Cătălin Zamfir

Application of Saccharomyces cerevisiae in the Biosorption of Co(II), Zn(II) and Cu(II) Ions from Aqueous Media

Evgenia Savastru, Dumitru Bulgariu, Cătălin Zamfir et al. · Water · 2022 · 60 citations · Full text

Engineering, Bio-based Sorbent, Mineral Processing +18

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

Florin Vararu, Jaime Moreno‐García, Cătălin Zamfir et al. · Food Chemistry · 2015 · 52 citations

Starter Cultures, Food Fermentation, Flavoromics +7

Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines

Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Zamfir et al. · Foods · 2021 · 32 citations · Full text

Food Analysis, Green Chemistry, Different Winemaking Conditions +18

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Georgiana-Diana Dumitriu, Nieves López de Lerma, Cătălin Zamfir et al. · LWT · 2017 · 28 citations

Food Chemistry, Oak Cask, Red Wines +4

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Georgiana-Diana Dumitriu, Nieves López de Lerma, Valeriu V. Cotea et al. · European Food Research and Technology · 2016 · 25 citations

Food Chemistry, Red Wines, Oak Chips +5