Претрага
Резултати
Traditionally made red wines produced from an autochthonous grapevine variety as a source of biologically active compounds and their antioxidant potential
[2020]
Čomić, Ljiljana Determination of the content of buckwheat and wheat flours in bread using GC-MS and multivariate analysis
[2015]
Psodorov, Đorđe Antibacterial activity of biopolymer composite materials obtained from pumpkin oil cake and winter savory or basil essential oil against various pathogenic bacteria
[2020]
Bulut, Sandra Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches
[2013]
Veljkovic, Jovana N.; Pavlovic, Aleksandra N. Chemometric fatty acidomics to distinguish between yeast and sourdough breads from Serbia and Turkey
[2022]
Pastor, Kristian Use of inulin-collagen suspension for the total replacement of pork backfat in cooked-emulsified sausages
[2023]
Bajčić, Aleksandar Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)
[2020]
Salaj, Nebojša Effects of osmotic pretreatment on quality and physical properties of dried quinces (Cydonia oblonga)
[2015]
Radojčin, Milivoj T. Carotenoid and flavonoid levels, antioxidant activity and antimicrobial properties of tomato grown in Serbia
[2022]
Miljković, Vojkan M. Germicidal efficacy of disinfectant based on sodium hypochlorite and essential oils
[2023]
Tomičić, Zorica Филтери
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