Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Ana Slatnar"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Alternatives to the conventional thermal processing (TT) of food are an area of research that has grown tremendously in recent decades. The impact of these alternative techniques on the sensory profile of fruit juices has been discussed in the litera
Externí odkaz:
https://doaj.org/article/5fa5998673b142a7a1e95cf5ae2b8303
Autor:
Ibrahim Rabeeah, Viktoria Gruber-Schmidt, Helen Murray, Negin Afsharzadeh, Renate Paltram, Silvija Marinovic, Hassan Zia, Olly Sanny Hutabarat, Mikko Hofsommer, Ana Slatnar, Christopher Schlosser, Karl Stich, Heidi Halbwirth, Manfred Gössinger, Christian Haselmair-Gosch
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1159 (2024)
Among fruits, the apple is unique for producing large amounts of the dihydrochalcone phloridzin, which, together with phloretin, its aglycone, is valuable to the pharmaceutical and food industries for its antidiabetic, antioxidant, and anticarcinogen
Externí odkaz:
https://doaj.org/article/467df95eda0342fa90311e40aad528f7
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 10, Iss 1, Pp 1-11 (2023)
Abstract Background Climate change is increasingly impacting agriculture all over the world, with extended periods of drought, flooding, hail, winds and temperature extremes. To negate the effects of climate change, researchers are trying to find new
Externí odkaz:
https://doaj.org/article/59b70aa0c0024bad8d9f3959c57a1e47
Publikováno v:
Foods, Vol 13, Iss 3, p 401 (2024)
Algal biostimulants are increasingly integral to vegetable cultivation due to their capacity to boost yield, alleviate abiotic and biotic stress, and enhance overall crop quality. This study evaluated the impact of two commercially available algal-ba
Externí odkaz:
https://doaj.org/article/e988f44139a340589a3851d9c3feef0d
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 8, Iss 1, Pp 1-12 (2021)
Abstract Background Biostimulants, such as algae extracts or amino acids, are becoming more common in agriculture because the mentality is to make plants more resistant or tolerant to negative environmental factors, rather than using synthetic chemic
Externí odkaz:
https://doaj.org/article/28c2b11ae45b44d6905a5475c30673a3
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
Abstract Twenty-one different cultivars from four different species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sug
Externí odkaz:
https://doaj.org/article/d196d225c2e24371a76eaf64e5159b93
Autor:
Aljaz Medic, Tilen Zamljen, Ana Slatnar, Metka Hudina, Mariana Cecilia Grohar, Robert Veberic
Publikováno v:
Foods, Vol 12, Iss 2, p 371 (2023)
The consumption of fresh vegetables has been consistently associated with numerous health benefits. However, several factors (such as allelochemicals) influence yield, quality, and metabolites, which inevitably affect the fruit quality and health ben
Externí odkaz:
https://doaj.org/article/929a4e4cb57448c28004739f211fc43c
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Lamb's lettuce is a popular winter salad, often grown in private vegetable plots, small local farms or in intensive vegetable production. It is usually marketed as a ready-to-eat produce in supermarkets. The aim of the study was to evaluate the chang
Externí odkaz:
https://doaj.org/article/513016e3ad444363b61486374015bfc1
Autor:
Anita Solar, Aljaz Medic, Ana Slatnar, Maja Mikulic-Petkovsek, Roberto Botta, Mercè Rovira, Jean-Paul Sarraquigne, Ana Paula Silva, Robert Veberic, Franci Stampar, Metka Hudina, Loretta Bacchetta
Publikováno v:
Plants, Vol 11, Iss 22, p 3051 (2022)
Different climatic conditions are known to affect the synthesis of primary and secondary metabolites. Therefore, the phenolic contents in new growing areas could affect the quality and flavor of hazelnuts. The aim of this study was to determine the v
Externí odkaz:
https://doaj.org/article/c9104b1c72264613a29d26767b696426
Publikováno v:
Foods, Vol 11, Iss 15, p 2256 (2022)
Chili olive oil is a popular addition to various foods in many countries. In a detailed study, the content of phenols and capsaicinoids in chili olive oil was determined using chili flakes and whole chilies. A total of 99.8% of the phenols in chili o
Externí odkaz:
https://doaj.org/article/e25d4ceb40fe486f994091e497ffc476