Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Jasna Mrvčić"'
Autor:
Monika Kovačević, Sunčica Roca, Dijana Jadreško, Jasna Mrvčić, Karla Hanousek Čiča, Mojca Čakić Semenčić, Lidija Barišić
Publikováno v:
Inorganics, Vol 12, Iss 7, p 195 (2024)
The incorporation of different ferrocene scaffolds into the peptide sequences induces the formation of hydrogen-bond-based secondary structural elements that are frequently observed in natural peptides and proteins. There are three simple ferrocene s
Externí odkaz:
https://doaj.org/article/3faed22e1dcd499cbe71724b5d562ceb
Autor:
Karla Hanousek Čiča, Damir Stanzer, Zoran Zorić, Kristina Radošević, Sanja Radeka, Tina Lešić, Dorota Derewiaka, Jasna Mrvčić
Publikováno v:
Beverages, Vol 10, Iss 2, p 41 (2024)
Biska, a traditional Istrian herbal spirit, is produced by macerating mistletoe leaves and twigs in a water–ethanol base, usually grape marc spirit. The aim of this study was to determine the optimal mistletoe maceration parameters (ethanol content
Externí odkaz:
https://doaj.org/article/c2b625fc0ce744ceac0ce999b3312bd7
Autor:
Željko Jakopović, Davor Valinger, Karla Hanousek Čiča, Jasna Mrvčić, Ana-Marija Domijan, Iva Čanak, Deni Kostelac, Jadranka Frece, Ksenija Markov
Publikováno v:
Foods, Vol 13, Iss 3, p 408 (2024)
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In additi
Externí odkaz:
https://doaj.org/article/41b2338d6b5d46b9a088a3d691ec1d4f
Autor:
Jasna Mrvčić, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho, Marin Mihaljević Žulj, Aleksandar Brodski, Vesna Jurak, Mirela Krajnović, Renata Sahor, Vlasta Rubeša Vili, Renata Petrović, Damir Stanzer
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 80-89 (2021)
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition i
Externí odkaz:
https://doaj.org/article/a250750a910f4220aa7b15abf06a6a4d
Autor:
Jasna Mrvčić, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho, Marin Mihaljević Žulj, Aleksandar Brodski, Vesna Jurak, Mirela Krajnović, Renata Sahor, Vlasta Rubeša Vili, Renata Petrović, Damir Stanzer
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 80-89 (2021)
Alkoholna pića su postala neizostavni dio većine gastronomskih kultura širom svijeta. Proizvodnja i potrošnja voćnih rakija, posebno rakija od šljiva i grožđa, kao i rakija od krušaka i jabuka, imaju dugu tradiciju u zemljama jugoistočne Eu
Externí odkaz:
https://doaj.org/article/b5553605708e46849f2b051d3d805a70
Autor:
Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić, Nermina Spaho
Publikováno v:
Foods, Vol 12, Iss 10, p 1951 (2023)
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the
Externí odkaz:
https://doaj.org/article/54c29234414a47dbb5a3c6920125900d
Autor:
Monika Kovačević, Mojca Čakić Semenčić, Ivan Kodrin, Sunčica Roca, Jana Perica, Jasna Mrvčić, Damir Stanzer, Krešimir Molčanov, Valentina Milašinović, Lidija Brkljačić, Lidija Barišić
Publikováno v:
Inorganics, Vol 11, Iss 1, p 29 (2023)
Despite the large number of peptidomimetics with incorporated heteroannularly functionalized ferrocenes, few studies have investigated their bioactivity. Here, we report the biological evaluation and conformational analysis of enantiomeric dipeptides
Externí odkaz:
https://doaj.org/article/79956a0e465b411aa8f17b0dfed84a80
Autor:
Karla Hanousek Čiča, Jasna Mrvčić, Siniša Srečec, Katarina Filipan, Marijana Blažić, Damir Stanzer
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 942-954 (2020)
Abstract Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different macer
Externí odkaz:
https://doaj.org/article/d2e0f784ac97499589b26d6e6219d4e1
Autor:
Stela Križanović, Damir Stanzer, Jasna Mrvčić, Karla Hanousek-Čiča, Elizabeta Kralj, Gordana Čanadi-Jurešić
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 203-213 (2020)
Research background. In this study the content and composition of lipids in ergosterol-reduced Sheffersomyces stipitis M12 strain grown on glycerol as a carbon source is determined. Blocking the ergosterol synthesis route in yeast cells is a recently
Externí odkaz:
https://doaj.org/article/d4254ad9a76947a3bd15766bebf0a296
Autor:
Monika Kovačević, Dora Markulin, Matea Zelenika, Marko Marjanović, Marija Lovrić, Denis Polančec, Marina Ivančić, Jasna Mrvčić, Krešimir Molčanov, Valentina Milašinović, Sunčica Roca, Ivan Kodrin, Lidija Barišić
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 20, p 12233 (2022)
Considering the enormous importance of protein turns as participants in various biological events, such as protein–protein interactions, great efforts have been made to develop their conformationally and proteolytically stable mimetics. Ferrocene-1
Externí odkaz:
https://doaj.org/article/5cda52b3a55f480eb3bf0a04609b5466