Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Tihana Žugčić"'
Autor:
Cristina Alcántara, Tihana Žugčić, Radhia Abdelkebir, Jose V. García-Pérez, Anet Režek Jambrak, José M. Lorenzo, María Carmen Collado, Daniel Granato, Francisco J. Barba
Publikováno v:
Molecules, Vol 25, Iss 7, p 1718 (2020)
Mediterranean plants, such as fig and olive leaves, are well-known to exert beneficial effects in humans because of the presence of a wide range of bioactive compounds. However, scarce information regarding the impact of extraction methods, such as u
Externí odkaz:
https://doaj.org/article/8da9f9d23e0e422ca1b70d1be8a731e0
Autor:
José V. García-Pérez, Maria Carmen Collado, Cristina Alcántara, Francisco J. Barba, Tihana Žugčić, Antonio J. Meléndez-Martínez, Radhia Abdelkebir, Anet Režek Jambrak, José M. Lorenzo
Publikováno v:
Trends in Food Science & Technology. 83:63-77
Background The beneficial effects of olive leaves are known from ancient times. In this regard, both the olive leaves and the different preparations obtained from them (e.g. infusions, extracts) have been traditionally used for the treatment of vario
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::214dcd346407e887aa8d5eed04f0e73c
https://doi.org/10.1016/j.tifs.2018.11.005
https://doi.org/10.1016/j.tifs.2018.11.005
Autor:
Paulo E.S. Munekata, Maria Carmen Collado, Francisco J. Barba, José M. Lorenzo, José V. García-Pérez, Tihana Žugčić, Radhia Abdelkebir, Cristina Alcántara, Mohsen Gavahian, Anet Režek Jambrak
Publikováno v:
Food Research International. 134:109242
Mediterranean herbs, specially thyme and rosemary, are important ingredients in food preparation and more recently have been studied as natural sources of bioactive compounds. This study aimed to study the effect of matrix (thyme vs. rosemary), and e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56cbcc81f5b6e42cbf17d7571274e12b
https://doi.org/10.1016/j.foodres.2020.109242
https://doi.org/10.1016/j.foodres.2020.109242
Autor:
Tihana Žugčić, Radhia Abdelkebir, José M. Lorenzo, Francisco J. Barba, Daniel Granato, Sol Zamuz, Fernando Gálvez, Anet Rezek-Jambrak
Physicochemical parameters (pH, colour and texture), proximate composition (moisture, protein, lipid and ash content), amino acid content, and taste profile of beef patties elaborated with soy (control), pulses (pea, lentil and bean) and microalgal (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6a03253ded8006960c4f6bc8cefd385
https://europepmc.org/articles/PMC6170368/
https://europepmc.org/articles/PMC6170368/
