Cătălin Zamfir - Concepedia

Author

Cătălin Zamfir

Also Known As

C Zamfir, Catalin Ioan ZAMFIR, Catalin Ioan Zamfir, Catalin ZAMFIR, Catalin Zamfir, Catalin-Ioan Zamfir, Cătălin Zamfir, Cătălin Ioan ZAMFIR, Cătălin Ioan Zamfir, Cătălin ZAMFIR

Publications

365

Citations

H-Index

Concepts

All Affiliations

Romanian Academy "Ion Ionescu de la Brad" Iasi University of Life Sciences University of Córdoba

About

Cătălin Zamfir is an author at Romanian Academy specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	124
2	Medicine	2	2	52
3	Education	1	1	21
4	Engineering	1	1	60
5	Chemical Engineering	1	1	60

Cătălin Zamfir

Publications

297

Citations

H-Index

Page 1

	Year	Citations
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, Water EngineeringBio-based SorbentMineral ProcessingWastewater TreatmentChemical Engineering	2022	60
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, Food Chemistry Starter CulturesFood FermentationFlavoromicsAroma CompoundsCommercial Yeast Strains	2015	52
Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines Elena Cristina Scutarașu, Iulian Valentin Teliban, Cătălin Zamfir, Foods Food AnalysisGreen ChemistryDifferent Winemaking ConditionsFood ChemistryAgricultural Chemistry	2021	32
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, LWT Food ChemistryOak CaskRed WinesShelf LifePhenolic Composition	2017	28
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, European Food Research and Technology Food ChemistryRed WinesOak ChipsColor ParametersTannin	2016	25
Higher education reform in Romania Thomas Owen Eisemon, Ioan Mihăilescu, Lazăr Vlăsceanu, Higher Education Education PolicyEducationHigher Education PolicyHigher Education ReformHigher Education Management	1995	21
EVALUATION OF PHENOLIC COMPOUNDS CONTENT IN GRAPE SEEDS Camelia Elena Luchian, Valeriu V. Cotea, Marius Niculaua, Environmental Engineering and Management Journal Food ChemistryPolyphenolicsFood Bioactive CompoundGrape MarcBotany	2018	20
Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines Valeriu V. Cotea, Camelia Elena Luchian, Mihai Cristian Focea, Preprints.org Food ChemistryUsed YeastsFood FermentationFlavoromicsVolatile Compounds	2021	20
The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine Alexandru Cătălin Tarţian, Valeriu V. Cotea, Marius Niculaua, BIO Web of Conferences Food ChemistryVolatile CompoundsMaceration TechniquesChemical CompositionBohotin Wine	2017	15
Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Foods	2021	14

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