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Articles by Victorita BONTA
Total Records ( 3 ) for Victorita BONTA
  Liviu Al. MARGHITAS , Olimpia MORAR , Otilia BOBIS , Victorita BONTA , Daniel DEZMIREAN and Melinda TOFALVI
  The article presents the researches carried out with fresh royal jelly in different larvae stage. At the beginning, the initial material was analyzed on the content of nutritious substances. This type of work is extremely valuable for practical application in food science, therapy and nutritive supplements. In scientific word royal jelly has been accepted and used as nutritive substance complex, benefic for human’s health. The primary objective of this study was to evaluate the physicochemical parameters of different samples of royal jelly in different larvae stage. The principal constituents of royal jelly are water, protein, sugars, lipids and mineral salts. Although they occur with notable variations, the composition of royal jelly remains relatively constant when comparing different colonies, bee races and time of harvesting.
  Liviu Al. MARGHITAS , Victorita BONTA , Daniel DEZMIREAN and Otilia BOBIS
  The aim of the present work was the development, validation and implementation in routine analysis of a technique that guarantees low detection limit for chloramphenicol in honey using liquid chromatography (LC)-mass spectrometry (MS) with photodiode array (PDA) detection. Sample preparation was carried out by liquid-liquid extraction of a honey solution in phosphoric buffer (PBS, pH=7.8). The determinations were performed using a Zorbax Eclipse XDB-C18 column and gradient mobile phase, using an electrospray ionization source (ESI) in negative ion mode. Recoveries were calculated at three concentration levels and higher values than 85% were obtained, with relative standard deviations less than 7.7%. The applicability of the present method was tested on 12 honey samples purchased from different beekeepers from Transylvania.
  Otilia BOBIS , Liviu Al. MARGHITAS , Daniel DEZMIREAN , Olimpia MORAR , Victorita BONTA and Flore CHIRILA
  The aim of this study was to determine the composition and microbiological quality of commercially honeybee-collected pollen, bee bread and royal jelly and to define the following physicochemical and microbiological characteristics: water content/dry weight, protein content, fat content, sugar spectrum and some microbiological parameters. The main sugars identified by high performance liquid chromatography were fructose, glucose, and sucrose, with small amounts of disaccharides. Among the microbiological parameters, a relatively high number of moulds and total aerobic counts were found in fresh pollen, but under the maximum admitted level.
 
 
 
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