Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Saša Despotović"'
Publikováno v:
Foods, Vol 13, Iss 2, p 343 (2024)
Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the gris
Externí odkaz:
https://doaj.org/article/c79f5c83f4054df2b8247910fc775e31
Autor:
Nikolina Lisov, Uroš Čakar, Danijela Milenković, Maria Čebela, Gorica Vuković, Saša Despotović, Aleksandar Petrović
Publikováno v:
Fermentation, Vol 9, Iss 7, p 695 (2023)
The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Bo
Externí odkaz:
https://doaj.org/article/23c2afda85e84b3c84449bbdece5bffa
Autor:
Marijana Simić, Valentina Nikolić, Dubravka Škrobot, Jelena Srdić, Vesna Perić, Saša Despotović, Slađana Žilić
Publikováno v:
Plants, Vol 12, Iss 9, p 1812 (2023)
Considering the great potential of black soybean seed coat as a source of bioactive compounds, the objective of this study was to investigate the effect of anthocyanin-rich brine from the seed coat on functional properties of pickled baby corn, as we
Externí odkaz:
https://doaj.org/article/3fbd6196192640aeb16eb6d74c64d348
Autor:
Miroljub Barać, Mirjana Kresojević, Bojana Špirović-Trifunović, Mirjana Pešić, Tanja Vučić, Aleksandar Kostić, Saša Despotović
Publikováno v:
Mljekarstvo, Vol 68, Iss 1, Pp 37-45 (2018)
This study deals with fatty acid profiles and mineral contents of traditional Serbian white cheeses in brine. Study covered four Serbian traditional white brined cheeses: Zlatar cheese, Sjenica cheese, Svrljig cheese and Homolje cheese prepared from
Externí odkaz:
https://doaj.org/article/f93643205c6240999a9e73a4d96a48fd
Publikováno v:
Journal of the Serbian Chemical Society, Vol 75, Iss 12, Pp 1701-1709 (2010)
Fruits and vegetables constitute the cheapest source of essential trace elements for the majority of people living in developing countries. The Cu, Fe and Zn contents in twenty selected wine samples produced in the South-East region of Serbia were de
Externí odkaz:
https://doaj.org/article/478dbdaf1ae446378b18f0bc26ef85b5
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 3, Pp 384-391 (2010)
The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data abo
Externí odkaz:
https://doaj.org/article/ace76b713ef746e1a6d00aa965b9cff2
Autor:
Sonja, Veljović, Mile, Veljović, Ninoslav, Nikićević, Saša, Despotović, Siniša, Radulović, Miomir, Nikšić, Lana, Filipović
Publikováno v:
Journal of food science and technology. 54(5)
The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total,
Publikováno v:
Food Technology and Biotechnology
Volume 48
Issue 3
Volume 48
Issue 3
The paper highlights the facts about the possibilities of improving the functionality of beer with extracts of thyme (Thymus vulgaris), lemon balm (Melissa officinalis) and mushroom Ganoderma lucidum. It briefly summarizes the most important data abo