Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Anel Beganovic"'
Autor:
Stefan Stuppner, Sophia Mayr, Anel Beganovic, Krzysztof Beć, Justyna Grabska, Urban Aufschnaiter, Magdalena Groeneveld, Matthias Rainer, Thomas Jakschitz, Günther K. Bonn, Christian W. Huck
Publikováno v:
Sensors, Vol 20, Iss 17, p 4983 (2020)
Elderberry (Sambucus nigra L., fructus) is a very potent herbal drug, deriving from traditional European medicine (TEM). Ripe elderberries are rich in anthocyanins, flavonols, flavonol esters, flavonol glycosides, lectins, essential oils, unsaturated
Externí odkaz:
https://doaj.org/article/c9f171e310af4d0b93a0839804528cbc
Autor:
Kiah Edwards, Marena Manley, Louwrens C. Hoffman, Anel Beganovic, Christian G. Kirchler, Christian W. Huck, Paul J. Williams
Publikováno v:
Molecules, Vol 25, Iss 8, p 1845 (2020)
Near-infrared (NIR) spectroscopy, combined with multivariate data analysis techniques, was used to rapidly differentiate between South African game species, irrespective of the treatment (fresh or previously frozen) or the muscle type. These individu
Externí odkaz:
https://doaj.org/article/f92acef4f7a040abb6fb02f608816041
Autor:
Luzia M. Hawthorne, Anel Beganović, Matthias Schwarz, Aeneas W. Noordanus, Markus Prem, Lothar Zapf, Stefan Scheibel, Gerhard Margreiter, Christian W. Huck, Katrin Bach
Publikováno v:
Foods, Vol 9, Iss 12, p 1802 (2020)
The packaging of fresh meat has been studied for decades, leading to improved packaging types and conditions such as modified atmosphere packaging (MAP). While commonly used meat packaging uses fossil fuel-based materials, the use of biodegradable pa
Externí odkaz:
https://doaj.org/article/81f665ba2daf4cb4b9c6301b958a6246
Publikováno v:
Molecules, Vol 24, Iss 20, p 3696 (2019)
The predictive power of the two major water bands centered at 6900 cm - 1 and 5200 cm - 1 in the near-infrared (NIR) region was compared to carbohydrate-related spectral areas located in the first overtone (around 6000 cm - 1 ) and combination (aroun
Externí odkaz:
https://doaj.org/article/e002892450094b749e1a9879b4323d13
Publikováno v:
Foods, Vol 8, Iss 2, p 49 (2019)
Traditional methods for the determination of meat quality-relevant parameters are rather time-consuming and destructive, whereas spectroscopic methods offer fast and non-invasive measurements. This review critically deals with the application of hand
Externí odkaz:
https://doaj.org/article/59593fe23af541a387bfc87e07684027