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Cristina Constantinescu

3 linked publication records

Author: Cristina Constantinescuclear all
Showing 1-3 of 3 records
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SWS 2026 Conference Preprints
Publication

ANALYSIS OF GREEN FINANCING OPPORTUNITIES AND RENEWABLE ENERGY IN THE CONTEXT OF SUSTAINABLE DEVELOPMENT AND ENERGY EFFICIENCY IN ROMANIA

(STEF92 Technology, 2026, CLAUDIA SIRBULESCU, SIMONA CRISTINA CONSTANTINESCU, IULIANA MERCE, LUMINITA PIRVULESCU)

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In order to achieve sustainable economic development, a good way in which this aspect can be realized in Romania, as in any nation, is to accelerate energy transformations and increase energy efficiency. Through sustainable financing, the link between economic development and environmental protection is ensured. Sustainable development is justified through green financing and is among the widely discussed issues related to environmental economics and sustainable finance. At a global level, they have been imperativ...

Environmental Economics2026
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

(STEF92 Technology, 2018-06-20, Cristina Constantinescu)

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It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retai...

Advances in Biotechnology2018
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publication

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

(STEF92 Technology, 2018-06-20, Cristina Constantinescu)

Show more

It often happens that wheat flour does not have the proper physical, biochemical and technological properties for bakery, biscuits, pasta, etc. or to be nutritionally inappropriate. This occurs when the biochemical composition is unbalanced. Because the structure and quality of the bread is based on the gluten skeleton, the variation in gluten content will obviously influence the quality of the bread. Also, gliadin / glutenin gluten ratio, which influences dough elasticity, extensibility and flour ability to retai...

Advances in Biotechnology2018
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