Výsledky vyhledávání - "S Zarko Kevresan"

Spice paprika volatiles as affected by different postharvest ripening treatments of red pepper (Capsicum annuum L.) variety aleva NK

Autor: S Zarko Kevresan, I Tanja Radusin, C Natasa Hrabovski, Snezana Sinadinovic-Fiser, S Jasna Mastilovic

Publikováno v: Acta Periodica Technologica, Vol 2013, Iss 44, Pp 75-86 (2013)
Acta periodica technologica (2013) (44):75-86

The influence of post-harvest ripening conditions of pepper Aleva NK picked in red maturity stage on the composition of volatiles in spice paprika was investigated by GCMS. The post-harvest ripening in the dark and under daylight was conducted under

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f869ebbcaaf0c41d064c3536c4b1760c
http://www.doiserbia.nb.rs/img/doi/1450-7188/2013/1450-71881344075K.pdf

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Meat quality of Swallow-Belly Mangulica pigs reared under intensive production system and slaughtered at 100 kg live weight

Autor: Z Nikola Stanisic, S Zarko Kevresan, Z Danijela Suput, Igor Tomasevic, R Aleksandra Despotovic, R Marija Jokanovic, M Vladimir Tomovic, V Branislav Sojic, B Aleksandra Martinovic, B Snezana Skaljac

Publikováno v: Hemijska industrija
Hemijska Industrija, Vol 70, Iss 5, Pp 557-564 (2016)
HEMIJSKA INDUSTRIJA

Quality parameters including sensory and physical characteristics and proximate and mineral composition in M. psoas major, M. semimembranosus, M. longissimus thoracis et lumborum and M. triceps brachii of Swallow-Belly Mangulica pigs were determined.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d6944b6867e818270ae7a2053651258
http://r.istocar.bg.ac.rs/bitstream/id/4044/0367-598X1500063T.pdf

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Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina

Autor: S Zarko Kevresan, R Marija Jokanovic, S Ljiljana Petrovic, M Vladimir Tomovic, R Natalija Dzinic

Publikováno v: Acta Periodica Technologica, Vol 2010, Iss 41, Pp 95-102 (2010)

The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The differen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72efa8a65ea0e0cb1804cf44f786abf1
http://www.doiserbia.nb.rs/img/doi/1450-7188/2010/1450-71881041095T.pdf

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Quality of commercial ground paprika and its oleoresins

Autor: N Aleksandra Tepic, R Gordana Dimic, M Zdravko Sumic, S Zarko Kevresan, Marika Varga, L Biserka Vujicic

Publikováno v: Acta Periodica Technologica, Vol 2008, Iss 39, Pp 77-83 (2008)

Spices are widely used in food processing. One of the main disadvantages of spices application is their frequent microbiological spoilage. Health benefits (microbiological status, mineral and heavy metal content) of commercial ground paprika (Capsicu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64b3b099afd7085911f01150ca2767fa
https://doi.org/10.2298/apt0839077t

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Mineral composition of selected Salvia species growing wild in the Vojvodina Province

Autor: P Djordje Malencic, S Zarko Kevresan, T Milan Popovic

Publikováno v: Zbornik Matice Srpske za Prirodne Nauke, Vol 2003, Iss 105, Pp 25-33 (2003)

Composition of mineral elements has been investigated in three Salvia species (Lumiaceae) growing wild in the Vojvodina Province (Serbia), as well as in a commercial phytopreparation (tea) of Salvia officinalis L. We determined concentrations of micr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::603e37874dc07cf0d2dd35bcb8b4d95e
http://www.doiserbia.nb.rs/img/doi/0352-4906/2003/0352-49060305025M.pdf

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Effect of Cd on content and distribution of some macro- and micronutrients in pea plants differing in age

Autor: M Novica Petrovic, S Zarko Kevresan

Publikováno v: Zbornik Matice Srpske za Prirodne Nauke, Vol 2003, Iss 105, Pp 15-23 (2003)

Contents and distribution of N, K, Mg, Cu, Mn and Zn in pea plants treated with Cd at different age was investigated. Plants were treated with 10-7 or 10-5 M Cd for 48h 25th or 63rd days after seed germination. Results showed that more Cd was accumul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8984c5c4805770e20abec0e3c966e213
https://doi.org/10.2298/zmspn0305015k

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Aquatic macrophytes as indicators of heavy metal pollution of water in DTD canal system

Autor: P Slobodanka Pajevic, S Zarko Kevresan, N Milan Matavulj, B Snezana Radulovic, S Mirjana Vuckovic, V Dragan Radnovic

Publikováno v: Zbornik Matice Srpske za Prirodne Nauke, Vol 2003, Iss 104, Pp 51-60 (2003)

The aim of this investigation was to establish the presence or absence of chemical contamination of water and the littoral zone (banks) of Danube-Tisza-Danube (DTD) canal system. The investigation covered the canal section from Bezdan to Prigrevica.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fada16b51da15dbece452e2d7e3de4a2
http://www.doiserbia.nb.rs/img/doi/0352-4906/2003/0352-49060304051P.pdf

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Change of surface colour parameters during storage of paprika (Capsicum annuum L.)

Autor: Miona Belović, S Zarko Kevresan, S Jasna Mastilovic

Publikováno v: Food and Feed Research (2014) 41(2):85-92
Food and Feed Research, Vol 41, Iss 2, Pp 85-92 (2014)

The change of paprika surface colour during three years of storage was monitored by measuring CIEL*a*b* colour parameters once a year. Ten commercial and three branded paprika samples, originating from Hungary, Austria and Serbia, were stored in orig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc14392d9e6716dd35ca927a31435996
http://scindeks.ceon.rs/article.aspx?artid=2217-53691402085B

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Instrumental measuring of the hardness of fresh and cooked parsnip (Pastinaca sativa)

Autor: V Mladenka Pestoric, S Zarko Kevresan, S Zoran Ilic, S Jasna Mastilovic, S Ljubomir Sunic, Miona Belović

Publikováno v: Food and Feed Research (2014) 41(1):55-61
Food and Feed Research, Vol 41, Iss 1, Pp 55-61 (2014)

The objective of this study was to investigate the application of different instrumental methods for measuring the hardness of fresh and cooked parsnip. Research was carried out on two previously prepared commercial parsnip samples, both fresh and co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5caee99497718c8a8e634f77dd285389
http://scindeks.ceon.rs/article.aspx?artid=2217-53691401055B

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