Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Štrucelj, Dubravka"'
Olive growing and olive oil production in Croatia have a tradition for a long period, along Adriatic coast and on the croatian islands. The most common autochtonous olive varieties that are present in the Dalmatia reggion are Oblica, Levantinka and L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2c1a8f1de5012db0022c50e575a6e152
https://www.bib.irb.hr/368910
https://www.bib.irb.hr/368910
Autor:
Neđeral Nakić, Sandra, Rade, Desanka, Škevin, Dubravka, Štrucelj, Dubravka, Mokrovčak, Željko, Bartolić, Martina
Pumpkin seed oils from naked and husk pumpkin seeds, produced by an industrial process and by laboratory extraction, were evaluated for fatty acid composition, tocopherol, sterol and squalene content. The major fatty acids in the oils from both varie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::7fe88660eb8f8adc074078b95c93e6eb
https://www.bib.irb.hr/265320
https://www.bib.irb.hr/265320
Olive growing and olive oil production in Croatia have a tradition for a long period, along Adriatic coast and on the Croatian islands. About 75% of all olive trees in Croatia is Oblica variety, that has a dual characteristics, as table olive and for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0d25606e3451492c797bd806eb839ee3
https://www.bib.irb.hr/267958
https://www.bib.irb.hr/267958
Influence of pumpkin seed oil adulteration on stability and chemical characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::45c90f226d40b14979f10c582a92dd84
https://www.bib.irb.hr/278640
https://www.bib.irb.hr/278640
Autor:
Škevin, Dubravka, Rade, Desanka, Neđeral Nakić Sandra, Štrucelj, Dubravka, Koprivnjak, Olivera
Bioactive Compounds of Virgin Olive Oil from Certain Croatian Olive Varieties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e4f64ba0008ce594ba967e057f07b2ae
https://www.bib.irb.hr/278602
https://www.bib.irb.hr/278602
Spices and herbs have been used for long time to improve flavour and extend the shelf life of different foods. The spices from Lamiaceae family, especially rosemary (Rosmarinus officinalis L.), are well known for their antioxidative properties. Since
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d989d289171e88c2e2efd100f083a09a
https://www.bib.irb.hr/204381
https://www.bib.irb.hr/204381
Autor:
Rade, Desanka, Neđeral Nakić, Sandra, Škevin, Dubravka, Štrucelj, Dubravka, Mokrovčak, Željko
The sterol content and composition of crude and refined sunflower, soybean and rapeseed oils, as well as of virgin olive oil, olive pomace oil and pumpkin seed oil (from common and naked seed) have been investigated. The sterol contents of investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4aadfd1cb21ab68d4e713dd19de71ab6
https://www.bib.irb.hr/168646
https://www.bib.irb.hr/168646
Pužne preše za cijeđenje ulja predstavljaju očit primjer tribosustava u kojemu se, zbog abraziva (SiO2) sadržanog u uljnom sjemenju, trošenje ne može izbjeći ali se ispravnom tribološkom praksom gubici mogu smanjiti. Na noževima plašta ko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::31f3e306dca60f9848085904dd194065
https://www.bib.irb.hr/152962
https://www.bib.irb.hr/152962
Autor:
Škevin, Dubravka, Rade, Desanka, Štrucelj, Dubravka, Mokrovčak, Željko, Neđeral, Sandra, Benčić, Đani
The influence of harvest time on the intensity of bitterness and the level of phenol compounds in olive oil from the region of west Istria obtained from two local (Bianchera and Busa) and one introduced, Italian variety (Leccino) was studied. Olive f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::1f8877267363364b1b97bbecf178a935
https://www.bib.irb.hr/129014
https://www.bib.irb.hr/129014