Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tomičić Ružica M."'
Autor:
Tomičić Zorica M., Pezo Lato L., Spasevski Nedeljka J., Lazarević Jasmina M., Čabarkapa Ivana S., Tomičić Ružica M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 11-22 (2022)
The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acid
Externí odkaz:
https://doaj.org/article/b0954f25ad3a488bb34afde323faaf3e
Publikováno v:
Food and Feed Research, Vol 49, Iss 2, Pp 107-115 (2022)
A serious global problem with the increasing resistance of microorganisms to currently used antimicrobials has opened up the promotional research in the identification of new, more effective drugs with a broad spectrum of antimicrobial activities. Pl
Externí odkaz:
https://doaj.org/article/65182066cf454e26a234fea3726c082a
Autor:
Tomičić Zorica M., Spasevski Nedeljka J., Popović Sanja J., Banjac Vojislav V., Đuragić Olivera M., Tomičić Ružica M.
Publikováno v:
Food and Feed Research, Vol 47, Iss 2, Pp 131-137 (2020)
A global increase in the demand for livestock products suggests that there will be a consequent rise in demand for feed, not only of cereals but of other feeds and particularly proteins. In the present study, oil industry by-products such as soybean
Externí odkaz:
https://doaj.org/article/6fa915e75ae34798b4f391b38178149c
Publikováno v:
Food and Feed Research, Vol 45, Iss 1, Pp 37-44 (2018)
Food poisoning caused by Listeria monocytogenes leads to a 30% rate of mortality among patients. The application of essential oils (EOs) to food products is a suitable strategy to control pathogens and to extend their shelf life by reducing microbial
Externí odkaz:
https://doaj.org/article/a0a7be00bdcd41aa9274f372d3f95790
Autor:
Tomičić Ružica M., Čabarkapa Ivana S., Vukmirović Đuro M., Lević Jovanka D., Tomičić Zorica M.
Publikováno v:
Food and Feed Research, Vol 43, Iss 1, Pp 19-24 (2016)
Listeria monocytogenes is ubiquitous in nature and a major concern for the food industry, since it is the causal agent of the serious foodborne illness listeriosis. This organism can be introduced through many routes to food-processing environments a
Externí odkaz:
https://doaj.org/article/7f2f0d77010e481ea717d37d9b256654
Autor:
Tomičić Zorica M., Čolović Radmilo R., Čabarkapa Ivana S., Vukmirović Đuro M., Đuragić Olivera M., Tomičić Ružica M.
Publikováno v:
Food and Feed Research, Vol 43, Iss 2, Pp 103-110 (2016)
Saccharomyces boulardii is unique probiotic and biotherapeutic yeast, known to survive in gastric acidity and it is not adversely affected or inhibited by antibiotics or does not alter or adversely affect the normal microbiota. S. boulardii has been
Externí odkaz:
https://doaj.org/article/018d81e91b654823b34d3fd165922776