RIULS

Repository of Iasi University of Life Sciences, ROMANIA

Welcome to RIULS!

The mission of the University’s institutional repository is to manage, preserve and disseminate, in open access, the academic and institutional output of the university’s academic community. It also aims to promote values and personalities belonging to Romanian agricultural science, by storing digitized versions of rare books and manuscripts from its collections.

The repository is part of the international movement known as open science, which promotes free access to scientific literature. This translates into maximized impact of the work carried out by researchers, contribution to improving access to knowledge, increased visibility of the institution through the works of its authors and improvement of its search engine ranking.

All documents deposited in the repository receive a unique and persistent identifier called a Handle, thus guaranteeing perpetual access to scientific output through permanent links.

RIULS Repository of Iași University of Life Sciences is indexed in Duraspace, OpenDOAR,CORE,Google Scholar,BASE (Bielefeld Academic Search Engine) and ROAR (Registry of Open Access Repositories), global Directories of Open Access Repositories.

Categories in RIULS

Select a category to browse its collections.

Now showing 1 - 3 of 3

Colecții speciale - Ad Gloria Agris / Special Collections-Ad Gloria Agris 143
Cuprinde cărți și publicații periodice rare ale fondatorilor agriculturii și ai învățământului agricol românesc modern, precum și teze de doctorat din domeniul agricol de la început de secol XX.
Publicații ale Bibliotecii - Librum de libris / Publications of the Library - Librum de libris 13
Contains publications created by the Library’s staff: bibliographies, articles, tutorials, etc.
Publicații științifice ale Universității – AgriScriptum / Scientific Publications of the University - AgriScriptum 6824
Contains documents resulting from scientific research produced or edited by the departments, research institutes and study centres of the University: Doctoral Theses, articles published in ISI journals, articles published in the journals edited by the University, patents, scientific projects, etc.

Recent Submissions

listelement.badge.access-status Open Access ,
Fractionation of transglutaminase produced by Streptomyces mobaraensis ATCC 27441
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2026) Strungariu, I.; Dumitrascu, M.; Nechita, E.; Stefan, M.
Microbial transglutaminase (mTG) can catalyze covalent bonds between proteins, a property used in the food industry to restructure meat, improve the texture of dairy products, and extend the shelf life of foods. In our study, mTG was obtained using Streptomyces mobaraensis ATCC 27441 strain and fractionation using various ion exchange resins. The enzymatic activity was monitored using a spectrophotometric method. The results showed that the use of the Fractogel EMD SO3- resin led to the highest yield in the fractionation process (84.23%), recovering an enzymatic activity of 1613.83 U. Using Relisorb, a total enzymatic activity of 882.07 U and a yield of 46.04% was evidenced. In the case of Amberlite CG-50, a total activity of 869.558 U was achieved, with a final yield of 45.38%. The lowest final yield was recorded for Resindion SP 825L resin - 5.08%, with an enzymatic activity of 97.420 U. The results indicate that Fractogel EMD SO3 - is the most efficient resin for mTG fractionation, providing a robust approach for obtaining a high-purity enzyme suitable for industrial applications.
listelement.badge.access-status Open Access ,
Assessment of dna purity and quantity in Teleorman Black Head, Suffolk and Ile de France sheep breeds
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2026) Ciobanu, A.; Ivancia, Mihaela; Pascal, Constantin; Simeanu, Daniel; Davidescu, Mădălina-Alexandra; Creangă, Șteofil
The increasing demand for sheep meat requires modern methods to improve production, and genetic selection through genetic markers plays an important role in this process. The analysis of genetic markers depends on the quality of the extracted DNA, and assessing its purity through spectrophotometry is essential for the validity of genetic studies. In this study, blood samples were collected from three sheep breeds –Teleorman Black Head, Suffolk, and Ile de France. DNA was manually extracted using the Wizard Genomic DNA Purification kit (Promega), and purity was determined using the Nanodrop ASP-3700 spectrophotometer, ensuring precise evaluation of the A260/A280 ratio and DNA concentration. The DNA purity analysis of blood samples from the three sheep breeds demonstrates satisfactory results for the majority of samples. Out of 34 samples analyzed, 16 exhibited A260/A280 ratios within the ideal range of 1.7 to 2.0, indicating high-quality DNA suitable for further genetic analysis.. These results highlight the overall effectiveness of the DNA extraction process and support the reliability of subsequent genetic studies.
listelement.badge.access-status Open Access ,
The use of exogenous enzyme in meat tenderness: current pattern - review
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Sandu, A.G.; Murariu, O.C.; Ciobanu, Marius-Mihai; Anchidin, B.G.; Boișteanu, Paul-Corneliu
The texture of the meat reckons on many factors and is mutually dependent on the post-mortem period (natural aging - keeping the meat at refrigeration temperatures for a few days or weeks), a process that allows the meat to become tender under the action of proteolytic enzymes inside the cells. The emphasis of these enzymes involves glycolytic activity, a process that involves the metabolism of glycogen producing lactic acid and causing a decrease in muscle ph. Among the most important enzymes involved in the meat maturation process mentioned in the literature are the calpain calpastatin system and the cathepsin-cystatin system. Meat aging by exogenous enzymes involves the use of plant-derived proteolytic enzymes. Over time, several proteolytic enzymes of plant origin have been used which have the potential to improve meat texture. Among the most commonly used are papaya (from papaya), bromelain (from pineapple), zingibin (from ginger), ficin (from figs/fruit), and actidine (from kiwifruit). The use of exogenous enzymes is of real importance for obtaining high quality products that meet consumer standards for tenderness in meat products due to their technological properties.
listelement.badge.access-status Open Access ,
Morpho-structural and anatomical differences of the oral cavity in the wild boar (Sus scrofa fesus)
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Urcaciu, I.L.; Urcaciu, E.D.; Boișteanu, Paul-Corneliu
The present study examines morpho-structural and anatomical variations in wild boar (Sus scrofa), with particular emphasis on dentition, tongue morphology, and cranial features, across different sexes, age classes, and ecological conditions. All individuals analyzed displayed the complete suid dental formula (I 3/3, C 1/1, P 4/4, M 3/3 = 44 teeth). Adult males developed strongly curved and elongated tusks (17–22 cm), contrasting with the shorter and thinner tusks of females (7 10 cm), while juveniles showed incomplete eruption of permanent dentition. Tongue morphology revealed sexual and ontogenetic differences: adult males had longer tongues (24–26 cm) with denser filiform papillae and slight apical keratinization, whereas females displayed shorter tongues (21–23 cm) with more flattened fungiform papillae. Cranial and skeletal traits highlighted a pronounced sexual dimorphism, with males presenting more robust skulls and reinforced mandibles. Juveniles, by contrast, exhibited underdeveloped cranial ossification and papillae in early growth stages. These morpho-anatomical differences reflect functional adaptations related to feeding ecology, reproductive behavior, and environmental pressures, with ecological conditions (e.g., diet hardness, mineral content of soils) influencing the degree of dental wear and papillary keratinization. The findings underline the importance of integrating morphological assessments into wildlife management and ecological monitoring of wild boar populations.
listelement.badge.access-status Open Access ,
Study regarding the nutritional quality of Mangalitsa meat
(“Ion Ionescu de la Brad” University of Life Sciences, Iaşi, 2025) Popa (Tihiniuc-Popa), B.-P.; Dănciug Rotaru, M.-A.; Nistor, Cătălin-Emilian; Rosca Parfenie, E.O.; Păsărin, Benone
The Mangalitsa breed is known as a breed with superior quality properties from which unique and high-quality meat products can be manufactured. Mangalitsa is one of the most well-known breeds of rustic pigs popular in Europe. [1] This type of breed is a characteristic representative of a fat pig breed, so that of the total body weight, the majority is represented by adipose tissue in a proportion of 65-70%, and the remaining 30-35% by muscle tissue. Mangalitsa pork is an extraordinary source of vitamins and trace elements, providing between 10% (vitamin B5) and 65% (vitamin B1) of the recommended daily dose. At the same time, it is also an excellent source of various soluble vitamins necessary for the development of a healthy metabolism, such as Vitamin B3, B6, B7 and B12. The minerals found in pork are in the proportion of 9%, represented by iron and 36% of zinc from the recommended daily dose, as well as phosphorus and magnesium. The fat content found in meat from Mangalitsa pigs is 12-16% less for saturated fatty acids and 8-10% higher for unsaturated fatty acids than in modern pig breeds. When consumed in weighted quantities, Mangalitsa pork is an excellent source of energy, with beneficial effects on the skin, eyes, nervous system, bones.