Chemistry Journal of Moldova
- SCOPUS Journal Metrics for year 2022:
- CiteScore 1.4;
- Source Normalized Impact per Paper (SNIP) 0.368;
- SCImago Journal Rank (SJR) 0.189.
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NANOPARTICLES
Mihail Iacob
(downloads: 1093)
2. SYNTHESIS OF DIFFERENT STRUCTURAL TYPES
OF ZEOLITES IN THE
HALLOYSITE-DOLOMITE-OBSIDIAN SYSTEM
Gunel Mamedova
(downloads: 760)
3. A NOVEL GREEN SYNTHESIS OF NICKEL OXIDE
NANOPARTICLES USING ARABIC GUM
Saeid Taghavi Fardood, Ali Ramazani, Sajjad Moradi
(downloads: 584)
4. ROLE OF CYCLODEXTRINS IN NEW
ANTIMYCOBACTERIAL FORMULATIONS
Veaceslav Boldescu, Fliur Macaev, Gheorghe Duca
(downloads: 459)
5. SYNTHESIS, CHARACTERIZATION AND
MOLECULAR DOCKING OF CHLORO-SUBSTITUTED
HYDROXYXANTHONE DERIVATIVES
Emmy Yuanita, Harno Dwi Pranowo, Mustofa Mustofa, Respati Tri Swasono, Jufrizal Syahri, Jumina Jumina
(downloads: 457)
6. SYNTHETIC TRANSFORMATIONS OF
ENT-KAURENOIC ACID
Olga Morarescu
(downloads: 408)
7. INVESTIGATION OF VARIOUS INFLUENCING
FACTORS OF HYDROTHERMAL SYNTHESIS OF
ANALCIME ZEOLITE
Gunel Mamedova, Gunel Nasirli
(downloads: 404)
8. STUDIES ON THE WATER SOLUBILIZATION
PROCESSES OF OENOTANNINS AND THEIR
PHYSICO-CHEMICAL PROPERTIES
Gh. Duca, T. Lupaşcu, P. Vlad, V. Kulciţki, R. Nastas
(downloads: 396)
9. ORGANOCHLORINE PESTICIDES RESIDUES IN
SOIL OF SOROCA DISTRICT, REPUBLIC OF
MOLDOVA
Elena Culighin
(downloads: 373)
10. DESIGN AND SYNTHESIS OF TWO
BICYCLO[3.3.1]NONANE-STEROID
DERIVATIVES
Lauro Figueroa, Alejandra Garcimarero, Rolando Garcia, Francisco Diaz, Marcela Rosas, Virginia Mateu, Maria Lopez, Lenin Hau, Tomas Lopez, Abelardo Camacho, Yaritza Borges
(downloads: 337)
VOLATILE COMPOUNDS IDENTIFIED IN TRADITIONAL CROATIAN COW’S AND GOAT’S CHEESES MATURED IN LAMBSKIN SACK DETERMINED BY GC-MS ANALYSIS
Author(s):
Field: Food chemistry
Type: Research paper
Issue: 2023 Volume 18, no.1
Pages: 61-69
Ani Radonić and Marina Zekić
Field: Food chemistry
Type: Research paper
Issue: 2023 Volume 18, no.1
Pages: 61-69
headspace solid-phase microextraction, ultrasonic solvent extraction, traditional cheese.
Full Text (PDF): Download
Abstract (PDF)
Graphical Abstract: The aim of this study was to determine the volatile compounds of Croatian cheeses in a sack of lamb skin produced from either raw cow's or goat's milk and relate them to the aroma of these traditional cheeses. Cheese extracts were obtained by headspace solid-phase microextraction and ultrasonic solvent extraction and analysed by gas chromatography-mass spectrometry.
Graphical Abstract: The aim of this study was to determine the volatile compounds of Croatian cheeses in a sack of lamb skin produced from either raw cow's or goat's milk and relate them to the aroma of these traditional cheeses. Cheese extracts were obtained by headspace solid-phase microextraction and ultrasonic solvent extraction and analysed by gas chromatography-mass spectrometry.
Downloads: 174