Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Nikola Tomic"'
Publikováno v:
Standards, Vol 3, Iss 2, Pp 177-186 (2023)
This paper gives an overview of scientific challenges in implementing and certifying “Zero residue” approach. The rationale behind the concept is that final control of commodities during/immediately after harvesting should confirm that traces of
Externí odkaz:
https://doaj.org/article/d63221843afa4dff886b0e07ef33864f
Autor:
Biljana Aleksic, Bozidar Udovicki, Jovana Kovacevic, Zorana Miloradovic, Ilija Djekic, Jelena Miocinovic, Nikola Tomic, Nada Smigic
Publikováno v:
Foods, Vol 13, Iss 10, p 1456 (2024)
The microbiological quality of dairy products from small-scale producers in Serbia was analysed. A total of 302 dairy products [raw (n = 111) and pasteurized milk cheeses (n = 79) and kajmak (n = 112)], were collected and tested for the presence of p
Externí odkaz:
https://doaj.org/article/2de91570c42f499aa1b1354f25f18c54
Autor:
Ilija Djekic, Nada Smigic, Nikola Tomic, Ana Sredojevic, Milan Stevic, Sava Vrbnicanin, Kristina Radusin, Bozidar Udovicki
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 880 (2024)
The objective of this research was to evaluate the cumulative exposure of the population aged 10–24 years to pesticides that have a chronic effect on the thyroid. A consumption study covering fresh fruits and vegetables was collected from 377 respo
Externí odkaz:
https://doaj.org/article/bc1d62be8d6f4efd877898f4788445f0
Autor:
Biljana Aleksic, Ilija Djekic, Nada Smigic, Zorana Miloradovic, Nikola Tomic, Jelena Miocinovic
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Kajmak, a traditional Serbian dairy product, is a top, crust layer of milk containing a high amount of aggregated milk fat and proteins, formed during long cooling of boiled milk. Due to variations in production technologies, environmental conditions
Externí odkaz:
https://doaj.org/article/cfb4ca480e45483192cfc7c0c8aa4eac
Autor:
Zorana Miloradovic, Nikola Tomic, Nemanja Kljajevic, Steva Levic, Vladimir Pavlovic, Marijana Blazic, Jelena Miocinovic
Publikováno v:
Foods, Vol 10, Iss 5, p 1116 (2021)
Goat cheeses from high heat treated milk (HHTM: 80 °C/5 min (E1) and 90 °C/5 min (E2)), could be regarded as new products, compared to their analogues made from commonly pasteurized milk (65 °C/30 min (C)). Descriptive analysis and consumer tests
Externí odkaz:
https://doaj.org/article/6b5821dd46084dc290ee049fabb1ca25
Publikováno v:
Foods, Vol 9, Iss 9, p 1201 (2020)
The aim of this study was to compare the sensory quality and acceptance of dried ready-to-eat beetroot snacks as a result of different drying methods applied: supercritical CO2-drying (scCO2-drying), frying, and freeze-drying. Descriptive sensory ana
Externí odkaz:
https://doaj.org/article/6fd347f7fcfb4fc682ce0dffaf55c6b6
Publikováno v:
In Food Control June 2022 136
Autor:
Tomislav Tosti, Nikola Tomic, Sonja Veljović, Snežana Zlatanović, Stanislava Gorjanović, Predrag Vukosavljević, Marija Petrović
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 3, Pp 282-294 (2021)
Food Technology and Biotechnology
Volume 59
Issue 3
Food Technology and Biotechnology
Volume 59
Issue 3
Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends. Despite representing a considera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7855a6000bba5ac2b08af937412fc64
https://hrcak.srce.hr/file/381076
https://hrcak.srce.hr/file/381076
Autor:
Ninoslav Nikicevic, Nikola Tomic, Miona Belović, Vele Tešević, Predrag Vukosavljević, Miomir Nikšić, Sonja Veljović
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 3, Pp 408-417 (2019)
Food Technology and Biotechnology
Food Technology and Biotechnology
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8c4e9d970a662adc16069b5dbe9fcd1
https://hrcak.srce.hr/file/330985
https://hrcak.srce.hr/file/330985
