Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Tihana Marček"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 16, Iss 1, Pp 45-55 (2024)
The High Voltage Electrical Discharge (HVED) is a physical hydropriming method which alters the physicochemical properties of water, creating the plasma activated water (PAW). The mixture of highly reactive ions and molecules can break down the seed
Externí odkaz:
https://doaj.org/article/11809b1edfd846f3a51d5ea86fd6498c
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 5, Pp 14-22 (2023)
Salinitet i alkalitet pripadaju abiotičkim stresnim čimbenicima koji ograničavaju opskrbu biljke vodom te uzrokuju ionski stres čime narušavaju ionsku ravnotežu stanice. Oba stresna čimbenika negativno utječu na sve razvojne faze, no faza kli
Externí odkaz:
https://doaj.org/article/5d1c9c5658d54ca0a83548746fa25ac2
Autor:
Antonija Kojić, Monika Marković, Tihana Marček, Natalija Velić, Lea Lojková, Atilgan Atilgan, Božica Japundžić-Palenkić
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12117 (2023)
Morphological and biochemical responses were assessed in an iceberg (GIL) and butterhead (GBL) lettuce (Lactuca sativa var. capitata) treated with commercially available soluble preparation of mycorrhizal fungi and beneficial soil bacteria (MT) grown
Externí odkaz:
https://doaj.org/article/c9a60102e62945a6a03e0cd928d37d47
Publikováno v:
Glasnik Zaštite Bilja, Vol 46, Iss 5, Pp 22-22 (2023)
Salinity and alkalinity are important abiotic stress factors that restrict the plant’s availability of water, cause ionic stress, and contribute to the disruption of cellular homeostasis. Both stress factors negatively impact all stages of plant de
Externí odkaz:
https://doaj.org/article/c68746a1352f4f698f248c1a89bd18b6
Publikováno v:
Plants, Vol 12, Iss 6, p 1235 (2023)
High voltage electrical discharge (HVED) is an eco-friendly low-cost method based on the creation of plasma-activated water (PAW) through the release of electrical discharge in water which results in the formation of reactive particles. Recent studie
Externí odkaz:
https://doaj.org/article/2a675fbfd2a84636a4268f71ad3e12ad
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Chili is widely used as a food additive and a flavouring and colouring agent and also has great importance in health preservation and therapy due to the abundant presence of many bioactive compounds, such as polyphenols, flavonoids, carotenoids, and
Externí odkaz:
https://doaj.org/article/444e3fb49d5b40848d596c2b64beae5a
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 58-63 (2018)
Wheat (Triticum aestivum L.) is one of the most significant food cereal in the world. Under natural conditions, biotic and abiotic stress factors can seriously endanger the plant growth and development. Fusarium head blight (FHB), mainly caused by F.
Externí odkaz:
https://doaj.org/article/5c55818b5b6840ccb7cd763d3e0e906e
Publikováno v:
Plants, Vol 10, Iss 10, p 2137 (2021)
The environmentally friendly, physical method of high voltage electrical discharge (HVED) was developed to improve the drought and salinity tolerance of two wheat genotypes. Unlike other plasma technologies, HVED treatment involves the discharge of e
Externí odkaz:
https://doaj.org/article/e88cc83715314e3689441aaf54075a3b
Autor:
Suzana Kristek, Lidija Lenar, Jurica Jović, Tihana Marček, Krunoslav Zmaić, Ivo Rešić, Sanda Rašić
Publikováno v:
Poljoprivreda, Vol 23, Iss 2, Pp 25-30 (2017)
The aim of this study was to investigate the possibility to reduce the application of mineral nitrogen fertilizers through the application of beneficial microorganisms (genus Bradyrhizobium, Azotobacter, bacteria Pseudomonas fluorescens, Bacillus spp
Externí odkaz:
https://doaj.org/article/0035987c3d1349b596066d7654c0707d
Publikováno v:
PLoS ONE, Vol 14, Iss 2, p e0212411 (2019)
Wheat is one of the most important cereals, whose growth and development is strongly limited by drought. This study investigated the physiological and metabolic response of six winter wheat cultivars to drought with the emphasis on the induction of d
Externí odkaz:
https://doaj.org/article/99f5af7ff1e4439487d09b59807604bf