Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Olja Sovljanski"'
Autor:
Ana Miljković, Milica Aćimović, Biljana Božanić Tanjga, Biljana Lončar, Vidak Raičević, Olja Šovljanski, Vanja Travičić, Milada Pezo, Lato Pezo
Publikováno v:
Journal of Agronomy, Technology and Engineering Management, Vol 7, Iss 1, Pp 998-1020 (2024)
The purpose of this systematic overview is to establish the impact of inhalation and topical application of Rosa damascena essential oil in aromatherapy practice. A bibliometric analysis using the different scientific databases was conducted to exami
Externí odkaz:
https://doaj.org/article/5822a64841a44a1a9af8bc73571a472e
Autor:
Vanja Travičić, Teodora Cvanić, Senka Vidović, Lato Pezo, Alyssa Hidalgo, Olja Šovljanski, Gordana Ćetković
Publikováno v:
Foods, Vol 13, Iss 18, p 2863 (2024)
Using natural plant extracts as food additives is a promising approach for improving food products’ quality, nutritional value, and safety, offering advantages for both consumers and the environment. Therefore, the main goal of this study was to de
Externí odkaz:
https://doaj.org/article/52d1e887a2b44b6da7a845fbcbe4d00b
Autor:
Olja Šovljanski, Milica Aćimović, Ana Tomić, Biljana Lončar, Ana Miljković, Ivana Čabarkapa, Lato Pezo
Publikováno v:
Antibiotics, Vol 13, Iss 8, p 722 (2024)
Helichrysum italicum (Roth) G. Don is a typical Mediterranean plant, with limited distribution on the islands of Sardinia, Corsica, and the Iberian Peninsula, as well as the islands of the Adriatic Sea and the Balkan Peninsula. In these regions, H. i
Externí odkaz:
https://doaj.org/article/4940932c3a804de1bf77628ab003ceda
Autor:
Tijana Zeremski, Olja Šovljanski, Vladimir Vukić, Biljana Lončar, Milica Rat, Nataša Perković Vukčević, Milica Aćimović, Lato Pezo
Publikováno v:
Antibiotics, Vol 13, Iss 6, p 499 (2024)
Helichrysum italicum (immortelle) essential oil is one of the most popular essential oils worldwide and it has many beneficial properties, including antimicrobial. However, in this plant, the chemical diversity of the essential oil is very pronounced
Externí odkaz:
https://doaj.org/article/75a67338206f46aa8861feac0a8c9b8a
Autor:
Lato Pezo, Biljana Lončar, Vladimir Filipović, Olja Šovljanski, Vanja Travičić, Jelena Filipović, Milada Pezo, Aca Jovanović, Milica Aćimović
Publikováno v:
Foods, Vol 13, Iss 11, p 1658 (2024)
This study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using a
Externí odkaz:
https://doaj.org/article/847d21232ace4f64b4284b5cfe630e56
Autor:
Vanja Travičić, Teodora Cvanić, Olja Šovljanski, Tamara Erceg, Milica Perović, Alena Stupar, Gordana Ćetković
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 280 (2024)
The concepts of “green chemistry” are gaining importance in the agri-food sector due to the need to minimize pollution from toxic chemicals, improve the safety and sustainability of industrial processes, and provide “clean-labeled products” r
Externí odkaz:
https://doaj.org/article/cb25efbee04a4bcd9206fab794fa77b1
Autor:
Olja Šovljanski, Biljana Lončar, Lato Pezo, Anja Saveljić, Ana Tomić, Sara Brunet, Vladimir Filipović, Jelena Filipović, Jasna Čanadanović-Brunet, Gordana Ćetković, Vanja Travičić
Publikováno v:
Foods, Vol 13, Iss 1, p 134 (2023)
This study explores the unexploited potential of Artificial Neural Network (ANN) optimization techniques in enhancing different drying methods and their influence on the characteristics of various sweet potato varieties. Focusing on the intricate int
Externí odkaz:
https://doaj.org/article/a122fdcbdcc542f9a547c2da60917f36
Autor:
Vanja Travičić, Olja Šovljanski, Ana Tomić, Milica Perović, Maja Milošević, Nenad Ćetković, Mirjana Antov
Publikováno v:
Foods, Vol 12, Iss 22, p 4163 (2023)
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir thro
Externí odkaz:
https://doaj.org/article/711969609e3346c8be423aca4e2ff4a8
Autor:
Olja Šovljanski, Aleksandra Ranitović, Ana Tomić, Nenad Ćetković, Ana Miljković, Anja Saveljić, Dragoljub Cvetković
Publikováno v:
Pathogens, Vol 12, Iss 11, p 1336 (2023)
The food industry has recognized a pressing need for highly effective disinfection protocols to decrease the risk of pathogen emergence and proliferation in food products. The integration of antimicrobial treatments in food production has occurred as
Externí odkaz:
https://doaj.org/article/f50db0d98a0c4d23bb18ec524ab547b9
Publikováno v:
Antibiotics, Vol 12, Iss 9, p 1473 (2023)
The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products’ freshness and quality. Different types of packaging systems are one of the solutions f
Externí odkaz:
https://doaj.org/article/c26bf0f9454d4c1b996b9c080569faf5