Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ninoslav, Nikićević"'
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
Autor:
Branko Popović, Olga Mitrović, Ninoslav Nikićević, Vele Tešević, Ivan Urošević, Nemanja Miletić, Svetomir Milojević
Publikováno v:
Processes; Volume 11; Issue 3; Pages: 863
Processes
Processes
The aim of this study was to compare the aromatic profile of plum spirits, obtained from the Požegača and Stanley varieties, as affected by different combinations of pre-distillation steps used in traditional and six modified production methods tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d6622d14e8c7d221913afd52ac1bbda
Autor:
NINOSLAV NIKIĆEVIĆ, MILOVAN VELIČKOVIĆ, MILKA JADRANIN, IVAN VUČKOVIĆ, MIROSLAV NOVAKOVIĆ, LJUBODRAG VUJISIĆ, MIROSLAVA STANKOVIĆ, IVAN UROŠEVIĆ, VELE TEŠEVIĆ
Publikováno v:
Journal of the Serbian Chemical Society, Vol 76, Iss 9, Pp 1219-1228 (2011)
The chemical and sensorial characteristics of cherry brandy produced from five cherry varieties (Oblacinska, Celery’s 16, Rexle, Heiman’s Ruby and Heiman’s Conserve) grown in Serbia were studied. Gas chromatography and gas chromatography–mass
Externí odkaz:
https://doaj.org/article/277c706e6d5b410ea5aea9768417b0ee
Autor:
VELE TEŠEVIĆ, NINOSLAV NIKIĆEVIĆ, SLOBODAN MILOSAVLJEVIĆ, DANICA BAJIĆ, VLATKA VAJS, IVAN VUČKOVIĆ, LJUBODRAG VUJISIĆ, IRIS ĐORĐEVIĆ, MIROSLAVA STANKOVIĆ, MILOVAN VELIČKOVIĆ
Publikováno v:
Journal of the Serbian Chemical Society, Vol 74, Iss 2, Pp 117-128 (2009)
In this study, volatile compounds were analyzed in five samples of home-made spirit beverage made by the distillation of fermented fruits of cornelian cherry (Cornus mas L.). The major volatile compounds, besides ethanol, identified and quantified we
Externí odkaz:
https://doaj.org/article/a63d322698c34d9c9576d5f9d684b04e
Autor:
Ninoslav Nikićević, Anka Jovanović, Dejan Djoković, Ljubodrag Vujisić, Ivan Vučković, Mirjana Bonić, Vele Tešević
Publikováno v:
Food Technology and Biotechnology, Vol 43, Iss 4, Pp 367-372 (2005)
Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography and gas chromatography-mass spectrometric analysis
Externí odkaz:
https://doaj.org/article/2d2fbce7364d4416bb607077c7c1b18a
Autor:
Todor Vulić, Ninoslav Nikićević, Ljubiša Stanković, Milovan Veličković, Marina Todosijević, Branko Popović, Ivan Urošević, Miroslava Stanković, Isidora Beraha, Vele V Tešević
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 31, Iss 2 (2012)
Chemical characteristics of fruit spirits produced from three black currant cultivars (Malling Juel, Ometa, Ben Sarek) and two red currant cultivars (Rondom and Versailles) grown in Serbia were examined using gas chromatography. In addition, sensory
Externí odkaz:
https://doaj.org/article/05dab7cfef264b4ebd925b6ff141a0e3
Autor:
Giuseppe Arfelli, Maria Balcerek, M.A. Bañuelos, Ángel Benito, Santiago Benito, Monica Butnariu, Alina Butu, Fernando Calderón, F. Castillo-Reyes, M. Cruz-Requena, Alejandro Cuevas, Iñigo Cuiñas, Tom De Paepe, Gargi Dey, Paola Di Gianvito, Isabel Expósito, A.C. Flores-Gallegos, Giovanna Giovinazzo, Francesco Grieco, J.N. Gurrola-Reyes, Fumiyuki Kobayashi, Thomas Kuballa, Dirk W. Lachenmeier, I. Loira, José C. Marques, S. Martínez, A. Morata, Ninoslav Nikićević, Miomir Nikšić, M. Nuñez-Guerrero, Sachiko Odake, Alex O. Okaru, F. Palomero, A. Paredes-Ortíz, Adanely Paredes-Ortíz, Vanda Pereira, Ana C. Pereira, Katarzyna Pielech-Przybylska, Jürgen Rehm, R. Rodriguez-Herrera, null Rutiaga-Quiñones, Srijita Sireswar, Katharina Sommerfeld, Oscar N. Soto, J.A. Suárez-Lepe, Giovanna Suzzi, Rosanna Tofalo, Leonardo Sepulveda Torre, C. Vaquero, Sonja Veljović, Jo Verhaevert, Stephan G. Walch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f76786eac423958e42f57e8e31c606fb
https://doi.org/10.1016/b978-0-12-815269-0.09992-x
https://doi.org/10.1016/b978-0-12-815269-0.09992-x
Autor:
Sonja, Veljović, Mile, Veljović, Ninoslav, Nikićević, Saša, Despotović, Siniša, Radulović, Miomir, Nikšić, Lana, Filipović
Publikováno v:
Journal of food science and technology. 54(5)
The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6de5aac38a9250b874c81fbdb7689bcc
https://pubmed.ncbi.nlm.nih.gov/28416882
https://pubmed.ncbi.nlm.nih.gov/28416882