Zobrazeno 1 - 10
of 102
pro vyhledávání: '"LUNA MASLOV"'
Publikováno v:
Discover Sustainability, Vol 5, Iss 1, Pp 1-30 (2024)
Abstract Sustainable food production is becoming essential, and a shift from traditional practices to more responsible alternatives aiming to generate nutritious, safe, and accessible food while minimizing environmental impacts is crucial. This revie
Externí odkaz:
https://doaj.org/article/9daf50cb9d174c7fa8d600b9a41a5f5b
Autor:
Stefani Levak, Luna Maslov Bandić, Katarina Sopko Stracenski, Iva Dolenčić Špehar, Samir Kalit, Ante Rako, Milna Tudor Kalit
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 263-275 (2024)
The aim of this study was to determine the total polyphenol and flavonoid content, antioxidant properties and fatty acid profile of semi-hard goat cheese ripened in an oil mixture (Mljet’s extra virgin olive oil and refined sunflower oil; 50:50) fo
Externí odkaz:
https://doaj.org/article/261fba21d78c454ab6895f97d6317c58
Publikováno v:
Mljekarstvo, Vol 73, Iss 4, Pp 211-224 (2023)
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studi
Externí odkaz:
https://doaj.org/article/18a67c84b3de4458b873f766ef467dfc
Autor:
Slaven Jurić, Marija Sigurnjak Bureš, Kristina Vlahoviček-Kahlina, Katarina Sopko Stracenski, Goran Fruk, Nenad Jalšenjak, Luna Maslov Bandić
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100575- (2023)
The layer-by-layer application of biopolymeric coatings to mandarin fruits as a postharvest treatment to improve fruit coating efficacy has been reported. A single 1 % (w/v) chitosan application was evaluated, and polyelectrolyte complexes such as 1.
Externí odkaz:
https://doaj.org/article/49ead88112694bf882feeb22605fbbee
Publikováno v:
Journal of Central European Agriculture, Vol 22, Iss 2, Pp 408-419 (2021)
Atypical aging off-flavour (UTA) is not a common wine fault but it is still an interesting topic, due to the complexity of the occurrence, chemical markers, and sensory descriptors. Although 2-aminoacetophenone (AAP) is the main chemical marker, an i
Externí odkaz:
https://doaj.org/article/e5d37260e1ef4877b4f2d66ee6211b21
Autor:
Luna Maslov Bandić, Kristina Vlahoviček-Kahlina, Marija Sigurnjak Bureš, Katarina Sopko Stracenski, Nenad Jalšenjak, Goran Fruk, Ana Marija Antolković, Slaven Jurić
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 383 (2023)
Mandarins are the second most farmed citrus. Consumers demand a mandarin fruit that is both tasty and excellent in quality. The fruit quality, flavonoid profile, antioxidant capacity and total carotenoid content of five varieties (‘Zorica’, ‘Ch
Externí odkaz:
https://doaj.org/article/6c5c0f94ae874c209a68faa67f0c5e05
Autor:
Darija Bendelja Ljoljić, Samir Kalit, Josipa Kazalac, Iva Dolenčić Špehar, Marin Mihaljević Žulj, Luna Maslov Bandić, Milna Tudor Kalit
Publikováno v:
Fermentation, Vol 9, Iss 2, p 192 (2023)
In addition to the production of albumin cheese, biogas and whey powder, whey has also been used as a raw material for the production of alcoholic beverages. The aim of this research was to investigate the potential of using Istrian albumin cheese wh
Externí odkaz:
https://doaj.org/article/6df9951d398e4ac29bb1a0ad545e3981
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 459-469 (2018)
Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subj
Externí odkaz:
https://doaj.org/article/7d65161a18da4568afdce12453d47489
Autor:
Ipek Urün, Sule Hilal Attar, Duygu Ayvaz Sönmez, Muhammet Ali Gündeşli, Sezai Ercişli, Nesibe Ebru Kafkas, Luna Maslov Bandić, Boris Duralija
Publikováno v:
Plants, Vol 10, Iss 8, p 1654 (2021)
The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds of 10 commercial strawberry cultivars grown in the research and experi
Externí odkaz:
https://doaj.org/article/22640ceeff444a72b71a99f4c8a0bdca
Publikováno v:
Foods, Vol 10, Iss 1, p 120 (2021)
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in j
Externí odkaz:
https://doaj.org/article/9a9c9190ea294965863aca71d2e85ac2