Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Smailagić, Anita"'
Autor:
SMAILAGIĆ, ANITA1, VELJOVIĆ, SONJA2, LEVIĆ, STEVA3, KNUDSEN, TATJANA ŠOLEVIĆ4, NEDOVIĆ, VIKTOR3, PAVLOVIĆ, VLADIMIR3, NATIĆ, MAJA5
Publikováno v:
Chemical Industry & Chemical Engineering Quarterly. Oct-Dec2024, Vol. 30 Issue 4, p275-284. 10p.
Autor:
Smailagić, Anita, Stanković, Dalibor M., Vranješ Đurić, Sanja, Veljović, Sonja, Dabić Zagorac, Dragana, Manojlović, Dragan, Natić, Maja
Publikováno v:
In Food Chemistry 1 June 2021 346
Autor:
Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Sredojević, Milica, Relić, Dubravka, Fotirić Akšić, Milica, Roglić, Goran, Natić, Maja
Publikováno v:
In Food Chemistry 15 February 2021 338
Akademický článek
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Publikováno v:
FoodenTwin Symposium: Novel analytical approaches in food and environmental sciences Book of Abstracts, Belgrade, Serbia
The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::323e52ec90f0ed33c2b7ee2987460ef9
https://hdl.handle.net/21.15107/rcub_cherry_5301
https://hdl.handle.net/21.15107/rcub_cherry_5301
Publikováno v:
ChemCYS 2020 Chemistry Conference for Young Scientists Blankenberge Belgium Book of Abstracts
The ageing process of alcoholic beverages in presence of wood is a significant label of their quality, in which important changes in aroma, color, taste and astringency occur due to the interaction between compounds present in the wood and beverages.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::988c9f1e135ba28cce61542f8082c52e
https://hdl.handle.net/21.15107/rcub_cherry_5304
https://hdl.handle.net/21.15107/rcub_cherry_5304
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Seventh Conference of the Young Chemists of Serbia Book of Abstracts
In the production of some alcoholic beverages one of the most important practices is the ageing process in a presence of wood. This process contributes to improved sensory characteristics such as aroma, color, taste and astringency. Although oak hear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a1c78eac006fed8770b19dd3548ed5d1
https://hdl.handle.net/21.15107/rcub_cherry_5297
https://hdl.handle.net/21.15107/rcub_cherry_5297
Publikováno v:
Kratki izvodi radova [Elektronski izvor] = Book of Abstracts / Šesta konferencija mladih hemičara Srbije, Beograd, 27. oktobar 2018. = Sixth Conference of Young Chemists of Serbia, Belgrade, 27th October 2018
Turkey oak (Quercus cerris) is a tree naturally grown in southern Europe and Asia Minor, often planted as an ornamental tree. The leaves, bark and wood are used commercially as a source of tannins. It has not investigated too thoroughly as other oak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4206::6cb836d609438d6db2966ea4735cc671
https://hdl.handle.net/21.15107/rcub_cherry_5294
https://hdl.handle.net/21.15107/rcub_cherry_5294