Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Tina Lesic"'
Autor:
Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
Externí odkaz:
https://doaj.org/article/cd8e14645a23481aa893488c54d09b84
Autor:
Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The aim of this study was to determine quality parameters of Croatian traditional meat products (TMPs) via the analysis of their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, and amino ac
Externí odkaz:
https://doaj.org/article/e00f5b5c7dbe4cc7830afd38687d7571
Autor:
Karla Hanousek Čiča, Damir Stanzer, Zoran Zorić, Kristina Radošević, Sanja Radeka, Tina Lešić, Dorota Derewiaka, Jasna Mrvčić
Publikováno v:
Beverages, Vol 10, Iss 2, p 41 (2024)
Biska, a traditional Istrian herbal spirit, is produced by macerating mistletoe leaves and twigs in a water–ethanol base, usually grape marc spirit. The aim of this study was to determine the optimal mistletoe maceration parameters (ethanol content
Externí odkaz:
https://doaj.org/article/c2b625fc0ce744ceac0ce999b3312bd7
Autor:
Jovana Kos, Bojana Radić, Tina Lešić, Mislav Anić, Pavle Jovanov, Bojana Šarić, Jelka Pleadin
Publikováno v:
Foods, Vol 13, Iss 9, p 1391 (2024)
This review examines the 15-year presence of mycotoxins in food from Serbia and Croatia to provide a comprehensive overview of trends. Encompassing the timeframe from 2009 to 2023, this study integrates data from both countries and investigates clima
Externí odkaz:
https://doaj.org/article/efa90d49825141779cc027ab47fab367
Autor:
Jelka Pleadin, Tina Lešić, Vesna Vujačić, Dragan Milićević, Anamarija Buneta, Saša Šušnić, Ingrid Lukanić, Greta Krešić
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries,
Externí odkaz:
https://doaj.org/article/5f6f897123e8427fb32188085b13d23a
Autor:
Tina Lesic, Karolina Brkić Bubola, Olivera Koprivnjak, Dora Klisović, Anja Novoselić, Jelka Pleadin
Publikováno v:
Foods
Volume 11
Issue 15
Foods; Volume 11; Issue 15; Pages: 2329
Volume 11
Issue 15
Foods; Volume 11; Issue 15; Pages: 2329
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baacd5a255ecd8d796f1d1de7ac8f2f9
https://urn.nsk.hr/urn:nbn:hr:184:108222
https://urn.nsk.hr/urn:nbn:hr:184:108222
Autor:
MANUELA ZADRAVEC, KSENIJA MARKOV, JADRANKA FRECE, IRENA PERKOVIĆ, ŽELJKO JAKOPOVIĆ, TINA LEŠIĆ, MARIO MITAK, JELKA PLEADIN
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 272-282 (2019)
During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certa
Externí odkaz:
https://doaj.org/article/4054eafa017c43e2a052f9d796c44cee
Autor:
Dora Klisović, Olivera Koprivnjak, Anja Novoselić, Jelka Pleadin, Tina Lešić, Karolina Brkić Bubola
Publikováno v:
Foods, Vol 11, Iss 15, p 2329 (2022)
The influence of semi-hard (C1), hard (C2), and soft whey cheese (C3) immersed in extra virgin olive oil (EVOO) on its oxidative and hydrolytic parameters, fatty acids, and phenolic composition during two months of simultaneous storage was investigat
Externí odkaz:
https://doaj.org/article/83802d6d5cc24da7a31d892b719503d9
The Occurrence of Five Unregulated Mycotoxins Most Important for Traditional Dry-Cured Meat Products
Autor:
Tina Lešić, Ana Vulić, Nada Vahčić, Bojan Šarkanj, Brigita Hengl, Ivica Kos, Tomaž Polak, Nina Kudumija, Jelka Pleadin
Publikováno v:
Toxins, Vol 14, Iss 7, p 476 (2022)
This study investigated the occurrence of 5 unregulated mycotoxins in a total of 250 traditional dry-cured meat products sampled in 2020 and 2021 in five Croatian regions (eastern, northern, central, western, and southern). Aflatoxin B1 (AFB1), ochra
Externí odkaz:
https://doaj.org/article/e2fa45d84ea04158a07205f52c3e0fdc
Publikováno v:
Toxins, Vol 14, Iss 1, p 33 (2022)
As filter feeders, bivalves and ascidians can accumulate contaminants present in the environment and pass them on to higher food chain levels as vectors. The consumption of bivalves contaminated with the potent neurotoxin domoic acid (DA) can cause a
Externí odkaz:
https://doaj.org/article/0af71b8cab58489f9a0a0875166f09e5