Rapoarte realizate în cadrul proiectului:

• IM3.6 - Raport experimental de obținere a celui de al doilea ingredient alimentar (A3.2)
• IM3.5 - Raport experimental de obținere a unui ingredient alimentar (A3.2)
• IM3.2 - Raport privind testele interlaboratoare (A3.1)
• R3 - Strategia de cercetare și inovare și Foaia de parcurs 2027-2032
• IM2.2 - Raport de identificare a riscurilor și măsurilor de prevenire și atenuare
• R1 - Centru de cunoștințe digital (A1.1)
• IM3.11 – Raport experimental de obținere a unui produs alimentar folosind materii prime convenționale și bioeconomie circulară
• IM3.10 – Raport experimental de obținere de materii prime agricole în sistem sustenabil
• IM1.4 – Documentații și proceduri de acces la infrastructura fizică și virtuală (A1.3)
• IM3.1 – Raport privind obținerea unui material de referință (A3.1)
• IM2.1 – Raport Indicatori de Performanță (A2.1)
• IM1.2 – Lista serviciilor integrate (A1.2)
• IM1.1 – Raport privind realizarea tehnică (hard și soft) și de conținut (A1.1)
• IM3.9 – Raport experimental de obținere a unui produs alimentar convențional (A3.3)
• IM3.8 – Raport experimental de obținere de materii prime agricole în sistem convențional (A3.3)
• IM3.4 – Raport de identificare a subproduselor din industria alimentară (A3.2)
• IM3.16 – Plan de diseminare și exploatare a rezultatelor (A3.5)

Articole științifice rezultate din activitățiile proiectului:

• Articol: Determination of Polyphenols în Honey Using Liquid–Liquid Extraction and HPLC-PDA with MS Confirmation
• Articol: Apparent Bioaccessibility of Phenolic Compounds and Lycopene from Tomato Pomace During Static in Vitro Digestion
• Articol: Quantitative Analysis of Selenium and its Importance in Food Supplement Quality and Safety
• Articol: Assessment of Nitrite Levels in Fruits, Vegetables and Herbs from Different Agricultural Sources
• Articol: Circular Economy Approaches for Sustainable Energy Supply Chains: A Systematic Review of Concepts, Models and Performance Assessment
• Articol: Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin
• Articol: Valorization of Spent Coffee Grounds as a Functional Protein Ingredient for Sustainable Aquafeed Production
• Articol: Gastronomic Tourism: Global Trends, Sustainability Challenges, and Research Directions (2010–2025)—A Comprehensive Review
• Articol: Grinding influence in optimizing production of concentrated feed from leguminous plants
• Articol: Emerging technologies and equipment for the ecological and conventional management of peas and chickpeas crops to obtain functional foods
• Articol: Optimizing processes in agriculture and the food industry
• Articol: Chickpea productivity under biotic and abiotic stresses: Current status and perspectives
• Articol: Nutritional Value of Tomato Pomace as a By-Product from the Processing of Several Tomato (Solanum lycopersicum L.) Cultivars
• Articol: Elemental and isotopic profile of honey – insights related to the nature of the exploited plant and potential environmental influences
• Articol: Applications of Machine Learning for Wine Recognition Based on 1H-NMR Spectroscopy. Beverages 2025
• Articol: Honey differentiation using infrared and Raman spectroscopy analysis and the employment of machine-learning-based authentication models Foods, 2025
• Articol: Rare Earth Elements: between technological critical elements and emerging contaminants, Journal of Agriculture and Food Research, 101818, 2025
• Articol: The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection
• Articol: Optimization of Protein Extraction from Sunflower Meal Using Taguchi Design and Regression Modeling for Human Nutrition Applications
• Articol: A COMPARATIVE EVALUATION OF ORGANIC AND CHEMICAL FERTILIZATION EFFECTS ON SHRUB FRUIT PRODUCTIVITY
• Articol: MODERN PEA SOWING TECHNOLOGIES: EFFICIENCY, PRECISION, AND SUSTAINABILITY IN CONTEMPORARY AGRICULTURE