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, […]

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 […]