Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Tea Bilušić"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 1, Pp 49-58 (2024)
Research background. The current changes in the global economy, characterised by the climate crisis and the economic and health impact of the COVID-19 pandemic, have led to a significant demand for medicinal herbs. This trend is expected to increase
Externí odkaz:
https://doaj.org/article/deb0cf422bab47ef810a5b861d798a80
Autor:
Barbara Soldo, Tea Bilušić, Jasminka Giacometti, Ivica Ljubenkov, Vedrana Čikeš Čulić, Andre Bratanić, Perica Bošković, Ivana Šola, Krunoslav Ilić
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 869 (2024)
Olive leaves are the richest source of phenolic compounds, particularly oleuropein, which has many beneficial effects on human health. This study compares the effect of three extraction techniques: ultrasonic-solvent extraction, microwave-assisted ex
Externí odkaz:
https://doaj.org/article/a5fa96fafa684b2c8ac05439faed69ca
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
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 160-166 (2021)
Tropaeolum majus L. is an annual herbaceous plant and a member of the Tropaeolaceae family, which belongs to the Brassicales order. It is an excellent source of flavonoids, carotenoids, phenolic acids, vitamin C, and it is a plant that contains the g
Externí odkaz:
https://doaj.org/article/27ece0726d404c338ac3947b1a5cb49e
Autor:
Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, Sandra Pedisić, Tea Bilušić
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 23-33 (2018)
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the
Externí odkaz:
https://doaj.org/article/200aaa8b1f3e491a862fc6a45453c3a8
Autor:
Željana Fredotović, Matilda Šprung, Barbara Soldo, Ivica Ljubenkov, Irena Budić-Leto, Tea Bilušić, Vedrana Čikeš-Čulić, Jasna Puizina
Publikováno v:
Molecules, Vol 22, Iss 3, p 448 (2017)
Here, we report a comparative study of the phytochemical profile and the biological activity of two onion extracts, namely Allium cepa L. and Allium × cornutum (Clementi ex Visiani 1842), members of the family Amaryllidaceae. The identification of f
Externí odkaz:
https://doaj.org/article/c417505bfc9042ab9b28987d9e717da1
Autor:
Ivana Drvenica, Ivica Blažević, Andre Bratanić, Perica Bošković, Tea Bilušić, Branko Bugarski
Publikováno v:
Polish Journal of Food and Nutrition Sciences. :441-449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec2603c999d4f477e7f94b694f3c3f7c
https://doi.org/10.31883/pjfns/143574
https://doi.org/10.31883/pjfns/143574
The aim of this study was to determine the effects of various processing techniques on the antiproliferative activity of blueberry phenolics against the human breast adenocarcinoma cell line (MDA-MB-321) before and after simulated a two- phase digest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a26adc5afdbc1c0773f12b99cb5392
https://doi.org/10.1111/jfpp.16140
https://doi.org/10.1111/jfpp.16140
Autor:
Zoran Zorić, Anet Režek Jambrak, Greta Krešić, Sandra Pedisić, Tea Bilušić, Nikolina Liović, Andre Bratanić
The influence of freeze-drying, pasteurisation and high-intensity ultrasound on gastrointestinal stabilityand antioxidant activity of cultivated blueberry phenolics was investigated. Quantitative and qualitativeanalyses were done before and after a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e749b2533a49a489e45df283b9285ba
https://www.bib.irb.hr/1091749
https://www.bib.irb.hr/1091749
Autor:
Mario Nikola Mužek, Ivana Drvenica, Andre Bratanić, Zoran Zorić, Tea Bilušić, Ana Kalušević, Anet Režek Jambrak, Zvonimir Marijanović, Igor Jerković, Sandra Pedisić, Viktor Nedović, Danijela Skroza
Publikováno v:
International Journal of Food Science & Technology
International Journal of Food Science and Technology
International Journal of Food Science and Technology
The aim of the present research was to study the chemical profile of volatile and non-volatile compounds in freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal stability and the biological activity of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7436b754324a0d45fd710843b1045c7
http://rimi.imi.bg.ac.rs/handle/123456789/6
http://rimi.imi.bg.ac.rs/handle/123456789/6