Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Katarina Filipan"'
Autor:
Irena Barukčić, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, Maja Repajić
Publikováno v:
Foods, Vol 11, Iss 5, p 701 (2022)
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and
Externí odkaz:
https://doaj.org/article/174d4afc1ddf4c46926817f7b18b7c11
Autor:
Škevin, Klara Kraljić, Sandra Balbino, Katarina Filipan, Zoran Herceg, Mia Ivanov, Tomislava Vukušić Pavičić, Igor Stuparević, Kristian Pavlić, Dubravka
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1194
The aim of this study was to investigate the influence of thermal treatment and ultrasound on the activity of β-glucosidase and lipoxygenase, enzymes that determine the phenolic composition and sensory profile of virgin olive oil. Enzyme activity wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::aa5e5c20659a0297c953d75a3be2ca39
Autor:
Klara Kraljić, Sandra Balbino, Katarina Filipan, Zoran Herceg, Mia Ivanov, Tomislava Vukušić Pavičić, Igor Stuparević, Kristian Pavlić, Dubravka Škevin
Publikováno v:
Processes. 11:1194
The aim of this study was to investigate the influence of thermal treatment and ultrasound on the activity of β-glucosidase and lipoxygenase, enzymes that determine the phenolic composition and sensory profile of virgin olive oil. Enzyme activity wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78f0ee3e62a02c26b6e0d363c244c1eb
https://doi.org/10.3390/pr11041194
https://doi.org/10.3390/pr11041194
Autor:
Siniša Srečec, Marijana Blažić, Karla Hanousek Čiča, Katarina Filipan, Damir Stanzer, Jasna Mrvčić
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 942-954 (2020)
Food Science & Nutrition
Food Science & Nutrition
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 maceration con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5963b15e83c1c7b5f51fb1a068d3f58c
https://doi.org/10.1002/fsn3.1374
https://doi.org/10.1002/fsn3.1374