Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Jovanov, Pavle T."'
Autor:
Sakač, Marijana B., Jovanov, Pavle T., Marić, Aleksandar Z., Pezo, Lato L., Kevrešan, Žarko S., Novaković, Aleksandra R., Nedeljković, Nataša M.
Publikováno v:
In Food Chemistry 15 March 2019 276:15-21
Autor:
Sakač Marijana B., Jovanov Pavle T., Marić Aleksandar Z., Tomičić Zorica M., Pezo Lato L., Dapčević-Hadnađev Tamara R., Novaković Aleksandra R.
Publikováno v:
Food and Feed Research, Vol 46, Iss 2, Pp 179-187 (2019)
Amino acid profile of four honey types - two monofloral (acacia and sunflower), one polyfloral (meadow honey) and forest honey (honeydew honey) collected from the Autonomous Province of Vojvodina (Republic of Serbia) was determined using ion exchange
Externí odkaz:
https://doaj.org/article/c41f2e1a4981486c986b2b3a44a505df
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 187-192 (2018)
The formation of pyrazine cation radicals was detected in model systems consisted of D- (+)-glucose (1.0 mol L-1) and structural isomers of aminobutanoic acid (1.0 mol L-1) heated at the temperature of 98 °C for 20 minutes using electron spin resona
Externí odkaz:
https://doaj.org/article/56e8b20a6511401e9696bdfe64e86d10
Autor:
Kos Jovana J., Janić-Hajnal Elizabet P., Mandić Anamarija I., Đuragić Olivera M., Jovanov Pavle T., Milovanović Ivan L.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2017, Iss 133, Pp 63-70 (2017)
The presence of aflatoxins (AFs), ochratoxin A (OTA), zearalenone (ZEA), deoxynivalenol (DON), and fumonisins (FUMs) was examined in maize samples from the Republic of Serbia. The maize samples were collected during the period 2012-2016, and analy
Externí odkaz:
https://doaj.org/article/f2f824fa07f84deebadb4ed17a5b981a
Autor:
Hadnađev Miroslav S., Dapčević-Hadnađev Tamara R., Pojić Milica M., Šarić Bojana M., Mišan Aleksandra Č., Jovanov Pavle T., Sakač Marijana B.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 11-21 (2017)
Novel vegetable proteins, like those extracted from abundant raw materials (grass) or agri-food by-products and waste streams (oilseed meals), are expected to be used as replacers for animal-derived proteins, due to higher production efficiency, redu
Externí odkaz:
https://doaj.org/article/4f365cdee294422abf866b97c58c93cf
Autor:
Kovačević, Strahinja Z., Podunavac-Kuzmanović, Sanja O., Jevrić, Lidija R., Jovanov, Pavle T., Djurendić, Evgenija A., Ajduković, Jovana J.
Publikováno v:
In European Journal of Pharmaceutical Sciences 10 October 2016 93:1-10
Autor:
Šimurina Olivera D., Šarić Bojana M., Jovanov Pavle T., Mandić Anamarija I., Sakač Marijana B., Dapčević-Hadnađev Tamara R., Pojić Milica M.
Publikováno v:
Food and Feed Research, Vol 42, Iss 1, Pp 1-9 (2015)
Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control. On our market there is porridge of uniform composition based on cereals, primarily oats.
Externí odkaz:
https://doaj.org/article/ea3233c420424b9ab2e6a1d2909ab8a4
Autor:
Kovačević Strahinja Z., Podunavac-Kuzmanović Sanja O., Jevrić Lidija R., Đurendić Evgenija A., Ajduković Jovana J., Jovanov Pavle T.
Publikováno v:
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 239-247 (2015)
The present study describes the quantitative retention - (anticancer) activity relationship analysis of a series of 17-picolyl and 17-picolinylidene androstane derivatives based on the chromatographic data obtained by reversed-phase high performan
Externí odkaz:
https://doaj.org/article/f7d30db9bd0b44099e0302dfe6de5d6e
Autor:
Sakač Marijana B., Mišan Aleksandra Č., Pestorić Mladenka V., Šimurina Olivera D., Nedeljković Nataša M., Škrobot Dubravka J., Jovanov Pavle T., Milovanović Ivan S., Šarić Bojana M., Mandić Anamarija I.
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 119-127 (2015)
Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competi
Externí odkaz:
https://doaj.org/article/dbac45531fd04224ae143dfc8e4c4964
Autor:
Šimurina Olivera D., Filipčev Bojana V., Jovanov Pavle T., Ikonić Bojana B., Simović-Šoronja Dragana M.
Publikováno v:
Hemijska Industrija, Vol 67, Iss 1, Pp 103-113 (2013)
In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface m
Externí odkaz:
https://doaj.org/article/759eec850bdd442e8dc25b38bf72860c