Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Tvrtko Karlo Kovačević"'
Autor:
Laura Košćak, Janja Lamovšek, Marina Lukić, Tvrtko Karlo Kovačević, Edyta Đermić, Smiljana Goreta Ban, Nikola Major, Sara Godena
Publikováno v:
Microorganisms, Vol 12, Iss 7, p 1301 (2024)
Olive knot disease, caused by the bacterium Pseudomonas savastanoi pv. savastanoi, causes great damage in olive orchards. While control measures of P. savastanoi pv. savastanoi in olive orchards primarily rely on pruning and copper-based treatments,
Externí odkaz:
https://doaj.org/article/aeb6cf30e22e4327bdfc77aa3f62b233
Autor:
Donata Arena, Hajer Ben Ammar, Nikola Major, Tvrtko Karlo Kovačević, Smiljana Goreta Ban, Nicolas Al Achkar, Giulio Flavio Rizzo, Ferdinando Branca
Publikováno v:
Plants, Vol 13, Iss 13, p 1727 (2024)
Several Allium cepa L. varieties, representing a versatile set of vegetables widely utilized by consumers, are appreciated for their bioactive properties, including antimicrobial, anticarcinogenic, and antioxidant capacities. The aim of this study is
Externí odkaz:
https://doaj.org/article/e9f877dafeff4eba8f4f573c9fc15517
Autor:
Melissa Prelac, Nikola Major, Danko Cvitan, Dominik Anđelini, Maja Repajić, Josip Ćurko, Tvrtko Karlo Kovačević, Smiljana Goreta Ban, Zoran Užila, Dean Ban, Igor Palčić
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 1 (2023)
Given today’s increasingly intensive agriculture, one key problem area considers the valorization and reuse of wastes from food and agricultural production with minimal impact on the environment. Due to its physicochemical characteristics, biochar
Externí odkaz:
https://doaj.org/article/a20ee890d0a94d9687c5bc68699a665d
Autor:
Tvrtko Karlo Kovačević, Nina Išić, Nikola Major, Marina Krpan, Dean Ban, Mario Franić, Smiljana Goreta Ban
Publikováno v:
Plants, Vol 12, Iss 18, p 3215 (2023)
The impacts of global climate change and a rapid increase in population have emerged as major concerns threatening global food security. Environmental abiotic stress, such as drought, severely impairs plants’ morphology, physiology, growth, and yie
Externí odkaz:
https://doaj.org/article/499e863923cd47bea6edeb6806664f35
Autor:
Melissa Prelac, Igor Palčić, Danko Cvitan, Dominik Anđelini, Maja Repajić, Josip Ćurko, Tvrtko Karlo Kovačević, Smiljana Goreta Ban, Zoran Užila, Dean Ban, Nikola Major
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1697 (2023)
Onion peels (OP) are rich in bioactive compounds with a plethora of benefits for human health, but this valuable material is often wasted and underutilized due to its inedibility. Likewise, grapevine pruning residues are commonly treated as agricultu
Externí odkaz:
https://doaj.org/article/3f5d367b047a43319d3696ef7f82aebf
Autor:
Nikola Major, Nina Išić, Tvrtko Karlo Kovačević, Magdalena Anđelini, Dean Ban, Melissa Prelac, Igor Palčić, Smiljana Goreta Ban
Publikováno v:
Antioxidants, Vol 12, Iss 8, p 1596 (2023)
The Mediterranean area is especially rich in old, both sweet and pungent, varieties of onion. The synthesis of phytochemicals takes place concurrently with the overall development and maturation of vegetables; however, it is unclear whether there is
Externí odkaz:
https://doaj.org/article/f2f1363b46a141aea6a093867dc60354
Autor:
Melissa Prelac, Igor Palčić, Danko Cvitan, Dominik Anđelini, Maja Repajić, Josip Ćurko, Tvrtko Karlo Kovačević, Smiljana Goreta Ban, Zoran Užila, Dean Ban, Nikola Major
Publikováno v:
Materials, Vol 16, Iss 13, p 4716 (2023)
Agricultural waste, which is produced in large quantities annually, can be a threat to the environment. Biochar (BC) production represents a potential solution for reducing the amount of grapevine pruning residues and, accordingly, the impact on the
Externí odkaz:
https://doaj.org/article/10b69f10cd95439bb58484f6ef9b586b
Autor:
Tvrtko Karlo Kovačević, Nikola Major, Marta Sivec, Dijana Horvat, Marina Krpan, Mirjana Hruškar, Dean Ban, Nina Išić, Smiljana Goreta Ban
Publikováno v:
Foods, Vol 12, Iss 11, p 2110 (2023)
Allium ursinum L. is a wild relative of garlic, and it is abundant in many antioxidant compounds. Sulfur compounds, primarily cysteine sulfoxides (CSOs), are converted through several reactions into various volatile molecules, which are considered th
Externí odkaz:
https://doaj.org/article/53a03f66b815498da215f7c84de947f5
Autor:
Magdalena Anđelini, Nikola Major, Nina Išić, Tvrtko Karlo Kovačević, Dean Ban, Igor Palčić, Mira Radunić, Smiljana Goreta Ban
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 313 (2023)
The sensory properties of fruit and vegetables are a result of taste and aroma caused by many volatile and nonvolatile compounds. The sum of organic acids (malic and citric acids) and soluble sugars (fructose and glucose), as well as their balanced c
Externí odkaz:
https://doaj.org/article/456b841ecb37462e9bf490d0a9405b92
Autor:
Nikola Major, Iva Bažon, Nina Išić, Tvrtko Karlo Kovačević, Dean Ban, Sanja Radeka, Smiljana Goreta Ban
Publikováno v:
Foods, Vol 11, Iss 9, p 1218 (2022)
Sauerkraut is produced by cabbage fermentation either spontaneously or by adding lactic acid bacteria. Although commercial cabbage cultivars are more desirable due to their higher yield and uniformity, traditional cultivars are highly prized for thei
Externí odkaz:
https://doaj.org/article/e2bfb0f10eb64d379d17376ceb0017c7