Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Igor B. Tomasevic"'
Publikováno v:
Chemosensors, Vol 11, Iss 9, p 500 (2023)
The health-related properties attributed to berries and the subsequent interest awakened within the market of functional foods mean that these small fruits may be potential targets for food fraud. In this review, studies on berry authentication throu
Externí odkaz:
https://doaj.org/article/0bdf78c03e0b463cb97f88edbc7eb089
Autor:
Vladimir S. Kurćubić, Svetlana V. Raketić, Jelena M. Mašković, Pavle Z. Mašković, Luka V. Kurćubić, Volker Heinz, Igor B. Tomasevic
Publikováno v:
Plants, Vol 12, Iss 18, p 3236 (2023)
The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concen
Externí odkaz:
https://doaj.org/article/f5cb639e8e984c7fa5f5ed27117ddec9
Autor:
Vladimir S. Kurćubić, Slaviša B. Stajić, Nemanja M. Miletić, Marko M. Petković, Marko P. Dmitrić, Vesna M. Đurović, Volker Heinz, Igor B. Tomasevic
Publikováno v:
Foods, Vol 12, Iss 11, p 2100 (2023)
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS
Externí odkaz:
https://doaj.org/article/0c20afbf45a244f4982f0c467c1085bd
Autor:
Maciej Nastaj, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, Salvador Peréz-Huertas
Publikováno v:
Foods, Vol 12, Iss 7, p 1547 (2023)
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 1
Externí odkaz:
https://doaj.org/article/a7740be705614b248b2dde4b465c3847
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensa
Externí odkaz:
https://doaj.org/article/2afcdbced8b047e3ac33988138d75684
Autor:
Igor B. Tomasevic
Publikováno v:
Теория и практика переработки мяса, Vol 3, Iss 4, Pp 4-15 (2018)
Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instru
Externí odkaz:
https://doaj.org/article/d2c9ff5822ef4d82932261a38d841a18