Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Ivica Ljubenkov"'
Autor:
Branimir Urlić, Barbara Soldo, Sandra Šoše, Gvozden Dumičić, Kristina Batelja Lodeta, Ivica Ljubenkov, Smiljana Goreta Ban
Publikováno v:
Journal of Central European Agriculture, Vol 25, Iss 3, Pp 767-775 (2024)
Glucosinolates are compounds found in edible parts of Brassica crops and has been investigated comprenhensivley in last decades as have beneficial effect on human nutrition. Due to a lack of information, fifteen Croatian leafy Brassica landraces were
Externí odkaz:
https://doaj.org/article/61361c7bba2542caa103d98e15a4a79d
Autor:
Ivana Generalić Mekinić, Olivera Politeo, Ivica Ljubenkov, Linda Mastelić, Marijana Popović, Maja Veršić Bratinčević, Vida Šimat, Sanja Radman, Danijela Skroza, Tonka Ninčević Runjić, Marko Runjić, Gvozden Dumičić, Branimir Urlić
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101386- (2024)
Extreme environmental conditions affect the synthesis and accumulation of bioactive metabolites in halophytic plants. The aim of this study was to investigate the presence and quantity of key health-promoting phytochemicals in Croatian sea fennel, on
Externí odkaz:
https://doaj.org/article/ddfa9fb397e74176a8131300e7012adf
Publikováno v:
Kemija u Industriji, Vol 72, Iss 3-4, Pp 247-255 (2023)
Vinarstvo i vinogradarstvo jedne su od vodećih gospodarskih grana u svijetu koje, kao i ostale proizvodne djelatnosti, generiraju velike količine organskog otpada čije zbrinjavanje za proizvođača predstavlja velik ekonomski, a za okoliš ekološ
Externí odkaz:
https://doaj.org/article/62103c1e9d5c4ebfbd8c4f999f84590c
Autor:
Barbara Soldo, Maja Jukić Špika, Igor Pasković, Elma Vuko, Marija Polić Pasković, Ivica Ljubenkov
Publikováno v:
Molecules, Vol 29, Iss 8, p 1696 (2024)
The lipoxygenase pathway has a significant influence on the composition of the volatile components of virgin olive oil (VOO). In this work, the influence of the maturity index (MI) on the activity of the lipoxygenase enzyme (LOX) in the fruits of the
Externí odkaz:
https://doaj.org/article/9226ace3ff984b0f998e64a84f4a3727
Autor:
Barbara Soldo, Tea Bilušić, Jasminka Giacometti, Ivica Ljubenkov, Vedrana Čikeš Čulić, Andre Bratanić, Perica Bošković, Ivana Šola, Krunoslav Ilić
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 869 (2024)
Olive leaves are the richest source of phenolic compounds, particularly oleuropein, which has many beneficial effects on human health. This study compares the effect of three extraction techniques: ultrasonic-solvent extraction, microwave-assisted ex
Externí odkaz:
https://doaj.org/article/a5fa96fafa684b2c8ac05439faed69ca
Autor:
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 113-123 (2020)
The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of
Externí odkaz:
https://doaj.org/article/2a0da082cce444d09c46d84dd818f21a
Autor:
Ana Marija Milat, Mladen Boban, Pierre-Louis Teissedre, Ana Šešelja-Perišin, Diana Jurić, Danijela Skroza, Ivana Generalić-Mekinić, Ivica Ljubenkov, Josip Volarević, Zuriñe Rasines-Perea, Michael Jourdes, Ivana Mudnić
Publikováno v:
Journal of Functional Foods, Vol 59, Iss , Pp 138-147 (2019)
Although naturally produced macerated white wines are increasingly popular, their biological effects are rarely studied. As wines containing no preservatives, they are highly susceptible to oxidation after bottle opening. Our aims were therefore: (1)
Externí odkaz:
https://doaj.org/article/d93c4bfb0ce541e698e4390a0a522590
Autor:
Maja Jukić Špika, Gvozden Dumičić, Karolina Brkić Bubola, Barbara Soldo, Smiljana Goreta Ban, Gabriela Vuletin Selak, Ivica Ljubenkov, Marija Mandušić, Katja Žanić
Publikováno v:
Frontiers in Plant Science, Vol 11 (2021)
Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties. To better understand the effects of
Externí odkaz:
https://doaj.org/article/aa61e58dff2945c885239e0c15023786
Autor:
Maja Jukić Špika, Zlatko Liber, Cinzia Montemurro, Monica Marilena Miazzi, Ivica Ljubenkov, Barbara Soldo, Mirella Žanetić, Elda Vitanović, Olivera Politeo, Dubravka Škevin
Publikováno v:
Antioxidants, Vol 11, Iss 3, p 594 (2022)
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound
Externí odkaz:
https://doaj.org/article/47a9d839bdb44988836e862c2ea88e1f
Autor:
Renata Jurišić Grubešić, Marija Nazlić, Tina Miletić, Elma Vuko, Nenad Vuletić, Ivica Ljubenkov, Valerija Dunkić
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1832 (2021)
Previous research on specialized metabolites of olive leaves has focused on the phenolic components and their biological role. The research in this article focuses on the metabolites that form free volatile compounds (FVCs). The composition of FVCs i
Externí odkaz:
https://doaj.org/article/e44bd872cf344cdd829380002d60a16f