| Effect of synthetic antioxidants on the oxidative stability of cold pressed walnut oil A Baerle, C Popovici, O Radu, P Tatarov Journal of Food and Packaging Science, Technique and Technologies 9, 19-24, 2016 | 14 | 2016 |
| Innovation strategies to walnut milk production C Popovici, A Baerle, P Tatarov Modern Technologies in the Food Industry, 256-261, 2016 | 12 | 2016 |
| Color stability of yogurt with yellow food dye from safflower (Carthamus Tinctorius L) L Popescu, A Ghendov-Moşanu, A Baerle, A Savcenco, P Tatarov Journal of Engineering Sciences, 142-150, 2022 | 10 | 2022 |
| Electrophoresis of oil-containing edible microcapsules with protein-polyuronic shells A Baerle, O Dimova, L Zadorojnai, P Tatarov, A Zenkovich National University of Food Technologies, Ukraine, 2014 | 9 | 2014 |
| Stability limits of a red Carthamin–cellulose complex as a potential food colourant A Baerle, A Savcenco, P Tatarov, F Fetea, R Ivanova, O Radu Food & Function 12 (17), 8037-8043, 2021 | 8 | 2021 |
| Phase diagram of gelatine-polyuronate colloids: its application for microencapsulation and not only A Baerle, O Dimova, I Urumoglova, P Tatarov, L Zadorojnai Chemistry Journal of Moldova 11 (1), 97-105, 2016 | 6 | 2016 |
| Process for producing dyes from Safflower petals A Savcenco, A Baerle, P Tatarov, R Ivanova Patent of Moldova, MD-1453, issued 31, 2021 | 5 | 2021 |
| Factors that determine the shelf life of a butter-like spread based on walnut oil O Radu, A Baerle, P Tatarov, L Popescu Journal of Engineering Sciences, 119-124, 2019 | 5 | 2019 |
| Biochemical aspects of walnut dairy free milk C POPOVICI, A BAERLE, P TATAROV Ruse University, Bulgaria, 2017 | 5 | 2017 |
| Modelarea matematică a experimentului. Suport teoretic de curs A BAERLE, A MACARI Universitatea Tehnică a Moldovei, 2014 | 5 | 2014 |
| Quality changes in oil of walnut (Juglans regia L.) during storage P Tatarov, E Sandulachi, R Ivanova, A Baerle “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary …, 2017 | 4 | 2017 |
| Microencapsulation of functional components in the food technology: partially optimistic view A Baerle Journal of Engineering Sciences, 139-157, 2021 | 3 | 2021 |
| Polyphenols and naphthoquinones extraction from walnuts pellicula: the impact on kernels quality A Baerle, P Tatarov, I Sandu Journal of Engineering Sciences, 145-153, 2020 | 3 | 2020 |
| Procedeu de obţinere a amestecului de grăsimi tartinabile pe bază de smântână dulce O Radu, L Popescu, P Tatarov, A Baerle Agenţia de Stat pentru Proprietatea Intelectuală a Republicii Moldova (AGEPI), 2019 | 3 | 2019 |
| Process for producing of alginates from brown algae O DIMOVA, A BAERLE, P TATAROV, A VEREJAN Romanian Inventors Forum, 2018 | 3 | 2018 |
| Dynamics of walnuts humidity and rehydration A Verejan, A Baerle, P Tatarov, T Mitina Modern Technologies in the Food Industry, 236-237, 2018 | 3 | 2018 |
| Process for microencapsulation of food and cosmetic oil compositions A BAERLE, P TATAROV, O DIMOVA, C COJOHARI Romanian Inventors Forum, 2017 | 3 | 2017 |
| Chimia aplicată pentru ingineri R STURZA, A VEREJAN, S HARITONOV, D MUNTEANU, E COVACI, ... Tehnica-UTM, 2021 | 2 | 2021 |
| Carotene stability in the oil composition based on walnut oil (Juglans Regia L.) O Radu, O Dimova, C Popovici, A Baerle National University of Food Technologies, Kiev, 2017 | 2 | 2017 |
| Radical scavenging capacity of walnut oil: Effect of some antioxidants on storage period C Popovici, A Baerle, O Radu, P Tatarov National University of Food Technologies, Kiev, 2016 | 2 | 2016 |
Pavel TatarovTechnical University of MoldovaПодтвержден адрес электронной почты в домене tpa.utm.md
