Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Horžić, Dunja"'
Publikováno v:
In Food Research International 2010 43(1):167-176
Publikováno v:
In Food Research International 2009 42(5):707-716
Publikováno v:
Journal of food and nutrition research
Tea is one of the most popular beverages consumed worldwide. Polyphenols in tea contribute to its health benefits possessing high antioxidant, anticarcinogenic and antiallergic activity. The aim of this study was to examine the effect of ethanol conc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8aebdf69eb8eee11e0c0e41a17626e84
https://www.bib.irb.hr/667072
https://www.bib.irb.hr/667072
Autor:
Horvat, Andrijana, Horžić, Dunja, Karlović, Sven, Komes, Draženka, Vojvodić, Aleksandra, Belščak-Cvitanović, Ana, Hečimović, Ivana, Ježek, Damir
Chewing gum is one of the most popular confectionery products, due to its sensory properties and possible health effects, such as positive influence on dental health, reduction of the post-operative ileus following gastrointestinal surgery, reduction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::b55ef99a663aabd6c3ae003fadd40673
https://www.bib.irb.hr/587399
https://www.bib.irb.hr/587399
Products based on Camellia sinensis plant include white, green, yellow, oolong and black tea. White and green tea present completely unfermented products, due to enzyme inactivation during production. Oolong and black tea are products in which delibe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0959d38d1e5cd4e6889147ddc8654145
https://www.bib.irb.hr/527583
https://www.bib.irb.hr/527583
Autor:
Komes, Draženka, Belščak-Cvitanović, Ana, Horžić, Dunja, Marković, Ksenija, Kovačević Ganić, Karin
In this study, the effect of drying procedure on the pigment levels of three traditionally used medicinal plants were determined and the contribution of the pigment compounds to the overall biological potential of these plant species was examined. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fbbe2d7c1b18d0dba43ae754dcb21026
https://www.bib.irb.hr/515651
https://www.bib.irb.hr/515651
Autor:
Ljubičić, Ivan, Legac, Ana, Belščak-Cvitanović, Ana, Horžić, Dunja, Dujmić, Filip, Komes, Draženka
The aim of this study was to evaluate the polyphenolic compounds and antioxidant properties of 10 medicinal plants prepared as infusions. The content of total phenols, flavonoids, flavan-3-ols and tannins of herbal infusions of lemon balm (Melissa of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c44b6f04f1e47d0f8d8d9be6a3c7fc4f
https://www.bib.irb.hr/521075
https://www.bib.irb.hr/521075
Gelatine is a widely used ingredient in food industry, for its numerous technologically important properties (gel formation, texturizing, thickening, water binding, emulsion formation and stabilization, protective colloid function, foam formation and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::79e5cea1bf15ff588d22c8e8f147beb3
https://www.bib.irb.hr/515654
https://www.bib.irb.hr/515654
Due to the widespread use in traditional medicine of east-Asian countries, medicinal mushrooms have become the focus of extensive scientific research in the past few decades. The preventive and therapeutic properties of many mushroom species have bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a9bf33d88b347c5b94284891349d3245
https://www.bib.irb.hr/530854
https://www.bib.irb.hr/530854
Autor:
Komes, Draženka, Belščak-Cvitanović, Ana, Horžić, Dunja, Rusak, Gordana, Likić, Saša, Berendika, Marija
Polyphenolic phytochemicals in traditionally used medicinal plants act as powerful antioxidants, which aroused an increasing interest in their application in functional food development. The effect of extraction time (5 and 15 minutes) and hydrolysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d3fb59012f60ab7939ff1bd2fc0847a8
https://www.bib.irb.hr/464517
https://www.bib.irb.hr/464517