Knowledge Without Borders

The shared open-access repository of the KreativEU European University Alliance, connecting research, education, innovation, and cultural heritage across Europe.

Welcome to the KreativEU Digital Campus Repository

We bring together research publications, academic journals, educational resources, project results, and cultural heritage collections from partner institutions across Europe.

Designed to support Open Science, international collaboration, and academic excellence, the repository provides open access to knowledge created by researchers, educators, students, and innovators within the KreativEU community.

Together, we are building a connected European academic ecosystem where knowledge is created, preserved, shared, and made accessible for future generations.

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Communities in KreativEU Repository

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KreativEU Test Community
Valahia University of Târgoviște Central Library
The Central Library of Valahia University of Târgoviște is a modern academic library that supports education and research by providing access to library collections, electronic resources, and international scientific databases for students, academics, and researchers.
Valahia University of Târgoviște Open Access Journals
Valahia University of Târgoviște publishes a diverse portfolio of peer-reviewed open access journals covering agriculture, food science, engineering, economics, education, law, archaeology, history, and multidisciplinary research. Through these journals, the University supports the principles of Open Science by providing free and unrestricted access to high-quality scholarly research for the global academic community.

Recent Submissions

PHYTOCHEMICAL STUDY OF THE THREE MAIN ONION VARIETIES (ALLIUM CEPA L.) GROWN IN ALGERIA
(Valahia University of Targoviste, 2024-04)
El Kadi, Fatima Zohra
;
Belkhodja, Hamza
;
Labbaci, Fatima Zohra
;
Lebga, Houaria
;
Tefiani, Manel
Three species of Allium cepa (red, purple, yellow) were evaluated for their secondary metabolite content, free radical scavenging activity (DPPH), and ferric reducing ability (FRAP). Our findings confirm that the dry matter content in all varieties ranged from 12.3% to 18.1%, rendering them suitable for extended storage. The ethanolic extract of red onion (EERO) displayed the highest yield (3.86%). Similarly, the levels of total phenols (TPC), total flavonoid content (TFC), hydroxycinnamic acid (HTC), and cysteine-containing peptide (CTC) varied between 0.14 and 0.27 mg/g GAE, 0.20 and 0.29 mg/g QE, 0.25 and 0.29 mg/g GAE, and 0.015 and 0.102 mg CE/g DW, respectively. Furthermore, ethanolic extract of yellow onion (EEYO) demonstrated a significant iron reduction capacity (0.75 ± 0.06 mM Fe2+) and an IC50 of 0.159 ± 0.18 mg/ml, indicating enhanced antioxidant potential.
Volume 16, Issue 2
16
Volume 16, Issue 1
16 - 1
Volume 16 (2024)
The Annals of "Valahia" University of Târgoviște – Agriculture Section (16)
The Annals of "Valahia" University of Târgoviște – Agriculture Section
2065-2720