Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Eva S. Lončar"'
Autor:
Marija Bodroža Solarov, Jelena Krulj, Eva S. Lončar, Jovana Kojić, Anamarija Mandić, Lato Pezo, Nebojša Ilić
Publikováno v:
Journal of Functional Foods, Vol 37, Iss, Pp 157-163 (2017)
peer-reviewed
Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and simil
Betaine has a range of health benefits and therefore has been recommended as a functional ingredient in dietary supplements. The main dietary sources of betaine are processed grains such as bread, biscuits, cereals, pasta and simil
Autor:
Andrijana Sever Škapin, Jonjaua Ranogajec, Helena Hirsenberger, Eva S. Lončar, Ana Vidaković, Siniša Markov
Publikováno v:
Journal of Cultural Heritage. 24:1-8
The goal of the paper is the investigation of synergistic action of newly developed consolidants and LDH_TiO2 photocatalytic suspension on the characteristics (antifungal efficiency and surface properties) of the selected mineral substrates: brick an
Autor:
Jasna Mastilović, Dragan Živančev, Žarko Kevrešan, Radomir V. Malbaša, Nikola Hristov, Eva S. Lončar
Publikováno v:
Journal of the Science of Food and Agriculture.
BACKGROUND Climate changes do not only affect wheat yield, but also its quality. The information on this topic gathered so far is somewhat contradictory and insufficient. Climate changes are also affecting wheat indirectly through their influence on
Autor:
Eva S. Lončar, Sanja O. Podunavac Kuzmanović, Lidija R. Jevrić, Milica Ž. Karadžić, Strahinja Z. Kovačević
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 38:1593-1600
Quantitative structure–retention relationship analysis has been performed in order to correlate the retention of carboxydrate derivatives with their calculated lipophilicity, using normal-phase thin-layer chromatography. Principal component analysi
Autor:
Lidija R. Jevrić, Milica Ž. Karadžić, Sanja O. Podunavac Kuzmanović, Eva S. Lončar, Strahinja Z. Kovačević
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 38:1247-1253
In this paper correlations between molecular lipophilicity of a twelve 2,4-dioxotetrahydro-1,3-thiazole derivatives and their retention characteristics obtained by reversed-phase thin-layer chromatography are presented. The regression models were def
Autor:
Lidija R. Jevrić, Milica Ž. Karadžić, Sanja O. Podunavac Kuzmanović, Strahinja Z. Kovačević, Eva S. Lončar
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 38:662-669
Quantitative structure-retention relationships (QSRR) was developed for eleven 1,6-anhydrohexose and D-aldopentose derivatives using their retention data (RM0 values), obtained by normal phase (NP) thin-layer chromatography (TLC) and partition coeffi
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 38:492-500
This study is based on the analysis of the retention behavior of some anhydro-D-aldose derivatives in reversed-phase thin-layer chromatography (RP-TLC). Chromatographic separations were achieved applying a methanol/water mobile phase and three differ
Autor:
Spasenija D. Milanović, Jasmina Vitas, Sanja O. Podunavac-Kuzmanović, Lidija R. Jevrić, Strahinja Z. Kovačević, Radomir V. Malbaša, Eva S. Lončar
Publikováno v:
Journal of Food Science and Technology. 52:5968-5974
In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the tex
Autor:
Mirela D. Iličić, Bojana Ikonić, Dajana V. Vukić, Katarina G. Kanurić, Spasenija D. Milanović, Vladimir R. Vukić, Eva S. Lončar
Publikováno v:
Journal of Food and Drug Analysis, Vol 26, Iss 4, Pp 1229-1234 (2018)
The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °
Autor:
Dimitar Jakimov, Jovana Francuz, Vesna Kojić, Eva S. Lončar, Lidija D. Aleksić, Tatjana Srdic-Rajic, Vladimir Divjaković, Marko V. Rodić, Gordana Bogdanović, Ivana Kovačević, Mirjana Popsavin, Velimir Popsavin, Bojana Srećo Zelenović, Goran Benedeković
Publikováno v:
European journal of medicinal chemistry. 128
A series of new antitumour lactones containing the [3.3.0] bicyclic furano-lactone core and the halogen or azido group at the C-7 position have been designed, synthesized, and evaluated for their in vitro antitumour activity against a panel of human