JES, Vol. XXX, No. 1 (2023) Full Issue PDF Articles Improving the designing of mechanical technologies through optimized dimensional structures Aurel Stroncea PDF 8-21 Evaluation and measurement of technological functions Vadim Iatchevici PDF 22-36 National and international experience regarding development of bicycle infrastructure Vasile Plămădeală, Vladimir Goian, Elena Rusu PDF 37-54 Structure of polymer/clay nanocomposites, a molecular modelling perspective Nikita Siminel PDF 55-64 Processing of microstructures of metal surfaces with chemical-thermal treatment in low voltage electrolytic plasma Daniela Răileanu PDF 65-75 Traction capacity of rechargeable LFP batteries for trolleybus Oleg Petrov PDF 76-84 Republic of Moldova: Assessment of energy poverty Valentin Arion, Vasile Leu, Viorica Hlusov PDF 85-98 A material full of promises: Hg1-xCdXTe – mercury cadmium telluride Titu-Marius Băjenescu PDF 99-105 New approaches to missing biomedical data recovery for machine learning Victor Iapăscurtă, Ion Fiodorov PDF 106-117 Analysis of the use of geothermal heat pumps for heating and cooling of individual residential buildings Vera Danici-Guțul, Vera Guțul PDF 118-127 A new concept regarding the selection of sewerage systems and natural treatment of municipal wastewaters Victor Covaliov, Dumitru Ungureanu, Gheorghe Duca, Olga Covaliova, Lidia Romanciuc PDF 128-139 Reducing the risk of spoilage caused by Bacillus cereus in cow’s and goat’s milk yogurt with berries puree Tatiana Cușmenco, Elisaveta Sandulachi, Viorica Bulgaru, Artur Macari, Natalia Netreba, Iuliana Sandu, Irina Dianu PDF 140-153 Drying of pears in CO2 modified atmosphere Mihail Melenciuc PDF 154-164 Model of statistical data analysis on nitrogen content in soybeans (Glicine Max Merrill) in Clavera variety Ion Ganea PDF 165-177 The role of basil, thyme and tarragon in reducing the content of nitrite in meat products Elisaveta Sandulachi, Artur Macari, Viorica Bulgaru, Aliona Ghendov-Mosanu, Rodica Sturza PDF 178-186 Effects of defatted walnut meal as a potential ingredient in bread: physicochemical, rheological, functional and sensory properties Valentina Bantea-Zagareanu PDF 187-206
