Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Tjaša JUG"'
Autor:
Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 128-137 (2020)
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, chee
Externí odkaz:
https://doaj.org/article/54c7857d07fc41c1b7dc237fa347dc8c
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 74-82 (2016)
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environ
Externí odkaz:
https://doaj.org/article/84cb040fb23b4d3ebc0a824abfb1690d
Autor:
Tjaša Jug, Maja Žumer
Publikováno v:
Libellarium: Journal for the Research of Writing, Books, and Cultural Heritage Institutions, Vol 9, Iss 2 (2017)
Introduction. Online customer reviews present one of the most important factors in book purchasing or borrowing decisions. Given that only well-organized reviews are useful, Amazon has already started linking multiple formats and editions of the same
Externí odkaz:
https://doaj.org/article/42422071194e405dbaffc608005406b9
Publikováno v:
OENO One, Vol 46, Iss 4, Pp 305-320 (2012)
Aims: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the
Externí odkaz:
https://doaj.org/article/e06e21a1437748a5ba79020805f9a9ab
Publikováno v:
Acta Agriculturae Slovenica, Vol 107, Iss 2 (2016)
Phenolic compounds are key components of wine, since they contribute to wine characteristics such as colour, astringency and bitterness. They also act like antioxidants, with mechanisms involving free-radical scavenging that could prevent cardiovascu
Externí odkaz:
https://doaj.org/article/26276b549da44cdeab4ef8abf3e1e0e6
Autor:
Tjaša Jug
Publikováno v:
Education for Information. :1-17
In the library environment, games and gamification can be used to improve various services and activities. Although many successful gamification projects have already been implemented, some librarians still lack knowledge and are sceptical about the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8d0291481f017b5cc9a501060a83423
https://doi.org/10.3233/efi-230038
https://doi.org/10.3233/efi-230038
Publikováno v:
Education for Information. :1-19
Intellectual property includes not only copyright but also industrial property (IP), which consists of inventions (patents), trademarks, industrial designs and models, and designations of origin. In order to identify the importance of these competenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4f31a9e25f9da973e11016144915beb
https://doi.org/10.3233/efi-230049
https://doi.org/10.3233/efi-230049
Autor:
Tjaša Jug, Polona Vilar
Publikováno v:
Journal of Documentation, 2015, Vol. 71, Issue 6, pp. 1300-1316.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/JD-01-2015-0008
Autor:
Tjaša Jug, Katarina Švab
Publikováno v:
Communications in Computer and Information Science ISBN: 9783030998844
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91d9ec78230027df9e648abb45b1eaab
https://doi.org/10.1007/978-3-030-99885-1_46
https://doi.org/10.1007/978-3-030-99885-1_46
Autor:
Marija Vrdoljak, Jadranka Frece, Iva Čanak, Tjaša Jug, Ivančica Delaš, Marko Jelić, Jasenka Gajdoš Kljusurić, Deni Kostelac, Željko Jakopović, Ksenija Markov
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 128-137 (2020)
Food Technology and Biotechnology, Vol 58, Iss 2, Pp 128-137 (2020)
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d6e255c99285679c769fbc1b9283779
https://pubmed.ncbi.nlm.nih.gov/32831565
https://pubmed.ncbi.nlm.nih.gov/32831565