JOURNAL OF ENGINEERING SCIENCE Vol. XXV (2) 2018 Full Issue Table of Contents DOI: 10.5281/zenodo.2559253 DEEP ULTRAVIOLET LIGHT EMITTING DIODES (DUV LEDS) Titu-Marius I. Băjenescu pp. 6-19 DOI: 10.5281/zenodo.2559280 OXIDE NANOMETRIC PELLICLES FORMATION BY APPLYING ELECTRICAL DICHARGES IN INPULSE Pavel Topala, Alexandr Ojegov, Petru Stoicev pp. 20-39 DOI: 10.5281/zenodo.2559352 DETERMINATION OF THERMOREOLOGICAL CHARACTERISTICS AT MICROSCOPIC SCALE FROM EXPERIENCES ON THIN WALL TUBES Vasile Marina, Viorica Marina pp. 30-37 DOI: 10.5281/zenodo.2563895 TEMPERATURE DEPENDENT GAS SENSING PROPERTIES OF TIN-DOPED ZINC OXIDE FILMS Vasile Postica pp. 38-44 DOI: 10.5281/zenodo.2564486 EXTENDED RSA-M ALGORITHM AS A WAY OF INCREASE COMPUTATIONAL COMPLEXITY OF CRYPTOSYSTEMS Vyacheslav Kunev pp. 45-56 DOI: 10.5281/zenodo.2564679 PROGRESS OF ARTIFICIAL INTELLIGENCE (AI) Titu-Marius I. Băjenescu pp. 57-64 DOI: 10.5281/zenodo.2564724 THE IMPACT OF SOFTWARE ACTIVITY ON THE IMPLEMENTATION OF COST MANAGERIAL SYSTEM Tatiana Ţurcanu pp. 65-70 DOI: 10.5281/zenodo.2564730 RATIONAL STRUCTURE OF A TSEMENTOBETON FOR A COVERING OF HIGHWAYS Irina Solonenko pp. 71-75 DOI: 10.5281/zenodo.2565105 OPERATING PROPERTIES OF EPOXY COMPOSITIONS UNDER THE INFLUENCE OF ABSORPTION-ACTIVE ENVIRONMENT An. A. Gara, A. А. Gara pp. 76-80 DOI: 10.5281/zenodo.2565907 STUDY ON PARAMETERS OF USED WATER IN A CHEESE-PROCESSING FACTORY Cristina Gabriela Constantinescu (Pop), Rodica Sturza pp. 81-84 DOI: 10.5281/zenodo.2579635 INFLUENCE OF OILSEED GROATS ADDITION ON THE YIELD OF MINCED MEAT PRODUCTS Grumeza Irina pp. 85-88 DOI: 10.5281/zenodo.2579651 DRYING KINETICS OF APRICOTS KERNELS Boestean Olga pp. 89-94 DOI: 10.5281/zenodo.2579667 CONTRIBUTION OF FORCEMEAT COMPONENTS ON THE PRODUCING OF RAWDRIED SALAMI WITH STARTER CULTURES Vasile Ili pp. 95-100 DOI: 10.5281/zenodo.2579673 FORMATION OF MICROCAPSULES’ BIOPOLYMERIC SHELLS: ELECTROCHEMICAL ASPECTS Dimova Olga, Baerle Alexei pp. 101-106 DOI: 10.5281/zenodo.2579692 CONCEPTUAL ASPECTS OF FOOD SECURITY Maria Oleiniuc pp. 107-114 DOI: 10.5281/zenodo.2579698 THE DYNAMICS OF SCIENTIFIC RESEARCH IN THE AREA OF FOOD SCIENCE IN EASTERN EUROPE Dicusar Galina, Netreba Natalia, Boestean Olga pp. 115-119
