Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Snezana B. Tosic"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 71, Iss 2, Pp 189-196 (2006)
A new, sensitive and simple kinetic method has been developed for the determination of traces of Co(II) ions based on their catalytic effect in the oxidation of trisodium-2-hydroxy-1-(4-sulphonato-1-naphthylazo)naphthalene-6,8-disulphonate (red artif
Externí odkaz:
https://doaj.org/article/aaf72c9d250f4c34b6148fae28421c2c
Autor:
Ivana D. Rasic Misic, Snezana B. Tosic, Aleksandra N. Pavlovic, Emilija T. Pecev-Marinkovic, Jelena M. Mrmosanin, Snezana S. Mitic, Gordana S. Stojanovic
Publikováno v:
Food chemistry. 378
The study aimed to analyze trace elements content in baby purees and fruit juices and to evaluate the health risk of young children. The average daily dose, hazard quotient, hazard index and total diet hazard quotient were calculated to assess the po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c118c4769c9fa31f04269e799896d41
https://pubmed.ncbi.nlm.nih.gov/35033722
https://pubmed.ncbi.nlm.nih.gov/35033722
Mineral Composition of Herbaceous Species Seseli rigidum and Seseli pallasii: a Chemometric Approach
Autor:
Marija D. Ilic, Violeta D. Mitić, Snežana B. Tošić, Aleksandra N. Pavlović, Marija S. Marković, Gordana S. Stojanović, Vesna P. Stankov Jovanović
Publikováno v:
Acta Chimica Slovenica, Vol 68, Iss 3, Pp 709-717 (2021)
Nutrients play an essential role in many metabolic processes whose deficiency or excess can be harmful to the plant itself and through the food chain to both animals and humans. Medicinal plants used in the food and pharmaceutical industries can be c
Externí odkaz:
https://doaj.org/article/01088adee3054a87a0f1dc2b947f8ed0
Autor:
Aleksandra N. Pavlović, Jelena M. Mrmošanin, Jovana N. Krstić, Snežana S. Mitić, Snežana B. Tošić, Milan N. Mitić, Biljana B. Arsić, Ružica J. Micić
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 4, Pp 360-366 (2017)
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperature-dependent degradation was mo
Externí odkaz:
https://doaj.org/article/b012cdb0fb904a6bab8117ef2f3d8e0a