Zobrazeno 1 - 10
of 179
pro vyhledávání: '"Sonja, Smole Možina"'
Autor:
Rok Poličnik, Hristo Hristov, Živa Lavriša, Jerneja Farkaš, Sonja Smole Možina, Barbara Koroušić Seljak, Urška Blaznik, Matej Gregorič, Igor Pravst
Publikováno v:
Nutrients, Vol 16, Iss 12, p 1912 (2024)
Background: The SI.Menu study offers the latest data on the dietary intake of Slovenian adolescents aged 10 to 17. The purpose of this study is to comprehensively assess their dietary intake (energy and nutrients) and compare their food intakes with
Externí odkaz:
https://doaj.org/article/7e948dac93454b1994e1a15b461e993e
Autor:
Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš, Branimir Pavlić, Meta Sterniša, Sonja Smole Možina, Đurđica Ačkar, Drago Šubarić, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3603 (2024)
To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Car
Externí odkaz:
https://doaj.org/article/dfeed80109ce46eea4b25f870b707c45
Autor:
Federica Barbieri, Chiara Montanari, Vida Šimat, Danijela Skroza, Martina Čagalj, Sonja Smole-Možina, Daniela Bassi, Fausto Gardini, Giulia Tabanelli
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract The consumers’ demand for safe foods without chemical additives increased the research for green solutions, based on natural antimicrobials. Plants can be an important source of bioactive compounds able to prevent the development of foodbo
Externí odkaz:
https://doaj.org/article/e0c6a1f87748486aada9cd0dd1dc3b4e
Autor:
Dina Ramić, Ivana Gobin, Darinka Vučković, Ana Planinić, Irena Brčić Karačonji, Sonja Smole Možina
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12735 (2023)
This study investigated the physicochemical properties of fir (Abies alba Mill.) honeydew honey (FHH) and its biological activity against the leading foodborne bacterium Campylobacter jejuni. Antibacterial activity, bacterial growth and anti-adhesion
Externí odkaz:
https://doaj.org/article/2067c5bf2e814ee48a091e0b6f380122
Autor:
Ivana Vrca, Blaž Jug, Željana Fredotović, Elma Vuko, Valentina Brkan, Loriana Šestić, Lea Juretić, Valerija Dunkić, Marija Nazlić, Dina Ramić, Sonja Smole Možina, Dario Kremer
Publikováno v:
Plants, Vol 12, Iss 22, p 3897 (2023)
Tropaeolum majus L. is a traditional medicinal plant with a wide range of biological activities due to the degradation products of the glucosinolate glucotropaeolin. Therefore, the goals of this study were to identify volatiles using gas chromatograp
Externí odkaz:
https://doaj.org/article/56f407ffd8054ce4a95b8926b125aafb
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 533-542 (2022)
Research background. Plant Tropaeolum majus L. (garden nasturtium) belongs to the family Tropaeolaceae and contains benzyl glucosinolate. The breakdown product of benzyl glucosinolate, benzyl isothiocyanate (BITC), exhibits various biological activit
Externí odkaz:
https://doaj.org/article/377c7d52e51a40b2931b1956e812f952
Autor:
Anna Jánosity, József Baranyi, Botond Bendegúz Surányi, Sonja Smole Možina, Andrea Taczman-Brückner, Gabriella Kiskó, Anja Klančnik
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Our aim was to find the optimal efflux inhibitor concentration of a natural component, carvacrol, as a function of the physiological state of Escherichia coli. Using fluorescence-based measurements with two strains of E. coli, the effect of carvacrol
Externí odkaz:
https://doaj.org/article/5b14c741bff14bb0b4fa9cccab0b52ab
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 3, Pp 410-411 (2023)
Externí odkaz:
https://doaj.org/article/262a19a96b444070a41bf369d6f4280d
Autor:
Katarina Šimunović, Orhan Sahin, Andi Erega, Polonca Štefanič, Qijing Zhang, Ines Mandic Mulec, Sonja Smole Možina, Anja Klančnik
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Campylobacter jejuni is the leading cause of bacterial gastroenteritis, or campylobacteriosis, in humans worldwide, and poultry serves as a major source of infection. To reduce the risk associated with C. jejuni transmission via poultry meat, effecti
Externí odkaz:
https://doaj.org/article/2689e2cc6aba466aa14d60e5d215766e
Autor:
Maja Šikić Pogačar, Tomaž Langerholc, Dušanka Mičetić-Turk, Sonja Smole Možina, Anja Klančnik
Publikováno v:
BMC Veterinary Research, Vol 16, Iss 1, Pp 1-14 (2020)
Abstract Background Campylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease. This mainly arises through contamination of meat products during processing. For infection, Campylobacter spp. must adhere to epithelial cells of the
Externí odkaz:
https://doaj.org/article/582af30fd01e49e8b50c15aa63644b58