Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Marina Krpan"'
Autor:
Tvrtko Karlo Kovačević, Nina Išić, Nikola Major, Marina Krpan, Dean Ban, Mario Franić, Smiljana Goreta Ban
Publikováno v:
Plants, Vol 12, Iss 18, p 3215 (2023)
The impacts of global climate change and a rapid increase in population have emerged as major concerns threatening global food security. Environmental abiotic stress, such as drought, severely impairs plants’ morphology, physiology, growth, and yie
Externí odkaz:
https://doaj.org/article/499e863923cd47bea6edeb6806664f35
Autor:
Tvrtko Karlo Kovačević, Nikola Major, Marta Sivec, Dijana Horvat, Marina Krpan, Mirjana Hruškar, Dean Ban, Nina Išić, Smiljana Goreta Ban
Publikováno v:
Foods, Vol 12, Iss 11, p 2110 (2023)
Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered th
Externí odkaz:
https://doaj.org/article/53a03f66b815498da215f7c84de947f5
Autor:
Marina Krpan Smiljanec
Publikováno v:
Studia Lexicographica, Vol 14, Iss 26, Pp 7-35 (2020)
The goal of this paper is to, in way of interpreting the spirit of the place and using an interdisciplinary approach, present the history of one branch of the Galjuf family, which was seated at Vižovlje Manor in the west part of the Krapina-Zagorje
Externí odkaz:
https://doaj.org/article/26898e782097491d9368a04fb12bbfcb
Autor:
Marina Krpan Smiljanec
Publikováno v:
Libellarium: Journal for the Research of Writing, Books, and Cultural Heritage Institutions, Vol 12, Iss 1-2 (2021)
Externí odkaz:
https://doaj.org/article/f8d47f3e57544927b47349e5e1250eeb
Autor:
Marina Krpan Smiljanec
Publikováno v:
Libellarium: Journal for the Research of Writing, Books, and Cultural Heritage Institutions, Vol 8, Iss 2, Pp 109-146 (2016)
Cilj je rada postaviti ishodišta za proučavanje povijesti hrvatskog iseljeničkog novinstva u Čileu od najranijeg razdoblja doseljenja Hrvata do kraja 1914. godine, među kojima je brojčano dominantnu grupaciju činilo stanovništvo s Brača. Rad
Externí odkaz:
https://doaj.org/article/d21b13ec14c0435b8054f069a32cef34
Autor:
Ksenija Marković, Nikola Major, Marina Krpan, Natalija Uršulin-Trstenjak, Mirjana Hruškar, Nada Vahčić, Goran Šarić
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 434-441 (2012)
Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxi
Externí odkaz:
https://doaj.org/article/f2a5f078d3654f7d87abe18632008695
Autor:
Mirjana Hruškar, Nikola Major, Marina Krpan, Ines Panjkota Krbavčić, Goran Šarić, Ksenija Marković, Nada Vahčić
Publikováno v:
Mljekarstvo, Vol 59, Iss 3, Pp 193-200 (2009)
The concept of electronic tongue or taste sensor has been developed rapidly in the last decade due to their large potential in food quality control. The electronic tongue is based on electrochemical sensors combined with multivariate data analysis. T
Externí odkaz:
https://doaj.org/article/4e8a7f7c6597414e8a148f7f05a6f4c7
Publikováno v:
Mljekarstvo, Vol 55, Iss 1, Pp 31-39 (2005)
In this study, two types of yoghurt, plain yoghurt and probiotic yoghurt purchased from Croatian and Slovenian market, were stored for up to 25 days at two different temperatures (+4 ºC, +20 ºC). Samples were analyzed every 5 days and changes in ac
Externí odkaz:
https://doaj.org/article/c02d038ada5f495395efa0d921afee49
Autor:
Smiljanec, Marina Krpan1 mkrpansmiljanec@nsk.hr
Publikováno v:
Library / Knjižnica. 2020, Vol. 64 Issue 1/2, p107-132. 26p.
Autor:
Saša Drakula, Duška Ćurić, Mirjana Hruškar, Nikolina Čukelj Mustač, Marina Krpan, Bojana Voučko, Dubravka Novotni
Publikováno v:
Food Analytical Methods. 15:1155-1170
Flavor is one of the most important, but also the least researched parameter of bread quality. Numerous volatile compounds that contribute to the flavor profile of bread are usually extracted by the headspace solid-phase microextraction (HS- SPME) me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0855b6be7ddc492d9dcb677ff6486cf2
https://doi.org/10.1007/s12161-021-02076-3
https://doi.org/10.1007/s12161-021-02076-3