Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Irena Rogelj"'
Autor:
Irena Roškar, Karmen Švigelj, Mateja Štempelj, Jasna Volfand, Borut Štabuc, Špela Malovrh, Irena Rogelj
Publikováno v:
Journal of Functional Foods, Vol 35, Iss , Pp 1-8 (2017)
The data on the efficacy of probiotics in lactose intolerance (LI) management are limited, and clinical trials are lacking. The aim of this study was to assess the efficacy of a probiotic product in LI individuals. Altogether, 44 patients (test = 22,
Externí odkaz:
https://doaj.org/article/2c4396a55536471ea76a37a541ddb54b
Autor:
Alenka Šmid, Luka Strniša, Katarina Bajc, Dunja Vujić-Podlipec, Bojana Bogovič Matijašić, Irena Rogelj
Publikováno v:
Journal of Functional Foods, Vol 24, Iss , Pp 549-557 (2016)
Clinical trials evaluating the effects of synbiotics on irritable bowel syndrome (IBS) are lacking. The aim of this study was to assess the effect of a synbiotic fermented milk on health-related quality of life (QoL) and IBS symptoms in patients with
Externí odkaz:
https://doaj.org/article/67ea16a45b1d433795fa8259afea079a
Autor:
Maša Hribar, Hristo Hristov, Matej Gregorič, Urška Blaznik, Katja Zaletel, Adrijana Oblak, Joško Osredkar, Anita Kušar, Katja Žmitek, Irena Rogelj, Igor Pravst
Publikováno v:
Nutrients, Vol 12, Iss 6, p 1838 (2020)
Several studies conducted around the world showed substantial vitamin D insufficiency and deficiency among different population groups. Sources of vitamin D in the human body include ultraviolet B (UVB)-light-induced biosynthesis and dietary intake,
Externí odkaz:
https://doaj.org/article/1332120637ee4a48aca7b90f48f3c4c1
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 245-253 (2014)
Fermentation and ripening specificity of traditional cheeses are predominantly directed by the natural microbial community present in milk selected by the cheese-making environment and technology. Therefore the traditional cheeses are unique products
Externí odkaz:
https://doaj.org/article/3262e853121c4811ba667f551ab6aae6
Autor:
Bojana Bogovič Matijašić, Tina Tušar, Borut Bratanič, Klavdija Žerdoner, Nataša Fidler, Diana Paveljšek, Irena Rogelj, Evgen Benedik
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 2, Pp 242-247 (2014)
The human milk microbiota plays an important role in the development of infant´s intestinal microbiota and in the protection of infants against pathogenic microorganisms. The aim of this study is to investigate the microbial composition of human mil
Externí odkaz:
https://doaj.org/article/9eab2eb146864e0bba3b5a49eec866b0
Autor:
Viviana Corich, Alessio Giacomini, Dafni-Maria Kagkli, Maura D'Andrea, Tomislav Pogačić, Enrico Baldan, Andreja Čanžek Majhenič, Tanja Obermajer, Irena Rogelj, Dubravka Samaržija
Publikováno v:
Mljekarstvo, Vol 61, Iss 3, Pp 208-219 (2011)
The aim of this study was to assess the structure of indigenous microbial community associated with traditional fresh sheep cheese Karakačanski skakutanac and to preserve autochthonousmicrobial consortia. Eleven cheeses were sampled during productio
Externí odkaz:
https://doaj.org/article/e993c93e43884d4bb92b23c3cfbd91b0
Autor:
Irena Rogelj, Bojana Bogovič Matijašić, Andreja Čanžek Majhenič, Aljoša Trmčić, Tanja Obermajer
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 26-32 (2011)
The presence of gene determinants for different bacteriocins has been already demonstrated in traditional Slovenian types of raw milk cheeses ‘Tolminc’ and ‘Kraški’. These genes were present also in the cultivable microbiota. In this researc
Externí odkaz:
https://doaj.org/article/2ac1c246d1e646009719dc061174b65f
Autor:
Aljoša Trmčić, Tanja Obermajer, Petra Mohar Lorbeg, Andreja Čanžek Majhenič, Bojana Bogovič Matijašić, Irena Rogelj
Publikováno v:
Mljekarstvo, Vol 60, Iss 4, Pp 228-236 (2010)
The purpose of this research was to examine traditional Slovenian ‘Tolminc’ cheese for the presence of lactic acid bacteria that produce several bacteriocins. The presence of gene determinants for different bacteriocins in this type of cheese and
Externí odkaz:
https://doaj.org/article/25eddecc913c46f8b483c0ef3c2dc085
Autor:
Aljoša Trmčić, Tanja Obermajer, Andreja Čanžek Majhenič, Irena Rogelj, Bojana Bogovič Matijašić
Publikováno v:
Mljekarstvo, Vol 60, Iss 3, Pp 183-190 (2010)
Bacteriocin(s) producing lactic acid bacteria naturally present in traditional cheeses represent an inexhaustive pool of microbes with safeguarding potential. Some bacteriocins produced by cheese lactic acid bacteria were already described as success
Externí odkaz:
https://doaj.org/article/bfbec6607516404db8b7f9d897fe18a1
Autor:
Tanja Obermajer, Luka Lipoglavšek, Gorazd Tompa, Primož Treven, Petra Mohar Lorbeg, Bojana Bogovič Matijašić, Irena Rogelj
Publikováno v:
PLoS ONE, Vol 10, Iss 6, p e0132201 (2015)
Externí odkaz:
https://doaj.org/article/8fe8aead40e14fd9a3d71e76a8fd83f6