Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

A comprehensive review on carotenoids in foods and feeds: status quo , applications, patents, and research needs.

Autor: Meléndez-Martínez AJ; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, Sevilla, Spain., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia., Bantis F; Department of Horticulture, Aristotle University, Thessaloniki, Greece., Böhm V; Institute of Nutritional Sciences, Friedrich-Schiller-Universität Jena, Jena, Germany., Borge GIA; Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås Norway., Brnčić M; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia., Bysted A; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Cano MP; Institute of Food Science Research (CIAL) (CSIC-UAM), Madrid, Spain., Dias MG; Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P., Lisboa, Portugal., Elgersma A; Anjo Elgersma, Wageningen, The Netherlands., Fikselová M; Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia., García-Alonso J; Department of Food Science and Nutrition, University of Murcia, Murcia, Spain., Giuffrida D; BIOMORF Department, University of Messina, Messina, Italy., Gonçalves VSS; Instituto de Biologia Experimental e Tecnológica, Oeiras, Portugal., Hornero-Méndez D; Departament of Food Phytochemistry, Instituto de la Grasa (CSIC), Seville, Spain., Kljak K; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia., Lavelli V; DeFENS-Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy., Manganaris GA; Department of Agricultural Sciences, Biotechnology & Food Science, Cyprus University of Technology, Lemesos, Cyprus., Mapelli-Brahm P; Institute of Food Technology in Novi Sad, University of Novi Sad, Novi Sad, Serbia., Marounek M; Institute of Animal Science, Prague, Czech Republic., Olmedilla-Alonso B; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Periago-Castón MJ; Department of Food Science and Nutrition, University of Murcia, Murcia, Spain., Pintea A; Chemistry and Biochemistry Department, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania., Sheehan JJ; Teagasc Food Research Centre Moorepark, Fermoy, Ireland., Tumbas Šaponjac V; Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia., Valšíková-Frey M; Vegetables production, Slovak University of Agriculture, Nitra, Slovakia., Meulebroek LV; Department of Veterinary Public Health and Food Safety, Ghent University, Merelbeke, Belgium., O'Brien N; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (8), pp. 1999-2049. Date of Electronic Publication: 2021 Jan 05.

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change.

Autor: Meléndez-Martínez AJ; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Böhm V; Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany., Borge GIA; Norwegian Institute of Food, Fisheries and Aquaculture Research, 1431 Ås, Norway., Cano MP; Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain., Fikselová M; Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia., Gruskiene R; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Lavelli V; Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy., Loizzo MR; Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy., Mandić AI; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Brahm PM; Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain., Mišan AČ; Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia; email: anamarija.mandic@fins.uns.ac.rs., Pintea AM; Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Sereikaitė J; Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania., Vargas-Murga L; Biothani, 17451 Sant Feliu de Buixalleu, Spain., Vlaisavljević SS; Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia., Vulić JJ; Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia., O'Brien NM; School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland.

Publikováno v: Annual review of food science and technology [Annu Rev Food Sci Technol] 2021 Mar 25; Vol. 12, pp. 433-460. Date of Electronic Publication: 2021 Jan 19.

Chemometrics approach based on chromatographic behavior, in silico characterization and molecular docking study of steroid analogs with biomedical importance.

Autor: Karadžić MŽ; University of Novi Sad, Faculty of Technology Novi Sad, Department of Applied and Engineering Chemistry, Bulevar cara Lazara 1, Novi Sad, Serbia., Jevrić LR; University of Novi Sad, Faculty of Technology Novi Sad, Department of Applied and Engineering Chemistry, Bulevar cara Lazara 1, Novi Sad, Serbia. Electronic address: lydija@uns.ac.rs., Mandić AI; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia., Markov SL; University of Novi Sad, Faculty of Technology Novi Sad, Department of Applied and Engineering Chemistry, Bulevar cara Lazara 1, Novi Sad, Serbia., Podunavac-Kuzmanović SO; University of Novi Sad, Faculty of Technology Novi Sad, Department of Applied and Engineering Chemistry, Bulevar cara Lazara 1, Novi Sad, Serbia., Kovačević SZ; University of Novi Sad, Faculty of Technology Novi Sad, Department of Applied and Engineering Chemistry, Bulevar cara Lazara 1, Novi Sad, Serbia., Nikolić AR; University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, Novi Sad, Serbia., Oklješa AM; University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, Novi Sad, Serbia., Sakač MN; University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, Novi Sad, Serbia., Penov-Gaši KM; University of Novi Sad, Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, Novi Sad, Serbia.

Publikováno v: European journal of pharmaceutical sciences : official journal of the European Federation for Pharmaceutical Sciences [Eur J Pharm Sci] 2017 Jul 15; Vol. 105, pp. 71-81. Date of Electronic Publication: 2017 May 04.

Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity.

Autor: Kevrešan ŽS; Institute of Food Technology, University of Novi Sad , Bulevar cara Lazara 1, 21000 Novi Sad, Serbia., Mastilović JS, Mandić AI, Torbica AM

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2013 Sep 25; Vol. 61 (38), pp. 9125-30. Date of Electronic Publication: 2013 Sep 13.