Zobrazeno 1 - 10
of 123
pro vyhledávání: '"Lončar, Eva"'
Autor:
Kanurić, Katarina Gojko, Milanović, Spasenija Danilo, Ikonić, Bojana Branko, Lončar, Eva Stjepan, Iličić, Mirela Dragoljub, Vukić, Vladimir Radovan, Vukić, Dajana Vukota
Publikováno v:
In Journal of Food and Drug Analysis October 2018 26(4):1229-1234
Autor:
Kojić, Jovana, Krulj, Jelena, Ilić, Nebojša, Lončar, Eva, Pezo, Lato, Mandić, Anamarija, Bodroža Solarov, Marija
Publikováno v:
In Journal of Functional Foods October 2017 37:157-163
Autor:
Francuz, Jovana, Kovačević, Ivana, Popsavin, Mirjana, Benedeković, Goran, Zelenović, Bojana Srećo, Kojić, Vesna, Jakimov, Dimitar, Aleksić, Lidija, Bogdanović, Gordana, Srdić-Rajić, Tatjana, Lončar, Eva, Rodić, Marko V., Divjaković, Vladimir, Popsavin, Velimir
Publikováno v:
In European Journal of Medicinal Chemistry 10 March 2017 128:13-24
Autor:
Vidaković, Ana M., Ranogajec, Jonjaua G., Markov, Siniša L., Lončar, Eva S., Hiršenberger, Helena M., Sever Škapin, Andrijana
Publikováno v:
In Journal of Cultural Heritage March-April 2017 24:1-8
Autor:
Lončar Eva S., Kanurić Katarina G., Malbaša Radomir V., Đurić Mirjana S., Milanović Spasenija D.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 3, Pp 345-352 (2014)
Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the sugge
Externí odkaz:
https://doaj.org/article/4b15a476136042588f0390fe94e4078a
Publikováno v:
Open Chemistry, Vol 11, Iss 12, Pp 2031-2039 (2013)
Externí odkaz:
https://doaj.org/article/87af87375c9d45b4a99228b3fdabbaac
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 19, Iss 1, Pp 129-139 (2013)
This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as st
Externí odkaz:
https://doaj.org/article/88a66581bd5f46bfb2857ccbf27bf0ed
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 51-59 (2012)
In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures
Externí odkaz:
https://doaj.org/article/607e84934fd3453f946455f953a762c4
Autor:
Cvetković Biljana R., Malbaša Radomir V., Lončar Eva S., Nježić Zvonko B., Šimurina Olivera, Filipčev Bojana, Tepić Aleksandra
Publikováno v:
Hemijska Industrija, Vol 66, Iss 4, Pp 553-558 (2012)
Vitamin C is an essential vitamin for human nutrition; with the L-ascorbic acid (AA) being the active form of vitamin C. Hence, determination of the L-ascorbic acid in the natural and processed foods is very important. In the past, plenty of methods
Externí odkaz:
https://doaj.org/article/44c63f60df6844fe9a873bad4b66cf2c
Publikováno v:
Hemijska Industrija, Vol 66, Iss 3, Pp 365-372 (2012)
Quantitative structure-retention relationships (QSRR) have been used to study the chromatographic behavior of some aldopentose. The behavior of aldopentose derivatives was investigated by means of the reversed-phase thin-layer chromatography (RP TLC)
Externí odkaz:
https://doaj.org/article/11c3b10c2dcb4d1dbbd57eedecbf1bbb