Zobrazeno 1 - 10
of 79
pro vyhledávání: '"Mladenović Katarina G."'
Publikováno v:
Acta Agriculturae Serbica, Vol 25, Iss 50, Pp 165-169 (2020)
Nine species (sixteen isolates) of lactic acid bacteria (LAB) isolated from traditionally made Serbian cheese were evaluated for their enzymatic activities in order to select indigenous strains of technical interest for the manufacture of cheese. The
Externí odkaz:
https://doaj.org/article/70c968bd95584c289b44f28b3a9f4f63
Publikováno v:
Food and Feed Research, Vol 47, Iss 2, Pp 119-129 (2020)
In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric meth
Externí odkaz:
https://doaj.org/article/548a75184bb341f3914394384556785c
Publikováno v:
Kragujevac Journal of Science, Vol 2020, Iss 42, Pp 123-134 (2020)
In this paper, we investigated, for the first time, the enzyme activity of enterobacteria from cheese from Southeastern Serbia (Sokobanja), which was produced in a traditional way. The tested bacteria were selected from the spring, summer, and autumn
Externí odkaz:
https://doaj.org/article/c33929b98a884cfeb8a81a39c7212b2b
Publikováno v:
Kragujevac Journal of Science, Vol 2020, Iss 42, Pp 113-122 (2020)
The purpose of this study was the investigation of the growth ability of lactic acid bacteria (LAB), isolated from traditionally made cheese from Southeastern Serbia, in the presence of different percent of sugars and sugar substitutes (fructose, lac
Externí odkaz:
https://doaj.org/article/ed931e26dcc04a0f8d111a0cc0c2908b
Publikováno v:
Kragujevac Journal of Science, Vol 2019, Iss 41, Pp 97-106 (2019)
This study observed the preliminary investigation of Oleum Hyperici, an original product made from Hypericum perforatum flowers, collected from Goč Mountain (Serbia). Some of the chemical properties (pH, the content of metals and metalloids - As, Cr
Externí odkaz:
https://doaj.org/article/e85fbcff1ae3422097bd4b68ee2d6b0a
Autor:
Žugić-Petrović Tanja D., Stanisavljević Dragana M., Ilić Predrag D., Mladenović Katarina G., Muruzović Mirjana Ž., Kocić-Tanackov Sunčica D., Čomić Ljiljana R.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2018, Iss 134, Pp 65-75 (2018)
In the Western Balkans, traditional dry-cured sheep ham called Pastrma or Stelja is produced. Dry-cured sheep ham from Sjenica is produced in a very complex manner, and a prerequisite for its production is the sanitary safety of raw materials in a
Externí odkaz:
https://doaj.org/article/e378f2b885624c78ac44e5ad124353d4
Publikováno v:
Kragujevac Journal of Science, Vol 2018, Iss 40, Pp 205-216 (2018)
In this study, the effects of environmental factors (different media, temperature, pH, salt and sugar concentrations) on the planktonic growth, biofilm formation and formed biofilm of Escherichia coli KGPMF 16 and Escherichia coli KGPMF 17 were inves
Externí odkaz:
https://doaj.org/article/cb96c0a534e342dfb0d290f63c9f8ea9
Autor:
Raković Ivana R., Radojević Ivana D., Mladenović Katarina G., Popovska-Jovičić Biljana D., Petrović Sara, Čanović Petar P., Čomić Ljiljana R., Čanović Predrag S., Bogojeski Jovana V.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 83, Iss 11, Pp 1229-1242 (2018)
The antimicrobial and antioxidant activities, as well as the DNA-binding of four square-planar Pd(II) complexes, [Pd(terpy)Cl]+ (C1), [Pd(en)Cl2] (C2), [Pd(DMEAImiPr)Cl2] (C3) and [Pd(dach)Cl2] (C4) (terpy = 2,2′:6′,2′′- -terpyridine, en = et
Externí odkaz:
https://doaj.org/article/2db8a3d0d50f40eeb09d79b3b31109e5
Autor:
Muruzović Mirjana Ž., Mladenović Katarina G., Stefanović Olgica 0000-0003-1255, Žugić-Petrović Tanja K., Čomić Ljiljana R.
Publikováno v:
Kragujevac Journal of Science, Vol 2017, Iss 39, Pp 157-164 (2017)
Synergistic activity between water, acetone, ethanol and diethyl ether extract of Agrimonia eupatoria L. and commonly used antibiotic (ampicillin) were evaluated. Escherichia coli, Proteus mirabilis, Klebsiella pneumoniae and Pseudomonas aeruginosa w
Externí odkaz:
https://doaj.org/article/0678442e33ca4e9aa9576a3352806e41
Publikováno v:
In Food Bioscience June 2018 23:54-59