{"id":597,"date":"2026-06-25T10:03:38","date_gmt":"2026-06-25T10:03:38","guid":{"rendered":"https:\/\/dcb.cunbm.utcluj.ro\/?page_id=597"},"modified":"2026-06-25T10:10:23","modified_gmt":"2026-06-25T10:10:23","slug":"tematica-admitere-doctorat","status":"publish","type":"page","link":"https:\/\/dcb.cunbm.utcluj.ro\/?page_id=597","title":{"rendered":"Tematic\u0103 admitere doctorat"},"content":{"rendered":"\n<p><style class=\"WebKit-mso-list-quirks-style\"><br>&lt;!--<br>\/* Style Definitions *\/<br> p.MsoNormal, li.MsoNormal, div.MsoNormal<br>\t{mso-style-unhide:no;<br>\tmso-style-qformat:yes;<br>\tmso-style-parent:\"\";<br>\tmargin-top:0cm;<br>\tmargin-right:0cm;<br>\tmargin-bottom:8.0pt;<br>\tmargin-left:0cm;<br>\tline-height:115%;<br>\tmso-pagination:widow-orphan;<br>\tfont-size:12.0pt;<br>\tfont-family:\"Aptos\",sans-serif;<br>\tmso-ascii-font-family:Aptos;<br>\tmso-ascii-theme-font:minor-latin;<br>\tmso-fareast-font-family:Aptos;<br>\tmso-fareast-theme-font:minor-latin;<br>\tmso-hansi-font-family:Aptos;<br>\tmso-hansi-theme-font:minor-latin;<br>\tmso-bidi-font-family:\"Times New Roman\";<br>\tmso-bidi-theme-font:minor-bidi;<br>\tmso-font-kerning:1.0pt;<br>\tmso-ligatures:standardcontextual;}<br>a:link, span.MsoHyperlink<br>\t{mso-style-priority:99;<br>\tcolor:#467886;<br>\tmso-themecolor:hyperlink;<br>\ttext-decoration:underline;<br>\ttext-underline:single;}<br>a:visited, span.MsoHyperlinkFollowed<br>\t{mso-style-noshow:yes;<br>\tmso-style-priority:99;<br>\tcolor:#96607D;<br>\tmso-themecolor:followedhyperlink;<br>\ttext-decoration:underline;<br>\ttext-underline:single;}<br>.MsoChpDefault<br>\t{mso-style-type:export-only;<br>\tmso-default-props:yes;<br>\tfont-family:\"Aptos\",sans-serif;<br>\tmso-ascii-font-family:Aptos;<br>\tmso-ascii-theme-font:minor-latin;<br>\tmso-fareast-font-family:Aptos;<br>\tmso-fareast-theme-font:minor-latin;<br>\tmso-hansi-font-family:Aptos;<br>\tmso-hansi-theme-font:minor-latin;<br>\tmso-bidi-font-family:\"Times New Roman\";<br>\tmso-bidi-theme-font:minor-bidi;}<br>.MsoPapDefault<br>\t{mso-style-type:export-only;<br>\tmargin-bottom:8.0pt;<br>\tline-height:115%;}<br>@page WordSection1<br>\t{size:612.0pt 792.0pt;<br>\tmargin:43.2pt 43.2pt 43.2pt 43.2pt;<br>\tmso-header-margin:35.3pt;<br>\tmso-footer-margin:35.3pt;<br>\tmso-paper-source:0;}<br>div.WordSection1<br>\t{page:WordSection1;}<br> \/* List Definitions *\/<br> @list l0<br>\t{mso-list-id:849292207;<br>\tmso-list-template-ids:207627388;}<br>@list l1<br>\t{mso-list-id:2073307248;<br>\tmso-list-template-ids:374358850;}<br><br>--><br><\/style><p class=\"MsoNormal\" align=\"center\" style=\"margin-bottom: 0cm; line-height: 24px; font-size: medium; caret-color: rgb(0, 0, 0); color: rgb(0, 0, 0); white-space: normal; text-align: center;\"><\/p><\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">Tematica admitere la doctorat 2026<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Prof.dr. Liviu Giurgiulescu<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><em>1.Compozi\u021bia chimica si caracteristici cromatice ale vinurilor ro\u0219ii. Arealul viticol Halmeu<strong>.<\/strong><\/em><\/p>\n\n\n\n<p><strong><em>Bibliografie :<\/em><\/strong><\/p>\n\n\n\n<p>1.Francesco Desiderio, Samuel Szilagyi, Zsuzsanna B\u00e9kefi, G\u00e1bor Boronkay, Valentina Usenik, Biserka Mili\u00b4c, Cristina Mihali and Liviu Giurgiulescu, 2023, Polyphenolic and Fruit Colorimetric Analysis of Hungarian Sour Cherry Genebank Accessions, Agriculture 2023, 13(7), 1287; https:\/\/doi.org\/10.3390\/agriculture13071287.<\/p>\n\n\n\n<p>2. Popa Aurel, Giurgiulescu Liviu, Bazele Biotehnologiilor \u00een Industria Alimentar\u0103, (2007). Ed. Universitaria, Craiova, ISBN 973-742-331-3.<\/p>\n\n\n\n<p>3. Giurgiulescu Liviu, 2011, Utilizarea biotehnologiilor moderne la transformarea mustului de struguri in vin, Editura Universitatii de Nord Baia Mare, Romania, 2011, ISBN 978-606- 536-085-3.<\/p>\n\n\n\n<p>4.Gheorghit\u0103 Marin \u2013 Tratat de Enologie vol. I,II,III, Editura Siteh, Craiova, 2007<\/p>\n\n\n\n<p>5. Gheorghi\u0163\u0103 M., Muntean Camelia, B\u0103duc\u0103-C\u00e2mpeanu C., 2002 \u2013 Oenologie 2 &#8211; Ob\u0163inerea, p\u0103strarea \u015fi condi\u0163ionarea produselor vinicole. Ed. Sitech, Craiova.<\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">Tematica admitere la doctorat 2025<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Prof. dr. Anca Peter<\/mark><\/em><\/strong><\/p>\n\n\n\n<p>1. Pelicule pe baza de acid polilactic modificate cu agent hidrofob si principiu active pentru ambalarea alimentelor<\/p>\n\n\n\n<p>2. Materiale biodegradabile pe baza de policaprolactona modificate cu ceara de albine utilizate ca materiale de ambalare a alimentelor<\/p>\n\n\n\n<p>3. Alimente cu valoare nutritiva,&nbsp;fizico-chimica si biochimica imbunatatita avand la baza soiuri de legume superioare<\/p>\n\n\n\n<p><strong><em>Bibliografie:<\/em><\/strong><\/p>\n\n\n\n<p>1.A. Peter, A. Mihaly Cozmu\u021ba,&nbsp;Tendin\u021be moderne \u00een ambalarea&nbsp;&nbsp;produselor alimentare:&nbsp;&nbsp;aspecte teoretice \u0219i practice, Ed. U.T.Press Cluj Napoca,&nbsp;ISBN 978-606-737-474-2, nr. pagini&nbsp;565, 2020<\/p>\n\n\n\n<p>2.A. Peter, Bio-si Nanomateriale cu aplicabilitate in medicina,&nbsp;Ed. U.T.Press Cluj Napoca,&nbsp;ISBN&nbsp; 978-606-737-566-4, 200&nbsp;,&nbsp;pagini, 2022<\/p>\n\n\n\n<p>3.Anca Peter,&nbsp;Principii \u0219i metode clasice \u0219i moderne de conservare a alimentelor,&nbsp;Editura U.T.Press Cluj Napoca, ISBN 978-606-737-220-5, 127 p, 2017<\/p>\n\n\n\n<p>4.Anca Peter, Virginia Danciu,&nbsp;Aerogeluri pe baza de TiO<sub>2<\/sub>&nbsp;cu aplicatii la depoluarea mediului,&nbsp;Editura Risoprint, Cluj-Napoca, ISBN: 978-973-53-0353-2, 158 p, 2010<\/p>\n\n\n\n<p>5.Anca Peter, Camelia Nicula,&nbsp;Chimia compusilor cu functiuni multiple prezenti in alimente,&nbsp;Editura Risoprint Cluj Napoca, ISBN: 978-973-53-0530-7, 201 p, 2011.<\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Prof.dr. Liviu Giurgiulescu<\/mark><\/em><\/strong><\/p>\n\n\n\n<p>1. Managementul&nbsp;&nbsp;calit\u0103\u021bii \u00een spa\u021biile de depozitare<\/p>\n\n\n\n<p>2. Refrigerarea corect\u0103 a alimentelor<\/p>\n\n\n\n<p>3. Caracteristicile de produc\u021bie \u0219i sensibilitate a etilenei pentru diferite fructe \u0219i legume.<\/p>\n\n\n\n<p><strong><em>Bibliografie<\/em><\/strong><\/p>\n\n\n\n<p>1.Salas-Mill\u00e1n, J. \u00c1., &amp; Aguayo, E. (2024). Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste. Foods, 13(22), 3680.&nbsp;<a href=\"https:\/\/doi.org\/10.3390\/foods13223680\">https:\/\/doi.org\/10.3390\/foods13223680<\/a><\/p>\n\n\n\n<p>2. Jos\u00e9 \u00c1ngel Salas-Mill\u00e1n, Andr\u00e9s Conesa-Bueno, Encarna Aguayo, (2024) A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure, Food Bioscience, 2024-06 | Journal article<\/p>\n\n\n\n<p>DOI: 10.1016\/j.fbio.2024.103999<\/p>\n\n\n\n<p>3.&nbsp;Mart\u00ednez-Zamora, L., Hashemi, S., Cano-Lamadrid, M., Bueso, M. C., Aguayo, E., Kessler, M., &amp; Art\u00e9s-Hern\u00e1ndez, F. (2024). Ultrasound-Assisted Extraction of Bioactive Compounds from Broccoli By-Products. Foods, 13(10), 1441.&nbsp;<a href=\"https:\/\/doi.org\/10.3390\/foods13101441\">https:\/\/doi.org\/10.3390\/foods13101441<\/a><\/p>\n\n\n\n<p>4. Laura Rasines, Serni Morera, Guillermo San Miguel, Francisco Art\u00e9s-Hern\u00e1ndez, Encarna Aguayo, (2023)Environmental and economic sustainability of fresh-cut and pre-cooked vegetables, Science of The Total Environment, Volume 872,162169,ISSN 0048-9697,<a href=\"https:\/\/doi.org\/10.1016\/j.scitotenv.2023.162169\">https:\/\/doi.org\/10.1016\/j.scitotenv.2023.162169<\/a><\/p>\n\n\n\n<p>5.Francesco Desiderio, Samuel Szilagyi, Zsuzsanna B\u00e9kefi, G\u00e1bor Boronkay, Valentina Usenik, Biserka Mili\u00b4c, Cristina Mihali and Liviu Giurgiulescu, 2023, Polyphenolic and Fruit Colorimetric Analysis of Hungarian Sour Cherry Genebank Accessions, Agriculture 2023, 13(7), 1287; https:\/\/doi.org\/10.3390\/agriculture13071287.<\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color\">Tematica admitere la doctorat 2024<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Prof. dr. Anca Peter<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><em>1.Ambalaje active, ambalaje inteligente<\/em><\/p>\n\n\n\n<p><em>2.Materiale biodegradabile utilizate in ambalarea alimentelor&nbsp;<\/em><\/p>\n\n\n\n<p><em>3.Proprietati si tehnici de caracterizare a materialelor: tehnici de analiza a morfologiei, a structurii, a suprafetei, a proprietatilor de bariera impotriva gazelor, lichidelor, luminii.&nbsp;&nbsp;<\/em><\/p>\n\n\n\n<p><em>4.Principii si metode de conservare a alimentelor<\/em><\/p>\n\n\n\n<p><strong><em>Bibliografie:<\/em><\/strong><\/p>\n\n\n\n<p>1.A. Peter, A. Mihaly Cozmu\u021ba,&nbsp;Tendin\u021be moderne \u00een ambalarea&nbsp;&nbsp;produselor alimentare:&nbsp;&nbsp;aspecte teoretice \u0219i practice, Ed. U.T.Press Cluj Napoca,&nbsp;ISBN 978-606-737-474-2, nr. pagini&nbsp;565, 2020<\/p>\n\n\n\n<p>2.A. Peter, Bio-si Nanomateriale cu aplicabilitate in medicina,&nbsp;Ed. U.T.Press Cluj Napoca,&nbsp;ISBN&nbsp; 978-606-737-566-4, 200&nbsp;,&nbsp;pagini, 2022<\/p>\n\n\n\n<p>3.Anca Peter,&nbsp;Principii \u0219i metode clasice \u0219i moderne de conservare a alimentelor,&nbsp;Editura U.T.Press Cluj Napoca, ISBN 978-606-737-220-5, 127 p, 2017<\/p>\n\n\n\n<p>4.Anca Peter, Virginia Danciu,&nbsp;Aerogeluri pe baza de TiO<sub>2<\/sub>&nbsp;cu aplicatii la depoluarea mediului,&nbsp;Editura Risoprint, Cluj-Napoca, ISBN: 978-973-53-0353-2, 158 p, 2010<\/p>\n\n\n\n<p>5.Anca Peter, Camelia Nicula,&nbsp;Chimia compusilor cu functiuni multiple prezenti in alimente,&nbsp;Editura Risoprint Cluj Napoca, ISBN: 978-973-53-0530-7, 201 p, 2011.<\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Prof.dr.ing.hab. Anca Mihaly Cozmuta<\/mark><\/em><\/strong><\/p>\n\n\n\n<p><em>1.Utilizarea graului negru la obtinerea alimentelor functionale<\/em><\/p>\n\n\n\n<p><strong><em>Bibliografie<\/em><\/strong><\/p>\n\n\n\n<p>1.Anjali Sharma, Mona Yadav, Apoorv Tiwari, Usman Ali, Meena Krishania, Manju Bala, D. Mridula, Paras Sharma, Giridhar Goudar, Joy K. Roy, Umashanker Navik, Monika Garg.&nbsp;A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity.&nbsp;Journal of Cereal Science 112 (2023) 103719.<\/p>\n\n\n\n<p>2.Suryakamal Biswal, B Jyotirmayee and Gyanranjan Mahalik. A Review on Usefulness and Nutritional Benefits of Black Wheat on Health System. Indian Journal of Natural, 13(72), 2022.<\/p>\n\n\n\n<p>3.Subhamoy Dhua, Kshitiz Kumar, Yogesh Kumar, Lochan Singh, Vijay Singh Sharanagat. Composition, characteristics and health promising prospects of black wheat: A review.&nbsp;Trends in Food Science &amp; Technology 112 (2021) 780\u2013794.<\/p>\n\n\n\n<p>4.Jinli Zhang,Yan Ding, Haizhou Dong, Hanxue Hou, Xiansheng Zhang. Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties. Journal of Chemistry, 2018, Article ID 6459243.<\/p>\n\n\n\n<p>5.Trust Beta, Wende Li, and Franklin B. Apea-Bah. Flour and Bread From Black, Purple, and Blue-Colored Wheats. Chapter 6. Flour and Breads and their Fortification in Health and Disease Prevention. 2019,&nbsp;<a href=\"https:\/\/doi.org\/10.1016\/B978-0-12-814639-2.00006-X\">https:\/\/doi.org\/10.1016\/B978-0-12-814639-2.00006-X<\/a>.<\/p>\n\n\n\n<p>6.Barbara Laddomada and Weiqun Wang. Functional Cereal. Foods for Health Benefits Genetic and\/or Processing Strategies to Enhance the Quali-Quantitative. Composition of Bioactive Components.&nbsp;ISSN 2304-8158) (available at: https:\/\/www.mdpi.com\/journal\/foods\/special issues\/cereal foods bioactive).<\/p>\n\n\n\n<p>7.P. Dangi, N. Chaudhary, A. Paula, A. Sharmaa, I. Duttaa and R. Razdana.&nbsp;Pigmented Wheat: Nutrition Scenario and Health Benefits.&nbsp;Pigmented Cereals and Millets: Bioactive Profile and Food Applications Edited by Sneh Punia Bangar, Sajid Maqsood and Anil Kumar Siroha \u00a9 The Royal Society of Chemistry 2023, Published by the Royal Society of Chemistry, www.rsc.org.<\/p>\n\n\n\n<p><strong><em><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Conf.dr.ing.hab. Liviu Giurgiulescu<\/mark><\/em><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><em>Extragerea compu\u0219ilor biologic activi din de\u0219euri vegetale prin biotehnologii de suprafa\u021b\u0103.\u00a0<\/em><\/li>\n\n\n\n<li><em>Metode de extragere a compu\u0219ilor biologic activi prin tehnologii non-degradative.<\/em><\/li>\n<\/ol>\n\n\n\n<p><strong><em>Bibliografie<\/em><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Francesco Desiderio, Samuel Szilagyi, Zsuzsanna B\u00e9kefi, G\u00e1bor Boronkay, Valentina Usenik, Biserka Mili\u00b4c, Cristina Mihali and Liviu Giurgiulescu,\u00a02023,\u00a0<em>Polyphenolic and Fruit Colorimetric Analysis of Hungarian Sour Cherry Genebank Accessions<\/em>, Agriculture 2023, 13(7), 1287; https:\/\/doi.org\/10.3390\/agriculture13071287.<\/li>\n\n\n\n<li>He, Yaqiang; Lu, Qian;\u00a0Liviu, Giurgiulescu,\u00a02015, Effects of extraction processes on\u00a0the antioxidant activity\u00a0of apple polyphenols, CYTA-JOURNAL OF FOOD Volume: 13 Issue: 4 Pg: 603-606.\u00a0<\/li>\n\n\n\n<li>Popa Aurel, Giurgiulescu Liviu, Bazele Biotehnologiilor \u00een Industria Alimentar\u0103, (2007). Ed. Universitaria, Craiova, ISBN 973-742-331-3.<\/li>\n\n\n\n<li>Giurgiulescu Liviu, 2011, Utilizarea biotehnologiilor moderne la transformarea mustului de struguri in vin, Editura Universitatii de Nord Baia Mare, Romania, 2011, ISBN 978-606- 536-085-3.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tematica admitere la doctorat 2026 Prof.dr. Liviu Giurgiulescu 1.Compozi\u021bia chimica si caracteristici cromatice ale vinurilor ro\u0219ii. Arealul viticol Halmeu. Bibliografie : 1.Francesco Desiderio, Samuel Szilagyi, Zsuzsanna B\u00e9kefi, G\u00e1bor Boronkay, Valentina Usenik, Biserka Mili\u00b4c, Cristina Mihali and Liviu Giurgiulescu, 2023, Polyphenolic and Fruit Colorimetric Analysis of Hungarian Sour Cherry Genebank Accessions, Agriculture 2023, 13(7), 1287; https:\/\/doi.org\/10.3390\/agriculture13071287. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/dcb.cunbm.utcluj.ro\/?page_id=597\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tematic\u0103 admitere doctorat&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-597","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/pages\/597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=597"}],"version-history":[{"count":2,"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/pages\/597\/revisions"}],"predecessor-version":[{"id":600,"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=\/wp\/v2\/pages\/597\/revisions\/600"}],"wp:attachment":[{"href":"https:\/\/dcb.cunbm.utcluj.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}