Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Nada Vahčić"'
Publikováno v:
Kemija u Industriji, Vol 73, Iss 9-10, Pp 389-397 (2024)
Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in o
Externí odkaz:
https://doaj.org/article/f1278932bc59446b827bfcad8b07b7be
Autor:
Ivana Dodlek Šarkanj, Nada Vahčić, Ksenija Markov, Josip Haramija, Natalija Uršulin-Trstenjak, Krunoslav Hajdek, Michael Sulyok, Rudolf Krska, Bojan Šarkanj
Publikováno v:
Toxins, Vol 16, Iss 7, p 293 (2024)
The presence of mycotoxins and other toxic metabolites in hops (Humulus lupulus L.) was assessed for the first time. In total, 62 hop samples were sampled in craft breweries, and analyzed by a multi-toxin LS-MS/MS method. The study collected samples
Externí odkaz:
https://doaj.org/article/110cd8720a014011aac1c905770474db
Autor:
Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Externí odkaz:
https://doaj.org/article/cd8e14645a23481aa893488c54d09b84
Autor:
Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The aim of this study was to determine quality parameters of Croatian traditional meat products (TMPs) via the analysis of their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, and amino ac
Externí odkaz:
https://doaj.org/article/e00f5b5c7dbe4cc7830afd38687d7571
Autor:
Antonija Sulimanec, Karla Kragić, Ankica Sekovanić, Jasna Jurasović, Ines Panjkota Krbavčić, Nada Vahčić, Antonio Vidaković, Igor Poljak, Ivana Rumora Samarin
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 465-474 (2023)
Research background. The rowan (Sorbus aucuparia L.) is a small tree in the Rosaceae family with characteristic orange-red fruits. The raw fruits can be used for making jams, juices and puree, while the dried fruits are used for teas. In folk medicin
Externí odkaz:
https://doaj.org/article/cde02555e7214f999ad1261e5abdaf40
Autor:
Valerija Šimunec, Rea Bertoša, Anita Šporec, Igor Lukić, Diana Nejašmić, Marija Lovrić, Ivana Dodig, Nada Vahčić, Ana Butorac
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 178-191 (2022)
Research background. Baranjski kulen is one of the most popular fermented meat sausages originating from Croatia. It has protected geographical indication, and is traditionally produced in the Baranja region of Croatia. Kulenova seka is a fermented s
Externí odkaz:
https://doaj.org/article/438b268fa3b8494292fb4a1062c02e59
Autor:
Jasna Mrvčić, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho, Marin Mihaljević Žulj, Aleksandar Brodski, Vesna Jurak, Mirela Krajnović, Renata Sahor, Vlasta Rubeša Vili, Renata Petrović, Damir Stanzer
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 80-89 (2021)
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition i
Externí odkaz:
https://doaj.org/article/a250750a910f4220aa7b15abf06a6a4d
Autor:
Jasna Mrvčić, Antonija Trontel, Karla Hanousek Čiča, Nada Vahčić, Ninoslav Nikićević, Nermina Spaho, Marin Mihaljević Žulj, Aleksandar Brodski, Vesna Jurak, Mirela Krajnović, Renata Sahor, Vlasta Rubeša Vili, Renata Petrović, Damir Stanzer
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 80-89 (2021)
Alkoholna pića su postala neizostavni dio većine gastronomskih kultura širom svijeta. Proizvodnja i potrošnja voćnih rakija, posebno rakija od šljiva i grožđa, kao i rakija od krušaka i jabuka, imaju dugu tradiciju u zemljama jugoistočne Eu
Externí odkaz:
https://doaj.org/article/b5553605708e46849f2b051d3d805a70
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
Autor:
Tina Lešić, Ana Vulić, Nada Vahčić, Bojan Šarkanj, Brigita Hengl, Ivica Kos, Tomaž Polak, Nina Kudumija, Jelka Pleadin
Publikováno v:
Toxins, Vol 14, Iss 7, p 476 (2022)
This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochra
Externí odkaz:
https://doaj.org/article/e2fa45d84ea04158a07205f52c3e0fdc
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 6, Pp 488-495 (2017)
Principal component analysis (PCA) and cluster analysis (CA) were used to define the geographical origin of three types of monofloral (chestnut, linden, and acacia), two types of multifloral (meadow and mixed), and forest honey produced over two cons
Externí odkaz:
https://doaj.org/article/3ca921e6cf5d4b068bdd394167bff94d