Zobrazeno 1 - 10
of 112
pro vyhledávání: '"Igor, Lukić"'
Autor:
Nikola Savić, Svetlana Radević, Verica Jovanović, Nevena Ranković, Igor Lukić, Slobodanka Bogdanović Vasić, Branimirka Arandjelović, Biljana Bajić, Andrea Mirković, Aleksandra Arnaut, Borko Bajić, Svetlana Vukosavljević, Sanja Kocić
Publikováno v:
Frontiers in Public Health, Vol 12 (2024)
ObjectivesThe aim of this paper is to assess the relationship between demographic and socioeconomic predictors and the unmet health needs of the older adult population in Serbia.Materials and methodsThe study is part of the Population Health Survey o
Externí odkaz:
https://doaj.org/article/ed98622327964d03a524857361a9e7a5
Autor:
Sanja Radeka, Fumica Orbanić, Sara Rossi, Ena Bestulić, Ivana Horvat, Anita Silvana Ilak Peršurić, Igor Lukić, Tomislav Plavša, Marijan Bubola, Ana Jeromel
Publikováno v:
Foods, Vol 13, Iss 21, p 3493 (2024)
This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and h
Externí odkaz:
https://doaj.org/article/c9117eca4a284530809192c226664973
Publikováno v:
Fermentation, Vol 10, Iss 10, p 515 (2024)
The yeast Lachancea thermotolerans has the ability to produce notable amounts of lactic acid and reduce alcoholic strength in fermentation, so it has a considerable potential for mitigating negative impacts of climate changes in winemaking. In this s
Externí odkaz:
https://doaj.org/article/b604ff94ff6b4aa3a2942292ecc53ed6
Autor:
Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša, Sanja Radeka
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8729 (2024)
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration,
Externí odkaz:
https://doaj.org/article/9a1ff7ec41064944910c28eb591fbb86
Autor:
Igor Pasković, Mario Franić, Marija Polić Pasković, Nassima Talhaoui, Šime Marcelić, Igor Lukić, Željana Fredotović, Paula Žurga, Nikola Major, Smiljana Goreta Ban, Nikolina Vidović, Sanda Rončević, Ivan Nemet, Natalija Džafić, Barbara Soldo
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4669 (2024)
It is not yet clear how adding silicon foliar fertilisation affects olive leaf (OL) phenolics and their potential to impact different cancer cells. Thus, we conducted a field trial to study the effect of foliar Si biostimulant fertilisation on the OL
Externí odkaz:
https://doaj.org/article/21517f225ad149c187ffa0246c27ba85
Publikováno v:
Foods, Vol 12, Iss 24, p 4473 (2023)
In order to investigate the relationship between the occurrence of the “grubby” sensory defect caused by olive fruit fly (Bactrocera oleae (Rossi)) infestation and the resulting volatile composition, virgin olive oils were extracted from olives o
Externí odkaz:
https://doaj.org/article/84337913e2264c7b8df3dc43724858c8
Publikováno v:
Chemosensors, Vol 11, Iss 10, p 545 (2023)
To investigate the effects of the application of bentonite, tannins, and their combination in alcoholic fermentation, Malvazija istarska (Vitis vinifera L.) white grape must was treated with 95 g/L of bentonite, 25 g/L of a hydrolysable tannin prepar
Externí odkaz:
https://doaj.org/article/26cb793acd7d428f85e3e3b660a3306e
Autor:
Fumica Orbanić, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Tomislav Plavša, Marijan Bubola, Igor Lukić, Ana Jeromel, Sanja Radeka
Publikováno v:
Foods, Vol 12, Iss 20, p 3838 (2023)
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative ma
Externí odkaz:
https://doaj.org/article/25f5fa923e7e479a930bed790bf1fb14
Autor:
Valerija Šimunec, Rea Bertoša, Anita Šporec, Igor Lukić, Diana Nejašmić, Marija Lovrić, Ivana Dodig, Nada Vahčić, Ana Butorac
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 178-191 (2022)
Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented s
Externí odkaz:
https://doaj.org/article/438b268fa3b8494292fb4a1062c02e59
Autor:
Sanja Radeka, Ena Bestulić, Sara Rossi, Fumica Orbanić, Marijan Bubola, Tomislav Plavša, Igor Lukić, Ana Jeromel
Publikováno v:
Fermentation, Vol 9, Iss 7, p 676 (2023)
The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments w
Externí odkaz:
https://doaj.org/article/46829cafa3e645fca4c3065ea84ce262