Portfolio Archive - Food Consulting

11 Feb 26

Publications, Technical Writing & Research — Dr. Elena Cristea

Selected Research Contributions My peer-reviewed scientific articles (indexed on Google Scholar and in international journals) include: Primary Research Themes in Your Publication Portfolio Bioactive Plant Extracts & Antioxidant ActivityA substantial portion of my work focuses on biologically active compounds from plant sources, especially polyphenols and antioxidants extracted from fruits and by-products (e.g., rowan, grape marc, […]

09 Feb 26

Making Grill-Type Smoked Food Ingredients

Patent No.: US 11,219,234 B2 Filed: February 12, 2019 Granted: January 11, 2022 Assignee: PureSmoke Limited Inventors: Elena Cristea and Huw David Griffiths Overview: This patented method provides a controlled combustion-based process for producing food ingredients that carry authentic grill-type flavour in liquid or solid carrier media. The process is designed to generate grill and […]

07 Feb 26

Patent – Method for Smoking Liquids and Device Therefor

Publication: US20190216117A1Inventors: Elena Cristea & Huw David GriffithsAssignee: PureSmoke LtdPublication Date: July 18, 2019Status: Published patent application (later abandoned) Technical Contribution Introduces a smoking process under atmospheric pressure with improved efficiency and reduced operating time, minimizing reliance on large, inefficient smoking chambers. Describes an apparatus that disperses smoke into liquids through fine bubble agitation, promoting […]

24 Jan 26

Process for Obtaining High-Activity Polyphenol Extracts from Grape Marc

Inventor | Applied Extraction & Functional Ingredients Innovation Patent: MD 825 Z / MD 1136 Z (Filed 2015, Granted 2017)Exhibited at: The 22nd International Exhibition of Inventions (INVENTICA), Iași, Romania, 2018Domain: Food, nutraceutical and pharmaceutical ingredients I am a co-inventor of a patented industrial process for the extraction and stabilisation of high-activity polyphenols from grape […]

17 Jan 26

Sensory Training & Yeast Profiling Programme for Enzym

The programme combined targeted theory with hands-on product work using Enzym materials, selected top notes and chemicals covering yeast-specific flavour attributes, off-notes, structured profiling, spider charts, and introductory sensory statistics. Outcome:The sensory team demonstrated clear gains in confidence, alignment, and analytical precision, establishing a robust foundation for consistent product evaluation, R&D support, and quality control.

20 Nov 25

PJSC Enzym II (Ukraine)- Advice for Small Businesses- International Advisory – EBRD-Funded Sensory & Innovation Project

Role: Sensory & Quality Specialist (Area D)Programme: EBRD Small Business Impact Fund I was appointed as the Area D specialist, responsible for designing and embedding the sensory and quality layer that makes fermentation innovation commercially viable. What I built I created and implemented a complete sensory infrastructure for yeast extracts and reaction flavours, turning subjective […]