Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Mladenka Šarolić"'
Autor:
Sanja Radman, Petra Brzović, Mira Radunić, Ante Rako, Mladenka Šarolić, Tonka Ninčević Runjić, Branimir Urlić, Ivana Generalić Mekinić
Publikováno v:
Foods, Vol 12, Iss 20, p 3812 (2023)
The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt
Externí odkaz:
https://doaj.org/article/a4b983b9cc5641f88d40fb1d59b57e17
Autor:
Mladenka Šarolić, Mirko Gugić, Emilija Friganović, Carlo Ignazio Giovanni Tuberoso, Igor Jerković
Publikováno v:
Molecules, Vol 20, Iss 3, Pp 4395-4409 (2015)
Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abunda
Externí odkaz:
https://doaj.org/article/2a15ecd74f954dfb855e3e19d31720e4
Autor:
Mladenka Šarolić, Mirko Gugić, Carlo Ignazio Giovanni Tuberoso, Igor Jerković, Marko Šuste, Zvonimir Marijanović, Piotr Marek Kuś
Publikováno v:
Molecules, Vol 19, Iss 1, Pp 881-895 (2014)
Virgin olive oils (VOOs) obtained from the fruits of Croatian autochthonous varieties Mašnjača and Krvavica were extensively characterized for the first time. Investigated oils were compared with the oil obtained from Italian variety Leccino, grown
Externí odkaz:
https://doaj.org/article/2dd8a7fba56345fb93ef2f81c0cc4229
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 23.
Issue 3.
Volume 23.
Issue 3.
In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3999285b87cf15c061c1a4c09f64b3
https://doi.org/10.31727/m.23.3.4
https://doi.org/10.31727/m.23.3.4
Publikováno v:
Meso. 23:220-233
U procesu registracije oznake zemljopisnog podrijetla (ZOZP) dalmatinske pečenice provedeno je istraživanje s ciljem utvrđivanja utjecaja razlika u tehnologiji na kemijski sastav i senzorna svojstva konačnog proizvoda. Stoga je u tri objekta na p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48b633bc58523dade5633fa7efe656b0
https://doi.org/10.31727/m.23.3.3
https://doi.org/10.31727/m.23.3.3
Autor:
Marko Šuste, Boris Dorbić, Tomislav Svalina, Sara Nasić, Žana Delić, Emilija Friganović, Mladenka Šarolić
Publikováno v:
Glasilo Future. 2:37-47
Cilj ovog rada je utvrditi razlike u kemijskom profilu aromatskih spojeva vina dobivenih od šumskih i kultiviranih kupina. Hlapljivi spojevi su izolirani metodom ekstrakcije vršnih para na krutoj fazi (HS-SPME) korištenjem sivog vlakna s DVB/CAR/P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa066a3ed101c0a7207983121b48ddee
https://doi.org/10.32779/gf.2.5-6.3
https://doi.org/10.32779/gf.2.5-6.3
Autor:
Tomislav Svalina, Žana Delić, Marko Šuste, Boris Dorbić, Emilija Friganović, Ivana Vuković, Mladenka Šarolić
Publikováno v:
Glasilo Future. 2:1-9
Posljednjih godina proizvodnja voćnih vina neprestano raste zbog sve veće potražnje potrošača za visokokvalitetnim voćnim vinima. Voćna vina proizvode se fermentacijom soka ili pulpe koštičavog, jezgričavog, jagodičastog, bobičastog ili o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47e106628829147b0c8243447f8fe879
https://doi.org/10.32779/gf.2.4.1
https://doi.org/10.32779/gf.2.4.1
Autor:
Duška Ćurić, Tajana Krička, Emilija Friganović, Sara Ujaković, Martina Runje, Boris Dorbić, Mladenka Šarolić
Publikováno v:
Glasilo Future. 2:23-43
Tjestenina predstavlja idealan matriks za dodavanje različitih izvora nutrijenata. Obogaćivanjem se tjestenini, osim nutritivnih, mijenjaju i senzorske karakteristike. Cilj ovog rada bio je utvrditi prihvatljivost svježih i svježih kuhanih uzorak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b6dcbf2733264458707626e9806d90
https://doi.org/10.32779/gf.2.1-2.3
https://doi.org/10.32779/gf.2.1-2.3
Publikováno v:
International Journal of Environmental Health Research
Formation of biofilms allows bacterial cells to survive in adverse environ- ments. Nontuberculous mycobacteria are ubiquitous in aqueous environ- ments, where they adhere to surfaces and create a biofilm. This has led to the emergence of healthcare-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48e9eeee9d98fa767a3ba98c6e39de5e
https://repository.medri.uniri.hr/islandora/object/medri:3520/datastream/FILE0
https://repository.medri.uniri.hr/islandora/object/medri:3520/datastream/FILE0
Autor:
Mladenka Šarolić, Lara Saftić Martinović, Sandra Kraljević Pavelić, Željka Peršurić, Gokhan Zengin
Olive oil production is accompanied by the large quantities of waste products rich in bioactive compounds, i.e. polyphenols. This paper deals with analysis of a new olive oil by-product derived from the improved two-phase centrifugal process technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67fcecf2fb4d263101350ecc29f33c54
https://doi.org/10.1016/j.lwt.2020.109225
https://doi.org/10.1016/j.lwt.2020.109225