Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Dora Klisović"'
Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves
Publikováno v:
Foods, Vol 13, Iss 1, p 73 (2023)
The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of le
Externí odkaz:
https://doaj.org/article/7cf96808471a4b88af2ea57eb65b6261
Autor:
Zoran Šikić, Šime Marcelić, Karolina Brkić Bubola, Maja Jukić Špika, Ana Gašparović Pinto, Marko Zorica, Šimun Kolega, Igor Pasković, Anja Novoselić, Dora Klisović, Tomislav Kos
Publikováno v:
Agriculture, Vol 13, Iss 9, p 1854 (2023)
Olive groves in the Mediterranean may lose production sustainability because of their vulnerability to climatic change. Irrigation is an important measure that could significantly affect fruit yield, olive fruit fly infestation, and oil characteristi
Externí odkaz:
https://doaj.org/article/6df1712db28f49df97c0e84cc23a75cf
Autor:
Nikolina Vidović, Igor Pasković, Šime Marcelić, Igor Lukić, Karolina Brkić Bubola, Dora Klisović, Anja Novoselić, Igor Palčić, Marija Polić Pasković, Mirjana Herak Ćustić, Marko Petek, Maja Jukić Špika, Marija Pecina, Paula Pongrac, Smiljana Goreta Ban
Publikováno v:
Horticulturae, Vol 8, Iss 10, p 912 (2022)
Up to date, there are no reports on the effects of combined sulfur (S) and nitrogen (N) foliar application in olive orchards on volatile compounds and sensory characteristics of virgin olive oil (VOO). In this work, the effects of increasing the fert
Externí odkaz:
https://doaj.org/article/1b5e9719383a4381811bb5a4fb019a5b
Autor:
Dora Klisović, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić, Karolina Brkić Bubola
Publikováno v:
Foods, Vol 11, Iss 15, p 2329 (2022)
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigat
Externí odkaz:
https://doaj.org/article/83802d6d5cc24da7a31d892b719503d9
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 2, Pp 171-182 (2019)
The beneficial properties of polyphenols are widely recognized, and polyphenol-rich olive oil, which is part of the typical Mediterranean diet, has been identified as having positive health effects. However, over the past decade, olive leaves have be
Externí odkaz:
https://doaj.org/article/31d119974f4846f4ac61a3e047382900
Autor:
Karolina Brkić Bubola, Šimun Kolega, Šime Marcelić, Zoran Šikić, Ana Gašparović Pinto, Marko Zorica, Dora Klisović, Anja Novoselić, Maja Jukić Špika, Tomislav Kos
Publikováno v:
Foods, Vol 11, Iss 12, p 1767 (2022)
Croatian islands are olive growing areas characterized by poor conditions for olive trees because of karst soil and a precipitation deficiency. Under these conditions, irrigation is a very important factor for constant olive oil production. This pape
Externí odkaz:
https://doaj.org/article/0d1393a65c0445f6a3cc7f5e0ccae2be
Publikováno v:
Agriculture, Vol 11, Iss 10, p 917 (2021)
The effect of the addition of different amounts of olive leaf (1, 2.5, and 5%, m/m) during Buža olive cv. oil production on the quantitative production parameters, composition, and sensory characteristics of the obtained oils were investigated in th
Externí odkaz:
https://doaj.org/article/9dd1407fcd584bba98cc02c184ddcc21
Autor:
Tina Lesic, Karolina Brkić Bubola, Olivera Koprivnjak, Dora Klisović, Anja Novoselić, Jelka Pleadin
Publikováno v:
Foods
Volume 11
Issue 15
Foods; Volume 11; Issue 15; Pages: 2329
Volume 11
Issue 15
Foods; Volume 11; Issue 15; Pages: 2329
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baacd5a255ecd8d796f1d1de7ac8f2f9
https://urn.nsk.hr/urn:nbn:hr:184:108222
https://urn.nsk.hr/urn:nbn:hr:184:108222
The present study investigated the changes in extra virgin olive oil (EVOO) quality, health, and flavour properties during simulated domestic consumption conditions in which the EVOO bottles were reopened daily, thereby gradually increasing the heads
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1291a96b3bd7a6bcf10a818970eab95
https://www.bib.irb.hr/1189549
https://www.bib.irb.hr/1189549
Despite the high economic and nutritional value as major positive aspects, olive oil production has an unfavourable side, which is the negative environmental impact caused by the generation of significant amounts of liquid and solid wastes. Therefore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43b843db8fde999ea9a7bf281c5aa546
https://doi.org/10.1111/ijfs.15177
https://doi.org/10.1111/ijfs.15177