Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Mirna Mrkonjić Fuka"'
Publikováno v:
Foods, Vol 12, Iss 22, p 4149 (2023)
Due to numerous bioactive constituents, both bee pollen (BP) and bee bread (BB) represent valuable food supplements. The transformation of BP into BB is a complex biochemical in-hive process that enables the preservation of the pollen’s nutritional
Externí odkaz:
https://doaj.org/article/59eb4ca6579c40848c664a125a59607d
Autor:
Ivica Kos, Ana Zgomba Maksimović, Marija Zunabović-Pichler, Sigrid Mayrhofer, Konrad J. Domig, Mirna Mrkonjić Fuka
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 378-387 (2019)
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how princi
Externí odkaz:
https://doaj.org/article/42a96e05072d4cafb39bde2e0c6da87a
Autor:
Irina Tanuwidjaja, Lidija Svečnjak, Domenika Gugić, Marko Levanić, Slaven Jurić, Marko Vinceković, Mirna Mrkonjić Fuka
Publikováno v:
Molecules, Vol 26, Iss 10, p 3049 (2021)
The incidence of antibiotic resistance in pathogenic bacteria has become an alarming clinical and social problem. Therefore, the demand for alternative antimicrobial compounds has increased. In this study, a chemical profile of honey bee (Apis mellif
Externí odkaz:
https://doaj.org/article/1b8c536bdc7646aa98f71b31a78a5051
Publikováno v:
Mljekarstvo, Vol 66, Iss 4, Pp 282-292 (2016)
Istrian ewe’s milk cheese is an autochthonous product that is manufactured for generations on small family farms in the Croatian peninsula Istria. Traditional Istrian cheese is made from unpasteurized ewe’s milk, without the addition of starter c
Externí odkaz:
https://doaj.org/article/2523f739fc4c45a8bb5f99b968e98448
Autor:
Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 63, Iss 2, Pp 55-63 (2013)
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian chee
Externí odkaz:
https://doaj.org/article/d8c872b264284ff3941688c73b8a30b2
Autor:
Marion Engel, Andrea Skelin, Bojana Bogovič Matijašić, Sulejman Redžepović, Michael Schloter, Mirna Mrkonjić Fuka
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 3, Pp 414-421 (2013)
In order to preserve the specificity of artisanal cheese and to minimize variations in quality, real-time PCR can be applied to monitor the dynamics of autochthonous bacterial population throughout ripening. This may give the basis for the selection
Externí odkaz:
https://doaj.org/article/8367343623854091905118f6f0e5201f
Autor:
Silvia Gschwendtner, Tapani Alatossava, Susanne Kublik, Mirna Mrkonjić Fuka, Michael Schloter, Patricia Munsch-Alatossava
Publikováno v:
PLoS ONE, Vol 11, Iss 1, p e0146015 (2016)
The quality and safety of raw milk still remains a worldwide challenge. Culture-dependent methods indicated that the continuous N2 gas-flushing of raw milk reduced the bacterial growth during cold storage by up to four orders of magnitude, compared t
Externí odkaz:
https://doaj.org/article/d57459cef893409b83b1ae7a35e0d675
Autor:
Mirna Mrkonjić Fuka, Andreja Čanžek Majhenič, Sulejman Redžepović, Dubravka Samaržija, Bojana Bogovič Matijašić, Andrea Skelin
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 3, Pp 362-370 (2012)
The objective of this study is to describe the diversity of indigenous cultivable community of the lactobacilli associated with the production of traditional Istrian cheese and to get a collection of well characterized strains. Raw milk and cheese sa
Externí odkaz:
https://doaj.org/article/173c2c9e95214d919773c15735d7bcec
Autor:
Mirna Mrkonjić Fuka, Stefanie Wallisch, Marion Engel, Gerhard Welzl, Jasmina Havranek, Michael Schloter
Publikováno v:
PLoS ONE, Vol 8, Iss 11, p e80734 (2013)
Microbial communities play an important role in cheese ripening and determine the flavor and taste of different cheese types to a large extent. However, under adverse conditions human pathogens may colonize cheese samples during ripening and may thus
Externí odkaz:
https://doaj.org/article/8796ccbce7704048b940df5d385988e9
Autor:
Joanna S. Hamilton, Marina Piria, Ana Gavrilović, Mirna Mrkonjić Fuka, Lidija Svečnjak, Slađana Nikolić, Rigers Bakiu, Jonathan P. A. Gardner
Publikováno v:
Ecology and Evolution. 13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c30681587470379cea20a92495cd4b5
https://doi.org/10.1002/ece3.9729
https://doi.org/10.1002/ece3.9729