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 142
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 6692
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

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Study on the nutritional quality of fresh sausages from Romania
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2018) Frunză, Gabriela; Pop, Cecilia
The purpose of this study was the comparative analysis of nutritional quality of fresh refrigerated sausages, marketed under their own brand in the main supermarkets in Romania (A, B, C, D, E, F), based on chemical composition and energy value. They were analyzed 36 samples (six product samples for each store) purchased in July 2017. The content of proteins, lipids, collagen and water was determined using the automatic analyzer Food Check (infrared spectrophotometer); the mineral substances were determined by calcinations and nitrogen free extract (NFEs) and energy value were determined by calculation, using conventional formulas. The data obtained were statistically processed, including by analysis of variance (Anova One Way, Multiple Comparison), being observed significant and very significant differences for the most parameters analyzed. The lipid content varied most with differences of 138.7 g/kg of product (from 95.7 g/kg in stores F to 234.4 g/kg in stores E); protein content had lower variations, with differences of 61.5 g/kg of product (from 132.8 g/kg for store E to 194.3 g/kg for store F). The energy value was higher, over 270.23 kcal/100g meat, for products from sources A, B, E, and for sources C, D, F, was below 195.7 kcal/100g.
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The beverage and food products assessment by the International Taste and Quality Institute (ITQI) at european level
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2018) Pop, Cecilia; Frunză, Gabriela
The study aimed to analyze the evaluation of beverages and food products by the International Taste and Quality Institute (iTQi), in Europe. These International Awards can be compared to Michelin Stars (similar to the Michelin Guide, iTQi does not organize a competition, but rewards each product for its merits). The working method aimed the analyze of the information collected from iTQi database for the entire period in which there are records (2015, 2016 and 2017) and their processing according to the distinctions obtained for the beverage and food products assessed by the iTQi jury, after a blind evaluation: Diamond Taste Award (DTA), Crystal Taste Award (CTA) and Superior Taste Award (STA). The jury gives each product a certain score (maximum 100 points) after testing, based on the following criteria: appearance, smell, texture, flavor and taste. All products with a minimum score of 70 points are rated as STA and are awarded with one, two or three gold stars, depending on the score achieved. The highest distinction granted by iTQi is represented by DTA (the product analyzed obtaining more than 90 points seven times in the last ten years), followed by CTA (the product analyzed obtaining over 90 points three years in a row). The analysis conducted reveals a slight growth trend of the number of awards granted by iQTi, from 796 awards in 2015 (764 STA, 26 CTA and 6 DTA), to 799 awards in 2016 (765 STA, 30 CTA and 4 DTA) and respectively 833 awards in 2017 (813 STA, 15 CTA and 5 DTA). Romania has so far only gained STA recognition, but to an increasing number of products (seven in 2015, 12 in 2016 and 17 in 2017).
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Using of lavender extracts and plants in vegetable oils and confectionery products
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2018) Bahaciu, Gratziela-Victoria; Alixandru, Şt.; Nicolae, Carmen-Georgeta; Dragomir, Nela
The present paper was focused on the investigation of using lavender, essential oil or plant, as a flavouring for sunflower and olive oils on one hand and on its use in a special innovative cake on the other hand. The sensory evaluation of the vegetable oils was made using sensorial analysis and it was concluded that in the case of sunflower oil, the flavour was better when using essential oil lavender extract; in case of olive oil, there was an incongruity of tastes and aroma (both of them being too strong). The cake analysis was done by a special jury during a student contest and received 34,6 points of 40 maximum and obtaining the second place
listelement.badge.access-status Open Access ,
A comparison of artificial and natural foods and their combinations in the rearing of goldfish, Carassius auratus (L.)
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2018) Nica, Aurelia; Vasilean, I.; Popescu, Adina; Ibanescu, Daniela-Cristina
Goldfish (Carassius auratus) are one of the most valuable fishes in the world. This study was conducted to evaluate the efficacity of natural food and commercial diets and their combinations in rearing of golfish juveniles. The experiment took place betweend March 27 and May 8, 2017 and it began when fish had six weeks and an average weight of 88 mg. Three variants have been experimented: in the first variant, fish were fed exclusively with artificial dry diets, in the second variant, the fish were fed with artificial dry diets and natural food and in the third variant, the fish were fed only with natural food. In V1 variant, was used Nutra 4 pellets with 62% crude proteine; in V2 variant was used Nutra 4 pellets and frozen cyclops, while in V3 variant was used only frozen cyclops. After 48 days, the best results regarding the growth perfomance were recorded in V1 variant. It was concluded that goldfish can be reared during the start feeding phase on artificial as well as natural diets, and the artificial dry diets can be used exclusively from six weeks age.
listelement.badge.access-status Open Access ,
Researches on the conservation of carp filets Cyprinus carpio variety Podu Iloaie by the method of dehydration
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2018) Cioran, M.C.; Nascu, G.E.; Păsărin, Benone
The present research aimed at the storage time of the Cyprinus carpio -carp fish filets, the Podu Iloaie variety by the dehydration method at 55°C. For the experiment, 10 kg of carp net filets were used, these being exposed at 55°C for 8 hours. The fish filets were 1 centimeter long and 8.2 centimeters and 10.6 centimeters in length. From the total of 10 kg of carp filets after the dehydration process, about 3.740 kg of dehydrated product was obtained. The deshydrator has a capacity of 2kg and is powered by a 220V power supply with a nominal power of 450w provided with 4 cm deshydration trays with a diameter of 35 cm and a temperature trap. After the dehydration period, the fish filets were placed in vacuum bags and kept at a constant temperature of 14°C for 12 months. The control of the obtained product was verified in the months 1, 3, 6, 9 and 12 by sensory evaluation of fish meat. The results obtained show good preservation by the dehydration method. By this method of preservation new products can be made for marketing