Претрага
Резултати
The significance of minor components on the antibacterial activity of essential oil via chemometrics
[2021]
Miladinović, D.L. 









Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis
[2020]
Drašković Berger, Mirna; Vakula, Anita 















The effect of essential oil and extract from sage (Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages
[2018]
Šojić, Branislav 












Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour
[2020]
Tomić, Jelena 





Polysaccharides of Pleurotus flabellatus strain Mynuk produced by submerged fermentation as a promising novel tool against adhesion and biofilm formation of foodborne pathogens
[2019]
Vunduk, Jovana 





Effects of extrusion process on Fusarium and Alternaria mycotoxins in whole grain triticale flour
[2022]
Elizabet Janić Hajnal 










Raman spectroscopy coupled with chemometric modeling approaches for authentication of different paprika varieties at physiological maturity [2022]
Kolašinac, Stefan







Recovery of high-content ω–3 fatty acid oil from raspberry (Rubus idaeus L.) seeds: chemical composition and functional quality
[2020]
Marić, Boško 














Antioxidative activities and chemical characterization of polysaccharides extracted from the basidiomycete Schizophyllum commune
[2011]
Klaus, Anita 







Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics
[2017]
Šereš, Zita 













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