Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

Autor: Nesrin Ecem Bayram, Yusuf Can Gercek, Saffet Çelik, Nazlı Mayda, Aleksandar Ž. Kostić, Aleksandra M. Dramićanin, Aslı Özkök

Publikováno v: Arabian Journal of Chemistry, Vol 14, Iss 3, Pp 103004- (2021)

In this study, the chemical profile of bee pollen (BP) and bee bread (BB) samples collected from the same beehive were analyzed by LC–MS/MS (liquid chromatography technique coupled with tandem mass spectrometry), providing the identification of 23

Externí odkaz: https://doaj.org/article/87ca666cc81d440bb0343dd13b9ce492

Content and distribution of major and trace elements as a tool to assess the genotypes, harvesting time, and cultivation systems of potato

Autor: Aleksandra M. Dramićanin, Vesna Stanković, Filip Andrić, Dušanka Milojković-Opsenica, Jelena Mutić, Nebojša Momirović

Publikováno v: Food Chemistry

The effects of organic versus integral and conventional crop management on content and distribution of major and trace elements in different varieties of potato were investigated in a three year field trial. A set of 48 potato tubers of four varietie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b4e3e0b706b689306e55dc00082aa19
https://cer.ihtm.bg.ac.rs/handle/123456789/4488

Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value

Autor: Živoslav Lj. Tešić, Danijel D. Milinčić, Aleksandar Ž. Kostić, Bojana Špirović Trifunović, Mirjana B. Pešić, Aleksandra M. Dramićanin, Miroljub B. Barać, Tomislav Tosti

Publikováno v: Journal of the Serbian Chemical Society
JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
Journal of the Serbian Chemical Society, Vol 85, Iss 3, Pp 305-319 (2020)

The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::345f4673a02be0a75211b4a721af48b4
http://cherry.chem.bg.ac.rs/handle/123456789/3913

Sugar profiles as a promising tool in tracing differences between potato cultivation systems, botanical origin and climate conditions

Autor: Filip Andrić, Nebojša Momirović, Dušanka Milojković-Opsenica, Dobrivoj Poštić, Aleksandra M. Dramićanin

Publikováno v: Journal of Food Composition and Analysis

This research proposes a new way of tracing differences between potato cultivation systems, botanical origin, and climate conditions by using sugar profiles. A set of 90 potato tubers of four varieties with different ripening times, cultivated in thr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eea9e85db75bc2526c02d3bdd9035e4c
https://cherry.chem.bg.ac.rs/handle/123456789/2199

The fatty acid profile of Serbian bee-collected pollen - a chemotaxonomic and nutritional approach

Autor: Dušanka Milojković-Opsenica, Mirjana B. Pešić, Dejana Trbović, Živoslav Lj. Tešić, Radivoj Petronijević, Aleksandar Ž. Kostić, Aleksandra M. Dramićanin

Publikováno v: Journal of Apicultural Research

The fatty acid profile, its relation to botanical origin and nutritional characteristics of bee-collected pollen from Serbia was determined. Twenty different fatty acids were detected. Depending on the palynological origin, the fatty acid (FAs) compo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5826f9b3f29feaf82baa4d9540bca9c7
https://cherry.chem.bg.ac.rs/handle/123456789/2544