Zobrazeno 1 - 10
of 128
pro vyhledávání: '"KSENIJA MARKOV"'
Autor:
Ivana Dodlek Šarkanj, Nada Vahčić, Ksenija Markov, Josip Haramija, Natalija Uršulin-Trstenjak, Krunoslav Hajdek, Michael Sulyok, Rudolf Krska, Bojan Šarkanj
Publikováno v:
Toxins, Vol 16, Iss 7, p 293 (2024)
The presence of mycotoxins and other toxic metabolites in hops (Humulus lupulus L.) was assessed for the first time. In total, 62 hop samples were sampled in craft breweries, and analyzed by a multi-toxin LS-MS/MS method. The study collected samples
Externí odkaz:
https://doaj.org/article/110cd8720a014011aac1c905770474db
Autor:
Slaven Zjalic, Ksenija Markov, Jelena Loncar, Zeljko Jakopovic, Marzia Beccaccioli, Massimo Reverberi
Publikováno v:
Toxins, Vol 16, Iss 6, p 277 (2024)
Viticulture has been an important economic sector for centuries. In recent decades, global wine production has fluctuated between 250 and almost 300 million hectoliters, and in 2022, the value of wine exports reached EUR 37.6 billion. Climate change
Externí odkaz:
https://doaj.org/article/572d80e1e63c480da2690b39c2c823da
Autor:
Deni Kostelac, Filip Dolenec, Anica Bebek Markovinović, Ksenija Markov, Danijela Bursać Kovačević, Jadranka Frece
Publikováno v:
Microorganisms, Vol 12, Iss 5, p 1000 (2024)
The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interesting, as it
Externí odkaz:
https://doaj.org/article/ef8d8ad948dc4bf9a46ff5b2cff734a1
Publikováno v:
Foods, Vol 13, Iss 7, p 1042 (2024)
Climate change, especially in the form of temperature increase and sea acidification, poses a serious challenge to the sustainability of aquaculture and shellfish farming. In this context, lactic acid bacteria (LAB) of marine origin have attracted at
Externí odkaz:
https://doaj.org/article/72101e46c32a4341912d98137c06e653
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:
Giorgio Grillo, Giorgio Capaldi, Kristina Radošević, Željko Jakopović, Ksenija Markov, Mladen Brncic, Lorenzo Gallina, Emanuela Calcio Gaudino, Giancarlo Cravotto
Publikováno v:
Antioxidants, Vol 12, Iss 10, p 1796 (2023)
Pomegranate (Punica granatum L.) is well known for its high content of bioactives, including polyphenols, flavonoids, and tannins, which have been shown to exhibit a wide range of biological activities, such as antioxidant, antimicrobial, and antican
Externí odkaz:
https://doaj.org/article/82e6f8e4819143569b4fa92705b34095
Autor:
Iva Čanak, Ines Kovačić, Ante Žunec, Željko Jakopović, Deni Kostelac, Ksenija Markov, Mauro Štifanić, Petra Burić, Neven Iveša, Jadranka Frece
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7723 (2023)
The objective of this research was to isolate and identify lactic acid bacteria living in the digestive tract of the queen scallop Aequipecten opercularis and further test it as a probiotic culture on the growth of the bivalve during one month in cap
Externí odkaz:
https://doaj.org/article/45c02cc7f3c54f688223fdef5f2d70f6
Autor:
Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 128-137 (2020)
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, chee
Externí odkaz:
https://doaj.org/article/54c7857d07fc41c1b7dc237fa347dc8c
Autor:
Anica Bebek Markovinović, Predrag Putnik, Tomislav Bosiljkov, Deni Kostelac, Jadranka Frece, Ksenija Markov, Adrijana Žigolić, Jelena Kaurinović, Branimir Pavlić, Boris Duralija, Sandra Zavadlav, Danijela Bursać Kovačević
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 436 (2023)
3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-base
Externí odkaz:
https://doaj.org/article/7659bb20400b4d85a016889f43dbc794
Autor:
MANUELA ZADRAVEC, KSENIJA MARKOV, JADRANKA FRECE, IRENA PERKOVIĆ, ŽELJKO JAKOPOVIĆ, TINA LEŠIĆ, MARIO MITAK, JELKA PLEADIN
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 272-282 (2019)
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certa
Externí odkaz:
https://doaj.org/article/4054eafa017c43e2a052f9d796c44cee