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Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are als
Autor:
Milica M. Fotirić Akšić, Mirjana B. Pešić, Ilinka Pećinar, Aleksandra Dramićanin, Danijel D. Milinčić, Aleksandar Ž. Kostić, Uroš Gašić, Mihajlo Jakanovski, Marko Kitanović, Mekjell Meland
Publikováno v:
Antioxidants, Vol 13, Iss 11, p 1374 (2024)
Pollen represents a reward for pollinators and is a key element in plant–insect interactions, especially in apples, which are entomophilous species and require cross-pollination to produce economically valuable yields. The aim of this study was to
Externí odkaz:
https://doaj.org/article/162fc69c1c1c42fa879ce1a6350fd9fe
Autor:
Sladjana P. Stanojević, Danijel D. Milinčić, Nataša Smiljanić, Mirjana B. Pešić, Nebojša M. Nedić, Stefan Kolašinac, Biljana Dojčinović, Zora Dajić-Stevanović, Aleksandar Ž. Kostić
Publikováno v:
Foods, Vol 13, Iss 22, p 3573 (2024)
Honey is a sweet syrup mixture substance produced by honey bees. Contradictory results have been reported on the influence of organic and conventional beekeeping on the properties of honey. The aim of this research was to determine the potential diff
Externí odkaz:
https://doaj.org/article/29966c45596445428c981015b699bf0e
Autor:
Jelena GOLIJAN PANTOVIĆ, Radivoj PETRONIJEVIĆ, Stefan GORDANIĆ, Danijel D. MILINČIĆ, Radiša ĐORĐEVIĆ, Dušica JOVIČIĆ, Slavoljub LEKIĆ, Aleksandar Ž. KOSTIĆ
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 52, Iss 2 (2024)
This study aimed to ascertain the differences in the nutritional composition of maize grains by analysing their lipid, protein, fatty acid, triacylglycerol, and sugar content before and after undergoing an accelerated aging (AA) test. Additionally, p
Externí odkaz:
https://doaj.org/article/8ef80240a7b242f3ad81c862eb7941eb
Autor:
Jovana Petrović, Jasmina Glamočlija, Danijel D. Milinčić, Ana Doroški, Steva Lević, Slađana P. Stanojević, Aleksandar Ž. Kostić, Dušanka A. Popović Minić, Bojana B. Vidović, Ana Plećić, Viktor A. Nedović, Mirjana B. Pešić, Dejan Stojković
Publikováno v:
Pharmaceuticals, Vol 17, Iss 9, p 1153 (2024)
Herein we describe the antioxidant, antimicrobial, antibiofilm, anti-inflammatory and wound-healing potential of aqueous and polysaccharide extracts from three widely appreciated mushrooms: Agrocybe aegerita, Laetiporus sulphureus and Agaricus bispor
Externí odkaz:
https://doaj.org/article/ded9000da72b4b3fa7d8ce60c6189546
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/418c1f69c4ac45beba186060f08a176c
Autor:
Stefan V. Gordanić, Aleksandar Ž. Kostić, Đurđa Krstić, Sandra Vuković, Sofija Kilibarda, Tatjana Marković, Đorđe Moravčević
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22134- (2023)
The purpose of this study was to determine the content of twenty-two biogenic elements (BEs) and potentially toxic elements (PTEs) in the soil and fresh Allium ursinum leaves from 43 different locations, in order to examine their bioaccumulation pote
Externí odkaz:
https://doaj.org/article/68b7d9952f21412ca59e3f92027e92ca
Autor:
Spasoje D. Belošević, Danijel D. Milinčić, Uroš M. Gašić, Aleksandar Ž. Kostić, Ana S. Salević-Jelić, Jovana M. Marković, Verica B. Đorđević, Steva M. Lević, Mirjana B. Pešić, Viktor A. Nedović
Publikováno v:
Foods, Vol 13, Iss 5, p 757 (2024)
The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results s
Externí odkaz:
https://doaj.org/article/bee51262f1474ab0b449039bb329edcd
Autor:
Slađana P. Stanojević, Milica M. Pešić, Danijel D. Milinčić, Aleksandar Ž. Kostić, Mirjana B. Pešić
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11002- (2022)
The aim of this study was to investigate the eating behavior of college students and the reasons for consuming traditional food and to compare the motives for choosing traditional food with the research conducted in 6 European countries. This researc
Externí odkaz:
https://doaj.org/article/67a21fa4f5c944459ce161c15315af31