Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Perl, Antonija"'
Publikováno v:
In Food Chemistry 2007 102(3):683-690
Autor:
Moslavac Tihomir, Pozderović, Andrija, Pichler, Anita, Pirički, Perl, Antonija, Volmut, Katica, Benčić, Đani
Oksidacija lipida je prepoznata kao glavni problem u jestivim uljima, ona prouzrokuje važnu promjenu kemijskih, senzorskih i nutritivnih svojstava. Oksidacijska stabilnost različitih biljnih ulja istraživana je primjenom Rancimat metode baziranoj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0c597876fc3cc0f78fe7395f205f0ba5
https://www.bib.irb.hr/598852
https://www.bib.irb.hr/598852
There are many factors which can cause overweight, yet the nutrition is one of the most important. Therefore, the aim of the present work was to compare dietary habits, regarding daily intake of nutrients which are sources of energy (proteins, fats,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a9541bbdabe5973d82f47a801e445185
https://www.bib.irb.hr/261784
https://www.bib.irb.hr/261784
Autor:
Kenjerić, Daniela, Primorac, Ljiljana, Mandić-Puljek, Mirna, Perl, Antonija, Mandić, Milena L
The role of vitamins in nutrition of Croatian population is still underestimated and insufficiently investigated though they have important protective effects in human nutrition. The aim of this research was to examine vitamin A, riboflavine, vitamin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::82e642661ea529946a89d7b671cd0a39
https://www.bib.irb.hr/261794
https://www.bib.irb.hr/261794
Autor:
Perl, Antonija
Predavanje je obuhvatilo fiziološke osnove mirisnog i okusnog sustava. Također su obrađeni i čimbenici koji dovode do individualnih razlika među pojedincima.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::391c3e48dd97cf4483df84ee682d016e
https://www.bib.irb.hr/216552
https://www.bib.irb.hr/216552
Autor:
Perl, Antonija, Adam Perl, Marija
Luk je vrlo rasprostranjena aromatična biljka koja se često koristi kao neobrađena svježe narezana ili kao začin mnogim jelima. Analizom njegove biološke vrijednosti može se zaključiti da ima mnoga ljekovita svojstva.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::278bf6a4e514e6b15d5c1a2ff7d6d70b
https://www.bib.irb.hr/207082
https://www.bib.irb.hr/207082
Autor:
Perl, Antonija
Predavanje je obuhvatilo opće principe i primjenu senzorske analize s naglaskom na med. Prikazani su rezultati senzorske analize 2 specifične vrste meda (Loranthus europaeus i Cirsium spp.).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::cc7ec51aa995a243a062ce01b97a3c91
https://www.bib.irb.hr/216527
https://www.bib.irb.hr/216527
Publikováno v:
Collegium antropologicum
Volume 29
Issue 2
Scopus-Elsevier
Volume 29
Issue 2
Scopus-Elsevier
The objective of this study was to examine the quantity of calcium intake among adults, the sources of calcium, differences among seasons, as well as the differences between sexes, correlation with body mass index (BMI), and age. The study included 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::f31804de31a65108e036ac275aeb6a1a
https://hrcak.srce.hr/5228
https://hrcak.srce.hr/5228
Autor:
Perl, Antonija
Predavanje je obuhvatilo 2 parametra senzorske kakvoće ; miris i okus. Objašnjene su fiziološke osnove ova 2 osjetilna sustava. Također su obrađeni i čimbenici koji dovode do individualnih razlika među ljudima.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2e80d4ca2064604dc95311e18aa69cbb
https://www.bib.irb.hr/216767
https://www.bib.irb.hr/216767
The aim of this paper was to determine nutritional habits of a part of the student population in eastern Croatia with regard to dietary fibre intake and their food sources. This research was conducted in spring with 124 students (67 female and 57 mal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::bcaa5aeef13c9587607dc0bb3220212b
https://www.bib.irb.hr/207110
https://www.bib.irb.hr/207110