Vol. 30 No. 1 (2023)

Articles

• Improving the designing of mechanical technologies through optimized dimensional structures

  Aurel Stroncea

  8-21

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• Evaluation and measurement of technological functions

  Vadim Iatchevici

  22-36

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• National and international experience regarding development of bicycle infrastructure

  Vasile Plămădeală, Vladimir Goian, Elena Rusu

  37-54

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• Structure of polymer/clay nanocomposites, a molecular modelling perspective

  Nikita Siminel

  55-64

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• Processing of microstructures of metal surfaces with chemical-thermal treatment in low voltage electrolytic plasma

  Daniela Răileanu

  65-75

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• Traction capacity of rechargeable LFP batteries for trolleybus

  Oleg Petrov

  76-84

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• Republic of Moldova: Assessment of energy poverty

  Valentin Arion, Vasile Leu, Viorica Hlusov

  85-98

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• A material full of promises: Hg1-xCdXTe - mercury cadmium telluride

  Titu-Marius Băjenescu

  99-105

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• New approaches to missing biomedical data recovery for machine learning

  Victor Iapăscurtă, Ion Fiodorov

  106-117

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• Analysis of the use of geothermal heat pumps for heating and cooling of individual residential buildings

  Vera Danici-Guțul, Vera Guțul

  118-127

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• A new concept regarding the selection of sewerage systems and natural treatment of municipal wastewaters

  Victor Covaliov, Dumitru Ungureanu, Gheorghe Duca, Olga Covaliova, Lidia Romanciuc

  128-139

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• Reducing the risk of spoilage caused by Bacillus cereus in cow's and goat's milk yogurt with berries puree

  Tatiana Cușmenco, Elisaveta Sandulachi, Viorica Bulgaru, Artur Macari, Natalia Netreba, Iuliana Sandu, Irina Dianu

  140-153

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• Drying of pears in CO2 modified atmosphere

  Mihail Melenciuc

  154-164

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• Model of statistical data analysis on nitrogen content in soybeans (Glicine Max Merrill) in Clavera variety

  Ion Ganea

  165-177

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• The role of basil, thyme and tarragon in reducing the content of nitrite in meat products

  Elisaveta Sandulachi, Artur Macari, Viorica Bulgaru, Aliona Ghendov-Mosanu, Rodica Sturza

  178-186

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• Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties

  Valentina Bantea-Zagareanu

  187-206

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