- Nour V., Ceclu L., Corbu A.R., Săpoi C.P., Vîșcu I. Effects of Thin-Layer Convective Drying and Infrared Drying on the Biochemical Composition and Antioxidant Activity of Apple Pomace Powder. 2nd Annual Global Summit on Food Science, Nutrition and Technology (AGSFOOD 2026), 24-26 september, Praga, Czech Republic. Vezi programul conferintei
- Nour V. Innovative approaches to valorizing fruit processing by-products for enhanced food functionality. Webinar FOOD WASTE REDUCTION CHALLENGES organized by University of Banja Luka, Bosnia and Herzegovina, 29 september 2026. Vezi detaliile webinarului
Workshop
Pe data de 18 iunie 2026 a fost organizat workshopul intitulat „Noi abordări în valorificarea subproduselor de la prelucrarea fructelor pentru îmbunătăţirea funcţionalităţii produselor alimentare”.