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Articles by Lavinia BARNUTIU
Total Records ( 2 ) for Lavinia BARNUTIU
  Daniel S. DEZMIREAN , Liviu Al. MARGHITAS , Otilia BOBIS , Helge SCHLUNS , Cristian AURORI , Cristian COROIAN , Ellen SCHLUNS , Emilia FURDUI , Bogdan GHERMAN , Lavinia BARNUTIU , Cristina MIHAI , Ovidiu MAGHEAR , Laura STAN and Robin MORITZ
  The main objective of the project RoBeeTech is to create a high competence level scientific center of bee biotechnology in Romania. The research directions of RoBeeTech are similar to actual research interests of international teams in the field of bee pathology, bee products quality or the genetic variability analysis of bees through modern biotechnologies. The three main research directions involve the two research labs from USAMV Cluj-Napoca -APHIS (Laboratory for Quality Control of Bee Products) and DIA (Laboratory for Bee Disease Diagnosis). The objectives of RoBeeTech are focused on identification of genetic variability of bee colonies from Romania, the study of bee-parasite-pesticide interaction and new control and treatment techniques based on biologically active effect of bee products and secondary metabolites from plants. Until now bee samples from over 80% of the country were collected, two progress reports and two repayment documents were already delivered and 4 articles were published at international and national conferences.
  Crenguta I. I. PAVEL , Liviu Al. MARGHITAS , Daniel S. DEZMIREAN , Otilia BOBIS , Lavinia BARNUTIU and Agripina SAPCALIU
  Royal jelly is a secretion product of the cephalic glands of nurse bees that is very sensible to the storage conditions. The aim of this study is to review the changes that occur in royal jelly composition during storage and possible freshness parameters that have been studied. Evaluation of coloration, viscosity, water-soluble protein fraction, enzyme glucose oxidase, furosine, 10-HDA was proposed to assess the RJ freshness. Actually, royal jelly is one of the most studied bee products, but further studies are necessary in order to establish an international standard of the product and its freshness parameters.
 
 
 
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