Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Nada Nikolić"'
Publikováno v:
Ecology and Evolution, Vol 12, Iss 1, Pp n/a-n/a (2022)
Abstract Future climate‐change effects on plant growth are most effectively studied using microclimate‐manipulation experiments, the design of which has seen much advance in recent years. For tropical forests, however, such experiments are partic
Externí odkaz:
https://doaj.org/article/31cd260e0850496fa03a227be0ddb972
Autor:
Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with tw
Externí odkaz:
https://doaj.org/article/cb4d17ec64ba45648616c58e4b2653dc
Autor:
Stojan Mančić, Bojana Danilović, Marko Malićanin, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić, Ivana Karabegović
Publikováno v:
Agriculture, Vol 11, Iss 4, p 358 (2021)
The fermentative potential of native Candida famata isolates from wild and cultivated blackberries was evaluated for potential application in Prokupac grape must fermentation. 5 isolates, out of a total 22 isolated yeasts, were identified as C. famat
Externí odkaz:
https://doaj.org/article/6b5929325b9d4d69ad0ab68adf7ffc75
Publikováno v:
Spanish Journal of Agricultural Research, Vol 16, Iss 1, Pp e09R01-e09R01 (2018)
Plant growth promoting microorganisms (PGPM) are an important group of microbial inoculants, which exist in rhizosphere and have the ability to inhabit the root of the plants and improve their development. Their positive influence is achieved through
Externí odkaz:
https://doaj.org/article/b33551c3b16c41c48979da4bcd85bd03
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 17, Iss 3, Pp 349-357 (2011)
In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares
Externí odkaz:
https://doaj.org/article/34e78139a8ed4c43b17e9333ee5886af
Publikováno v:
Studia botanica hungarica. 50:331-346
140 bryophyte taxa (10 liverworts and 130 mosses) were recorded during a field trip led to a bryologically completely unexplored territory of Serbia in the vicinity of Čačak town, namely the Ovčar, Kablar, and Vujan Mts. 13 species are of conserva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f784643285d1dd176f0dfec41f223e9
https://doi.org/10.17110/studbot.2019.50.2.331
https://doi.org/10.17110/studbot.2019.50.2.331
Publikováno v:
Ecology and Evolution
Future climate‐change effects on plant growth are most effectively studied using microclimate‐manipulation experiments, the design of which has seen much advance in recent years. For tropical forests, however, such experiments are particularly ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9948677de3b4777db29981b77b8375b8
https://pubmed.ncbi.nlm.nih.gov/35127002
https://pubmed.ncbi.nlm.nih.gov/35127002
Publikováno v:
Natural product research. 36(1)
The content, antioxidant activity and composition of free and bound phenolics from chia seeds were investigated. The free phenolics were extracted by using ethanol and methanol of analytical purity, 70% v/v ethanol and by 70% v/v methanol. The bound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::44d8974c52b1bf1d3a4083e0b6f56e2c
https://pubmed.ncbi.nlm.nih.gov/32403952
https://pubmed.ncbi.nlm.nih.gov/32403952
Autor:
L Miodrag Lazic, T Ivana Karabegović, T Dragan Velickovic, Č Nada Nikolić, S Sasa Stojicevic, M Valentina Simić
Publikováno v:
Advanced Technologies. 7:11-19
Optimization of chokeberry (Aronia melanocarpa) microwave-assisted extraction (MAE) with different microwave power (300, 450, 600 W), ethanol concentration (25, 50, 75 %) and extraction time (5, 10, 15 min) were analyzed using response surface method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3562f585460a29faf701ee506ee7e0e2
https://doi.org/10.5937/savteh1801011s
https://doi.org/10.5937/savteh1801011s
Autor:
S Aleksandra Đorđević, T Ivana Karabegović, H Svetlana Lakićević, L Miodrag Lazic, M Goran Petrović, Č Nada Nikolić
Publikováno v:
Advanced Technologies. 7:11-18
The effects of the addition of aromatic herbs on the kinetics of alcoholic fermentation, as well as phenolic composition, antioxidant and antimicrobial activity of Plovdina red wine were studied. Aromatic herbs: anise seeds (Pimpinella anisum L.), ci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51e9df217b8e0aa00ddfbc3da0792cef
https://doi.org/10.5937/savteh1802011l
https://doi.org/10.5937/savteh1802011l