Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Diandra Pintać"'
Autor:
Diandra Pintać, Kristina Bekvalac, Neda Mimica-Dukić, Milena Rašeta, Nikola Anđelić, Marija Lesjak, Dejan Orčić
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100030- (2022)
This study compared the phenolic profile and antioxidant activity, expressed by real serving's concentrations, of most popular plant-based drinks: coffee, tea and wine. Popular brands of coffees, black and green teas and red wines were subjected to L
Externí odkaz:
https://doaj.org/article/6c19ac701f7d45b4b01fa10e10514f7e
Autor:
Marija Lesjak, Ivana Beara, Nataša Simin, Diandra Pintać, Tatjana Majkić, Kristina Bekvalac, Dejan Orčić, Neda Mimica-Dukić
Publikováno v:
Journal of Functional Foods, Vol 40, Iss , Pp 68-75 (2018)
Quercetin is hardly bioavailable and largely transformed to different metabolites. Although little is known about their biological activities, these metabolites are crucial for explanation of health benefits associated with quercetin dietary intake.
Externí odkaz:
https://doaj.org/article/2d48a6c230894e4f88ac6dd2a2be9d9f
Akademický článek
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Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Marija Lesjak, Dejan Orčić, Sanja Berežni, Dragana Četojević-Simin, Diandra Pintać, Neda Mimica-Dukić
Publikováno v:
Food Chemistry. 286:686-695
© 2019 Elsevier Ltd Chemical composition and bioactivity of eight edible Vitis vinifera L. leaf varieties originating from Fruška Gora, Serbia, including two autochthonous varieties, were evaluated. The LC-MS/MS analysis confirmed the presence of 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25844e47f88aa5ef5c5c268e0b25603e
https://doi.org/10.1016/j.foodchem.2019.02.049
https://doi.org/10.1016/j.foodchem.2019.02.049
Autor:
Helen Skaltsa, Jörg Heilmann, Marija Lesjak, Diandra Pintać, Christina Barda, Maria-Eleni Grafakou
Publikováno v:
Planta Medica.
Thirteen prenylated acylphloroglucinols (1–13), including 2 previously undescribed compounds (1) and (2), were isolated from Hypericum jovis. Their structures were elucidated by high-field NMR spectroscopy. The isolated prenylated acylphloroglucino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::920f61f7d4698ef80fe8cbb4da224a7f
https://www.cris.uns.ac.rs/record.jsf?recordId=118064&source=OpenAIRE&language=en
https://www.cris.uns.ac.rs/record.jsf?recordId=118064&source=OpenAIRE&language=en
Autor:
Ljilja Torović, Dejan Orčić, Neda Mimica–Dukić, Ivana Beara, Marija Lesjak, Tatjana Majkić, Diandra Pintać, Natasa Simin
Publikováno v:
Industrial Crops and Products. 111:379-390
© 2017 Elsevier B.V. Pomace is a winemaking by-product, rich in bioactive compounds which exert various health benefits and are used as dietary supplements, cosmetic ingredients, food colorants and preservatives. Isolation and further utilization of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::805d56d42b80caaab9e8f8e225d5911c
https://doi.org/10.1016/j.indcrop.2017.10.038
https://doi.org/10.1016/j.indcrop.2017.10.038
Autor:
Ivana Beara, Neda Mimica-Dukić, Dejan Orčić, Marija Lesjak, Diandra Pintać, Tatjana Majkić, Kristina Bekvalac, Natasa Simin
Publikováno v:
Journal of Functional Foods, Vol 40, Iss, Pp 68-75 (2018)
© 2017 Elsevier Ltd Quercetin is hardly bioavailable and largely transformed to different metabolites. Although little is known about their biological activities, these metabolites are crucial for explanation of health benefits associated with querc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c7cfa01cdfb0066f7672bee3d5174aa
https://www.cris.uns.ac.rs/record.jsf?recordId=105979&source=OpenAIRE&language=en
https://www.cris.uns.ac.rs/record.jsf?recordId=105979&source=OpenAIRE&language=en
Autor:
Ivana Beara, Dejan Orčić, Diandra Pintać, Ljilja Torović, Marija Lesjak, Neda Mimica-Dukić, Tatjana Majkić
Publikováno v:
International Journal of Food Properties. 20:S2552-S2568
© Ivana N. Beara, Ljilja D. Torović, Diandra Ð. Pintać, Tatjana M. Majkić, Dejan Z. Orčić, Neda M. Mimica-Dukić, and Marija M. Lesjak. This article reports novel and valuable data about three red (Cabernet Sauvignon, Frankovka and Merlot vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcbe4e63d72a0f833239aceae3ae3988
https://doi.org/10.1080/10942912.2017.1375512
https://doi.org/10.1080/10942912.2017.1375512