Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Pelaić"'
Publikováno v:
Phys. Rev. D 110, 056053 (2024)
Diffusion is a dissipative transport phenomenon ubiquitously present in nature. Its details can now be analysed with modern effective field theory (EFT) techniques that use the closed-time-path (or Schwinger-Keldysh) formalism. We discuss the structu
Externí odkaz:
http://arxiv.org/abs/2407.13550
Akademický článek
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Autor:
Zdenka Pelaić, Zrinka Čošić, Maja Repajić, Sandra Pedisić, Zoran Zorić, Mario Ščetar, Kata Galić, Branka Levaj
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 2, Pp 166-177 (2022)
Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage. At the same time, such products are desirable due to their convenience; however, the
Externí odkaz:
https://doaj.org/article/b68c81a428004f11b07b75105052127c
Autor:
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 520-532 (2022)
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible poly
Externí odkaz:
https://doaj.org/article/ae15fb9424734aa8ae3b2dd0c1854025
Autor:
Levaj, Branka1 (AUTHOR) zpelaic@pbf.hr, Pelaić, Zdenka1 (AUTHOR) kata.galic@pbf.unizg.hr, Galić, Kata1 (AUTHOR) mkurek@pbf.hr, Kurek, Mia1 (AUTHOR) mscetar@pbf.hr, Ščetar, Mario1 (AUTHOR) sandra.pedisic@pbf.unizg.hr, Poljak, Milan2 (AUTHOR) mpoljak@agr.hr, Dite Hunjek, Draženka3 (AUTHOR) drazenka.dite@intersnack.hr, Pedisić, Sandra1 (AUTHOR) snedjer@pbf.hr, Balbino, Sandra1 (AUTHOR) zcosic@pbf.hr, Čošić, Zrinka1 (AUTHOR) filip.dujmic@pbf.unizg.hr, Dujmić, Filip1 (AUTHOR), Repajić, Maja1 (AUTHOR) blevaj@pbf.hr
Publikováno v:
Agronomy. Aug2023, Vol. 13 Issue 8, p2002. 46p.
Autor:
Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić, Maja Repajić
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2002 (2023)
Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addi
Externí odkaz:
https://doaj.org/article/6a4236db06eb4c3d9b589b1ea128a007
Publikováno v:
Holocaust Studies: A Journal of Culture & History; Jul2024, Vol. 30 Issue 3, p485-515, 31p
Autor:
Tariba Lovaković, Blanka, Lazarus, Maja, Brčić Karačonji, Irena, Jurica, Karlo, Živković Semren, Tanja, Lušić, Dražen, Brajenović, Nataša, Pelaić, Zdenka, Pizent, Alica
Publikováno v:
In Journal of Trace Elements in Medicine and Biology January 2018 45:85-92
Autor:
Zorić, Zoran, Pelaić, Zdenka, Pedisić, Sandra, Elez Garofulić, Ivona, Bursać Kovačević, Danijela, Dragović–Uzelac, Verica
Publikováno v:
In LWT - Food Science and Technology June 2017 79:251-259
Autor:
Pelaić, Zdenka1 zcosic@pbf.hr, Čošić, Zrinka1, Repajić, Maja2, Pedisić, Sandra2, Zorić, Zoran2, Ščetar, Mario2, Galić, Kata2, Levaj, Branka2
Publikováno v:
Food Technology & Biotechnology. Apr-Jun2022, Vol. 60 Issue 2, p166-177. 12p.