Zobrazeno 1 - 10
of 604
pro vyhledávání: '"Mladenka P"'
Autor:
Nikola Maravić, Biljana Pajin, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Dubravka Škrobot, Jelena Tomić
Publikováno v:
Foods, Vol 13, Iss 21, p 3363 (2024)
This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough
Externí odkaz:
https://doaj.org/article/8e88db8b678f4b0b9973c50ea9fc45bf
Autor:
Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz, Jerome Brouzes
Publikováno v:
Foods, Vol 13, Iss 19, p 3021 (2024)
Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophi
Externí odkaz:
https://doaj.org/article/93e1d16573834c7baea7cec9cfe88b06
Autor:
Ana Simičić Majce, Darija Tudor, Marko Simunovic, Marko Todorovic, Mladenka Parlov, Bernarda Lozic, Mirna Saraga-Babić, Marijan Saraga, Adela Arapović
Publikováno v:
Frontiers in Pediatrics, Vol 11 (2023)
IntroductionBardet-Biedl syndrome (BBS) is a rare genetic syndrome caused by a mutation in one of 26 different genes responsible for normal structure and/or function of primary cilia. The syndrome is characterized by multiorgan involvement with gradu
Externí odkaz:
https://doaj.org/article/26f73e2bc8ae42f883bf0618e8b8f6fa
Autor:
Nemanja Teslić, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić, Bojana Šarić
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1234 (2023)
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Bo
Externí odkaz:
https://doaj.org/article/6999535a65c74c70947ce534f01889c5
Autor:
Petar Vrgović, Milica Pojić, Nemanja Teslić, Anamarija Mandić, Aleksandra Cvetanović Kljakić, Branimir Pavlić, Alena Stupar, Mladenka Pestorić, Dubravka Škrobot, Aleksandra Mišan
Publikováno v:
Foods, Vol 11, Iss 7, p 961 (2022)
Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative t
Externí odkaz:
https://doaj.org/article/c8229e0180da42f68193256afd961771
Publikováno v:
BMC Medical Education, Vol 24, Iss 1, Pp 1-9 (2024)
Abstract Background Patient education is an important aspect of physiotherapy. Effective education is based on quality communication and understanding of patients’ needs. For a successful practice, it is necessary to recognize the factors that affe
Externí odkaz:
https://doaj.org/article/4caa95b514b04410bb0def8124d5c096
Publikováno v:
Economic and Business Review, Vol 18, Iss 3, Pp 293-318 (2016)
Although organisational ambidexterity as the ability of an organisation to simultaneously pursue both explorative and exploitative innovations has been highlighted as increasingly important for the sustained competitive advantage of firms, the empiri
Externí odkaz:
https://doaj.org/article/e56185e7b13949baac309e04ce7d9d90
Autor:
Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spe
Externí odkaz:
https://doaj.org/article/7ccb0ec59fdb41d6819e4632eff1ef1d
Autor:
Marijana Sakač, Mladenka Pestorić, Aleksandra Mišan, Nataša Nedeljković, Dubravka Jambrec, Pavle Jovanov, Vojislav Banjac, Aleksandra Torbica, Miroslav Hadnađev, Anamarija Mandić
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 1, Pp 38-47 (2015)
Light buckwheat flour was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral c
Externí odkaz:
https://doaj.org/article/7e712c36979442dfaa6a3af565b9d62e
Autor:
Zoran S. Ilić, Ljubomir Šunić, Lidija Milenković, Mladenka Pestorić, Miona Belović, Žarko Kevrešan, Jasna Mastilović
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 16, Iss 5 (2017)
The purpose of this study was to examine the effect of harvest time (November or January) and postharvest treatments (hot water (50°C), H2O2 (1%), NaOCl (175 ppm)) and nonwashed-control of carrots (Daucus carrota L. cv. ‘Maestro F1’) on the chan
Externí odkaz:
https://doaj.org/article/89472f96c55e498bb7e4e8832a08ae05