Zobrazeno 1 - 9
of 9
pro vyhledávání: '"SANJA OSTOJIC"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 72, Iss 4, Pp 331-337 (2007)
The thermal denaturation of bovine serum albumin (BSA) is a kinetically and thermodynamically controlled process. The effects of zinc binding to bovine serum albumin (BSA), followed by differential scanning calorimetry (DSC), were investigated in thi
Externí odkaz:
https://doaj.org/article/4d88fa4ae71041eb890f9f631b1b6d37
Akademický článek
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Publikováno v:
Journal of the Serbian Chemical Society
Thermoplastic poly(urethane-siloxane)/organoclay nanocomposites (TPU NCs) with different hard segment content (20–55 wt. %) were prepared by in situ polymerization in the presence of organically modified montmorillonite as a nanofiller (Cloisite 30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::238266970a0d3d769e2051c45036d710
https://doi.org/10.2298/jsc220223036p
https://doi.org/10.2298/jsc220223036p
Autor:
Milica M, Grozdanovic, Sanja, Ostojic, Ivana, Aleksic, Uros, Andjelkovic, Arnd, Petersen, Marija, Gavrovic-Jankulovic
Publikováno v:
Journal of the science of food and agriculture. 94(14)
Actinidin is a cysteine protease and major allergen from kiwi fruit. When purified under specific native conditions, actinidin preparations from fresh kiwi fruit contain both an active and inactive form of this enzyme. In this study, biochemical and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a2b5d47a33bef2bb15e3b08f69750560
https://pubmed.ncbi.nlm.nih.gov/24633720
https://pubmed.ncbi.nlm.nih.gov/24633720
Autor:
Sanja Ostojić, Darko Micić, Snežana Zlatanović, Biljana Lončar, Vladimir Filipović, Lato Pezo
Publikováno v:
Foods, Vol 12, Iss 15, p 2867 (2023)
The kinetic properties and thermal characteristics of fresh pork meat proteins (Longissimus dorsi), as well as osmotically dehydrated meat proteins, were investigated using differential scanning calorimetry. Two isoconversional kinetical methods, nam
Externí odkaz:
https://doaj.org/article/a952b003f7e345e3ae121896500d3753
Publikováno v:
e-GFOS, Vol 10, Iss 18, Pp 57-70 (2019)
Surface wind wave dynamics were analyzed during wind transition from the third to the fourth quadrant, with the transition from Sirocco to Libeccio used as an example. This research is focused on the deep-water area in front of the Rijeka port. The a
Externí odkaz:
https://doaj.org/article/2067a5064aa54cf294ac36fa3e1bc744
Autor:
Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 13-20 (2016)
Antioxidant (AO) capacity of chocolates with 27, 44 and 75 % cocoa was assessed after production and during twelve months of storage by direct current (DC) polarographic assay, based on the decrease of anodic current caused by the formation of hydrox
Externí odkaz:
https://doaj.org/article/356fc9148d4c4e5d8df3e8197f5d1e82
Autor:
Snežana Zlatanović, Ana Kalušević, Darko Micić, Jovanka Laličić-Petronijević, Nikola Tomić, Sanja Ostojić, Stanislava Gorjanović
Publikováno v:
Foods, Vol 8, Iss 11, p 561 (2019)
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration dens
Externí odkaz:
https://doaj.org/article/89b62ff452b54e669458f9a86b19420c
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6350e8bc5f1b634da232e0fb2228e901
http://www.scopus.com/inward/record.url?eid=2-s2.0-38349016487&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-38349016487&partnerID=MN8TOARS
